Description
Elegant Lemon Raspberry Pistachio Cupcakes bursting with citrus freshness, sweet-tart raspberry flavor, and delicate nutty pistachio crunch. These bakery-style cupcakes are soft, vibrant, and beautifully balanced — perfect for spring gatherings, tea parties, or special celebrations.
Ingredients
Scale
Ingredients
- For the Lemon Pistachio Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/4 cup finely ground pistachios
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup milk
- For the Raspberry Filling:
- 1/2 cup raspberry preserves
- For the Raspberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup raspberry puree (strained)
- Pinch of salt
- Garnish:
- Crushed pistachios
- Fresh raspberries
- Lemon zest curls
Instructions
Instructions
- Preheat oven: Set oven to 175°C / 350°F and line a cupcake pan with liners.
- Mix dry ingredients: Whisk flour, ground pistachios, baking powder, and salt.
- Cream butter & sugar: Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Fill liners 2/3 full and bake 18–20 minutes until a toothpick inserted comes out clean.
- Cool completely, then cut a small center hole in each cupcake and fill with raspberry preserves.
- Make buttercream: Beat butter until creamy. Add powdered sugar and raspberry puree and whip until fluffy.
- Pipe frosting onto cupcakes and garnish with crushed pistachios, raspberries, and lemon zest curls.
Notes
Toast pistachios lightly for stronger flavor before grinding. If frosting becomes too soft, chill briefly before piping. Store refrigerated and bring to room temperature before serving for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 25g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 52mg
Keywords: lemon raspberry pistachio cupcakes, filled cupcakes, spring dessert, tea party cupcakes