Ingredients

The following ingredients have 15 Servings
  • 2 cups 500 ml all-purpose flour
  • 3/4 cup 180 ml sugar
  • 1 tsp 5 ml baking powder
  • 1 tsp 5 ml baking soda
  • 1/2 tsp 2 ml kosher salt
  • 2 eggs (room temperature)
  • 1 cup 250 ml milk, room temperature
  • 1/2 cup 125 ml unsalted butter, melted and cooled
  • 1 tbsp 15 ml finely grated lemon zest (about 1 lemon)
  • 1/4 cup 60 ml freshly squeezed, strained lemon juice (about 1 lemon)
  • 1/2 cup 125 ml shelled pistachios, roughly chopped
  • 1/2 cup 125 ml unsalted butter, room temperature
  • 1/4 cup 60 ml cream cheese, room temperature
  • 1 tbsp 15 ml freshly squeezed, strained lemon juice
  • 3 cups 750 ml powdered sugar, sifted
  • 1/4 cup 60 ml shelled pistachios, finely chopped

Instruction

  • For the Lemon Pistachio Cupcakes: Preheat the oven to 350°F (175°C). Line two .
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a second large bowl, whisk together the eggs, milk, melted butter, lemon zest, and juice.
  • Stir in the flour mixture until just incorporated. Fold in the pistachios.
  • Divide the batter among the prepared muffin cups. Bake for 15 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool completely.
  • For the Lemon Cream Cheese Buttercream: Using a stand mixer fitted with the whisk attachment, or a hand mixer, beat together the butter and cream cheese until smooth. Add the lemon juice and beat to incorporate. Add the powdered sugar a third at a time, beating slowly first to incorporate, then increasing the speed once all the sugar is incorporated. Beat until the buttercream is light and fluffy, 3 to 4 minutes.
  • SERVING: Use an to slather the lemon pistachio cupcakes with buttercream, or transfer the buttercream to a piping bag fitted with the tip of your choice to decorate the cupcakes. Sprinkle the buttercream with pistachios.
  • STORAGE: Serve the lemon pistachio cupcakes at room temperature, or refrigerate in an airtight container for up to 5 days. You can also freeze the frosted cupcakes in an airtight container for up to 1 month.
  • NOTE: You can also make these lemon pistachio cupcakes in a mini format by using a . Bake the mini-cupcakes for 10 to 12 minutes, or until done. The recipe should produce about 45 mini lemon pistachio cupcakes.
  • Recipe Credit: Lemon Cream Cheese Buttercream recipe created by Marie Asselin.
  • Lemon Pistachio Muffins recipe adapted from Oh Sweet Day! The Celebration Cookbook, reprinted by permission of Front Table Book, an imprint of Cedar Fort, Inc.