These zesty Lemon Pistachio Cupcakes have an elegant look and a sophisticated flavor, but come together as quickly as muffins do. They're a sweet treat for any and all occasions, from weekend brunches to birthday parties!
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.
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