Description
These Lemon Raspberry Pistachio Cupcakes are bright, nutty, and bursting with fresh flavor. Zesty lemon cake is studded with juicy raspberries and crunchy pistachios, then topped with a smooth, lightly sweet frosting.
Ingredients
Scale
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1/2 cup milk
- 1 tsp vanilla extract
- 3/4 cup raspberries (fresh or frozen)
- 1/2 cup pistachios, chopped
Lemon Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (as needed)
Instructions
Instructions
- Preheat oven: Set to 350°F (175°C) and line a cupcake pan.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream butter & sugar: Beat until light and fluffy. Add eggs one at a time.
- Add flavor: Mix in lemon zest, lemon juice, and vanilla.
- Combine: Alternate adding dry ingredients and milk until smooth.
- Fold in: Gently stir in raspberries and pistachios.
- Bake: Fill liners and bake 18–22 minutes until set.
- Make frosting: Beat butter, powdered sugar, lemon juice, vanilla, and milk until smooth.
- Frost & serve: Cool cupcakes completely before frosting.
Notes
Toss raspberries in a little flour before folding in to prevent sinking. Garnish with crushed pistachios or fresh raspberries for a beautiful finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: lemon raspberry pistachio cupcakes, fruity cupcakes, nutty cupcakes, spring desserts
