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Pistachio Cupcakes Recipe

Pistachio Cupcakes Recipe
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★★★★★

4.9 from 23 reviews

Delight in these moist and flavorful Pistachio Cupcakes, infused with zesty lemon and crunchy pistachios, filled with a fresh raspberry puree, and topped with a luscious pistachio buttercream frosting. Perfect for any occasion, these cupcakes combine nutty richness with fruity freshness for an irresistible treat.

Ingredients

Scale

Pistachio Cupcakes

  • 175 g castor sugar
  • 1 tablespoon lemon zest
  • 175 g unsalted butter
  • 3 extra-large eggs
  • 1 teaspoon vanilla extract
  • 230 g cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 140 g sour cream
  • 70 g pistachios, chopped

Raspberry Filling

  • 280 g raspberries
  • 40 g castor sugar
  • 1 tablespoon lemon juice

Pistachio Buttercream

  • 600 g icing sugar
  • 100 g unsalted butter
  • 250 g cream cheese
  • 3 tablespoons pistachio butter
  • 1 teaspoon vanilla extract
  • Green food colouring (optional)
  • Raspberries to decorate
  • Crushed pistachios to decorate

Instructions

  1. Prepare Lemon Sugar: Add castor sugar and lemon zest to a small bowl. Use your fingers to massage the zest into the sugar, releasing aromatic oils.
  2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat unsalted butter and the lemon sugar mixture at medium-high speed for about 3 minutes until light and fluffy.
  3. Add Eggs and Vanilla: Add eggs one at a time to the creamed butter and sugar, beating well after each addition and scraping down the bowl to ensure even mixing. Beat in the vanilla extract.
  4. Combine Dry Ingredients: Sift together cake flour, baking powder, and salt into a large bowl.
  5. Incorporate Sour Cream and Flour: Alternate adding the flour mixture and sour cream to the batter, beginning and ending with the flour. Mix gently with a spatula after each addition.
  6. Fold in Pistachios: Add chopped pistachios to the batter and fold them through evenly using a rubber spatula.
  7. Fill Cupcake Liners and Bake: Preheat oven to 180°C (350°F). Line 22 cupcake liners in two pans. Use an ice cream scoop to fill each liner two-thirds full. Bake for 15-20 minutes until golden and a cake tester inserted comes out clean. Cool cupcakes completely on a wire rack.
  8. Prepare Raspberry Filling: In a small saucepan over medium heat, combine raspberries, castor sugar, and lemon juice. Cook, stirring occasionally, until raspberries are softened and sugar melts. Press fruit against pan sides to break down. Allow mixture to thicken slightly then cool to room temperature. Transfer to a piping bag.
  9. Make Pistachio Buttercream: Beat icing sugar and softened butter in a stand mixer with paddle attachment on medium until mixture resembles fine breadcrumbs. Add cubed cream cheese and beat on medium-high speed until smooth, about 2 minutes. Add pistachio butter and vanilla extract, beating until combined. Optionally, add a drop of green food coloring and beat again. Transfer to a piping bag fitted with your favorite nozzle.
  10. Assemble Cupcakes: Using a cupcake corer or small apple corer, remove the center of each cooled cupcake. Fill the hollow with raspberry puree. Pipe a swirl of pistachio buttercream on top. Decorate with crushed pistachios and fresh raspberries.

Notes

  • Ensure butter and cream cheese are softened for smooth frosting.
  • Use fresh raspberries for the best flavor in the filling.
  • Keep pistachio buttercream refrigerated if not used immediately.
  • For a deeper pistachio flavor, toast pistachios lightly before chopping.
  • Green food coloring is optional and mainly for aesthetic appeal.
  • These cupcakes can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: pistachio cupcakes, raspberry filling, pistachio buttercream, lemon zest cupcakes, nutty cupcakes, fruit filled cupcakes, dessert recipes

Find it online: https://thefoodrecipe.com/pistachio-cupcakes-recipe/