Lemon Pistachio Cupcakes
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Two Peas & Their Pod · by Maria Lichty★ 5.0 (1)

Lemon Pistachio Cupcakes

NUTRITION · PER SERVING40M COOK
CAL 29%·PRO 12%
CARBS 76G53% OF CAL
2G FIBER12G OTHER61G TOTAL SUGAR
FAT 29G45% OF CAL
16G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Elegant cupcakes combining ground pistachios and lemon with a creamy lemon buttercream frosting. Nutty and bright, they're perfect for special occasions or afternoon tea.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3/4 cup shelled unsalted pistachios
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest, (from 2 or 3 lemons)
  • 1/2 cup unsalted butter, (at room temperature)
  • 2 large eggs, (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup buttermilk
  • 1/3 cup plain Greek yogurt ((or sour cream))
  • 1 cup unsalted butter, (at room temperature)
  • 4 and 1/2 cups confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons heavy cream or whole milk
  • 2 teaspoons lemon zest
  • Pinch of salt
  • Finely chopped pistachios, (for garnish)
  • Drizzle of honey, (optional)
PREP
20M
SODIUM
159MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.