Lemon & Pistachio Cupcakes Recipe

Name: Lemon & Pistachio Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cupcakes; 12 cupcake cases; 3/4 cup castor sugar; 60 grams butter, room temperature; 1 tablespoon finely grated lemon zest; 1 large egg; 70 grams pistachios, shelled; 1 cup flour; 2 teaspoons baking powder; Pinch fine salt; 50 milliliters lemon juice; 100 milliliters milk; For the icing; 60 grams butter, room temperature; 2 cups icing sugar; 1/4 teaspoon vanilla extract; 2 tablespoons lemon juice; 1 - 2 tablespoons milk; 30 grams pistachios, shelled

Servings: persons

For the cupcakes
12 cupcake cases
3/4 cup castor sugar
60 grams butter, room temperature
1 tablespoon finely grated lemon zest
1 large egg
70 grams pistachios, shelled
1 cup flour
2 teaspoons baking powder
Pinch fine salt
50 milliliters lemon juice
100 milliliters milk
For the icing
60 grams butter, room temperature
2 cups icing sugar
1/4 teaspoon vanilla extract
2 tablespoons lemon juice
1 - 2 tablespoons milk
30 grams pistachios, shelled

1
Preheat your oven to 180u00b0C and place the cupcake cases in a muffin tray.
2
Cream the castor sugar and butter together until combined and pale. Add the lemon zest and egg and mix everything together.
3
Use a food processor to grind the pistachios finely. Sift the flour, baking powder and salt into the sugar mixture, add the chopped pistachios and mix. Add the lemon juice and milk and mix until just combined.
4
Divide the mixture between the cupcake cases and pop the tray in the oven. Bake for 15 minutes or until an inserted skewer comes out clean. Allow to cool.
5
To make the icing: Place the butter in a bowl and beat until soft and pale. Sift in the icing sugar. Add the vanilla extract and lemon juice and mix, scraping down the sides of the bowl, until the mixture comes together. Add enough milk to give the icing a spreading consistency.
6
Pipe or spread the icing onto the cold cupcakes. Chop the pistachios up finely and sprinkle over the cupcakes.

778

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the cupcakes, 12 cupcake cases, 3/4 cup castor sugar, 60 grams butter, room temperature, and more.

Yes, Lemon & Pistachio Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon & Pistachio Cupcakes

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