Lemon Pistachio Cupcakes

There’s something incredibly joyful about baking, especially when it comes to making Lemon Pistachio Cupcakes. I remember the first time I decided to blend the bright, zesty flavor of lemons with the nutty crunch of pistachios. It was a sunny spring afternoon, and I was in the mood for something fresh and delightful. As I whipped up the batter with my favorite ingredients, the air filled with the tantalizing aroma of baked goods. The vibrant colors came together in those little cupcake liners, and I couldn’t help but feel a sense of accomplishment. The addition of a fluffy honey meringue on top turned these treats into a work of art. Each bite was a burst of flavor, making them the perfect sweet treat to enjoy with friends or family. I still love sharing them during gatherings or simply indulging myself when I need a little pick-me-up.

Lemon Pistachio Cupcakes Shopping List

When it comes to the ingredients for Lemon Pistachio Cupcakes, each one plays a vital role in creating the perfect treat. The combination of zesty lemons and crunchy pistachios not only provides a wonderful flavor but also contributes to a delightful texture. The balance of sweetness and acidity is what makes this recipe stand out.

• 225g Butter (room temperature): Essential for a rich and moist cupcake. Butter adds flavor and helps in achieving a fluffy texture.
• 400g Granulated White Sugar: Sweetens the batter and contributes to the lightness of the cupcakes.
• 4 Free-range Eggs: Adds structure and moisture; eggs are crucial for binding the ingredients together.
• 5ml Vanilla Extract: Enhances the flavor profile, providing a warm background note that complements the lemon.
• 5ml Lemon Extract or Lemon Essence: Intensifies the lemon flavor, making the cupcakes burst with citrus goodness.
• Zest of 2 Lemons: Fresh zest adds vibrancy and a fragrant aroma that elevates the cupcakes.
• 400g Cake Flour: A lighter flour that helps create a tender crumb in the cupcakes.
• 10ml Baking Powder: A leavening agent that helps the cupcakes rise and become fluffy.
• 3ml Bicarbonate of Soda: Works with the acids in the recipe to give additional lift.
• 250ml Milk: Adds moisture to the batter, ensuring a soft and tender cupcake.
• 80–100g Pistachios (roughly chopped): Provides a delightful crunch and a nutty flavor that pairs perfectly with lemon.
• 250ml Honey: Used in the meringue frosting, it brings added sweetness and a unique flavor.
• 3 Free-range Egg Whites: The base for the meringue, providing structure and a light, airy texture.
• 2ml Salt: Enhances and balances the flavors in the cupcakes.
• 5ml Vanilla Extract: Added to the meringue for extra flavor.

Preparation Steps for Lemon Pistachio Cupcakes

Making Lemon Pistachio Cupcakes is an enjoyable experience that fills your kitchen with wonderful aromas. Follow these steps, and you’ll soon have a tray of beautiful cupcakes ready to impress!

1. Preheat your oven to 180 °C / 350 F. Prepare your muffin tins by lining them with paper liners. This ensures easy removal of the cupcakes after baking and adds a lovely touch to their presentation.

2. In a large mixing bowl, combine 225g butter and 400g granulated white sugar. Using an electric mixer, beat them together until the mixture becomes light and fluffy, which should take about three minutes. This step is crucial, as it incorporates air into the mixture, ensuring your cupcakes are light.

3. Once fluffy, add 4 eggs, one at a time. Make sure each egg is fully incorporated before adding the next. This process helps maintain the emulsion, leading to a smoother batter.

4. Next, stir in 5ml vanilla extract, 5ml lemon extract, and the zest of 2 lemons. These ingredients will enhance the flavor and give a delightful aroma.

5. In a separate bowl, sift together 400g cake flour, 10ml baking powder, and 3ml bicarbonate of soda. This step helps to aerate the flour, ensuring a lighter texture in the baked cupcakes.

6. Gradually add the flour mixture to the butter-egg mixture in three parts, alternating with 250ml milk. Mix gently until just combined. Scrape down the sides of the bowl to ensure everything is well incorporated, but be careful not to overmix.

7. Once mixed, fold in 80–100g pistachios to add texture and flavor to your cupcakes. The beautiful green color of the pistachios adds a lovely visual contrast!

8. Scoop the batter into the prepared muffin tins using an ice cream scoop. Fill each liner about three-quarters full for the perfect rise. Bake in the preheated oven for about 20 minutes, or until golden brown and springy to the touch.

9. Once baked, let the cupcakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely. This helps prevent sogginess.

10. While the cupcakes cool, prepare the meringue frosting. In a small saucepan, bring 250ml honey to a boil over medium heat. In a separate bowl, whisk 3 egg whites until stiff peaks form.

11. Once the honey is bubbling, slowly pour it into the whipped egg whites in a thin stream while mixing on high speed. Add 2ml salt and continue whisking until the meringue holds its peaks and cools down, about 7 to 9 minutes.

12. Transfer the meringue to a piping bag and pipe it onto the cooled cupcakes. If you have a blowtorch, you can toast the tips of the meringue for a stunning finish.

Make It Your Own

Every recipe can be personalized, and Lemon Pistachio Cupcakes are no exception. Here are some fun ways to make this recipe your own:

• Experiment with flavors: Add other citrus zest, such as orange or lime, into the batter for a different twist.
• Nut alternatives: If you prefer, you can substitute pistachios with other nuts like almonds or walnuts for varied flavors and textures.
• Sweetness levels: Adjust the sweetness of the meringue by varying the amount of honey based on your personal preference.
• Colorful sprinkles: After piping the meringue, top with colorful sprinkles to make your cupcakes even more festive.
• Flavored meringue: Infuse your meringue with different flavors by adding a few drops of almond or coconut extract.
• Decorative toppings: Consider adding candied lemon slices or edible flowers to enhance the visual appeal.

What Complements This Lemon Pistachio Cupcakes

Serving Lemon Pistachio Cupcakes is a joy, and there are many ways to enjoy them:

• As a dessert: Perfect for concluding a meal, these cupcakes are light enough to leave room for a sweet treat.
• With coffee or tea: Pair them with your afternoon coffee or tea for a delightful break.
• At celebrations: These cupcakes shine at birthday parties, weddings, or spring gatherings with their vibrant colors.
• With a fruit salad: Serve alongside a fresh fruit salad to balance out the sweetness.
• Seasonal treats: These cupcakes are especially fitting for spring and summer gatherings.
• As a thoughtful gift: Box them up and gift them to friends or family for a sweet surprise!

FAQ

Conclusion

In summary, Lemon Pistachio Cupcakes are an exquisite treat that combines bright citrus flavor with the delightful crunch of pistachios, making them a perfect addition to any gathering. I encourage you to try making these cupcakes for your next event or just to indulge yourself. They will surely impress family and friends and brighten up any day with their deliciousness!

Lemon Pistachio Cupcakes

The perfect blend of zesty lemon and crunchy pistachios, Lemon Pistachio Cupcakes with honey meringue are a delightful treat. These easy-to-make cupcakes are perfect for any occasion. Whip them up today to satisfy your sweet cravings!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 25 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 225g g Butter room temperature
• 400g g Granulated White Sugar
• 4 Free-range Eggs
• 5ml ml Vanilla Extract
• 5ml ml Lemon Extract or lemon essence
• 2 Zest of Lemons
• 400g g Cake Flour
• 10ml ml Baking Powder
• 3ml ml Bicarbonate of Soda
• 250ml ml Milk
• 80–100g g Pistachios roughly chopped
• 250ml ml Honey
• 3 Egg Whites
• 2ml ml Salt
• 5ml ml Vanilla Extract

Equipment

• Large Pot
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 180 °C / 350 F. Prepare your muffin tins by lining them with paper liners.
2. In a large mixing bowl, combine 225g butter and 400g granulated white sugar. Using an electric mixer, beat them together until the mixture becomes light and fluffy, which should take about three minutes.
3. Once fluffy, add 4 Free-range Eggs, one at a time. Make sure each egg is fully incorporated before adding the next.
4. Next, stir in 5ml vanilla extract, 5ml lemon extract, and the zest of 2 lemons.
5. In a separate bowl, sift together 400g cake flour, 10ml baking powder, and 3ml bicarbonate of soda.
6. Gradually add the flour mixture to the butter-egg mixture in three parts, alternating with 250ml milk. Mix gently until just combined.
7. Once mixed, fold in 80–100g pistachios to add texture and flavor to your cupcakes.
8. Scoop the batter into the prepared muffin tins using an ice cream scoop. Fill each liner about three-quarters full.
9. Once baked, let the cupcakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
10. While the cupcakes cool, prepare the meringue frosting. In a small saucepan, bring 250ml honey to a boil over medium heat.
11. In a separate bowl, whisk 3 egg whites until stiff peaks form.
12. Once the honey is bubbling, slowly pour it into the whipped egg whites in a thin stream while mixing on high speed.
13. Transfer the meringue to a piping bag and pipe it onto the cooled cupcakes.

Notes

• Tip 1: Use a spring ice cream scoop to evenly measure out the cupcake batter.
• Tip 2: Frost the cupcakes once they have cooled down completely.
• Tip 3: Store them in an airtight container for up to 3 to 5 days.

Previous PostHerb and Salt Rubbed Dry Brine Turkey

Next Post Small Batch Homemade Hostess Cupcakes

Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.