Pistachio Lemon Raspberry Cupcakes
These moist lemon raspberry cupcakes are bursting with lemon and raspberry flavor with a hint of pistachio. Topped with tangy lemon frosting and fresh raspberries, they're perfect for any spring or summer occasion!
Ingredients
Lemon Cupcake Batter
- ¾ cup granulated sugar
- 1 tablespoon lemon zest packed *you may need 3 large lemons!*
- 1 ½ cups cake flour *See notes below for measuring*
- ⅓ cup finely chopped pistachios
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter room temperature
- ½ cup sour cream room temperature
- ½ cup whole milk room temperature
- ⅓ cup vegetable oil
- 1 egg room temperature
- 2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Raspberry Filling
- 3 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon tablespoon cornstarch
- 1 tablespoon water
Lemon Buttercream
- 1 ½ cups unsalted butter room temperature
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- Chopped pistachios for decorating
- Fresh raspberries for decorating
Instructions
- Line a 12-cup cupcake pan with liners. Preheat the oven to 350°F/180°C.
- Rub the lemon zest into the sugar until it looks like wet sand.
- In a stand mixing bowl, whisk together the flour, lemon sugar, pistachios, baking powder, and salt. Mix in the butter on low speed for 3 minutes until it resembles coarse sand.
- In a separate bowl, whisk together the sour cream, milk, oil, egg, vanilla extract, and lemon juice.
- Mix the wets into the dries for a few seconds, then scrape down the bowl and continue mixing until just combined. Scoop into 12 cupcake liners, filling each one roughly ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Let the pan cool on a wire rack for 5 minutes, then remove the cupcakes from the pan and let them continue cooling on the rack.
- Make the raspberry filling. Cook the raspberries, sugar, and lemon juice over medium heat, mashing occasionally, until the filling is bright red and bubbly, about 10-12 minutes. Then mix in the whisked cornstarch and water. Cook 1-2 minutes longer until thickened.
- Make the buttercream. Cream the butter until smooth, then mix in the powdered sugar. Once combined, mix in the heavy cream, lemon juice, and lemon zest. Continue beating until light and fluffy, 2-3 minutes longer.
- Core the center of the cooled cupcakes and fill it with the raspberry compote. Pipe the lemon frosting around the core, then fill it with more raspberry filling. Garnish with chopped pistachios and fresh raspberries. Leave the cupcakes in the pan to core them. It’s easier to keep the cake intact, and you can remove them once cored. A piping bag with a large round tip is best used for the frosting!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Raspberries: Use fresh or frozen berries!
Pistachios: If you prefer, you can leave them out entirely.
Store in an airtight container at room temperature or in the fridge. They will stay fresh for 3-4 days in the fridge or 1-2 days at room temperature!
Freezing: Store the assembled cupcakes or plain baked cupcakes in an airtight container for up to 1 month. Make sure not to stack them! Leave off any fresh garnishes and pistachios if you are using them until ready to serve.
Make ahead: All elements of this recipe can be made in advance and stored in the fridge until ready to use. The filling and frosting can be made up to 5 days in advance!