Exquisite Lemon and Raspberry Cupcakes with Pistachio Crunch

Savor the delightful fusion of tangy lemon, sweet raspberry, and nutty pistachio in these Exquisite Lemon and Raspberry Cupcakes. Each cupcake is infused with fresh lemon zest and juice, filled with a vibrant raspberry compote, and crowned with a luscious lemon buttercream. A sprinkling of finely chopped pistachios adds a satisfying crunch, making these cupcakes as appealing to the palate as they are to the eye.

Why You’ll Love This: These cupcakes offer a refreshing burst of citrus balanced with the sweetness of raspberries, all wrapped in a soft, tender crumb. The addition of pistachios not only provides an interesting texture but also enhances the overall flavor profile with their distinct nutty taste. The creamy lemon buttercream ties all the flavors together into a perfect symphony of taste and texture.

Perfect Occasion: Ideal for spring gatherings, garden parties, or any celebratory occasion that calls for something special. They are also perfect for Mother’s Day, bridal showers, or as a sophisticated addition to any dessert table.

Decoration Tips: Garnish each cupcake with a fresh raspberry and a sprinkle of chopped pistachios to emphasize the natural beauty and flavor of the ingredients. If you’re feeling extra creative, a small lemon twist or edible flowers could be added for a more decorative presentation.

Ingredients:

For the Lemon Cupcake Batter:

• 3/4 cup granulated sugar
• 1 tablespoon packed lemon zest
• 1 1/2 cups cake flour
• 1/3 cup finely chopped pistachios
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons unsalted butter, room temperature, cubed
• 1/2 cup sour cream, room temperature
• 1/2 cup whole milk, room temperature
• 1/3 cup vegetable oil
• 1 large egg, room temperature
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Raspberry Filling:

• 3 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 2 teaspoons fresh lemon juice
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water

For the Lemon Buttercream:

• 1 1/2 cups unsalted butter, room temperature
• 2 cups powdered sugar
• 3 tablespoons heavy cream
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest

Instructions:

1. Prepare the Cupcakes:
   • Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners.
   • Rub the lemon zest into the sugar until it resembles wet sand. Whisk together the flour, lemon sugar, pistachios, baking powder, and salt in a mixing bowl.
   • Cream the butter, sour cream, milk, oil, egg, lemon juice, and vanilla extract in a separate bowl. Gradually mix the wet ingredients into the dry until just combined.
   • Divide the batter among the cupcake liners, filling each about 3/4 full. Bake for 15-20 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.
2. Make the Raspberry Filling:
   • Cook the raspberries, sugar, and lemon juice over medium heat until the raspberries break down. Combine cornstarch and water; add to the raspberry mixture and cook until thickened.
3. Prepare the Lemon Buttercream:
   • Cream the butter and gradually add powdered sugar. Mix in the heavy cream, lemon juice, and zest until the frosting is light and fluffy.
4. Assemble the Cupcakes:
   • Once cooled, core each cupcake and fill with raspberry compote. Pipe lemon buttercream around the core, topping with more compote if desired. Sprinkle with chopped pistachios and garnish with fresh raspberries.

Enjoy these beautifully crafted Lemon and Raspberry Cupcakes, a delightful treat that combines the zest of lemon, the sweetness of raspberry, and the unique flavor of pistachios into one extraordinary dessert!