Ingredients
Scale
- Cupcakes:
- 3/4 cup shelled unsalted pistachios
- 1 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1/2 cup unsalted butter
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup buttermilk
- 1/3 cup Greek yogurt
- Frosting:
- 1 cup butter
- 4 1/2 cups powdered sugar
- 2 tbsp lemon juice
- 2 tbsp cream or milk
- 2 tsp lemon zest
- 1/2 tsp almond extract
- Pinch of salt
- Crushed pistachios for topping
- Honey (optional)
Instructions
- Preheat oven to 350°F and line cupcake tray.
- Grind pistachios and mix with dry ingredients.
- Rub lemon zest into sugar.
- Cream butter and sugar, then add eggs and extracts.
- Mix buttermilk and yogurt separately.
- Alternate adding dry ingredients and wet mixture.
- Bake 18–22 minutes and cool completely.
- Beat butter and frosting ingredients until fluffy.
- Frost cupcakes and garnish with pistachios and honey if desired.
Notes
- Store unfrosted cupcakes at room temp up to 3 days.
- Frosted cupcakes keep 2 days at room temp or 5 days refrigerated.
- Can freeze cupcakes up to 2 months.
- Re-whip frosting after refrigeration for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian