Exquisite lemon and raspberry cupcakes with pistachio crunch

Enjoy the delicious fusion of tangy lemon, sweet raspberry and nutty pistachio in these exquisite lemon raspberry cupcakes. Each cupcake is infused with fresh lemon zest and juice, filled with vibrant raspberry compote and topped with luscious lemon buttercream. A sprinkle 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 it: These cupcakes offer a refreshing burst of citrus balanced with the sweetness of raspberries, all wrapped in a soft and tender crumb. Adding pistachios not only provides an interesting texture, but also enhances the overall flavor profile with their distinct nutty taste. Creamy lemon buttercream ties all the flavors together in a perfect symphony of taste and texture.

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

Decorating Tips: replaces the word nice with emptyp each cupcake with a fresh raspberry and a sprinkle of chopped pistachios to highlight the natural beauty and flavor of the ingredients. If you're feeling extra creative, a little lemon zest or edible flowers can 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 of yeast
• 1/2 teaspoon fine sea salt
• 6 tablespoons unsalted butter, at room temperature, cut into cubes
• 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 of fresh lemon juice
• 1 teaspoon of vanilla extract

For the raspberry filling:

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

For the lemon buttercream:

• 1 1/2 cups unsalted butter, room temperature
• 2 cups powdered sugar
• 3 tablespoons of heavy cream
• 1 tablespoon of fresh lemon juice
• 2 teaspoons of 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. Combine flour, lemon sugar, pistachios, baking powder and salt in a mixing bowl.
   • Cream butter, sour cream, milk, oil, egg, lemon juice and vanilla extract in a separate bowl. Gradually mix the wet ingredients into the dry ingredients until just combined.
   • Divide the batter among the cupcake liners, filling each about 3/4 full. Bake for 15 to 20 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack.

2. Prepare the raspberry filling:
   • Cook the raspberries, sugar and lemon juice over medium heat until the raspberries break down. Mix cornstarch and water; add to raspberry mixture and cook until thickened.
3. Prepare the lemon buttercream:
   • Cream the butter and gradually add the powdered sugar. Stir in heavy cream, lemon juice and zest until frosting is light and fluffy.
4. Assemble the cupcakes:
   • Once cooled, empty each cupcake and fill it with raspberry compote. Pour lemon buttercream around the core, topping with more compote if desired. Sprinkle with crushed pistachios and garnish with fresh raspberries.

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