Lemon Pistachio Cupcakes

There’s something undeniably cheerful about the combination of lemon and pistachio. These Lemon Pistachio Cupcakes are a refreshing twist on traditional cupcakes—soft, nutty, zesty, and topped with a silky lemon buttercream.

What sets these cupcakes apart is the ground pistachios in the batter, lending them a delicate crunch and natural green hue. A touch of almond extract deepens the flavor profile, pairing beautifully with the citrus. Finished with a generous swirl of lemon buttercream, a sprinkle of crushed pistachios, and (if you’re feeling fancy) a light drizzle of honey, SWOON! These cupcakes are as beautiful as they are flavorful.

They are the perfect dessert for just about any occasion. Serve them at spring or summer gatherings, baby showers, or bridal showers. They’re also a lovely choice for Mother’s Day or Easter, thanks to their fresh flavors and beautiful presentation. Everyone will appreciate and enjoy these elegant cupcakes!

• 3/4 cup shelled unsalted pistachios
• 1 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 cup granulated sugar
• 1 tablespoon lemon zest, from 2 or 3 lemons
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1/3 cup buttermilk
• 1/3 cup plain Greek yogurt (or sour cream)

• 1 cup unsalted butter, at room temperature
• 4 and ½ cups confectioners’ sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons heavy cream or whole milk
• 2 teaspoons lemon zest
• 1/2 teaspoon almond extract
• Pinch of salt
• Finely chopped pistachios, for garnish
• Drizzle of honey, optional