Indulge in Sunshine: The Ultimate Moist Lemon Raspberry Pistachio Cupcakes Recipe
There’s a reason why lemon and raspberry are heralded as the ultimate sunshine-inspired flavor combination—it’s simply irresistible! If you’ve ever tried my raspberry lemon muffins, you already know the magic. But if you’re yearning for something a touch more elegant, a little sweeter, and decidedly fancier, these extraordinary lemon raspberry pistachio cupcakes are about to become your new obsession.
Imagine this: a lusciously light and incredibly moist lemon cake, crafted from scratch with the vibrant zest and fresh juice of ripe lemons. Each cupcake harbors a hidden treasure—a burst of homemade raspberry jam, sweet and tangy, nestled in its core. A subtle, yet sophisticated hint of pistachio weaves through the cake, adding a delicate nutty note that perfectly complements the fruit. Crowned with a swirl of creamy, tangy lemon buttercream and adorned with fresh, juicy raspberries, these cupcakes are a true showstopper. They are, without a doubt, a more refined and celebratory version of my beloved soft and fluffy lemon raspberry cookies, designed to elevate any occasion.
As a trained pastry chef, I’ve had the privilege of perfecting what makes a cupcake truly exceptional—both in flavor and presentation. These aren’t just any cupcakes; they are soft, bursting with tangy citrus and sweet berry flavors, delicately nutty, and undeniably superior to anything you’d typically find in a bakery display case. My mission is to empower home bakers like you to create stunning, professional-quality desserts with confidence.
This recipe is perfect for any celebration, from a casual spring brunch to an elegant summer gathering, or simply to brighten a regular day. And the best part? Despite their sophisticated appearance and complex flavor profile, I promise you they are surprisingly simple to make at home!
Still in the mood for more phenomenal, better-than-bakery recipes? My easy lemon loaf cake is a personal favorite for its moist crumb and bright lemon glaze, a perfect bakery copycat! Or, for a delightful twist on a classic, try my lemon sweet rolls—they’re a zesty, citrusy version of traditional cinnamon rolls that are incredibly comforting and utterly delicious.
Table of Contents
Let’s Make These Irresistible Lemon Raspberry Cupcakes!
Creating these exquisite lemon raspberry pistachio cupcakes is a joyful process, and I’m here to guide you through each step to ensure your success. Pay close attention to these techniques for bakery-quality results right in your own kitchen.
1
Create Aromatic Lemon Sugar. This crucial first step infuses the sugar with intense lemon flavor. Vigorously rub the fresh lemon zest into the granulated sugar with your fingertips until the sugar takes on a slightly damp, sandy texture and smells wonderfully fragrant. This process releases the natural oils from the zest, ensuring every bite of your cupcake is bursting with bright citrus notes.
2
Combine Butter with Dry Ingredients. In the bowl of your stand mixer, gently combine the lemon sugar with the cake flour, finely chopped pistachios, baking powder, and fine sea salt. Then, add the cubed, room-temperature unsalted butter and mix on low speed. Continue mixing until the butter is fully incorporated and the mixture resembles coarse, moist sand. This “reverse creaming” method helps to coat the flour particles in fat, leading to an incredibly tender and moist cupcake crumb.
3
Incorporate the Wet Ingredients. In a separate bowl, whisk together the sour cream, whole milk, vegetable oil, large egg, vanilla extract, and fresh lemon juice until thoroughly combined. Now, gradually add this whisked wet mixture to your dry ingredients, mixing just until everything is combined. It’s crucial to scrape down the sides and bottom of the bowl to ensure there are absolutely no hidden pockets of flour, guaranteeing a smooth, uniform batter.
4
Fill and Bake Your Cupcakes. Line a metal cupcake pan with paper liners. Then, using a spring-loaded scoop for precision and ease, fill each liner approximately three-quarters full with the prepared lemon cupcake batter. This ensures even baking and perfect domed tops. Bake them in your preheated oven until a toothpick inserted into the center comes out with only a few moist crumbs attached, indicating a perfectly baked, tender cupcake.
If you’re as utterly obsessed with bright, citrusy desserts as I am, you absolutely must try my summery lemon poppy seed cupcakes—their delightful texture and vibrant flavor are a seasonal dream. Or, for a truly decadent experience, my lemon curd cake boasts layers of buttery, tender cake generously filled with rich, tangy homemade lemon curd. They are both perfect for satisfying those citrus cravings!
5
Prepare the Luscious Raspberry Jam Filling. This homemade jam is a game-changer! Whether you opt for fresh or frozen raspberries, combine them with sugar and a splash of lemon juice. Cook the mixture over medium heat, gently mashing the berries as they soften, until the jam achieves a vibrant red hue, is bubbling, and noticeably thickens. Finish by stirring in a cornstarch slurry to ensure a perfectly set, yet still spoonable, filling that won’t make your cupcakes soggy.
6
Whip Up the Zesty Lemon Buttercream. A perfect cupcake deserves perfect frosting! Start by creaming room-temperature unsalted butter until it’s light and fluffy. Gradually beat in powdered sugar until smooth, then add heavy cream, fresh lemon juice, and additional lemon zest. Continue whipping until the buttercream is incredibly light, airy, and spreadable—the ideal complement to your lemon raspberry cupcakes. While lemon is fantastic, feel free to experiment; you could also top these with my favorite bakery-style cream cheese frosting, a classic raspberry frosting, or a simple vanilla buttercream for a different twist.
7
Core and Fill with Raspberry Goodness. Once your cupcakes are completely cool, it’s time for the delicious filling! Use an apple corer or a small paring knife to carefully cut out a cylindrical center from each cupcake, creating a perfect cavity. Then, with the help of a piping bag or even a small spoon, generously fill these hollowed centers with your luscious homemade raspberry jam. This hidden layer of fruit provides a delightful surprise with every bite.
8
Frost and Decorate to Perfection. Now for the grand finale! Using a piping bag fitted with your favorite tip (a large round tip works beautifully here), pipe a generous border of the creamy lemon buttercream around the raspberry-filled center of each cupcake. This creates a neat well for more filling. Sprinkle the edges with finely chopped pistachios for a lovely crunch and visual appeal. Then, carefully spoon or pipe a little more raspberry filling into the center of the buttercream border. Finish each masterpiece with a fresh raspberry on top, adding a final touch of elegance and natural sweetness. These decorative steps not only make the cupcakes look stunning but also enhance the overall flavor and texture experience.
Have bakery-quality cupcakes on your mind now? You absolutely must make my chocolate Oreo cupcakes—they’re dipped in a magical chocolate shell that hardens for an extra-special crunch! Or, if you love a fruit-filled treat, go for my cherry cheesecake cupcakes, which are delightfully filled with a sweet cherry jam, much like these lemon raspberry beauties. You won’t regret trying any of these delightful homemade options!
Ingredient Substitutions & Essential Tips for Success
Understanding which ingredients are flexible and which are not is key to successful baking. Here’s a detailed look at ingredient substitutions for these lemon raspberry pistachio cupcakes, ensuring you achieve perfect results every time.
Cake Flour: The Unsung Hero. This recipe specifically relies on cake flour for its incredibly light, tender, and moist crumb. Cake flour has a lower protein content than all-purpose flour, which results in less gluten development and a softer cake. Therefore, it is absolutely not substitutable in this recipe. Using all-purpose flour will lead to a super tough, dense, and even cornbread-like texture, which is definitely not what we’re aiming for in a delicate cupcake. Invest in cake flour for the best possible outcome.
Pistachios: Flavorful or Optional. The finely chopped pistachios add a wonderful, subtle nutty flavor and a delicate crunch that beautifully complements the lemon and raspberry. However, if you have a nut allergy or simply prefer not to include them, you can certainly leave them out completely without significantly altering the cupcake’s core structure. For an alternative, a sprinkle of toasted almonds or even white chocolate shavings could be considered, but the original recipe shines with pistachios.
Sour Cream: The Moisture Secret. Sour cream is a fantastic ingredient in baking, providing richness, moisture, and a slight tang that enhances the lemon flavor. Its acidity also helps tenderize the cake crumb. For a suitable alternative, you can substitute plain Greek yogurt (full-fat is best for texture) in an equal amount. Both sour cream and Greek yogurt contribute to a wonderfully moist and tender cupcake, so feel free to use whichever you have on hand.
If you tried this delightful recipe or any other recipe on my website, please do let me know how it went in the comments section below; I absolutely love hearing from you! Also, while you’re there, please consider leaving a star rating to help other bakers discover this amazing recipe! You can also tag me on Instagram or Facebook so I can admire your beautiful creations!
Moist Lemon Raspberry Pistachio Cupcakes with Homemade Jam
Ingredients
Gather your high-quality ingredients to ensure the best flavor and texture for these exquisite cupcakes. Freshness is key!
Lemon Pistachio Cupcake Batter
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest, packed, from about 2 medium lemons
- 1 1/2 cups cake flour, *See notes below for proper measuring technique*
- 1/3 cup finely chopped pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter, room temperature for easy incorporation
- 1/2 cup sour cream, room temperature (or plain Greek yogurt)
- 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
Homemade Raspberry Jam Filling
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon tablespoon cornstarch
- 1 tablespoon water
Tangy 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
- Chopped pistachios, for decorating (optional)
- Fresh raspberries, for decorating
Instructions
- To begin, line a standard 12-cup cupcake pan with paper liners. This will make removing your delicate cupcakes much easier. Then, preheat your oven to 350°F/180°C to ensure it’s at the correct temperature when your batter is ready.
- In a medium bowl, combine the lemon zest and granulated sugar. Rub the lemon zest into the sugar vigorously with your fingertips for a minute or two, until the sugar becomes fragrant and takes on a slightly damp, sandy texture. This simple technique, known as “lemon sugar,” releases the essential oils from the zest, infusing the sugar with intense lemon flavor that will shine through in your cupcakes.3/4 cup (150 g) granulated sugar, 1 tablespoon lemon zest
- In the bowl of a stand mixer fitted with a paddle attachment, whisk together the cake flour, the prepared lemon sugar, finely chopped pistachios, baking powder, and fine sea salt until well combined. Add the cubed, room-temperature unsalted butter to the dry ingredients. Mix on low speed for approximately 3 minutes, or until the mixture resembles coarse sand and the butter is fully integrated. This “reverse creaming” method helps to create an incredibly tender crumb.1 1/2 cups (180 g) cake flour, 1/3 cup (47 g) finely chopped pistachios, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, 6 tablespoons (84 g) cubed unsalted butter
- In a separate medium bowl, whisk together the sour cream, whole milk, vegetable oil, large egg, vanilla extract, and fresh lemon juice until the mixture is completely smooth and homogeneous. Ensuring all wet ingredients are at room temperature helps them emulsify better and results in a more uniform batter.1/2 cup (113 g) sour cream, 1/2 cup (113 g) whole milk, 1/3 cup (65 g) vegetable oil, 1 (50 g) large egg, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract
- With the mixer on low speed, gradually add the whisked wet ingredients into the dry butter mixture. Mix for only a few seconds, then stop and scrape down the sides and bottom of the bowl thoroughly with a spatula to ensure all ingredients are evenly incorporated and no pockets of dry flour remain. Continue mixing until the batter is just combined; be careful not to overmix, as this can lead to tough cupcakes. Scoop the batter evenly into the 12 cupcake liners, filling each one roughly 3/4 full. This fill level ensures proper rise and prevents overflowing during baking.
- Bake the cupcakes in the preheated oven for 15-20 minutes. Baking time can vary slightly depending on your oven, so check for doneness by inserting a toothpick into the center of a cupcake; it should come out with a few moist crumbs attached, but not wet batter. Once baked, remove the pan from the oven and let the cupcakes cool on a wire rack for about 5 minutes. After this initial cooling, carefully remove the cupcakes from the pan and let them continue cooling completely on the wire rack before frosting or filling. Cooling completely is essential for optimal filling and frosting application.
- While the cupcakes cool, prepare the vibrant raspberry jam filling. In a small saucepan, combine the raspberries (fresh or frozen), granulated sugar, and fresh lemon juice. Cook this mixture over medium heat, stirring occasionally and gently mashing the raspberries with the back of a spoon as they soften. Continue cooking for about 10-12 minutes, or until the filling is bright red, bubbling actively, and has noticeably thickened. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Stir this slurry into the hot raspberry mixture and cook for an additional 1-2 minutes, or until the jam is thick and glossy. This cornstarch step ensures your jam holds its shape beautifully inside the cupcake. Remove from heat and allow to cool completely.3 cups (340 g) fresh or frozen raspberries, 1/4 cup (50 g) granulated sugar, 2 teaspoons fresh lemon juice, 1 tablespoon + 1 teaspoon tablespoon cornstarch, 1 tablespoon water
- Next, prepare the dreamy lemon buttercream. In the bowl of a stand mixer fitted with a paddle attachment, cream the room-temperature unsalted butter on medium-high speed until it’s very light and smooth, about 2-3 minutes. Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until fluffy. Once combined, mix in the heavy cream, fresh lemon juice, and additional lemon zest. Continue beating until the buttercream is beautifully light, airy, and fluffy, which should take another 2-3 minutes. This generous whipping incorporates air, giving the frosting its signature creamy texture.1 1/2 cups (340 g) unsalted butter, 2 cups (240 g) powdered sugar, 3 tablespoons heavy cream, 1 tablespoon fresh lemon juice, 2 teaspoons lemon zest
- Once the cupcakes are completely cool, it’s time to assemble these beauties! Using an apple corer or a small, sharp knife, carefully cut out the center of each cupcake, creating a small well. For stability, I recommend leaving the cupcakes in the pan while coring them; this helps keep the cake intact. Transfer your cooled raspberry compote to a piping bag or use a small spoon to fill each cored center generously with the delicious jam. Then, pipe a border of the lemon buttercream around the raspberry-filled center. This creates a neat ring and prevents the jam from spreading. Sprinkle the piped buttercream with finely chopped pistachios for an added crunch and beautiful visual contrast. Finally, dollop a little more raspberry filling into the center of the buttercream border and finish each cupcake with a fresh raspberry on top. A piping bag with a large round tip is ideal for creating a professional-looking frosting border!
Video Guide
Chef’s Notes & Pro Tips
The calorie information provided for the recipe is an estimate and should be used as a general guide. The accuracy of the calories listed is not guaranteed and can vary based on specific ingredients and preparation methods.