Pistachio & Cardamom Cupcakes with Lemon Buttercream

Doesn't everyone love pistachio? I'm sure it goes with everything.

It certainly wins here. Paired with cardamom in a fluffy cupcake and balanced with a decadent lemon buttercream, this'll win you lots of friends (cannot confirm or deny, but it's worth a try right?).

Best: with a milky cuppa on a rainy Sunday afternoon.


Pistachio Cupcake Pic3.png

Ingredients (makes 12)

160g pistachio nuts

140g plain flour

150g granulated sugar

½ tsp bicarbonate of soda

½ tsp baking powder

¼ tsp salt

1 ½ tsp ground cardamom

2 large eggs

120g vegetable oil

170g buttermilk

½ tsp vanilla extract

115g unsalted butter, softened to room temperature

270g icing sugar

2 tbsp lemon juice

1 tbsp heavy cream

1 tsp lemon zest

Pinch of salt

  1. Preheat oven to 180C (fan).

  2. Line a regular size muffin with paper liners.

  3. Grind 160g pistachios in a food processor. Reserve 30g of the ground pistachios to top the cakes later.

  4. In a medium bowl, add the flour, ground pistachio, sugar, bicarbonate of soda, baking powder, salt, cardamom and mix thoroughly with a whisk.

  5. Add the eggs, buttermilk, vegetable oil and vanilla extract to a large bowl and mix with a whisk until smooth.

  6. Pour the flour mixture in with the liquid mixture and mix until just combined.

  7. Divine the batter equally into the prepared muffin tin.

  8. Bake for approx. 18 minutes, turning half way, until a knife comes out clean.

  9. Remove from oven and let cool on a wire rack for 5-10 minutes.

  10. Take cupcakes out of the muffin pan and let cool on the wire rack completely.

  11. Whilst these are cooling, you can prepare the buttercream.

  12. Get a large bowl and beat the butter on a medium speed until creamy – about 2 minutes.

  13. Add the icing sugar, lemon juice, heavy cream and zest to the bowl and continue whisking on low.

  14. Increase to high speed and beat for 3 full minutes. Taste and add salt if you think it needs it.

  15. Cover, and refrigerate, until it is time to top the cupcakes.

  16. When cupcakes are fully cooled use a palette knife to top each cupcake with about a tablespoon of the buttercream. Smooth and sprinkle with the reserved ground pistachios.