Lemon Blueberry Pistachio Cupcakes Recipe

Cooking Directions

• STEP 1.Preheat the oven and line a muffin tin with cupcake liners.
• STEP 2.In a bowl, whisk together the dry ingredients: flour, baking powder, and salt.
• STEP 3.In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the lemon zest and juice.
• STEP 4.Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Fold in the blueberries and pistachios.
• STEP 5.Divide the batter evenly among the cupcake liners and bake for 18-20 minutes.
• STEP 6.Let the cupcakes cool completely before frosting with lemon frosting and garnishing with crushed pistachios.

Cooking Tips

• Make sure to use fresh lemon juice and zest for the best flavor.
• Gently fold in the blueberries and pistachios to avoid crushing them.
• For a more intense lemon flavor, brush the cooled cupcakes with lemon syrup before frosting.

Storage and Serving

• Store the cupcakes in an airtight container at room temperature for up to 3 days.
• Serve the cupcakes at room temperature for the best taste and texture.
• These cupcakes are perfect for parties, birthdays, or as a sweet treat for any occasion.