My Secret to Bakery-Worthy Lemon Raspberry Pistachio Cupcakes

👩‍🍳 Instructions

1. 1

   For the Raspberry Filling: In a small saucepan, combine raspberries, 1/4 cup sugar, and 1 tbsp lemon juice. Cook over medium heat, mashing gently, until bubbly and raspberries break down (5-7 minutes). In a small bowl, whisk cornstarch with water until smooth, then stir into raspberry mixture. Cook, stirring, until thickened (1-2 minutes). Remove from heat, transfer to a bowl, and cool completely.
2. 2

   For the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, 1 1/2 cups sugar, baking powder, baking soda, and salt. Add lemon zest to sugar and rub with fingers. Add softened butter to dry ingredients and beat with an electric mixer on medium-low until mixture resembles coarse crumbs.
3. 3

   In a separate bowl, whisk eggs, milk, and 1 tsp vanilla. With mixer on low, gradually add wet ingredients to dry in three additions, beating just until combined after each. Do not overmix. Stir in ground pistachios by hand.
4. 4

   Divide batter evenly among muffin cups, filling two-thirds full. If swirling, add 1 tbsp batter, then 1 tsp cooled raspberry filling, then more batter. Swirl gently with a toothpick. Bake 18-22 minutes, or until a wooden skewer comes out clean. Cool in tin 5 minutes, then transfer to a wire rack to cool completely.
5. 5

   For the Frosting: In a large bowl, beat cream cheese and 1/2 cup butter on medium speed until smooth and creamy (2-3 minutes). Gradually add sifted powdered sugar, beating on low, then increasing to medium-high until light and fluffy. Stir in 2 tbsp lemon juice, 1 tsp lemon zest, and 1 tsp vanilla. Beat until well combined and fluffy.
6. 6

   Assemble: Once cupcakes are completely cool, frost generously. Garnish with fresh raspberries and chopped pistachios, if desired.