At a glance
These moist pistachio cupcakes come together using the reverse mixing method, where butter coats the flour first to lock in moisture and create a tender crumb. You'll make a homemade lemon curd from scratch and blend it into a silky mascarpone frosting, then fill and top the cooled cupcakes for a fresh, spring-ready treat that's easier to pull off than it might seem.
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Make the homemade lemon curd
In a saucepan, rub the sugar with the zest between your fingers, then add the egg yolks, juice, and salt. Add the cubed butter and cook over low heat, whisking constantly, until the mixture thickens like pudding. Strain the finished curd through a sieve and let it chill completely in the fridge.
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Prepare the dry base for the cupcakes
Preheat the oven to 177 °C (350 °F). In a bowl, mix together the flour, starch, both sugars, baking powder, salt, and finely ground pistachios. It's best to combine all the dry ingredients thoroughly before adding any liquids.
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The reverse method for a moist batter
Add the cubed butter and two tablespoons of milk to the dry mixture. Mix on low speed until it forms a texture like damp sand. This method ensures the butter coats the flour, which makes the baked cupcakes incredibly moist and tender.
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