Pistachio Cupcakes with Lemon Curd and Mascarpone Cream

Ingredients — what you'll need

You only need 22 ingredients

Adjust servings

Add ingredients to shopping list

  • 125 gram Cream Cheese Spread
  • 3 gram Baking Powder
  • 10 gram Vanilla Sugar
  • 87 gram Pistachios (unsalted)
  • 100 milliliter Whipping Cream 33%
  • 60 milliliter Lemon Juice
  • 2 piece Egg White
  • 120 gram All-purpose wheat flour
  • 1 piece Lemon
  • 2 tablespoon Fresh Whole Milk (3.5% Fat)
  • 170 gram Granulated Sugar
  • 80 gram 30% Sour Cream
  • 80 milliliter Fresh Whole Milk (3.5% Fat)
  • 2 gram Orange Blossom Water
  • 2 gram Salt
  • 2 gram Vanilla Bean
  • 10 gram Cake Decorations
  • 18 gram Cornstarch
  • 3 piece Egg Yolk
  • 2 gram Baking soda
  • 125 gram Mascarpone
  • 125 gram Unsalted Butter

Step-by-step method

At a glance

You're making stunning pistachio cupcakes with a fresh lemon curd filling and marbled mascarpone frosting—all without the dryness that usually plagues homemade cupcakes. The trick is using the reverse mixing method, where butter coats the flour first to lock in moisture, plus you'll need to make the lemon curd ahead and chill it completely before assembly. Once baked and cooled, you'll hollow out the centers, fill them with that tangy curd, and pipe the silky frosting on top.

  1. 1/7

    Making the homemade lemon curd

    In a saucepan, rub the sugar together with the zest using your fingers, then add the egg yolks, juice, and salt. Toss in the butter cubes and cook the mixture over low heat, whisking constantly, until it thickens like pudding. Strain the finished curd through a sieve and let it chill completely in the fridge.

    Ingredients

    • 45 gram Granulated Sugar
    • 1 piece Lemon
    • 60 milliliter Lemon Juice
    • 3 piece Egg Yolk
    • 1 gram Salt
    • 50 gram Unsalted Butter

  2. 2/7

    Preparing the dry base for the cupcakes

    Preheat the oven to 177 °C. In a bowl, combine the flour, starch, both sugars, baking powder and baking soda, salt, and finely ground pistachios. It's best to make sure all the dry ingredients are thoroughly combined before you start adding the wet ones.

    Ingredients

    • 87 gram Pistachios (unsalted)
    • 120 gram All-purpose wheat flour
    • 18 gram Cornstarch
    • 125 gram Granulated Sugar
    • 10 gram Vanilla Sugar
    • 3 gram Baking Powder
    • 2 gram Baking soda
    • 1 gram Salt

  3. 3/7

    The reverse method for extra-moist batter

    Add the cubed butter and two tablespoons of milk to the dry mixture. Mix on low speed until the texture resembles damp sand. This method ensures the butter coats the flour, giving the batter an incredibly moist and tender crumb once baked.

    Ingredients

    • 75 gram Unsalted Butter
    • 2 tablespoon Fresh Whole Milk (3.5% Fat)

Pistachio Cupcakes with Lemon Curd and Mascarpone Cream

everydaybyyumsto
Active time total 1 h 55 min
Prep 20 min Cook 1 h 35 min
Plus 12 min of resting (not counted in active time)
22 Ingredients
7 Steps
Hard Difficulty
Let’s cook

About this recipe

Tired of dry, crumbly muffins? 🧁 Then give these fresh pistachio cupcakes a try. The earthy flavor of real pistachios meets a refreshing lemon curd 🍋 Thanks to the reverse mixing method (where the butter coats the flour first), the batter turns out incredibly moist and fluffy. Coarsely ground pistachios also give the batter a lovely crunchy texture. These are just perfect for Easter baking 🐣 when you want to enjoy the scent of spring in your kitchen without any unnecessary stress. Let's bake these springtime cupcakes together 🧁

Vegetarian Desserts Easter

0 products added