Pistachio and Lime Cupcakes with White Chocolate Frosting

Pistachio Cupcakes-0035 by Meeta K. Wolff

Prep Time: 30 minutes

Total Time: 60 minutes

Yield: 24 cupcakes


  • Zest and juice from 2 limes
  • 6 eggs
  • 250g pistachio cream
  • 150g sugar
  • 1 vanilla bean, seeds scraped
  • 100ml sunflower oil
  • Pinch of salt
  • ½ ml milk
  • 500g flour
  • 2 teaspoons baking powder

For the frosting

  • 150g butter
  • 350g icing sugar
  • 75g white chocolate, melted
  • 1 vanilla bean, seeds scraped


  1. Line a muffin baking from (for 12 muffins) with paper forms. Preheat the oven to 175 degrees C.
  2. In a clean mixing bowl whisk together the lime zest, 2 tablespoons lime juice, eggs the pistachio cream, sugar, vanilla seeds. oil and milk. Add the dry ingredients and using a spatula mix together until the batter is smooth and the lumps have disappeared.
  3. Fill the muffin forms with half of the mixture and bake in the oven for 20 minutes or until a toothpick inserted in a muffin comes out clean. Remove from the oven and allow to cool on a wire rack. Line the baking form with 12 additional paper forms and fill with remaining batter and bake as previously.
  4. To make the frosting cream the butter, vanilla seeds and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate. And fill into a piping bag using your favorite icing nozzle. Place in the refrigerator to set a bit.
  5. Once the cupcakes have cooled completely decorate them with the icing, placing a raspberry (or half) on top for the color.
  6. Place in the refrigerator (if your kitchen is warm) until time to serve.

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