1-Getting started: Getting started with these cupcakes is straightforward, even if you’re new to baking at high altitudes. Begin by preheating your oven to 350°F (175°C) and lining muffin pans with 20 paper liners, then lightly spray them with non-stick baking spray to prevent sticking. This sets the stage for cupcakes that rise just right without any surprises.

2-Next, stir the lemon juice and milk together in a measuring cup and let it sit for a few minutes to curdle, which helps create that tender crumb. In a large bowl, measure out the granulated sugar and zest the lemon directly over it, rubbing the zest into the sugar to release its oils and boost the flavor.

3-Sift the cake flour, baking powder, and salt into the sugar bowl using a fine mesh strainer, then add the finely chopped pistachios and whisk everything together for an even mix. In another bowl, whisk the lemon juice and milk mixture with the eggs, egg white, sour cream, oil, melted butter, vanilla extract, and lemon extract until it’s all smooth and combined.

4-Combining and Baking Steps: Add the wet ingredients to the dry ones and whisk for about 30 seconds until the batter is smooth be careful not to overmix. Scoop the batter into the prepared muffin liners using a ¼ cup measure, filling each one about ⅔ to ¾ full to allow space for rising.

Bake the cupcakes on the center rack for 18 to 20 minutes, or until the tops spring back when touched. Once done, let them cool in the pan for 5 minutes before moving them to a wire rack to cool completely. For the buttercream, beat the softened butter in a stand mixer on medium-high speed for 1 minute until smooth, then add the powdered sugar, meringue powder if using, salt, lemon extract, and ¼ cup finely chopped pistachios on low speed.

Beat on medium-high for about 5 minutes until light and fluffy, scraping the bowl as needed. Finally, spread or pipe the buttercream onto the cooled cupcakes and sprinkle with the remaining ¼ cup finely chopped pistachios for a finishing touch. If you’re looking for more dessert ideas, check out our no-churn ice cream recipe to pair with these cupcakes for a refreshing treat.