Pistachio Cupcakes with Strawberry Buttercream

Pistachio Cupcakes with Strawberry Buttercream are a delightful treat that brings together the unique flavor of pistachios and the sweet, fruity goodness of strawberries. These cupcakes are perfect for any occasion, whether you are celebrating a birthday, hosting a family gathering, or simply indulging in a sweet escape. The vibrant green hue of the pistachios combined with the soft pink of the strawberry buttercream creates a visually stunning dessert that is just as pleasing to the palate as it is to the eyes. The nutty sweetness of the pistachios pairs beautifully with the creamy, tangy strawberry frosting, making each bite a harmonious blend of flavors and textures.

These cupcakes are not only delicious but also fun to make. From grinding the pistachios to whipping up the fluffy strawberry buttercream, every step is an enjoyable process. Whether you consider yourself an experienced baker or are just starting, this recipe provides clear instructions that anyone can follow. As the aroma of freshly baked cupcakes fills your kitchen, it will evoke a sense of warmth and happiness, enticing everyone to gather around and enjoy some sweet moments together.

Ingredients for Pistachio Cupcakes with Strawberry Buttercream

List of ingredients with measurements

• 1 cup unsalted pistachios
• 1 and 3/4 cups cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 3/4 teaspoon pure almond extract
• 1/2 cup full-fat sour cream, room temperature
• 1/2 cup whole milk, room temperature
• 1 tiny drop green gel food coloring (optional)
• 1 cup freeze-dried strawberries
• 3 cups confectioners’ sugar
• 3 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• A pinch of salt (optional)
• Fresh strawberry slices (optional, for garnish)
• Pistachio crumbs (optional, for garnish)

Optional ingredient substitutions

If you’re looking for alternatives to some ingredients, here are a few suggestions. You can replace unsalted butter with coconut oil or vegetable oil for a dairy-free option. If you only have all-purpose flour, you can use that instead of cake flour, but the texture may be slightly different. For those avoiding eggs, consider using flaxseed meal mixed with water as a binding agent. Almond extract can be omitted or replaced with additional vanilla extract for a different flavor profile.

How to Make Pistachio Cupcakes with Strawberry Buttercream

Step 1: Prepare the pistachios

Begin by grinding the pistachios in a food processor. Pulse them until they reach a fine crumb consistency. Be careful not to over-process, or you may end up with pistachio butter. Once finished, set aside.

Step 2: Preheat the oven and prepare the pans

Preheat your oven to 350 degrees F (175 degrees C). While the oven is heating, line a 12-count muffin pan with cupcake liners. If you want to make additional cupcakes, line a second pan with three more liners.

Step 3: Mix the dry ingredients

In a mixing bowl, whisk together the cake flour, baking powder, baking soda, salt, and 3/4 cup of the ground pistachios. This step ensures all the dry ingredients are evenly combined, which helps create a uniform batter and a perfect rise during baking.

Step 4: Cream the butter and sugar

In another bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is smooth and creamy. This process usually takes about 3 minutes. Once combined, add the egg whites, vanilla extract, and almond extract, mixing until well blended.

Step 5: Incorporate the sour cream

Now, add the full-fat sour cream into your butter and sugar mixture. Mix it until smoothly combined. The sour cream adds moisture to the batter, contributing to the cupcakes’ tender texture.

Step 6: Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start with a portion of the dry mixture, then add some milk, and continue alternating until everything is combined. Be careful not to over-mix; just mix until the batter is smooth and fully incorporated.

Step 7: Fill the cupcake liners

Spoon the cupcake batter into the prepared liners, filling each one about two-thirds full. This gives the cupcakes enough room to rise without overflowing.

Step 8: Bake the cupcakes

Place the muffin pan in the preheated oven and bake for 19 to 22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean when the cupcakes are ready. Once baked, remove them from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Make the strawberry buttercream

While the cupcakes are cooling, prepare the strawberry buttercream. Start by processing the freeze-dried strawberries in a food processor until they turn into a fine powder. In a separate bowl, beat softened butter until creamy. Gradually add the confectioners’ sugar and the strawberry powder, mixing until smooth. Then, add the heavy cream, vanilla extract, and a pinch of salt if desired, continuing to beat until the buttercream is light and fluffy.

Step 10: Frost the cooled cupcakes

Once the cupcakes are completely cool, it’s time to frost them. Use a piping bag or a knife to spread the strawberry buttercream generously on top of each cupcake.

Step 11: Garnish the cupcakes

For a decorative touch, add fresh strawberry slices and sprinkle pistachio crumbs on top of the frosting. This not only enhances the visual appeal but also adds a lovely crunch.

How to Serve Pistachio Cupcakes with Strawberry Buttercream

Best ways to serve Pistachio Cupcakes with Strawberry Buttercream

These cupcakes are delightful on their own, but they can also be served with a scoop of vanilla ice cream or alongside a cup of coffee or tea. Their unique flavors can make them a great addition to dessert tables during parties or celebrations.

Serving suggestions or pairings

For a more elaborate dessert display, consider pairing the cupcakes with some fresh fruit, like sliced strawberries or other berries. A light drizzle of chocolate sauce or a sprinkle of edible flowers can elevate their presentation, making them even more appealing.

How to Store Pistachio Cupcakes with Strawberry Buttercream

Proper storage methods

To keep your Pistachio Cupcakes fresh, store them in an airtight container at room temperature if you plan to eat them within a couple of days. If you live in a humid climate or want to store them for a longer period, consider refrigerating them. Make sure they are in a well-sealed container to prevent them from drying out.

Tips for reheating or freezing

If you need to freeze the cupcakes, it’s best to freeze them without the buttercream. Place the cooled cupcakes in a freezer-safe container, separating layers with parchment paper. They can last up to three months in the freezer. When ready to enjoy, thaw them in the refrigerator overnight. Once thawed, you can frost them with freshly made strawberry buttercream. If you have leftover frosted cupcakes, you can also vacuum seal them and place them in the freezer, though the frosting may lose some texture upon thawing.

Tips to Make Pistachio Cupcakes with Strawberry Buttercream

Common mistakes to avoid

One common mistake when baking cupcakes is overmixing the batter. This can lead to dense cupcakes. Mix just until all ingredients are combined for a lighter texture. Another mistake is not allowing the cupcakes to cool completely before frosting, which can cause the frosting to melt or slide off.

Helpful tips for better results

To enhance the pistachio flavor, you can toast the pistachios lightly before grinding them. Additionally, be sure all your ingredients are at room temperature, particularly the butter, eggs, and sour cream, as this promotes better mixing. Lastly, if you want a more vibrant color for your buttercream, you can adjust the gel food coloring to your liking.

Variation of Pistachio Cupcakes with Strawberry Buttercream

Suggested variations or twists on the recipe

You can experiment with different flavors by adding a hint of orange zest to the batter or using other types of nuts, like almonds or walnuts, instead of pistachios. For a chocolate twist, consider adding cocoa powder to the batter for chocolate pistachio cupcakes or folding in mini chocolate chips.

Adjustments for dietary preferences

For gluten-free options, substitute cake flour with a 1:1 gluten-free flour blend. Vegan bakers can replace eggs with flax eggs and use a plant-based butter substitute for the frosting. Additionally, coconut cream can be used to make a dairy-free buttercream.

FAQs

What can I do if the dish isn’t turning out right?

If the cupcakes seem dense and heavy, you may have overmixed the batter or added too much flour. For a light texture, be gentle when combining wet and dry ingredients. If they are not rising properly, double-check that your baking powder and baking soda are fresh and active.

Can I make this ahead of time?

Yes! You can bake the cupcakes in advance and store them in an airtight container at room temperature. If you want to prepare the frosting ahead of time, refrigerate it in an airtight container for up to three days. Just give it a quick mix before spreading it on the cupcakes.

What can I substitute for ingredients?

You can substitute unsalted butter with coconut oil for a dairy-free alternative. All-purpose flour can be used instead of cake flour, but be mindful that it may slightly alter the texture. If you need an egg substitute, a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) works well.

Enjoy the experience of creating these delightful Pistachio Cupcakes with Strawberry Buttercream. They’re sure to bring joy to anyone lucky enough to have one!

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