Description
Pistachio Cupcakes with Strawberry Buttercream are a visually stunning and flavor-packed dessert that combines nutty pistachios with sweet and tangy strawberry frosting. These cupcakes are perfect for celebrations or everyday indulgence.
Ingredients
Scale
- 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 (for frosting)
- A pinch of salt (optional)
- Fresh strawberry slices (optional, for garnish)
- Pistachio crumbs (optional, for garnish)
Instructions
- Grind pistachios in a food processor until fine crumbs; set aside.
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners. Prepare 3 more liners in a second pan if needed.
- In a bowl, whisk together cake flour, baking powder, baking soda, salt, and 3/4 cup ground pistachios.
- In another bowl, beat butter and sugar together until smooth and creamy, about 3 minutes.
- Add egg whites, vanilla extract, and almond extract to the butter mixture and mix until well combined.
- Mix in the sour cream until fully incorporated.
- Gradually add dry ingredients, alternating with milk, mixing just until combined. Add green gel food coloring if using.
- Divide batter evenly into cupcake liners, filling each about 2/3 full.
- Bake for 19–22 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, grind freeze-dried strawberries into powder. Beat softened butter, then mix in confectioners’ sugar and strawberry powder gradually.
- Add heavy cream, vanilla extract, and salt if desired. Beat until light and fluffy.
- Frost cooled cupcakes using a piping bag or knife. Garnish with fresh strawberry slices and pistachio crumbs if desired.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Use room temperature ingredients for better texture.
- Toast pistachios for enhanced flavor before grinding.
- Frosting color can be adjusted with food coloring as desired.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pistachio cupcakes, strawberry buttercream, nutty cupcakes, fruity frosting, spring dessert