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Pistachio Cupcakes with Strawberry Buttercream Recipe

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These Pistachio Cupcakes with Strawberry Buttercream are a delightful treat combining nutty pistachio-flavored cupcakes topped with a creamy, fruity strawberry buttercream frosting. Perfectly moist and tender, these cupcakes feature finely ground pistachios in the batter for a subtle crunch and a light pistachio color, complemented by a rich and flavorful strawberry frosting made from freeze-dried strawberries. Ideal for celebrations or any special occasion, they bring a sophisticated and vibrant twist to classic cupcakes.

Ingredients

For the Pistachio Cupcakes

  • 1 cup (130g) unsalted pistachios (out of shell)
  • 1 and ¾ cups (207g) cake flour (spooned & leveled)
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ teaspoon pure almond extract
  • ½ cup (120g) full-fat sour cream, at room temperature
  • ½ cup (120ml) whole milk, at room temperature
  • Optional: 1 tiny drop green gel food coloring

For the Strawberry Buttercream Frosting

  • 1 cup (about 25g) freeze-dried strawberries
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • Optional, to taste: pinch of salt
  • Optional, for garnish: fresh strawberry slices; pistachio crumbs

Instructions

  1. Prepare Pistachios: Pulse the unsalted pistachios in a food processor until they become fine crumbs. Reserve some crumbs for garnish and set aside the rest.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and prepare a second pan with 3 liners for a total of approximately 15 cupcakes.
  3. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, salt, and three-quarters of the pistachio crumbs, reserving the rest for topping.
  4. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 3 minutes until the mixture is smooth and creamy. Scrape down the bowl as needed to ensure even mixing.
  5. Add Wet Ingredients: Beat in the egg whites, vanilla extract, and almond extract on medium-high speed until well combined. Then add the sour cream, scraping the bowl to incorporate evenly.
  6. Combine Batter: Gradually add the dry ingredients into the wet mixture. With the mixer on low speed, slowly pour in the whole milk and optional green gel food coloring. Beat just until combined to maintain a slightly thick batter. Use a whisk to remove any lumps without over-mixing.
  7. Fill Cupcake Liners: Spoon the batter evenly into the lined muffin cups, filling each about two-thirds full to prevent overflow during baking.
  8. Bake Cupcakes: Bake in the preheated oven for 19 to 22 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes (about 36), bake for 11 to 13 minutes at the same temperature. Allow cupcakes to cool completely before frosting.
  9. Prepare Strawberry Powder: Process freeze-dried strawberries in a blender or food processor until they become a fine powder, yielding approximately ½ cup.
  10. Make Strawberry Buttercream: In a large bowl, beat the softened butter on medium-high speed for about 2 minutes until creamy. Add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until light and fluffy. Add a pinch of salt to taste if desired.
  11. Frost Cupcakes and Garnish: Pipe or spread the strawberry buttercream on the cooled cupcakes. Decorate with reserved pistachio crumbs and fresh strawberry slices if using. An Ateco #849 piping tip is recommended for a neat presentation.
  12. Storage: Cover leftover cupcakes tightly and refrigerate for up to 3 days. Use a cupcake carrier for transporting to keep decorations intact.

Notes

  • Ensure all dairy ingredients like butter, sour cream, and milk are at room temperature for smooth batter and frosting.
  • Do not over-mix the cupcake batter after adding flour to keep cupcakes tender and moist.
  • The optional green gel food coloring adds a subtle pistachio green hue and does not affect flavor.
  • Freeze-dried strawberries provide concentrated flavor and color to the frosting; fresh strawberries will not work the same.
  • To make mini cupcakes, adjust the baking time to about 11–13 minutes.
  • Use high-quality pure extracts for the best flavor in both cupcakes and frosting.
  • Store frosted cupcakes in the refrigerator to maintain freshness and texture.

Find it online: https://deliciousyum.com/pistachio-cupcakes-with-strawberry-buttercream-recipe/