Pistachio Cupcakes with Strawberry Buttercream

These delightful Pistachio Cupcakes with Strawberry Buttercream are perfect for any celebration! Whether you’re hosting a birthday party, holiday gathering, or simply treating yourself, these cupcakes bring a unique flavor to the table. The combination of nutty pistachios and fresh strawberry frosting creates a delightful balance that is sure to impress your guests.

Why You’ll Love This Recipe

• Irresistible Flavor: The sweet nuttiness of pistachios pairs perfectly with the creamy strawberry buttercream, creating a flavor explosion in every bite.
• Perfect Texture: These cupcakes are light and fluffy, making them a treat that melts in your mouth.
• Versatile Occasion: Ideal for birthdays, weddings, or casual get-togethers, these cupcakes fit any celebration.
• Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip up these delicious treats.
• Impressive Presentation: The vibrant colors and toppings make these cupcakes visually stunning, elevating any dessert spread.

Tools and Preparation

Before you dive into baking these pistachio cupcakes, gather your tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Stand mixer or handheld mixer
• Food processor
• Muffin pan
• Cupcake liners
• Mixing bowls
• Measuring cups and spoons
• Silicone spatula

Importance of Each Tool

• Stand mixer or handheld mixer: Ensures thorough mixing for a smooth batter without lumps.
• Food processor: Perfect for finely grinding the pistachios, which enhances their flavor in the cupcakes.
• Muffin pan: Holds cupcake liners securely while baking for uniform shapes.

Ingredients

These light and fluffy pistachio cupcakes topped with creamy strawberry frosting are bursting with sweet, nutty, and fresh flavor in every bite! See recipe Notes for tips on the best pistachios to use, and how to turn the batter into a 6-inch cake.

For the Cupcakes

• 1 cup (130g) unsalted pistachios (out of shell)
• 1 and 3/4 cups (207g) cake flour (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 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
• 3/4 teaspoon pure almond extract
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 1/2 cup (120ml) whole milk, at room temperature
• optional: 1 tiny drop green gel food coloring

For the Strawberry Buttercream

• 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

For Garnish

• optional: fresh strawberry slices; pistachio crumbs

How to Make Pistachio Cupcakes with Strawberry Buttercream

Step 1: Prepare the Pistachios

• Pulse the pistachios in a food processor until ground into fine crumbs. Set aside for later use in the batter and garnish.

Step 2: Preheat the Oven

• Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Prepare an additional muffin pan with 3 liners since this recipe yields about 15 cupcakes.

Step 3: Mix Dry Ingredients

• In a large mixing bowl, whisk together:
• Cake flour
• Baking powder
• Baking soda
• Salt
• Reserve 3/4 cup of ground pistachios for mixing.

Step 4: Cream Butter and Sugar

• In another large bowl using a stand mixer fitted with a paddle attachment, beat together the softened butter and granulated sugar on high speed until smooth and creamy—this should take about 3 minutes. Scrape down the sides as needed.

Step 5: Incorporate Wet Ingredients

• Add egg whites, vanilla extract, almond extract, and sour cream to the creamed mixture. Beat until well combined.
• Gradually add dry ingredients while mixing on low speed. Slowly pour in whole milk until just combined. Avoid overmixing; you might need to whisk by hand to remove lumps.

Step 6: Fill Cupcake Liners

• Spoon the batter into prepared liners until they’re about two-thirds full to prevent overflowing during baking.

Step 7: Bake Cupcakes

• Bake in preheated oven for approximately 19–22 minutes. Check doneness by inserting a toothpick into the center—the toothpick should come out clean. Allow cupcakes to cool completely before frosting.

Step 8: Make Strawberry Buttercream

• Blend freeze-dried strawberries into a powdery crumb using a blender or food processor—aim for about half a cup.
• In a large bowl using your mixer again on medium-high speed, beat softened butter until creamy (about two minutes).
• Add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Start on low speed for half a minute then increase to high speed for two minutes. Taste test and add salt if desired.

Step 9: Frost Cupcakes

• Once cooled completely, frost each cupcake generously with strawberry buttercream. Decorate with remaining pistachio crumbs or fresh strawberry slices if desired.

Step 10: Store Leftovers

• Cover any leftover cupcakes tightly with plastic wrap or store them in an airtight container in the refrigerator for up to three days. A cupcake carrier works great if you plan on transporting them!

Enjoy your homemade Pistachio Cupcakes with Strawberry Buttercream, perfect for any occasion!

How to Serve Pistachio Cupcakes with Strawberry Buttercream

These delightful pistachio cupcakes with strawberry buttercream are perfect for any occasion. Whether you’re celebrating a birthday or simply indulging on a weekend, serving these treats can elevate any gathering.

For a Festive Occasion

• Cupcake Tower: Arrange the cupcakes on a tiered stand for an eye-catching centerpiece.
• Party Platters: Serve alongside other desserts to create a diverse dessert table.

With Afternoon Tea

• Tea Pairings: Enjoy with a light Earl Grey or green tea to balance the sweetness.
• Scones and Pastries: Complement the cupcakes with traditional scones or mini pastries for variety.

For a Casual Gathering

• Picnic Treats: Pack in individual containers for easy transport and serving at outdoor picnics.
• Ice Cream Side: Serve with a scoop of vanilla ice cream for an indulgent dessert experience.

How to Perfect Pistachio Cupcakes with Strawberry Buttercream

To ensure your pistachio cupcakes with strawberry buttercream turn out perfectly every time, follow these helpful tips.

• bold Use fresh ingredients: Always use room temperature eggs and dairy for better mixing and texture.
• bold Don’t overmix the batter: Mix until just combined to keep your cupcakes light and fluffy.
• bold Cool completely before frosting: Allow cupcakes to cool fully to prevent melting the frosting.
• bold Store properly: Keep leftovers in an airtight container in the refrigerator for freshness.

Best Side Dishes for Pistachio Cupcakes with Strawberry Buttercream

Pairing side dishes with your pistachio cupcakes with strawberry buttercream can enhance the overall dining experience. Here are some great options:

1. Bold Fruit Salad: A mix of seasonal fruits adds freshness and balances sweetness.
2. Bold Cheese Platter: Include mild cheeses like brie or goat cheese for contrast.
3. Bold Mini Quiches: Savory quiches offer a delightful contrast to sweet cupcakes.
4. Bold Chocolate Fondue: Dip fruits and marshmallows into chocolate for an indulgent treat.
5. Bold Lemonade or Iced Tea: Refreshing beverages that complement the flavors well.
6. Bold Savory Muffins: Serve herb-infused muffins as a savory counterpart to balance sweetness.

Common Mistakes to Avoid

When baking Pistachio Cupcakes with Strawberry Buttercream, it’s easy to make a few common mistakes. Here are some tips to help you achieve the perfect batch.

• Skipping room temperature ingredients: Always ensure your butter, eggs, and dairy are at room temperature. This helps create a smoother batter and better texture in your cupcakes.
• Overmixing the batter: Mixing too much after adding the dry ingredients can lead to tough cupcakes. Mix until just combined to maintain a light and fluffy texture.
• Not measuring flour properly: Improperly measuring flour can result in dry or dense cupcakes. Use the spoon-and-level method for accurate measurement.
• Ignoring oven temperature: Make sure your oven is preheated to 350°F (177°C) before baking. An inaccurate temperature can cause uneven baking or undercooked centers.
• Frosting warm cupcakes: Always let cupcakes cool completely before frosting them. Frosting warm cupcakes can cause the frosting to melt and slide off.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
• Ensure they are completely cooled before placing them in the container to avoid moisture buildup.

Freezing Pistachio Cupcakes with Strawberry Buttercream

• Wrap individual cupcakes tightly in plastic wrap or aluminum foil.
• Place wrapped cupcakes in a freezer-safe bag or container for up to 2 months.
• For best results, freeze cupcakes without frosting; frost after thawing.

Reheating Pistachio Cupcakes with Strawberry Buttercream

• Oven: Preheat your oven to 350°F (177°C). Place cupcakes on a baking sheet and heat for about 5-10 minutes until warmed through.
• Microwave: Heat one cupcake at a time on medium power for about 10-15 seconds. Be careful not to overheat, as it can make the cupcake tough.
• Stovetop: Use a steamer basket over boiling water. Steam for about 5 minutes until warm. This method keeps the moisture intact.

Frequently Asked Questions

How do I make Pistachio Cupcakes with Strawberry Buttercream gluten-free?

You can substitute cake flour with a gluten-free all-purpose blend that measures cup-for-cup like regular flour. Be sure to check if other ingredients are gluten-free too.

Can I use different nuts instead of pistachios?

Yes! You can use walnuts or almonds as alternatives, but keep in mind that this will change the flavor profile of your cupcakes.

How do I store leftover Pistachio Cupcakes with Strawberry Buttercream?

Store them in an airtight container in the refrigerator for up to 3 days. Make sure they are properly cooled before sealing.

Can I freeze these Pistachio Cupcakes?

Absolutely! Freeze them without frosting individually wrapped for up to 2 months and frost them after thawing for best results.

What is the best way to decorate my cupcakes?

You can use a piping bag with a decorative tip or simply spread frosting using a knife. Garnish with pistachio crumbs or fresh strawberry slices for added flair!

Final Thoughts

These Pistachio Cupcakes with Strawberry Buttercream are delightful and versatile! Their sweet, nutty flavor combined with creamy strawberry frosting makes them perfect for any occasion. Feel free to customize by adding different flavors or toppings based on your preference. Enjoy creating these delicious treats!