Pistachio Cupcakes with Strawberry Buttercream
These Pistachio Cupcakes with Strawberry Buttercream are soft, moist, and full of nutty pistachio flavor, topped with a naturally pink, fruity strawberry frosting. Elegant yet approachable, they’re perfect for birthdays, spring parties, bridal showers, or anytime you want a bakery-style cupcake that feels fresh and special.
Ingredients
- Pistachio Cupcakes
- 1 ½ cups all-purpose flour spooned and leveled
- ¾ cup unsalted pistachios shelled and finely ground
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract optional, enhances pistachio flavor
- ½ cup milk or buttermilk
- Optional: 1–2 drops green food coloring
- Strawberry Buttercream
- 1 cup fresh strawberries hulled
- ¾ cup unsalted butter softened
- 3 –3½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk flour, ground pistachios, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and almond extract.
- Add dry ingredients alternately with milk, mixing just until combined.
- Divide batter evenly among liners, filling about ⅔ full.
- Bake for 18–22 minutes, until a toothpick inserted comes out clean.
- Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Make the Strawberry Buttercream
- Blend strawberries into a smooth puree.
- Simmer puree in a small saucepan for 10–15 minutes, until reduced and thick. Cool completely.
- Beat butter until creamy.
- Gradually add powdered sugar, then beat in cooled strawberry reduction, vanilla, and salt.
- Beat until light, fluffy, and pipeable.
- Assemble
- Frost cooled cupcakes using a piping bag or spatula.
- Garnish with chopped pistachios or sliced strawberries if desired.
Notes
- Always cool the strawberry reduction before adding to buttercream.
- Finely ground pistachios give the smoothest cupcake texture.
- Almond extract subtly boosts pistachio flavor without overpowering.