If you’re searching for that perfect springtime treat to impress at any brunch, party, or quiet afternoon “just because” moment, Pistachio Cupcakes with Strawberry Buttercream are the answer. These cupcakes strike a beautiful balance — nutty richness from fresh-ground pistachios meets silky, strawberry-kissed buttercream for a pairing that tastes as joyful as it looks. Each bite is a bit of celebration: soft, tender cake laced with real pistachio, topped with a cloud of pale pink frosting bursting with genuine strawberry flavor. Whether you’re a baking enthusiast or a beginner dipping your toe into homemade cupcakes, you’ll find this recipe friendly, rewarding, and utterly scrumptious.
Ingredients You’ll Need
The magic of Pistachio Cupcakes with Strawberry Buttercream comes from simple, honest ingredients that truly shine in every layer. Each one plays a special role — from the real pistachios lending their vibrant color and cozy flavor, to the freeze-dried strawberries delivering pure berry bliss without watery frosting. Here’s what you’ll need and why you’ll love each part:
- Pistachios (1 cup, shelled, unsalted): Fresh pistachios give the cupcakes an unmistakable nutty flavor and a lovely natural green hue.
- All-Purpose Flour (1 1/4 cups): Provides structure without being too heavy, allowing the pistachios to shine.
- Baking Powder (1 1/2 teaspoons): This ensures your cupcakes rise high and fluffy every time.
- Salt (1/4 teaspoon): Just enough to enhance all the flavors and keep the sweetness balanced.
- Unsalted Butter, room temperature (1/2 cup for cupcakes, 1 cup for buttercream): Soft, creamy butter gives both the cake and frosting an indulgent texture and rich taste.
- Granulated Sugar (3/4 cup): Adds sweetness and moisture to the cupcake crumb.
- Large Eggs, room temperature (2): They bind the batter and contribute to the cupcakes’ tender texture.
- Pure Vanilla Extract (1 teaspoon for cupcakes, 1 teaspoon for buttercream): Infuses both the cake and buttercream with classic warmth.
- Almond Extract (1/4 teaspoon): A tiny bit deepens the pistachio flavor, making it pop.
- Whole Milk, room temperature (1/2 cup): Ensures your cake is moist and tender without heaviness.
- Powdered Sugar (3 cups): Creates the soft, dreamy base for your strawberry buttercream.
- Freeze-Dried Strawberries, crushed (1/2 cup): The secret to that real, intense berry flavor in your frosting (without making it wet or clumpy).
- Heavy Cream (2-3 tablespoons): Adds fluffiness and helps get the perfect buttercream consistency.
- Salt (pinch, for buttercream): Rounds out the sweetness and heightens the strawberry and pistachio flavors.
- Chopped Pistachios & Fresh Strawberry Slices (for garnish, optional): Make your cupcakes absolutely gorgeous and add a burst of texture and color.
How to Make Pistachio Cupcakes with Strawberry Buttercream
Step 1: Prep Your Pan and Ingredients
Start things off right by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. Letting your butter, eggs, and milk come to room temperature now will help everything blend smoothly later and guarantee a tender, even crumb in your Pistachio Cupcakes with Strawberry Buttercream.
Step 2: Grind the Pistachios
Pop your shelled pistachios into a food processor and blend until they’re finely ground, almost like coarse flour. This step isn’t just for flavor — the beautiful green flecks throughout each cupcake will wow anyone who takes a bite!
Step 3: Whisk the Dry Ingredients
In a medium mixing bowl, whisk together your freshly ground pistachios, all-purpose flour, baking powder, and salt. This ensures the dry ingredients (especially the baking powder) distribute evenly in the batter, so every cupcake bakes up just right.
Step 4: Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the room temperature butter and granulated sugar together until it’s soft, pale, and fluffy. Creaming is essential — it incorporates air, giving your cupcakes that perfect loft.
Step 5: Add Eggs and Flavors
Next, beat in your eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts. Don’t skip the almond! It’s that subtle note that amplifies the pistachio, making these Pistachio Cupcakes with Strawberry Buttercream truly unforgettable.
Step 6: Combine the Wet and Dry (Plus Milk!)
Alternate adding the dry ingredients and milk to your butter mixture — start and finish with dry, and mix each addition gently until just combined. Too much mixing will toughen the cake, so stop as soon as you don’t see any more flour streaks.
Step 7: Bake
Divide the batter evenly among your liners (about two-thirds full) and pop them into the oven. Bake for 18-20 minutes, or until the centers spring back lightly when touched or a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Strawberry Buttercream
While the cupcakes cool, beat the remaining butter on medium speed until it’s creamy and smooth. Gradually add the powdered sugar and finely crushed freeze-dried strawberries, mixing well. Drizzle in vanilla, a pinch of salt, and add heavy cream a bit at a time until the buttercream is soft, fluffy, and pipeable.
Step 9: Frost and Garnish
Once the cupcakes are completely cool, pipe or spread the strawberry buttercream generously on top. Finish with a sprinkle of chopped pistachios and a slice of fresh strawberry for that irresistible, bakery-worthy look.
How to Serve Pistachio Cupcakes with Strawberry Buttercream
Garnishes
Decorating your Pistachio Cupcakes with Strawberry Buttercream is where you can let your inner artist shine. Try a swirl of buttercream, a sprinkle of chopped pistachios for crunch, and don’t hesitate to crown each with a shiny strawberry slice. The contrast of green and pink is almost too pretty to eat — but trust me, you’ll want to!
Side Dishes
If you’re serving these at a brunch or afternoon tea, pair them with fresh fruit platters, delicate tea sandwiches, or a light sparkling rosé. The cupcakes’ gentle sweetness is the perfect companion to everything from strong coffee to lemonade.
Creative Ways to Present
To make Pistachio Cupcakes with Strawberry Buttercream extra special, display them on tiered cake stands, wrap each one in parchment and twine for party favors, or set up a decorate-your-own station with extra garnishes. They also look stunning nestled among edible flowers for a garden-party feel.
Make Ahead and Storage
Storing Leftovers
Frosted cupcakes can hang out in an airtight container at room temperature for two days, or in the fridge for up to five days. Thanks to the moist crumb and rich buttercream, they stay tender — just let refrigerated cupcakes sit out for a little while before serving so the frosting softens up.
Freezing
Want to get ahead? You can freeze the unfrosted cupcakes for up to two months. Just wrap each one well and thaw overnight in the fridge before frosting. If you have extra buttercream, you can also freeze it separately and let it come back to room temperature before re-whipping.
Reheating
No need to heat frosted cupcakes, but if you’d like to serve them slightly warm (especially if you froze the unfrosted cakes), pop them in a low oven for a few minutes to bring them to room temp, then add fresh buttercream and toppings.
FAQs
Can I make Pistachio Cupcakes with Strawberry Buttercream nut-free?
This specific recipe relies on ground pistachios for structure and flavor, but you can experiment by substituting oat flour or sunflower seed flour for a similar texture. The taste will be different, but the cupcakes will still be delicious!
Do I need a food processor for the pistachios?
A food processor makes grinding pistachios fast and easy, but a high-powered blender will also work. If you don’t have either, you can finely chop them by hand — just aim for as even a texture as possible.
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain too much liquid and can make the buttercream runny. Freeze-dried strawberries pack all that berry punch without watering down your frosting, making them perfect for Pistachio Cupcakes with Strawberry Buttercream.
How can I make the cupcakes gluten-free?
Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The rich pistachio base means you’ll never miss the wheat — just be sure to check all your other ingredients are gluten-free too.
How do I get a smoother, fluffier buttercream?
Always beat the butter until super creamy before adding other ingredients, sift your powdered sugar and freeze-dried strawberries, and add cream little by little. If it’s too thick, loosen with a splash more cream; if too soft, add extra powdered sugar. The result: cloud-like strawberry buttercream every time!
Final Thoughts
Pistachio Cupcakes with Strawberry Buttercream are honestly one of those bakes that just burst with happiness. With every bite, you get layers of nutty, fruity, and perfectly sweet flavors that are sure to win over anyone lucky enough to try them. Give them a go — you might just find your new signature cupcake!
Print
Pistachio Cupcakes with Strawberry Buttercream Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Pistachio Cupcakes with a luscious Strawberry Buttercream frosting. These nutty cupcakes are perfect for any occasion, with a wonderful balance of flavors and a hint of spring in every bite.
Ingredients
Cupcakes:
- 1 cup shelled unsalted pistachios
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup whole milk (room temperature)
Strawberry Buttercream:
- 1 cup unsalted butter (room temperature, for buttercream)
- 3 cups powdered sugar
- 1/2 cup freeze-dried strawberries (crushed into powder)
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract for buttercream
- Pinch of salt for buttercream
- Chopped pistachios and fresh strawberry slices for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare Pistachios: Pulse pistachios in a food processor until finely ground.
- Mix Dry Ingredients: Whisk ground pistachios, flour, baking powder, and salt in a medium bowl.
- Prepare Batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and almond extracts. Alternately add dry ingredients and milk, mixing just until combined.
- Bake Cupcakes: Divide batter among cupcake liners and bake for 18-20 minutes. Cool completely on a wire rack.
- Make Buttercream: Beat butter until creamy, then add powdered sugar, crushed strawberries, vanilla extract, salt, and heavy cream until fluffy.
- Frost Cupcakes: Pipe or spread buttercream onto cooled cupcakes. Garnish with pistachios and strawberry slices, if desired.
Notes
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a smoother buttercream, sift the freeze-dried strawberries after crushing.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
