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
Scale
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
