Print

Pistachio Strawberry Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm, tender, and bright cupcakes featuring nutty pistachio cake paired with delicate strawberry buttercream, perfect for spring gatherings and celebrations.

Ingredients

Scale
  • 1 cup unsalted pistachios, finely ground
  • 1 and 3/4 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 teaspoon pure almond extract
  • 1/2 cup full-fat sour cream, at room temperature
  • 1/2 cup whole milk, at room temperature
  • Optional: 1 drop green gel food coloring
  • 1 cup freeze-dried strawberries
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups confectioners’ sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract (for frosting)
  • Optional: pinch of salt (for frosting)
  • Optional: fresh strawberry slices (for garnish)
  • Optional: pistachio crumbs (for garnish)

Instructions

  1. Grind the pistachios in a food processor until fine crumbs are formed.
  2. Preheat the oven to 350°F (177°C) and line cupcake pans with liners.
  3. Combine cake flour, baking powder, baking soda, salt, and 3/4 cup of the pistachio crumbs in a medium bowl. Whisk to distribute evenly.
  4. Cream the 1/2 cup softened butter and 1 cup granulated sugar until creamy and smooth, about 2 to 3 minutes on medium speed.
  5. Add the 3 large egg whites, 2 teaspoons vanilla extract, 3/4 teaspoon almond extract, and 1/2 cup sour cream to the butter mixture and mix until combined.
  6. Gradually add the dry ingredients and the 1/2 cup whole milk to the wet mixture, alternating between them and beginning and ending with the dry ingredients. Do not over-mix.
  7. If using, add 1 drop green gel food coloring and fold gently until the color is even.
  8. Fill cupcake liners 2/3 full with batter and bake for 19 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow cupcakes to cool completely on a wire rack before frosting.
  10. Process the 1 cup freeze-dried strawberries into a fine powder using a food processor or spice grinder for the frosting.
  11. Beat 1 cup softened butter until creamy. Gradually add 3 cups confectioners’ sugar, then add the strawberry powder, 3 tablespoons heavy cream, and 1 teaspoon vanilla extract. Mix until smooth and spreadable.
  12. Frost the cooled cupcakes and garnish with remaining pistachio crumbs and fresh strawberry slices if desired.

Notes

Store any leftovers in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving.

Nutrition

Find it online: https://easydishestomake.com/pistachio-strawberry-cupcakes/