Irresistible Pistachio Cupcakes with Strawberry Buttercream

The moment you bite into a Pistachio Cupcake with Strawberry Buttercream, the world fades away. You’ll find yourself enveloped in a nutty, sweet aroma that dances with hints of summer. The creamy strawberry buttercream sits atop a soft, moist cupcake like a fluffy cloud on a sunny day. If you’re anything like me, this cupcake is not just dessert; it’s a little piece of heaven that makes every occasion special.

I remember the first time I made these delightful treats for my best friend’s birthday. Amidst laughter and frosting-covered faces, we discovered that the combination was as magical as our friendship. Whether it’s a picnic in the park or a cozy movie night at home, Pistachio Cupcakes with Strawberry Buttercream are perfect for any gathering, promising to tickle your taste buds and elevate your spirits.

Ingredients for Pistachio Cupcakes with Strawberry Buttercream

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This forms the base of your cupcakes; use unbleached flour for best results.

• Pistachio Nuts: Finely chopped for flavor and texture; opt for unsalted nuts to control saltiness.

• Sugar: Granulated sugar sweetens the batter and balances the nutty flavors perfectly.

• Butter: Use unsalted butter at room temperature to create a soft and fluffy batter.

• Eggs: Large eggs help bind the ingredients together and provide moisture.

• Milk: Whole milk adds richness; however, you can substitute with almond milk if preferred.

• Baking Powder: Essential for leavening the cupcakes and giving them that perfect rise.

For the Strawberry Buttercream:

• Strawberries: Fresh or frozen berries work well; mash them up to release their juicy goodness.

• Powdered Sugar: This creates a smooth frosting that is easy to spread or pipe.

• Vanilla Extract: A splash of vanilla enhances the overall flavor of the buttercream beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pistachio Cupcakes with Strawberry Buttercream

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will set you up perfectly for baking those dreamy cupcakes.

Step 2: Prepare the Batter

In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add in eggs one at a time, mixing well after each addition. Gradually stir in milk before folding in finely chopped pistachios.

Step 3: Mix Dry Ingredients

In another bowl, whisk together all-purpose flour and baking powder. Once mixed well, slowly incorporate this dry mixture into your wet ingredients until just combined—be careful not to overmix!

Step 4: Bake the Cupcakes

Scoop even amounts of batter into your prepared muffin tin. Bake for about 20-22 minutes or until a toothpick inserted comes out clean. Let them cool completely on a wire rack before frosting.

Step 5: Make the Strawberry Buttercream

While your cupcakes cool, beat together softened butter and powdered sugar until creamy. Add mashed strawberries and vanilla extract, mixing until fully combined into luscious strawberry buttercream.

Step 6: Frost and Enjoy!

Once your cupcakes are cool, generously pipe or spread strawberry buttercream on top of each cupcake. Garnish with extra chopped pistachios if you’re feeling fancy!

Transfer to plates and enjoy these delightful morsels of happiness—perfectly paired with friends or just binge-watching your favorite series!

These Pistachio Cupcakes with Strawberry Buttercream will undoubtedly bring joy to every bite!

Perfecting the Cooking Process

First, preheat your oven to 350°F and line your cupcake tray with liners. Mix the dry ingredients separately while creaming the butter and sugar together. Gradually combine everything, ensuring that you fold in the crushed pistachios last for even distribution and tasty bites.

Add Your Touch

Feel free to swap out pistachios for other nuts like walnuts or almonds if you’re feeling adventurous. You can also add a splash of almond extract for an extra layer of flavor. Top it off with fresh strawberries or even edible flowers for a touch of elegance!

Storing & Reheating

Store leftover pistachio cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. If you’re feeling nostalgic, pop them in the microwave for about 10 seconds to revive their fluffy texture!

Sometimes I whip these pistachio cupcakes up when my friends come over unannounced, and they always leave raving about how I must have been trained by pastry chefs!

FAQs:

What are Pistachio Cupcakes with Strawberry Buttercream?

Pistachio cupcakes with strawberry buttercream are delightful treats that combine the rich, nutty flavor of pistachios with a sweet and creamy strawberry frosting. These cupcakes typically feature finely ground pistachios in the batter, providing a unique taste and texture. The strawberry buttercream adds a fruity and vibrant contrast, making them perfect for celebrations or casual gatherings. This recipe is easy to follow and yields moist, flavorful cupcakes that everyone will love.

How can I make my Pistachio Cupcakes moist?

To ensure your pistachio cupcakes remain moist, consider adding yogurt or sour cream to the batter. These ingredients introduce extra moisture without altering the flavor significantly. Additionally, avoid overmixing the batter when combining wet and dry ingredients; this helps maintain a light texture. Make sure to bake them until just set—overbaking can lead to dryness. Finally, storing the cupcakes in an airtight container helps retain their moisture.

Can I substitute other nuts in this recipe?

While pistachios provide a distinct flavor for these cupcakes, you can substitute other nuts if desired. Almonds work well as they have a similar taste profile and can be used finely ground in place of pistachios. Walnuts or hazelnuts could also add interesting flavors but will slightly alter the overall taste. Just be mindful of any dietary restrictions and allergies if you’re serving these cupcakes to guests.

How do I store leftover Pistachio Cupcakes with Strawberry Buttercream?

To store leftover pistachio cupcakes with strawberry buttercream, place them in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerate them for up to one week; however, this may change the texture of the frosting slightly. You can also freeze the un-frosted cupcakes for up to three months. Just ensure they are tightly wrapped before freezing for optimal freshness.

Conclusion for Pistachio Cupcakes with Strawberry Buttercream:

In summary, pistachio cupcakes with strawberry buttercream offer a delicious combination of nutty and fruity flavors that is sure to impress. By incorporating simple yet effective techniques like using yogurt and avoiding overmixing, you can achieve moist and fluffy cupcakes. Feel free to experiment with different nuts based on personal preference while ensuring proper storage methods maintain their quality. These delightful treats are perfect for any occasion!

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Pistachio Cupcakes with Strawberry Buttercream

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• Author: Jennifer
• Total Time: 42 minutes
• Yield: Makes approximately 12 cupcakes 1x

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Description

Pistachio Cupcakes with Strawberry Buttercream are a delightful treat that perfectly balances nutty flavors with fresh, fruity sweetness. Each soft and moist cupcake is infused with finely chopped pistachios and crowned with luscious strawberry buttercream, making them ideal for any celebration or casual gathering. These visually stunning cupcakes are sure to impress your family and friends, bringing a burst of flavor to every occasion.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup finely chopped unsalted pistachios
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk (or almond milk)
• 1 tsp baking powder
• 1 cup fresh strawberries, mashed
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually stir in milk followed by the chopped pistachios.
3. In another bowl, whisk together flour and baking powder. Slowly mix this dry mixture into the wet ingredients until just combined.
4. Fill muffin tins with batter and bake for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
5. For the frosting, beat together softened butter and powdered sugar until creamy; add mashed strawberries and vanilla extract until fully combined.
6. Frost cooled cupcakes generously with strawberry buttercream.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (75g)
• Calories: 280
• Sugar: 24g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg