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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 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.
- In another bowl, whisk together flour and baking powder. Slowly mix this dry mixture into the wet ingredients until just combined.
- Fill muffin tins with batter and bake for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
- For the frosting, beat together softened butter and powdered sugar until creamy; add mashed strawberries and vanilla extract until fully combined.
- 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