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Pistachio cupcakes with strawberry buttercream frosting on a decorative plate.

Pistachio Cupcakes with Strawberry Buttercream

Deliciously nutty pistachio cupcakes topped with a bright and fruity strawberry buttercream, perfect for gatherings or quiet moments.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 15 cupcakes
Course: Dessert, Snack
Cuisine: Contemporary American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1 cup unsalted pistachios (out of shell) Use unsalted shelled pistachios for the best flavor.
  • 1.75 cups cake flour (spooned & leveled) Cake flour keeps the crumb delicate.
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 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 Can be substituted with full-fat plain yogurt.
  • 1/2 cup whole milk, at room temperature
  • 1 drop green gel food coloring (optional)
For the strawberry buttercream
  • 1 cup freeze-dried strawberries Process into a powdery crumb.
  • 1 cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar
  • 3 Tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt (to taste, optional)

Method
 

Preparation
  1. Pulse the pistachios in a food processor until ground into fine crumbs and set aside.
  2. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and a second pan with 3 liners.
  3. Whisk the cake flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs together. Reserve the rest of the pistachio crumbs for garnish.
  4. In a mixing bowl, beat the butter and sugar together until smooth and creamy, about 3 minutes.
  5. Add the egg whites, vanilla extract, almond extract, and sour cream. Beat until combined. Add the dry ingredients and milk (and food coloring, if using) gradually. Beat until just combined.
  6. Pour the batter into the lined cupcake pans, filling only 2/3 full.
Baking
  1. Bake for 19–22 minutes, or until a toothpick comes out clean. Let cupcakes cool completely before frosting.
Buttercream Preparation
  1. Process the freeze-dried strawberries into a powder. In a bowl, beat the butter until creamy, then add sugar, strawberry powder, cream, and vanilla. Beat on low, then high speed until combined.
  2. Frost cooled cupcakes and decorate with remaining pistachio crumbs and strawberry slices, if desired.

Notes

Use room temperature ingredients for even mixing. Avoid over-mixing after adding flour.