Delicate, nutty, and subtly sweet, pistachio strawberry cupcakes offer a unique flavor combo that’s both sophisticated and fun.
Moist pistachio-infused cake is topped with light strawberry frosting, creating a balance of nutty richness and fruity freshness in every bite.
How to Make Pistachio Strawberry Cupcakes
These pistachio strawberry cupcakes are surprisingly easy to make with common baking ingredients, yet feel special enough for celebrations, brunches, or afternoon tea.
Garnish with chopped pistachios or a fresh strawberry slice for added flair.
Bake a batch of pistachio strawberry cupcakes and enjoy a dessert that’s both elegant and playful, perfect for sharing or savoring solo.
How to Get Your Pistachio Strawberry Cupcakes Just Right
1. Use Room-Temperature Ingredients
Make sure your butter, egg whites, sour cream, and milk are at room temperature. This helps everything combine smoothly and produces a tender, airy cupcake.
2. Measure Flour Correctly
Spoon and level the cake flour to avoid dense cupcakes. Too much flour can make the texture dry or heavy.
3. Cream Butter and Sugar Properly
Beat until light and creamy. This step incorporates air, which is essential for a fluffy crumb. Scrape down the bowl sides to ensure even mixing.
4. Process Pistachios Finely
Grinding pistachios into a uniform crumb ensures even flavor distribution and prevents uneven texture.
Baking Tips and Timing
Do not overfill liners: Fill cupcake liners about 2/3 full to prevent batter from spilling over while baking.
Check for doneness early: Start testing at 18–19 minutes for standard cupcakes. They’re done when a toothpick inserted in the center comes out clean, and the tops spring back lightly.
Rotate pans: Ovens can have hot spots. Rotate your pans halfway through baking for even results.
Cool completely: Let cupcakes cool fully on a wire rack before frosting to prevent the buttercream from melting.
Frosting Tips
Blend freeze-dried strawberries finely: This prevents clumps in the buttercream and gives a smooth, even color and flavor.
Beat frosting to light and fluffy: Cream the butter well before adding sugar and strawberry powder. Mix on low initially, then increase speed to ensure the frosting is airy and pipeable.
Adjust sweetness and salt: Taste your frosting before piping. A tiny pinch of salt can balance the sweetness and enhance the strawberry flavor.
Common Mistakes to Avoid
Overmixing the batter: Once the flour and milk are added, fold gently. Overmixing can produce tough cupcakes.
Skipping the cooling step: Frosting warm cupcakes can cause it to melt and slide off.
Using unevenly ground pistachios: Larger pieces can sink to the bottom or create inconsistent texture.
Overbaking: Even a few extra minutes can dry out cupcakes. Watch closely near the end of the baking time.
Extra Tricks for Flavor & Texture
- Optional food coloring: A tiny drop of green gel can enhance the pistachio appearance without affecting taste.
- Garnishes for presentation: Sprinkle remaining pistachio crumbs and thin strawberry slices on top for a professional, visually appealing finish.
- Mini cupcakes: Reduce baking time to 11–13 minutes for smaller portions.
Following these tips will help you achieve perfectly moist, flavorful, and visually stunning Pistachio Strawberry Cupcakes every time.
Pistachio Strawberry Cupcakes
15
cupcakes25
minutes20
minutesLooking to impress with color and flavor? These pistachio strawberry cupcakes combine nutty and fruity flavors for a stunning dessert.
Ingredients
- For the Cupcakes
1 and 3/4 cups (207g) cake flour (spooned & leveled)
1 cup (130g) unsalted pistachios (out of shell)
1 cup (200g) granulated sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (120g) full-fat sour cream, at room temperature
1/2 cup (120ml) whole milk, at room temperature
3 large egg whites, at room temperature
3/4 teaspoon baking powder
3/4 teaspoon pure almond extract
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pure vanilla extract
optional: 1 tiny drop green gel food coloring
- For the Strawberry Buttercream
3 cups (360g) confectioners’ sugar
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (about 25g) freeze-dried strawberries
3 Tablespoons (45ml) heavy cream
1 teaspoon pure vanilla extract
optional, to taste: pinch of salt
optional, for garnish: fresh strawberry slices; pistachio crumbs
Directions
- For the Cupcakes
- Begin by processing the pistachios in a food processor until they form fine crumbs. Set aside most of the crumbs for the batter, reserving a portion for garnish.
- Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Prepare a few extra liners in a second pan if making about 15 cupcakes.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and ¾ cup of the ground pistachios. Set aside.
- In a large mixing bowl, use a stand or hand mixer with a paddle attachment to beat the butter and sugar on high speed for about 3 minutes, until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add the egg whites, vanilla extract, and almond extract to the butter mixture and beat on medium-high speed until well combined. Mix in the sour cream until incorporated. Scrape the bowl again to ensure even mixing.
- Gradually add the dry ingredients to the wet mixture. With the mixer on low, slowly pour in the milk (and a tiny drop of green food coloring, if using). Beat just until combined, taking care not to overmix. Use a spatula or whisk to gently fold and remove any lumps from the bottom of the bowl. The batter will be slightly thick.
- Spoon or pour the batter into the prepared liners, filling each about 2/3 full to prevent overflow.
- Bake for 19–22 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes (about 36), bake 11–13 minutes at the same temperature. Allow the cupcakes to cool completely before frosting.
- For the Strawberry Buttercream
- Process the freeze-dried strawberries in a blender or food processor until they form a fine powder, about ½ cup.
- In a large bowl, beat the butter on medium-high speed until creamy, approximately 2 minutes.
- Add the confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Mix on low for 30 seconds, then increase to high speed and beat for 2 minutes until the frosting is smooth and fluffy. Taste and add a pinch of salt if desired.
- Frost the cooled cupcakes using a piping bag or spatula. Sprinkle with the reserved pistachio crumbs and, if you like, add fresh strawberry slices for decoration. (Tip: the Ateco #849 tip works well for a classic swirl.)
Variation Tips
1. Flavor Twists
Nut swaps: Replace pistachios with almonds or cashews for a slightly different nutty flavor. Lightly toast the nuts for added depth.
Berry variations: Swap freeze-dried strawberries in the buttercream with raspberries, cherries, or blueberries for a fruity twist. Adjust the quantity to taste.
Chocolate addition: Fold in ½ cup mini white or milk chocolate chips into the batter for a sweet surprise.
2. Texture Adjustments
Extra crunch: Toast pistachios before adding to the batter or sprinkling on top for a more pronounced nutty texture.
Moist cupcakes: Substitute half of the milk with buttermilk or yogurt to enhance tenderness.
Fruit chunks: Mix finely chopped fresh strawberries into the batter for juicy bursts in each bite.
3. Frosting Variations
Lighter option: Replace half of the butter in the buttercream with cream cheese or mascarpone for a tangy, lighter frosting.
Strawberry glaze: Instead of full buttercream, drizzle a simple strawberry glaze over the cupcakes using powdered sugar and strawberry puree.
Flavored swirls: Add a hint of lemon zest or almond extract to the frosting for a subtle flavor lift.
4. Dietary-Friendly Options
Dairy-free: Use plant-based butter and cream cheese alternatives, and swap milk with almond, oat, or soy milk.
Gluten-free: Substitute cake flour with a 1:1 gluten-free baking blend; cupcakes may need a minute or two longer in the oven.
Reduced sugar: Slightly reduce the sugar in the batter or frosting, or use a sugar substitute suitable for baking.
5. Creative Presentation
Mini cupcakes: Bake in mini muffin tins for bite-sized treats, reducing baking time to 11–13 minutes.
Layered cupcakes: Make a small dollop of strawberry jam in the center of each cupcake before baking for a fruity surprise.
Decorative toppings: Garnish with pistachio crumbs, freeze-dried strawberry pieces, or edible flowers for an elegant touch.
These ideas let you customize your Pistachio Strawberry Cupcakes to suit any taste, occasion, or dietary need, while keeping the signature pistachio and strawberry flavor intact.
Storage Tips
1. Room Temperature
Unfrosted cupcakes can be kept at room temperature in an airtight container for up to 1–2 days.
Frosted cupcakes should be stored in a covered container and kept in a cool area, ideally eaten the same day for best texture and flavor.
Avoid warm or humid spots, which can soften the frosting and affect the cupcake structure.
2. Refrigeration
Because the strawberry buttercream contains butter and cream, it’s best to store frosted cupcakes in the fridge. They will remain fresh for up to 3 days.
Before serving, allow refrigerated cupcakes to sit at room temperature for 15–20 minutes to restore softness and bring out the full flavor.
3. Freezing
Cupcakes freeze well, both frosted and unfrosted. For unfrosted cupcakes, wrap each individually in plastic wrap and place in a freezer-safe container. They can be frozen for up to 2–3 months.
For frosted cupcakes, freeze them on a baking sheet first until the frosting firms (about 1–2 hours). Then transfer carefully to an airtight container to prevent smudging or sticking.
Thaw frozen cupcakes in the refrigerator overnight or at room temperature for a few hours. If unfrosted, frost after thawing for best results.
4. Practical Packaging Tips
Use airtight containers or resealable freezer bags to maintain moisture and prevent the cupcakes from absorbing other odors.
Layer cupcakes with parchment or wax paper if stacking to protect the frosting.
For transport or gifting, a cupcake carrier is recommended to prevent the decorations from being damaged.
Common Storage Mistakes to Avoid
Leaving frosted cupcakes uncovered, which can dry out the cake or soften the buttercream too much.
Freezing without wrapping properly, which can cause freezer burn or off-flavors.
Storing in a warm or humid environment, which may make frosting runny and reduce shelf life.
Following these storage tips ensures your Pistachio Strawberry Cupcakes stay moist, flavorful, and beautifully decorated, whether you’re enjoying them immediately or preparing them in advance.
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FAQs
Can I use other nuts instead of pistachios?
Yes! Almonds, cashews, or even walnuts can be substituted. Lightly toast the nuts before adding them to the batter or for garnish to enhance their flavor and crunch.
Can I make these cupcakes dairy-free or vegan?
Absolutely. Use plant-based butter and cream alternatives, and swap milk with almond, oat, or soy milk. For a vegan version, replace eggs with flax or chia eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5–10 minutes).
How do I prevent the cupcakes from drying out?
Avoid overbaking and check for doneness a few minutes before the suggested time. Use room-temperature ingredients and fold the flour and liquids gently to maintain a light, tender texture. Proper storage in airtight containers also preserves moisture.
How do I prevent the cupcakes from drying out?
Frosted cupcakes can be refrigerated for up to 3 days. Unfrosted cupcakes can be stored at room temperature for 1–2 days. Both frosted and unfrosted cupcakes can be frozen for up to 2–3 months when wrapped properly.
Can I decorate the cupcakes ahead of time for a party?
Yes! Frost the cupcakes and store them in the refrigerator until serving. For freezing or long-distance transport, chill the frosted cupcakes first on a baking sheet, then transfer to an airtight container to prevent smudging. Bring them to room temperature before serving for best texture and flavor.
