Description
Pistachio Cupcakes with Strawberry Buttercream are a delightful treat that combines the earthy, nutty flavor of finely chopped pistachios with the sweet, tangy taste of fresh strawberry buttercream. These moist cupcakes are perfect for any occasion, from birthdays to casual gatherings, and they’re sure to impress both friends and family. Easy to make and visually stunning, these cupcakes are a nostalgic reminder of homemade desserts that warm the heart.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup shelled, roasted pistachios (finely chopped)
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup whole milk
- 1 cup fresh strawberries (pureed)
- 3 cups powdered sugar
- ½ cup unsalted butter (softened)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and chopped pistachios.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time and mix in whole milk until well combined.
- Gradually incorporate dry ingredients into the wet mixture without overmixing.
- Fill each liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
- For the strawberry buttercream, beat softened butter until creamy, then gradually add powdered sugar and strawberry puree until smooth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 24g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg