Pistachio Cupcakes with Strawberry Buttercream: A Sweet Treat Worth Indulging In
Bringing you a delightful dessert experience, these Pistachio Cupcakes with Strawberry Buttercream will transport you to a dreamy world of flavors and textures. Each light and airy bite boasts the nutty richness of finely ground pistachios, encased in an adorably frosted pink cloud of strawberry buttercream.
Incorporating nostalgic elements from childhood baking adventures, this recipe is undeniably kid-friendly and perfect for gatherings, birthdays, or simply treating yourself midweek. The emotional connection to flavors paired with the indulgent experience makes it well worth the effort, and hey, who doesn’t love a cupcake?
As you savor these cupcakes, the combination of luxurious flavors will leave you craving more. Don’t be surprised if they quickly become your new go-to dessert!
Are You Ready to Indulge in the Sweetest Cupcake Moment?
Imagine biting into a tender cupcake, moist from the addition of simply delicious ingredients, only to find the soft, strawberry-flavored buttercream delicately melting in your mouth. What’s your favorite memory involving a sweet treat? Perhaps it’s a birthday celebration where cupcakes were the centerpiece, or a mid-afternoon snack that soothed your soul. Whatever it may be, it’s time to create new memories with these crave-worthy pistachio cupcakes!
Why You’ll Love This Recipe
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Easy Prep: With straightforward steps, you can whip up these dreamy cupcakes in no time!
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Crowd-Pleaser: Delight your family and friends; these cupcakes are an instant hit at any party!
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Nostalgic Flavors: Created with love and attention, they evoke warm memories of home-cooked treats.
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Visually Appealing: Frosting them with strawberry buttercream makes them not only delectable but also a feast for the eyes!
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Versatile: Excellent for any occasion — from casual gatherings to formal events.
Ingredients
To embark on this delightful baking journey, gather the following indulgent ingredients:
- 1 cup unsalted pistachios, out of shell
- 1 and 3/4 cups cake flour
- 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
- 1/2 cup whole milk, at room temperature
- Optional: 1 tiny drop green gel food coloring
For the Lush Strawberry Buttercream:
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter, softened to room temperature
- 3 cups confectioners sugar
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Optional: pinch of salt
- Optional for garnish: fresh strawberry slices, pistachio crumbs
Each ingredient plays a pivotal role in creating the rich flavors and textures, from the creamy butter to the nutty pistachios that provide that unforgettable crunch.
Timing
If you’re short on time, fear not! The preparation and baking for these indulgent cupcakes can be accomplished in about an hour.
If you prefer a more relaxed approach, allow yourself the luxury of baking slowly. This way, you can savor every step, experiencing the beautiful aromas wafting through your kitchen as the cupcakes bake. Whichever timing you choose, you’ll be rewarded with sweet heavenly cupcakes devoured in no time.
Step-by-Step Instructions
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Begin by pulsing the pistachios in a food processor until ground into fine crumbs. Set aside. Preheat your oven to 350°F (177°C) and line a muffin pan with cupcake liners. Be sure to line a second pan with 3 liners as this recipe yields about 15 cupcakes.
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In a bowl, whisk together the cake flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs. Reserve the rest for garnish later.
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Using a mixer, beat the softened butter and granulated sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides, then add the egg whites, vanilla extract, and almond extract. Beat until well combined. Add in the sour cream and mix again, scraping down the sides as needed to ensure an even mix.
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Gradually add the dry ingredients, then slowly pour in the milk while the mixer is on low speed. If you’re feeling adventurous, add a drop of green gel food coloring to enhance that pistachio hue. Beat until just combined, being careful not to over mix. Scrape the bowl to avoid lumps.
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Spoon the batter into cupcake liners, filling them only 2/3 full. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 11-13 minutes. Allow to cool completely before the final touch of frosting.
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For the luscious strawberry frosting, process freeze-dried strawberries into a fine powder. In a large bowl, beat the softened butter on medium-speed for about 2 minutes until creamy and light. Add confectioners sugar, strawberry powder, cream, and vanilla. Start mixing on low speed before cranking it up to high speed for 2 minutes. Taste and see if a pinch of salt is desired for balance.
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Now comes the most exciting part! Generously frost the cooled cupcakes and make them pop with remaining pistachio crumbs and strawberry slices as a finishing touch. Store any leftover cupcakes covered in the refrigerator for up to 3 days.
Nutritional Information
Each pistachio cupcake is a delightful indulgence, typically clocking in around 250-300 calories, depending on the frosting extravagance. A decadent treat, they encapsulate a balance of sweet and savory flavors, making your occasional indulgence entirely worthwhile.
Healthier Alternatives
For those mindful of their sugar and dairy intake, consider using:
- Coconut sugar instead of granulated sugar for a lower glycemic option.
- Almond milk or oat milk as a dairy-free substitute for whole milk.
- Unsweetened applesauce can replace some of the butter for a lower fat option, allowing you to enjoy these cupcakes with a lighter touch.
Serving Suggestions
Pair your delightful pistachio cupcakes with a scoop of vanilla ice cream for added decadence, or serve them at your next holiday gathering to impress guests with their unique flavors.
These cupcakes are versatile enough to steal the show during a summer picnic or bring warmth to a winter gathering, making each bite an experience to remember.
Common Mistakes
Be careful not to overbake, as this can lead to a dry texture — you want them to be perfectly moist! Mixing too aggressively might make them dense, so keep it gentle.
Ensure all your ingredients are at room temperature to create that luxurious texture and avoid kitchen messes by having everything pre-measured.
Storing Tips
These delightful cupcakes can be frozen individually for those unexpected sweet cravings later on. Place them in an airtight container, ensuring no air enters to maintain freshness.
To reheat, simply leave them at room temperature for a couple of hours, or if you can’t wait, warm them in the microwave for a few seconds until just soft.
Tempting You to Bake It ASAP
Embrace the joys of baking these Pistachio Cupcakes with Strawberry Buttercream! With every bite, you’ll experience happiness and nostalgia wrapped in a delicate cupcake.
So preheat that oven, gather your loved ones around you, and create memory-filled moments that will linger long after the last crumb has disappeared. Trust us; your sweet tooth will thank you later!
FAQs
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Can I use different nuts instead of pistachios?
Yes! Almonds or walnuts would work well for a different flavor profile! -
Are there any vegan options available?
Absolutely! Substitute eggs with flaxseed meal mixed with water and use vegan butter and non-dairy milk. -
How can I make these lower in sugar?
Opt for alternative sweeteners like monk fruit or stevia to reduce sugar without sacrificing flavor. -
What can I use instead of freeze-dried strawberries?
Fresh strawberries can be used, but they’ll require additional patience to achieve the same frosting consistency. -
Can I make these cupcakes ahead of time?
Certainly! They can be baked a day or two in advance and frosted just before serving for the freshest taste.
Delight in the process, and enjoy each joyous bite of these Pistachio Cupcakes with Strawberry Buttercream! Happy baking!
Print
Pistachio Cupcakes with Strawberry Buttercream
- Total Time: 52 minutes
- Yield: 15 cupcakes 1x
- Diet: Vegetarian
Description
Delightful Pistachio Cupcakes with a luxurious Strawberry Buttercream frosting, perfect for gatherings or a treat any day.
Ingredients
- 1 cup unsalted pistachios, out of shell
- 1 and 3/4 cups cake flour
- 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
- 1/2 cup whole milk, at room temperature
- Optional: 1 tiny drop green gel food coloring
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter, softened to room temperature
- 3 cups confectioners sugar
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Optional: pinch of salt
- Optional for garnish: fresh strawberry slices, pistachio crumbs
Instructions
- Pulse the pistachios in a food processor until ground into fine crumbs. Set aside. Preheat your oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together the cake flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs.
- Using a mixer, beat the softened butter and granulated sugar until smooth and creamy, about 3 minutes. Scrape down the sides, then add the egg whites, vanilla extract, and almond extract.
- Gradually add the dry ingredients, then slowly pour in the milk while the mixer is on low speed. Beat until just combined.
- Spoon the batter into cupcake liners, filling them only 2/3 full. Bake for 19-22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the strawberry buttercream, process freeze-dried strawberries into a fine powder. In a bowl, beat the softened butter until creamy. Add confectioners sugar, strawberry powder, cream, and vanilla. Mix well.
- Frost the cooled cupcakes and garnish with remaining pistachio crumbs and strawberry slices.
Notes
Be careful not to overbake the cupcakes for the best texture. Store any leftover cupcakes covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 20g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
