Pistachio Cupcakes with Strawberry Buttercream
Pistachio Cupcakes with Strawberry Buttercream are a delightful fusion of nutty and fruity flavors, perfect for any occasion. These moist and fluffy cupcakes are topped with a creamy strawberry buttercream that not only enhances their taste but also adds a vibrant splash of color to your dessert table. Easy to make and visually stunning, they are sure to impress your guests and leave them asking for more!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup shelled pistachios, finely chopped
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 0.5 cup unsalted butter, softened
- 3 large eggs, room temperature
- 0.5 cup whole milk
- 1 cup fresh strawberries, pureed
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together the flour, baking powder, and chopped pistachios; set aside.
- In another bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one by one, mixing well after each addition, then pour in the milk until fully combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined—avoid overmixing.
- Fill cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 300
- Sugar: 25g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: For variations, you can substitute pistachios with almonds or walnuts. For the buttercream, try adding vanilla extract or lemon zest for an extra flavor twist.