Pistachio Cupcakes with Strawberry Buttercream

I'm so excited to share these Pistachio Cupcakes with Strawberry Buttercream with you today! Last month, Sarah came home from a friend's birthday party raving about these gorgeous green cupcakes with pink frosting. She begged me to make them, and honestly, I was a bit skeptical at first. Pistachios in cupcakes? But after testing this recipe three times in my Manhattan kitchen, I'm completely sold.

Jump to:

• Why You Will Like These Pistachio Cupcakes with Strawberry Buttercream
• Ingredients for Pistachio Cupcakes with Strawberry Buttercream
• How to Make Pistachio Cupcakes with Strawberry Buttercream
• Storage and Reheating Tips for Your Pistachio Cupcakes
• Tips and Variations for Pistachio Cupcakes with Strawberry Buttercream
• Pistachio Cupcakes with Strawberry Buttercream FAQs
• Recipes You May Like
• Conclusion
• Pistachio Cupcakes with Strawberry Buttercream

These cupcakes turned out way better than I expected. The pistachio flavor is subtle and nutty, not overwhelming at all. The strawberry buttercream brings this sweet, fruity brightness that pairs perfectly with the earthy pistachios. Alex, who usually goes straight for chocolate anything, actually asked for seconds. That's when I knew this recipe was a keeper.

What I love most about these is how they look almost bakery-quality, but they're actually pretty simple to make. The hardest part is grinding the pistachios, which takes maybe two minutes in a food processor. Everything else comes together just like any other cupcake recipe. Plus, that gorgeous pink and green color combo makes them perfect for spring gatherings or really any celebration where you want something that looks special without spending hours in the kitchen.

If you're looking for another show-stopping dessert, you might want to check out my Moist Chocolate Fudge Cupcakes. They're always a hit at family gatherings too.

Why You Will Like These Pistachio Cupcakes with Strawberry Buttercream

Here's what makes these cupcakes so great:

• Simple ingredients you probably already have - The only special item is the pistachios and freeze-dried strawberries, which I found easily at my local grocery store
• Ready in under 2 hours - That includes prep, baking, cooling, and frosting time
• Light and fluffy texture - These aren't dense at all. The cake flour and sour cream create this amazing tender crumb
• Natural pistachio flavor - No artificial extracts needed. We're using real ground pistachios for authentic nutty flavor
• Beautiful presentation - The pale green cupcakes with pink frosting look so pretty and festive
• Kid approved - Both Alex and Sarah loved these, which doesn't always happen with more unique flavors

Ingredients for Pistachio Cupcakes with Strawberry Buttercream

For the Pistachio Cupcakes

• 1 cup unsalted pistachios, shelled
• 1 and ¾ cups cake flour, spooned and leveled
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• ¾ teaspoon pure almond extract
• ½ cup full-fat sour cream, at room temperature
• ½ cup whole milk, at room temperature
• optional: 1 tiny drop green gel food coloring

For the 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 and pistachio crumbs

Here's the thing about the pistachios. Make sure you buy unsalted ones, or your cupcakes will taste way too salty. I learned this the hard way when I grabbed the wrong bag at the store. Also, the freeze-dried strawberries are different from fresh strawberries. They're usually in the dried fruit section or sometimes near the baking aisle. Don't skip them because they give the frosting this concentrated strawberry flavor that fresh berries just can't match.

How to Make Pistachio Cupcakes with Strawberry Buttercream

Preparing the Pistachio Base

First, pulse your pistachios in a food processor until they're ground into fine crumbs. You want them pretty fine, but not turned into butter. It should look like coarse sand. This takes about 30 seconds of pulsing. Set aside about a quarter cup for garnish later.

Preheat your oven to 350°F. Line a 12-count muffin pan with cupcake liners, and line a second pan with 3 more liners. This recipe makes about 15 cupcakes, which is perfect because you always need a few extras.

Mixing the Batter

In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and three-quarters cup of those pistachio crumbs. Set this aside.

Now, in your stand mixer or with a hand mixer, beat the butter and sugar together on high speed for about 3 minutes. You want it to look light and fluffy. I used to rush this step when I was younger, but my mom always told me to be patient here. She was right. This step really matters for getting that perfect texture.

Add the egg whites, vanilla extract, and almond extract. Beat on medium-high speed until everything's combined. Then mix in the sour cream. Don't worry if it looks a little curdled at this point. That's totally normal.

Bringing It All Together

With your mixer on low speed, add the dry ingredients. Then slowly pour in the milk. If you're using the green food coloring, add it now. I like just one tiny drop because I want a subtle hint of green, not neon. Mix until just combined. Here's where I always grab a spatula and give everything a good scrape from the bottom of the bowl. Sometimes there are little pockets of flour hiding down there.

The batter will be slightly thick, which is exactly what you want.

Baking the Cupcakes

Spoon the batter into your lined muffin cups, filling each one about two-thirds full. This is important because if you fill them too much, they'll overflow and make a mess in your oven. Trust me, I've done it.

Bake for 19 to 22 minutes. You'll know they're done when a toothpick inserted in the center comes out clean. Let them cool completely in the pan before you even think about frosting. I usually let mine sit for at least 45 minutes.

Making the Strawberry Buttercream

While the cupcakes are cooling, make your frosting. Process the freeze-dried strawberries in your food processor or blender until they turn into a fine powder. You should end up with about half a cup of strawberry powder.

In a large bowl, beat the butter on medium-high speed for about 2 minutes until it's nice and creamy. Add the confectioners' sugar, strawberry powder, heavy cream, and vanilla. Beat on low speed for 30 seconds just to combine everything, then crank it up to high speed and beat for 2 more minutes.

Taste your frosting at this point. Sometimes I add a tiny pinch of salt if it tastes too sweet. This is totally up to you and your preferences.

Decorating Your Pistachio Cupcakes

Once your cupcakes are completely cool, it's time to frost them. I like using a piping bag with a large star tip, but honestly, a butter knife works just fine too. Spread or pipe that gorgeous pink frosting on top.

Sprinkle with the reserved pistachio crumbs and maybe add a fresh strawberry slice if you want to get fancy. Donald always says these look like something from a fancy bakery, and I think he's right.

Storage and Reheating Tips for Your Pistachio Cupcakes

Store these cupcakes in an airtight container in the refrigerator. The buttercream needs to stay cold, so don't leave them out on the counter for more than a couple of hours. They'll keep fresh in the fridge for up to 3 days.

I recommend using a cupcake carrier if you have one. It makes storing and transporting these so much easier, especially if you're bringing them to a party like I often do.

Before serving refrigerated cupcakes, let them sit at room temperature for about 20 minutes. The frosting softens up a bit and tastes way better when it's not super cold.

You can also freeze unfrosted cupcakes for up to 2 months. Wrap each one individually in plastic wrap, then put them all in a freezer bag. Thaw them overnight in the fridge before frosting.

Tips and Variations for Pistachio Cupcakes with Strawberry Buttercream

Here are some things I've learned from making these multiple times:

• Use room temperature ingredients - This makes such a difference in how the batter comes together. I take my butter, eggs, milk, and sour cream out of the fridge about an hour before I start baking.
• Don't overmix the batter - Once you add the flour, mix just until you can't see any more dry spots. Overmixing makes the cupcakes tough and dense.
• Try different colors - If you're making these for a specific occasion, you can tint the frosting any color you want. I've made them with blue frosting for a baby shower and they were adorable.
• Make mini cupcakes - This recipe works great for mini cupcakes too. Just reduce the baking time to about 11 to 13 minutes.
• Swap the frosting - While I love the strawberry buttercream, these would also be great with cream cheese frosting or even chocolate frosting if you want something different.
• Add lemon zest - A teaspoon of lemon zest in the batter adds a nice bright note that really complements the pistachios.

Here's something I wish someone had told me the first time I made these. If your butter isn't soft enough when you start, your frosting will be lumpy. I once tried to rush it by microwaving the butter, and it melted in spots. That was a disaster. Just be patient and let it come to room temperature naturally.

Pistachio Cupcakes with Strawberry Buttercream FAQs

Can I Use Salted Pistachios Instead of Unsalted Pistachios for These Cupcakes?

I wouldn't recommend it. Salted pistachios will make your cupcakes taste too salty, and that saltiness carries through even with all the sugar in the recipe. I accidentally used salted ones once, and the flavor was off. If salted pistachios are all you have, you could reduce the salt in the recipe to just a pinch, but honestly, it's worth getting unsalted ones. They're usually right next to the salted variety at the store.

Can I Make Pistachio Cupcakes with Strawberry Buttercream as a Cake Instead of Cupcakes?

Yes! I've actually done this for Sarah's birthday last year. Use two 8-inch or 9-inch round cake pans instead of the muffin tins. Line the bottoms with parchment paper and grease the sides. The baking time will be longer, probably around 25 to 30 minutes. Start checking at 25 minutes with a toothpick. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting. You might need to make one and a half times the amount of frosting if you want really thick layers between and on top.

How Do I Store Pistachio Cupcakes with Strawberry Buttercream to Keep Them Fresh?

Keep them in an airtight container in the refrigerator. The buttercream has butter and cream in it, so it needs to stay cold. They'll be good for up to 3 days. I love using those plastic cupcake carriers because they keep the frosting from getting squished. Before serving, let them sit out for about 20 minutes so they come to room temperature. Cold cupcakes aren't nearly as good as room temperature ones. The flavors really come through better when they're not super chilled.

Can I Make the Strawberry Buttercream Without Freeze Dried Strawberries?

You could, but it won't taste the same. Fresh strawberries have too much water and will make your frosting runny and thin. Freeze-dried strawberries are concentrated, which gives you that intense strawberry flavor without adding moisture. If you can't find freeze-dried strawberries, you could use a tablespoon or two of strawberry jam instead, but reduce the cream to 2 tablespoons. The color won't be as pretty and pink though. I've also seen freeze-dried strawberries at Target and Whole Foods if your regular grocery store doesn't carry them.

Recipes You May Like

If you enjoyed these Pistachio Cupcakes with Strawberry Buttercream, here are some other cupcake recipes you might love:

• Fluffy Red Velvet Cupcakes with Cream Cheese Frosting - These have a similar light texture and the cream cheese frosting is amazing
• Moist Gingerbread Cupcakes with Cream Cheese Frosting - Perfect for fall and winter, with warm spices that Alex loves
• Spiced Eggnog Cupcakes with Eggnog Buttercream Frosting - Another flavor combination that sounds unusual but works beautifully together

Conclusion

These Pistachio Cupcakes with Strawberry Buttercream have become one of my favorite special occasion recipes. They look impressive, taste incredible, and aren't nearly as complicated as they seem. The nutty pistachio flavor paired with that bright strawberry frosting is just such a winning combination.

What I really love is how Alex and Sarah both get excited when they see me making these. That pale green batter always gets them curious about what I'm baking. And when they see those pink frosted cupcakes come together, they can hardly wait to try them.

I hope you give these a try for your next birthday party, spring gathering, or just because you want something a little different from the usual chocolate and vanilla. They're worth every minute of effort, and I promise they'll impress whoever you're making them for.

Don't forget to save this recipe to Pinterest so you can find it later when you need it!

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