Pistachio Cupcakes with Strawberry Frosting

There’s something undeniably special about a dessert that combines unexpected flavors in the most delightful way. These Pistachio Cupcakes with Strawberry Frosting are exactly that—a perfect balance of nutty, sweet, and fruity flavors that will leave your taste buds dancing. The moist, tender pistachio cupcakes are topped with a luscious strawberry frosting that’s as beautiful as it is delicious.

I first made these cupcakes for a friend’s birthday, and they were an instant hit. The combination of pistachio and strawberry was so unique that everyone kept asking for the recipe. Since then, they’ve become my go-to dessert for celebrations, brunches, or even just a sweet treat to brighten up a weekday.

What I love most about this recipe is how it elevates the humble cupcake into something extraordinary. The pistachio flavor is subtle yet distinct, and the strawberry frosting adds a fresh, fruity contrast. Whether you’re a seasoned baker or a beginner, these cupcakes are sure to impress. So, let’s get baking!

These Pistachio Cupcakes with Strawberry Frosting are a unique and delicious dessert that’s perfect for any occasion. The cupcakes are moist, nutty, and subtly sweet, while the strawberry frosting is creamy, fruity, and utterly irresistible.

What makes this recipe special is its unexpected flavor combination. The pistachio adds a rich, nutty depth, while the strawberry frosting brings a fresh, fruity contrast. Together, they create a dessert that’s both sophisticated and approachable.

Perfect for birthdays, brunches, or just because, these cupcakes are a guaranteed crowd-pleaser. They’re easy to make, visually stunning, and absolutely delicious. Once you try them, you’ll want to make them again and again.

Exciting Story

Last spring, I hosted a garden party and decided to make these Pistachio Cupcakes with Strawberry Frosting as the centerpiece dessert. As soon as I brought them out, my guests were captivated by their vibrant pink frosting and delicate green hue.

One of my friends, who’s a professional pastry chef, even said, “These are the most creative cupcakes I’ve ever tasted!” Since then, they’ve become a staple at all my gatherings. It’s not just a dessert—it’s a conversation starter.

Why These Pistachio Cupcakes with Strawberry Frosting

This recipe is a game-changer for dessert lovers. Here’s why:

• Unique Flavor Combination: The nutty pistachio and fruity strawberry are a match made in heaven.
• Moist and Tender: The cupcakes are perfectly soft and fluffy.
• Beautiful Presentation: The vibrant frosting and delicate crumb make these cupcakes a feast for the eyes.
• Perfect for Any Occasion: Great for birthdays, holidays, or just a sweet treat.

What You Need For Pistachio Cupcakes with Strawberry Frosting

For the Cupcakes:

• 1 ½ cups all-purpose flour
• ½ cup shelled pistachios, finely ground
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 2-3 drops green food coloring (optional)

For the Strawberry Frosting:

• 1 cup fresh strawberries, hulled and chopped
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream (if needed)

How to Make Pistachio Cupcakes with Strawberry Frosting

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together flour, ground pistachios, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Add green food coloring if desired.
5. Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

For the Frosting:

1. Make the Strawberry Puree: In a blender or food processor, puree the strawberries until smooth. Strain through a fine-mesh sieve to remove seeds.
2. Prepare the Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, followed by the strawberry puree and vanilla extract. Beat until smooth and fluffy. Add heavy cream if needed to reach your desired consistency.
3. Frost the Cupcakes: Pipe or spread the frosting onto the cooled cupcakes. Garnish with crushed pistachios or a fresh strawberry slice, if desired.

Tips For Pistachio Cupcakes with Strawberry Frosting

• Use a food processor to finely grind the pistachios for a smooth texture.
• Don’t overmix the batter to ensure tender cupcakes.
• Let the cupcakes cool completely before frosting to prevent melting.

Substitutions and Variations

• Nuts: Swap pistachios for almonds or walnuts.
• Frosting: Use raspberry or blueberry puree instead of strawberry.
• Gluten-Free: Use a gluten-free flour blend for the cupcakes.
• Vegan: Substitute butter with vegan margarine and use plant-based milk.

Make a Healthier Version

• Use coconut sugar instead of granulated sugar.
• Substitute half the butter with unsweetened applesauce.
• Use a light cream cheese frosting instead of buttercream.

Closing in Todd Wilbur’s Style

And there you have it—Pistachio Cupcakes with Strawberry Frosting that are as beautiful as they are delicious! Don’t forget to let us know how your cupcakes turn out, and consider checking out some of our other recipes for more sweet inspiration.

Frequently Asked Questions

1. Can I make these ahead of time?
   Yes! Store unfrosted cupcakes in an airtight container for up to 2 days. Frost before serving.
2. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days.
3. Can I use frozen strawberries?
   Yes, but thaw and drain them well before pureeing.
4. What if I don’t have pistachios?
   Substitute with almonds or omit for a vanilla cupcake base.
5. Can I make this gluten-free?
   Yes, use a gluten-free flour blend.
6. How do I prevent the frosting from being too runny?
   Add more powdered sugar or refrigerate the frosting for 10-15 minutes before piping.
7. Can I use a different type of nut?
   Absolutely! Almonds or walnuts work well.
8. How do I make the frosting less sweet?
   Reduce the powdered sugar or add a pinch of salt to balance the sweetness.
9. Can I freeze these cupcakes?
   Yes, freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
10. What’s the best way to pipe the frosting?
    Use a piping bag with a star tip for a professional look.
11. Can I use store-bought strawberry puree?
    Yes, but homemade puree tastes fresher and more vibrant.
12. How do I make these cupcakes vegan?
    Use vegan butter, plant-based milk, and an egg substitute like flaxseed meal.