Pistachio Cupcakes with Strawberry Buttercream

I make these Pistachio Cupcakes with Strawberry Buttercream when I want a dessert that feels both delicate and vibrant. The nutty, tender pistachio cake pairs beautifully with sweet, fruity strawberry frosting for a colorful and flavorful treat.

Why You’ll Love This Recipe

I love how these cupcakes balance rich, nutty flavor with bright strawberry sweetness. The pistachios give the cake a soft texture and subtle crunch, while the strawberry buttercream adds a fresh, naturally sweet finish. I also enjoy how beautiful they look with their soft green base and pink frosting. They’re perfect for celebrations, spring gatherings, or anytime I want something a little special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• 1 cup shelled pistachios, finely ground

• 1 1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

For the strawberry buttercream:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 1/4 cup strawberry puree (from fresh strawberries)

• 1/2 teaspoon vanilla extract

• Pinch of salt

Directions

1. I preheat the oven to 350°F and line a muffin tin with cupcake liners.

2. I whisk together the ground pistachios, flour, baking powder, and salt in a bowl.

3. In another bowl, I cream the butter and sugar until light and fluffy.

4. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

5. I gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

6. I divide the batter evenly among the liners, filling each about two-thirds full.

7. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. I let the cupcakes cool completely before frosting.

For the buttercream:
8. I beat the softened butter until smooth and creamy.
9. I gradually add powdered sugar, mixing until fluffy.
10. I mix in the strawberry puree, vanilla extract, and a pinch of salt until smooth and spreadable.
11. I frost the cooled cupcakes using a spatula or piping bag and garnish with chopped pistachios or a fresh strawberry if I like.

Servings and timing

This recipe makes about 12 cupcakes.

I usually spend around 20 minutes preparing the batter and frosting, and about 20 minutes baking. In total, I have everything ready in approximately 1 hour, including cooling time.

Variations

I sometimes add a few drops of almond extract to enhance the nutty flavor. If I want a stronger strawberry taste, I reduce the strawberry puree slightly on the stovetop before adding it to the buttercream. I also enjoy filling the cupcakes with a small spoonful of strawberry jam for an extra surprise inside.

storage/reheating

I store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Before serving, I let them sit at room temperature for about 20–30 minutes so the buttercream softens.

If I need to store them longer, I freeze the unfrosted cupcakes for up to 2 months and thaw them before decorating.

FAQs

Can I use pistachio flour instead of grinding whole pistachios?

Yes, I can substitute pistachio flour in the same amount for convenience.

How do I make the strawberry flavor more intense?

I sometimes reduce the strawberry puree over low heat to concentrate the flavor before mixing it into the frosting.

Can I use frozen strawberries?

Yes, I thaw them completely and drain excess liquid before pureeing.

How do I keep the cupcakes moist?

I avoid overbaking and make sure to measure the flour carefully to maintain a soft texture.

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day in advance and frost them the next day for the freshest presentation.

Conclusion

I love how these Pistachio Cupcakes with Strawberry Buttercream combine nutty richness with fruity sweetness in every bite. They’re elegant yet approachable, making them one of my favorite desserts to bake when I want something colorful, flavorful, and memorable.

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