pistachio cupcakes

These soft and fluffy pistachio cupcakes with creamy strawberry frosting have the most wonderful sweet, fresh, and nutty flavors!

Pistachio Cupcakes with Strawberry Frosting

unsalted shelled pistachios (out of shell)

baking powder

baking soda

salt

(200 grams) granulated sugar

egg whites,

2 teaspoons pure vanilla extract

almond extract

(120 grams) full-fat sour cream

(120 milliliters) whole milk

optional: 1 tiny drop green food coloring*

(about 25 grams) freeze-dried strawberries

(480 grams) confectioners’ sugar

3 Tablespoons (45 milliliters) heavy cream

vanilla extract

salt,

Pulse the pistachios in a food processor until ground up into fine crumbs. See photo above for a visual. Set aside.

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners &#8211; this recipe makes about 16 cupcakes. Set aside.

Make the cupcakes

 Whisk the cake flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs together. Reserve the rest of the pistachio crumbs for decoration.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and almond extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour/spoon the batter into the liners &#8211; fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting

Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners&#8217; sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes and decorate with remaining pistachio crumbs and strawberry slices. I used the Ateco #849 closed star tip.

I made these last week, but used all the pistachios in the cupcake because I didn't want them for decoration. These were absolutely amazing. The pistachio flavor came through beautifully. I did a double batch and frosted half with rose buttercream and half with chocolate ganache, worked extremely well. If you're looking for a pistachio cupcake recipe, use this one!

I tried this with hazelnuts instead of pistachios, and it came out great! Thank you so much for your recipes!

This recipe is amazing! I made this into a 3 layer, 6" cake with cream cheese frosting and it was perfect! The pistachio flavour and almond extract was SO good and overall the cake was really easy to make. I thought the layers were thin intitially, but when I assembled the cake with the frosting, it was the perfect size. You could probably make it into a 2 layer cake as well if you wanted less frosting in the middle.

The strawberry/pistachio combination is brilliant. I’ve made these two years in a row for my husband’s birthday and they are my favorite cupcakes!

I made this as an 8" layer cake and it was one of the best cakes I've ever made! I used some of the extra frosting to make swirly roses on top of the cake and their leaves were simply the green pistachios. The pink and green look beautiful together and the flavors are fantastic. I'm always making strawberry frosting this way from now-the flavor was so perfectly strawberry the color a bright pink.

I made this recipe exactly as listed. I loved it and my family loved it. These are the most delicious cupcakes I ever made. One this for the icing. I wish I sifted the strawberry dust so it wasn’t so chunky. Also I couldn’t find freeze dried strawberries anywhere near me BUT if you have a Starbucks try them! I got a tall cup of just strawberry pieces for .54! Hope this helps someone in a pinch.

I tried these and they were amazing! My family loves them. Quick question tho, would I be able to use dried strawberries instead of freeze dried ones? I got the wrong ones by accident. Thanks in advance

These cupcakes taste amazing……Once again Sally, your recipes never disappoints!

Made these for my birthday for a few friends and they were a huge hit! Came out perfect and even friends that weren’t big on sweets went back for seconds!  Unsalted unshelled pistachios were impossible to find were i live had to unshell a bag by hand ( thank you amazing husband!). Would suggest buying online before hand.

Lemon Blueberry Pistachio Cupcakes with the best fluffy lemon buttercream on the planet. Vegan &amp; Gluten Free.

Vegan and Gluten Free Lemon Blueberry Pistachio Cupcakes

oat flour

pistachios

lemon juice (from 1 large lemon)

almond milk

Earth Balance vegan soy free buttery sticks

organic cane sugar or coconut sugar

apple cider vinegar

flaxseed meal

blueberries

For the vegan lemon buttercream

Earth Balance vegan soy free buttery stick

organic powdered sugar

lemon juice

lemon

For garnish: 2 tablespoons chopped pistachios

Preheat oven to 350 degrees F. Line a cupcake pan with liners and spray the inside of the liners with cooking spray.

Add pistachios to a food processor or high powdered blender and process for about 45 seconds until pistachios are finely ground. Transfer to a large bowl and add in oat flour, baking soda and salt. Whisk together to combine.

In a separate large bowl, mix together lemon juice, almond milk, melted Earth Balance vegan butter, sugar, almond extract, apple cider vinegar and flaxseed meal until well combined.&nbsp;

Add dry ingredients to wet ingredients and stir until just combined. Gently fold in blueberries.

Divide batter evenly into cupcake liners, filling 2/3 of the way full. Bake for 23-27 minutes or until toothpick comes out clean or with just a few crumbs attached.&nbsp;

Transfer to wire rack to cool for 5 minutes then remove cupcakes from pan and place on a wire rack to cool completely.

Once cupcakes have cooled completed (at least 1 hour), you can make the frosting: Using a stand or hand mixer, whip butter, powdered sugar, lemon juice and zest together until light and fluffy. Frost the cupcakes however you like and garnish with pistachios and extra blueberries, if desired.

Easy, made from scratch pistachio cupcakes with ground pistachios and without eggs

Easy Pistachio Cupcakes (Eggless, Vegan substitutions)

all purpose flour (125 g)

sugar (160 g - sifted)

butter

tsp vanilla extract (2.5 ml)

tsp almond extract (5 ml)

salt (2 g)

tsp baking power (8 g)

whole milk (8 oz or soy milk (sugar free))

tbsp apple cider vinegar vinegar

5.5 oz semi sweet chocolate chips

tbsp butter (28 g)

heavy cream (2 oz)

Roast pistachios and grind into powder.  Use 2 tbsp of the flour while grinding to prevent pistachio mixture from becoming pasty.

Sift together all dry ingredients except sugar.

Mix milk with vinegar.

Beat butter on medium until creamy.  Slowly beat in sugar until all is incorporated. Beat in extracts.

Alternating between dry ingredients and milk, slowly beat into butter/sugar mixture until all is combined.

Heat oven to 350F and line cupcake tin with liners. Pour cupcake batter into liners to about 3/4 full.

Bake for 18-22 minutes. Check with toothpick to ensure fully baked.  Let cool completely before icing so they set up properly.

Microwave heavy cream, butter and chocolate chips for 1 minute. Whisk briskly to combine and set aside to let cool.  It will thicken as it cools. Once cupcakes are cooled, core the cupcakes and fill them.

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