Delight your taste buds with these exquisite Pistachio Cupcakes topped with Strawberry Frosting. These cupcakes are unique, lightly sweetened with a delicate aroma of pistachios, and they are finished off with a bright and creamy strawberry frosting. A perfect treat for any party or gathering, they are sure to impress your guests!
The main ingredients you might need to pick from the supermarket are pistachios and freeze-dried strawberries. While pistachios are often available in the nuts section, you might need to check the dried fruits section or the baking aisle for freeze-dried strawberries. They are crucial for creating that intense, natural strawberry flavor in the frosting without adding excess moisture.
Ingredients for Pistachio Cupcakes with Strawberry Frosting
Pistachios: Known for their rich, slightly sweet flavor and vibrant green color, they are ground into fine crumbs for the cupcake batter and the rest is used for decoration.
Cake flour: Used for its fine texture and high starch content, cake flour will make your cupcakes light and fluffy.
Strawberries: Brings a fresh, tart flavor to the sweet frosting. Fresh strawberries are the best for this recipe.
Unsalted butter: A standard ingredient in baking, it adds moisture and creates a tender crumb in cakes and cupcakes.
Granulated sugar: Sweetens the cupcakes and the frosting.
Egg whites: They help to give the cupcakes structure, while also keeping them light and fluffy.
Pure vanilla extract: For flavor.
Pure almond extract: It enhances the flavor of the pistachios.
Sour cream: It adds richness and a slight tang to the cupcakes, balancing the sweetness.
Whole milk: Used for moisture.
Confectioners’ sugar: Used for its fine texture, it dissolves easily to create a smooth, creamy frosting.
Heavy cream: Adds richness and creaminess to the frosting.
One reader, Ailene Jarvis says:
The pistachio cupcakes with strawberry frosting recipe is a delightful treat! The pistachio flavor is rich and the strawberry frosting adds a perfect touch of sweetness. The combination is simply divine. I highly recommend trying this recipe for a unique and delicious dessert experience.
Techniques Required for Pistachio Cupcakes with Strawberry Frosting
How to make pistachio crumbs: Pulse the pistachios in a food processor until they are ground into fine crumbs. Set aside for use in the cupcake batter and as decoration.
How to line the muffin pan: Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners, as this recipe makes about 16 cupcakes.
How to fill cupcake liners: Pour or spoon the batter into the liners, filling them only ⅔ full to prevent spilling over the sides.
How to check for doneness: Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are done. Allow the cupcakes to cool completely before frosting.
How to make strawberry powder: Process the freeze-dried strawberries in a blender or food processor until they become a powdery crumb, yielding about ½ cup of powder.
How to frost the cupcakes: Using a piping bag or offset spatula, frost the cooled cupcakes with the strawberry frosting. Decorate with the remaining pistachio crumbs and slices of fresh strawberries.
How To Make Pistachio Cupcakes with Strawberry Frosting
Add some color to your days with these yummy and vibrant pistachio cupcakes. The fluffy and moist cupcake is topped with bright pink strawberry frosting.
Serves:
Ingredients
- 1cuppistachios,unsalted, shelled
- 1¾cupscake flour,spoon & leveled
- ¾tspbaking powder
- ¼tspbaking soda
- ¼tspsalt
- ½cupunsalted butter,softened to room temperature
- 1cupgranulated sugar
- 3large egg whites,at room temperature
- 2tsppure vanilla extract
- ¾tsppure almond extract
- ½cupsour cream,full-fat at room temperature
- ½cupwhole milk,at room temperature
- 1green food coloring,tiny drop, optional
For Strawberry Frosting:
- 1cupstrawberries,freeze-dried
- 1cupunsalted butter,softened to room temperature
- 4cupsconfectioners’ sugar
- 3tbspheavy cream
- 1tsppure vanilla extract
- salt,to taste
- strawberry,fresh slices for garnish, optional
Instructions
-
Pulse the pistachios in a food processor until ground up into fine crumbs. Set aside.
-
Preheat the oven to 350 degrees F . Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners – this recipe makes about 16 cupcakes. Set aside.
Cupcakes:
-
Whisk the cake flour, baking powder, baking soda, salt, and ¾ 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 for about 1 minute until smooth and creamy. 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.
-
Pour/spoon the batter into the liners – fill only ⅔ full to avoid spilling over the sides.
-
Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Frosting:
-
Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. There should be around ½ 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 for about 2 minutes, until creamy. Add confectioners’ 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.
Nutrition
- Calories: 452.54kcal
- Fat: 23.63g
- Saturated Fat: 13.00g
- Trans Fat: 0.70g
- Monounsaturated Fat: 7.05g
- Polyunsaturated Fat: 1.89g
- Carbohydrates: 57.85g
- Fiber: 1.24g
- Sugar: 43.77g
- Protein: 4.15g
- Cholesterol: 54.11mg
- Sodium: 281.47mg
- Calcium: 52.13mg
- Potassium: 148.93mg
- Iron: 1.51mg
- Vitamin A: 174.99µg
- Vitamin C: 6.10mg
Crucial Technique Tip for Perfect Pistachio Cupcakes
When making the strawberry frosting, ensure that the strawberries are fully processed into a powdery crumb. This will ensure a smooth and creamy texture in your frosting. If the frosting appears too thick, add a little more heavy cream to reach your desired consistency. Remember, it's easier to thin a frosting than it is to thicken it, so add the cream gradually.
Time-Saving Tips for Making These Delightful Cupcakes
Prep ahead: Measure and prepare all ingredients before starting. This will streamline the cooking process and prevent any last-minute scrambling.
Organized workspace: Keep your kitchen tidy and organized to avoid wasting time searching for tools and ingredients.
Efficient multitasking: Look for opportunities to multitask, such as preparing the frosting while the cupcakes are baking.
Quality tools: Invest in high-quality kitchen tools and equipment to make the cooking process more efficient and enjoyable.
Streamlined cleanup: Clean as you go to minimize post-cooking cleanup time.
Prioritize tasks: Focus on the most time-sensitive tasks first to ensure everything comes together smoothly.
Optimize oven use: If making multiple batches, plan the baking schedule to maximize oven use and minimize overall baking time.
Label ingredients: Labeling ingredients can save time and prevent mix-ups during the cooking process.
Efficient measuring: Use kitchen scales and measuring cups for precise and efficient ingredient measurements.
Streamlined decoration: Simplify cupcake decoration by using easy and quick techniques that still yield beautiful results.
Substitute Ingredients For Pistachio Cupcakes with Strawberry Frosting Recipe
pistachios - Substitute with almonds: Almonds have a similar nutty flavor and texture to pistachios, making them a suitable substitute in the cupcake batter.
cake flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for cake flour by adding a small amount of cornstarch to mimic the lower protein content of cake flour.
sour cream - Substitute with Greek yogurt: Greek yogurt can replace sour cream in the recipe, providing a similar tangy flavor and moisture to the cupcakes.
strawberries - Substitute with raspberries: Raspberries can be used as a substitute for strawberries in the frosting, offering a similar tartness and vibrant color.
Presenting Pistachio Cupcakes with Strawberry Frosting
Elevate the cupcake: Carefully place the pistachio cupcake on a pristine white plate, ensuring it is centered and visually appealing.
Garnish with fresh strawberries: Artfully place fresh strawberry slices on top of the pistachio cupcake, creating a vibrant and inviting visual appeal.
Sprinkle with pistachio crumbs: Delicately sprinkle the remaining pistachio crumbs around the cupcake, adding a touch of elegance and texture to the presentation.
Incorporate color contrast: Consider using a minimalist white plate to allow the vibrant green of the pistachio cupcake and the red of the strawberries to pop, creating a visually stunning contrast.
Add a touch of finesse with strawberry frosting: Using a piping bag, elegantly swirl the strawberry frosting on top of the cupcake, adding a touch of sophistication to the overall presentation.
Plate with precision: Ensure that each element of the presentation is meticulously placed, reflecting attention to detail and culinary expertise.
Consider the visual balance: Aim for a balanced and harmonious presentation, where each component complements the others, creating a visually stunning and appetizing display.
Essential Tools for Making Pistachio Cupcakes with Strawberry Frosting
- Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients. It's great for grinding the pistachios for the cupcake batter and processing the freeze-dried strawberries for the frosting.
- Muffin pan: A muffin pan is a baking pan with cup-shaped cavities used to bake cupcakes. It helps the cupcakes maintain their shape and ensures even baking.
- Cupcake liners: Cupcake liners are paper or foil cups that are placed in the muffin pan to hold the cupcake batter. They prevent the cupcakes from sticking to the pan and make for easy cleanup.
- Handheld or stand mixer: A handheld or stand mixer is used to cream the butter and sugar, beat the batter, and make the frosting. It helps to incorporate air into the mixture, resulting in a light and fluffy texture.
- Rubber spatula: A rubber spatula is a flexible kitchen tool used for scraping down the sides of bowls, folding ingredients together, and spreading batter. It's essential for ensuring all ingredients are properly mixed.
- Blender or food processor: A blender or food processor is used to process the freeze-dried strawberries into a powdery crumb for the frosting. It helps achieve a smooth and consistent texture.
- Mixing bowl: Mixing bowls are essential for combining ingredients, whisking dry ingredients, and preparing the cupcake batter and frosting. They come in various sizes and are a staple in any kitchen.
Storing and Freezing Pistachio Cupcakes with Strawberry Frosting
- Cover leftover cupcakes tightly and store in the refrigerator for up to 5 days.
- Plain cupcakes can be stored covered tightly at room temperature for up to 2 days.
- To freeze frosted cupcakes, place them on a baking sheet and freeze for at least 2 hours or until completely frozen through. Then, wrap each cupcake individually with plastic wrap and place in a freezer-friendly container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- To freeze unfrosted cupcakes, wrap them individually with plastic wrap and place them in a freezer-friendly container. Freeze for up to 2-3 months. Allow to thaw completely before frosting and serving.
- The strawberry frosting can be prepared 2 days in advance, cover tightly and store in the refrigerator until ready to use. You may need to beat it with an electric mixer for a minute or two before frosting your cupcakes.
- Leftover frosting can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.
- To make ahead, you can prepare the cupcakes and frosting separately, then cover and refrigerate each for up to 2 days. When ready to serve, bring the frosting to room temperature and give it a good mix before frosting the cupcakes.
How To Reheat Leftover Cupcakes
To reheat leftover pistachio cupcakes with strawberry frosting, first, remove any decorative toppings such as pistachio crumbs or strawberry slices to prevent them from burning during the reheating process.
Preheat your oven to 350°F (175°C). Place the cupcakes on a baking sheet lined with parchment paper, leaving some space between each one to allow for even heat distribution.
Cover the cupcakes loosely with aluminum foil to prevent the frosting from melting or burning. This will also help retain moisture and prevent the cupcakes from drying out during reheating.
Place the baking sheet with the covered cupcakes in the preheated oven and reheat for 5-7 minutes, or until they are warmed through. The exact time may vary depending on the size of your cupcakes and the power of your oven.
Alternatively, you can reheat the cupcakes in the microwave. Place an individual cupcake on a microwave-safe plate and heat it on high power for 10-15 seconds. Check the cupcake and continue heating in 5-second intervals until it reaches your desired temperature. Be careful not to overheat, as this can cause the frosting to melt and the cupcake to become soggy.
Once the cupcakes are reheated, allow them to cool for a minute or two before removing the aluminum foil. This will prevent the frosting from sticking to the foil and maintain the cupcake's appearance.
If the strawberry frosting appears slightly melted or misshapen after reheating, you can place the cupcakes in the refrigerator for a few minutes to help the frosting set again.
Before serving, redecorate the cupcakes with the reserved pistachio crumbs and fresh strawberry slices for a refreshed appearance and added texture.
Interesting Fact About Pistachio Cupcakes
Pistachios are not only delicious but also nutritious. They are a good source of protein, fiber, and antioxidants. Additionally, they contain healthy fats and are rich in vitamins and minerals such as vitamin B6, thiamine, and phosphorus. Incorporating pistachios into your diet can contribute to better heart health and aid in weight management. So, indulging in these pistachio cupcakes with strawberry frosting not only satisfies your sweet tooth but also provides some health benefits.
Is Making Pistachio Cupcakes with Strawberry Frosting at Home Cost-Effective?
This pistachio cupcakes with strawberry frosting recipe is moderately cost-effective for a household. The use of pistachios and strawberries may increase the overall cost, but the ingredients are versatile for other recipes. The overall verdict rating for this recipe is 9/10, considering the unique combination of flavors and the visual appeal. The approximate cost for a household of 4 people is around $25-$30, factoring in the cost of pistachios, strawberries, and other baking essentials.
Are Pistachio Cupcakes with Strawberry Frosting Healthy or Unhealthy?
The pistachio cupcakes with strawberry frosting recipe, while undeniably delicious, is not particularly healthy. The main issues with this recipe are:
- High sugar content: The recipe calls for 1 cup of granulated sugar in the cupcakes and 4 cups of confectioners' sugar in the frosting, which is a significant amount of added sugar.
- Refined flour: The recipe uses cake flour, which is a refined grain and lacks the fiber and nutrients found in whole grain flours.
- High fat content: The recipe includes a considerable amount of butter and heavy cream, which are high in saturated fats.
- Lack of nutritional value: While pistachios offer some health benefits, the overall recipe is lacking in essential nutrients like fiber, vitamins, and minerals.
To make this recipe healthier, I would suggest the following modifications:
- Reduce the amount of sugar in both the cupcakes and the frosting. You can experiment with using natural sweeteners like honey, maple syrup, or dates to add sweetness without relying solely on refined sugars.
- Replace some or all of the cake flour with whole wheat pastry flour or almond flour to increase the fiber and nutrient content of the cupcakes.
- Swap out some of the butter for healthier fat sources like Greek yogurt, avocado, or coconut oil. This will help reduce the saturated fat content while maintaining moisture and richness.
- Incorporate more fresh strawberries into the frosting to increase the fruit content and natural sweetness, allowing you to further reduce the amount of added sugar.
- Consider adding a handful of spinach or zucchini to the cupcake batter to boost the vegetable content and sneak in some extra nutrients. These mild-flavored veggies won't overpower the pistachio flavor.
Editor's Opinion on Pistachio Cupcakes with Strawberry Frosting
The combination of pistachio cupcakes with strawberry frosting is a delightful and unique flavor pairing. The use of ground pistachios in the cupcake batter adds a subtle nuttiness and beautiful green color, while the strawberry frosting provides a bright and fruity contrast. The incorporation of almond extract and sour cream enhances the overall flavor profile, creating a moist and flavorful cupcake. The addition of strawberry powder in the frosting adds a natural and vibrant strawberry flavor. Overall, this recipe offers a wonderful balance of flavors and textures, making it a delightful treat for any occasion.
Enhance Your Pistachio Cupcakes with Strawberry Frosting Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Love Pistachio Cupcakes
Appetizers and Main Dishes That Go Well with Pistachio Cupcakes
Why trust this Pistachio Cupcakes with Strawberry Frosting Recipe:
This recipe offers a delightful combination of flavors and textures, making it a must-try for any cupcake enthusiast. The use of pistachios adds a unique nuttiness, while the strawberry frosting provides a luscious and fruity finish. The incorporation of sour cream and whole milk ensures a moist and tender crumb, guaranteeing a delightful eating experience. With the incorporation of pure vanilla extract and almond extract, this recipe promises a depth of flavor that will surely impress. Trust in the expertise behind this recipe for a delightful and memorable dessert experience.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Pistachio Cupcake Recipe
Real Pistachio Cupcakes Recipe
Rose Water and Pistachio Cupcakes Recipe
Mocha Muffins Recipe
Raspberry Danish Twist Bread Recipe
Creamy Lemon Romano Chicken Recipe
Refrigerator Cookies with Sprinkles Recipe
Cream Cheese and Oreo Truffles Recipe
Melt-In-Your-Mouth Eggnog Cookies Recipe
Creamy Spinach Tomato Tortellini Recipe
Baked Gnocchi Recipe
