If you have a soft spot for cupcakes that combine a delightful nutty richness with a burst of fresh fruit flavor, you are going to adore this Pistachio Cupcakes with Strawberry Buttercream Recipe. These cupcakes are light, fluffy, and perfectly moist, featuring the subtle earthiness of pistachios paired with a creamy, sweet strawberry frosting that is simply irresistible. Every bite offers a harmonious blend of textures and tastes that feels like a celebration in your mouth. Whether you’re baking for a special occasion or just because, this recipe is sure to become one of your favorite go-tos.

Ingredients You’ll Need

A close-up view of a glass bowl filled with a thick, creamy batter that is pale yellow with small green and brown specks mixed throughout. The texture looks slightly grainy but smooth, showing swirled patterns on the surface. A white spatula with a wooden handle is partially dipped into the batter, resting on the right side of the bowl. The bowl sits on a white marbled texture that fills the background. photo taken with an iphone --ar 4:5 --v 7

Keeping the ingredients simple and purposeful is key to nailing this Pistachio Cupcakes with Strawberry Buttercream Recipe. Each one plays a vital role, whether it’s the pistachios bringing that distinct nutty aroma, the cake flour ensuring a tender crumb, or the freeze-dried strawberries lending an intense natural fruit flavor to the buttercream.

Unsalted pistachios (1 cup): Choose high-quality, shelled pistachios for that fresh, vibrant nutty taste.
Cake flour (1 3/4 cups): Spooned and leveled to create a soft, light texture perfect for cupcakes.
Baking powder (3/4 teaspoon): Helps the cupcakes rise just right for a fluffy crumb.
Baking soda (1/4 teaspoon): Adds extra lift and balances the acidity.
Salt (1/4 teaspoon): Enhances all the other flavors beautifully.
Unsalted butter (1/2 cup): Softened to room temperature for creamy batter and frosting base.
Granulated sugar (1 cup): Sweetens the cupcakes perfectly without overpowering.
Large egg whites (3): At room temperature, they add lightness and help with structure.
Pure vanilla extract (2 teaspoons): Elevates the flavor with its classic warmth.
Pure almond extract (3/4 teaspoon): A subtle hint that complements the pistachios wonderfully.
Full-fat sour cream (1/2 cup): Adds moisture and richness for tender cakes.
Whole milk (1/2 cup): At room temperature to keep the batter smooth and creamy.
Optional green gel food coloring (tiny drop): For a pretty, natural green hue that echoes the pistachios.
Freeze-dried strawberries (1 cup): Ground into powder to infuse the buttercream with intense strawberry flavor.
Confectioners’ sugar (3 cups): Key for the silky, sweet strawberry frosting.
Heavy cream (3 tablespoons): Gives the buttercream a luscious, smooth finish.
Optional pinch of salt: Balances sweetness in the frosting for a more complex flavor.
Optional fresh strawberry slices and pistachio crumbs: For garnish and extra appeal.

How to Make Pistachio Cupcakes with Strawberry Buttercream Recipe

Step 1: Preparing the Pistachios and Oven

Start by pulsing your pistachios in a food processor until they become fine crumbs, which adds that amazing nutty texture throughout the cupcakes. While you’re at it, preheat your oven to 350°F (177°C) and line your cupcake pans with liners so everything is ready to go once the batter is mixed.

Step 2: Mixing the Dry Ingredients

Combine the cake flour, baking powder, baking soda, salt, and three-quarters of your pistachio crumbs in a bowl. This mixture is the backbone of your cupcakes, ensuring everything bakes up fluffy and flavorful.

Step 3: Creaming Butter and Sugar

Next, beat the softened butter with sugar until smooth and creamy—this process traps air and gives the cupcakes their tender crumb. Don’t forget to scrape down the bowl so everything is evenly mixed.

Step 4: Adding the Egg Whites and Extracts

Whip in the egg whites, vanilla extract, and almond extract until combined. These ingredients build the cupcake’s body and add that subtle aromatic depth that makes this recipe shine.

Step 5: Incorporating Sour Cream and Dry Ingredients

Blend in the sour cream carefully for moisture, then add your dry flour mix. Slow and gentle mixing is crucial here to avoid tough cupcakes.

Step 6: Pouring in the Milk and Food Coloring

With your mixer on low, gradually add the whole milk and, if you’re using it, the tiny drop of green gel food coloring to give your cupcakes a beautiful pastel hue. Mix until just combined and smooth, but don’t overwork the batter.

Step 7: Baking the Cupcakes

Fill each cupcake liner about two-thirds full to allow room for rising without spilling over. Bake for 19 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let your cupcakes cool completely before moving onto frosting.

Step 8: Making the Strawberry Buttercream

Process freeze-dried strawberries into a fine powder. Beat your softened butter until creamy, then slowly add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Whip the frosting until fluffy and velvety, testing for sweetness and adjusting with a pinch of salt if needed.

Step 9: Decorating the Cupcakes

Frost your completely cooled pistachio cupcakes generously with the strawberry buttercream and top with the reserved pistachio crumbs and fresh strawberry slices if you like. The contrast of colors and textures here makes these cupcakes almost too pretty to eat.

How to Serve Pistachio Cupcakes with Strawberry Buttercream Recipe

A close-up image shows a single cupcake on a small white plate with a pink rim, set on a white marbled surface. The cupcake has two layers: the bottom layer is a light green cake speckled with small green bits, and the top layer is a swirl of thick pink frosting sprinkled with tiny green crumbs. The cupcake wrapper is partially peeled down, revealing the texture of the cake. In the background, two more cupcakes with the same pink frosting sit on a white plate, slightly out of focus. Fresh strawberries and a glass of a light-colored drink are also visible, adding red and pale yellow tones to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of crushed pistachios or a few delicate slices of fresh strawberries on top brings a polished, elegant look along with added crunch and fresh bursts of flavor. It also hints at the cupcake’s core ingredients before the first bite.

Side Dishes

These cupcakes pair beautifully with a light green tea or a refreshing lemonade. For a brunch or special gathering, serve alongside fresh berries, whipped cream, or even a crisp salad with a citrus vinaigrette to balance the sweetness.

Creative Ways to Present

Try serving your cupcakes in clear glass cloches or tiered cupcake stands for a festive touch. You can experiment with piping different patterns of strawberry buttercream using a variety of decorating tips for eye-catching swirl designs. Mini versions of the Pistachio Cupcakes with Strawberry Buttercream Recipe also make great bite-sized treats for parties.

Make Ahead and Storage

Storing Leftovers

Store your frosted cupcakes in an airtight container in the refrigerator for up to three days to keep the buttercream fresh and the cupcakes moist. Let them come to room temperature before serving for the best flavor and texture.

Freezing

If you want to enjoy these delights later, freeze unfrosted cupcakes in a sealed bag or container for up to three months. When you’re ready, thaw them overnight in the fridge, then prepare the strawberry buttercream and frost them fresh—this keeps the flavors bright and textures perfect.

Reheating

Since these are best enjoyed fresh, avoid reheating the cupcakes once frosted. If frozen, just thaw gently and serve as is. The delicate crumb and creamy buttercream don’t need warming, and you’ll want to preserve that incredible texture and flavor.

FAQs

Can I use salted pistachios instead of unsalted?

While you technically can, it’s best to use unsalted pistachios to maintain control over the overall salt level in your cupcakes. Salted nuts might make the cupcakes taste too salty or affect the balance of flavors in the strawberry buttercream.

What can I substitute for freeze-dried strawberries in the buttercream?

If you don’t have freeze-dried strawberries, you can use fresh strawberries cooked down into a jam-like consistency and strained to remove seeds. Reduce the sugar in your buttercream to compensate for added sweetness, but freeze-dried strawberries give the best intense natural flavor without extra moisture.

Why do I need both baking powder and baking soda?

This recipe uses both to ensure a perfect rise and tender texture. Baking powder provides an extra lift while baking soda reacts with the sour cream’s acidity to help the cupcakes be light and fluffy rather than dense or heavy.

Is it okay to use regular all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but your cupcakes might be less tender and not as light. If you don’t have cake flour, try making a homemade substitute by replacing some of the all-purpose flour with cornstarch. This tweak helps mimic cake flour’s delicate texture.

How do I prevent the buttercream from being too sweet?

Add a small pinch of salt to the frosting—it helps balance the sugar’s sweetness and enhances the strawberry flavor. Also, beat the frosting well to incorporate air and lighten up the texture, making it feel less dense and cloying.

Final Thoughts

I cannot recommend enough that you try making the Pistachio Cupcakes with Strawberry Buttercream Recipe as soon as you can. It’s one of those magical combinations that feels both special and approachable, yielding a batch of cupcakes that look stunning and taste utterly divine. Once you experience the tender pistachio crumb paired with that fragrant, fruity buttercream, you’ll find yourself coming back to this recipe again and again. Happy baking, and enjoy every delicious bite!