These pistachio cupcakes with strawberry buttercream are a go-to when I want something a little different from the usual cupcake flavors. They’re always a crowd-pleaser! Many readers have even used this same batter to make a 6-inch cake, too. The buttery pistachios blend beautifully with hints of vanilla and almond, all wrapped up in a soft and fluffy cake crumb.
I originally published this recipe in 2017 and have since added new photos and more success tips.
One reader, Katie, commented: “The strawberry/pistachio combination is brilliant. I’ve made these two years in a row for my husband’s birthday and they are our favorite cupcakes ★★★★★”
Pistachio is an underrated flavor in the dessert world. The nuts are certainly delicious cracked open and eaten on their own, but even better when they shine as the main flavor in ice cream. Or pistachio cake, or pistachio cookies! Or, best of all, cupcakes.
By the way, did you know that pistachio ice cream is usually flavored with almond extract? It complements the pistachio flavor.
Tell Me About These Pistachio Cupcakes
- Flavor: The pistachio flavor isn’t super strong and that’s because we’re relying on the actual nuts and not artificial pistachio flavor. You can certainly add artificial flavor if you’d like, but I love the light pistachio, delicious almond, and strong vanilla flavor balance in the recipe as written below. Add the intensity of the real strawberry flavor and your tastebuds will certainly thank you!
- Texture: I used my vanilla cupcakes as the starting point for this recipe, and if you’ve ever tried those before, you know today’s pistachio-flavored version will taste extra buttery and soft. You’ll add ground pistachios to the batter, but don’t get nervous about that texture—the tiny pistachio pieces taste creamy and chewy in the cupcake when baked.
- Ease: This is a basic cupcake recipe—whisk dry ingredients; beat sugar, butter, egg whites, and extracts. The extra step here will be processing the pistachio nuts, which takes a few seconds. Same applies to the frosting, where you’ll pulse the freeze-dried strawberries first.
Choosing the Right Ingredients
- Pistachios: We’ll grind shelled (out of shell), unsalted pistachios into fine little crumbs and pour those into the dry ingredients. This is how we start pistachio cookies, too. After grinding, you’re looking for a powdery consistency with a few small chunks.
- Cake Flour: Cake flour helps promise an extra soft and cake-like crumb. I use it in a lot of cake recipes because it keeps everything light and airy. If you can’t find it, use this easy cake flour substitute.
- Egg Whites + Sour Cream: These two power ingredients, along with cake flour, attribute to the cupcake’s light and fluffy texture. Egg yolks weigh the crumb down, so you’ll use only the egg whites. And sour cream adds pure moisture, which is key in a batter with lots of powdery nuts. I promise you’ve never tasted a cupcake like this.
Can I Use Salted Pistachios? Yes, salted pistachios are perfectly fine and will add a lovely sweet/salty flavor. Roasted pistachios work as well, but those are usually browner than raw pistachios, which will affect the color of the batter.
Grind the pistachios down to a crumbly powder, like this:
They’ll turn the cupcake batter a lovely shade of muted green.
Do I Add Food Coloring?
You don’t have to. The pictured cupcake batter did not include green food coloring, which is why it’s a bit yellow. If you want a more vibrant shade of green, add a small drop of green gel food coloring.
Fill the cupcake liners only 2/3 of the way full, to prevent the cupcakes from spilling over the sides. This recipe yields about 15 cupcakes.
Strawberry Buttercream Frosting
This colorful cupcake features one of my favorite frostings on the planet: strawberry buttercream. It’s made with strawberry dust aka freeze-dried strawberries ground up into a powder. It’s incredible!
- If you’re not into strawberry, cream cheese frosting is a fantastic choice; I pair these flavors together in my pistachio cake recipe.
I knew this strawberry frosting would be perfect for these pistachio cupcakes because you need a food processor for the nuts anyway. The reason we’ll use freeze-dried strawberries in this strawberry frosting is because they deliver the most intense (and natural) strawberry flavor while, at the same time, do not alter the texture of the actual frosting. Real strawberries can end up curdling your pretty frosting.
Where to buy freeze-dried strawberries? I always find them at major grocery stores in the dried fruit section or you can try Target, Trader Joe’s, or online here or here.
I decorated the cupcakes with a tall swirl using Ateco #849 piping tip. If you’re new to cupcake decorating, here’s my piping tips tutorial with a video tutorial and lots of visuals.
You can instead, of course, spread it on with an icing spatula or knife. Delicious any which way you top them with this colorful frosting!
Exciting Cupcake Flavors
- Margarita Cupcakes
- Peanut Butter Hi-Hat Cupcakes
- S’mores Cupcakes
- Chai Latte Cupcakes
- Snickerdoodle Cupcakes
Pistachio Cupcakes with Strawberry Buttercream
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 15 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
These light and fluffy pistachio cupcakes topped with creamy strawberry frosting are bursting with sweet, nutty, and fresh flavor in every bite! See recipe Notes for tips on the best pistachios to use, and how to turn the batter into a 6-inch cake.
Ingredients
Cupcakes
- 1 cup (130g) unsalted pistachios (out of shell)
- 1 and 3/4 cups (207g) cake flour* (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon pure almond extract
- 1/2 cup (120g) full-fat sour cream, at room temperature*
- 1/2 cup (120ml) whole milk, at room temperature*
- optional: 1 tiny drop green gel food coloring
Strawberry Buttercream
- 1 cup (about 25g) freeze-dried strawberries
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream
- 1 teaspoon pure vanilla extract
- optional, to taste: pinch of salt
- optional, for garnish: fresh strawberry slices; pistachio crumbs
Instructions
- Pulse the pistachios in a food processor until ground into fine crumbs. See photo above for a visual. Set aside.
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 3 liners—this recipe makes about 15 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 garnish.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Stop and scrape down the sides and bottom of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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 bottom of the bowl as needed. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk (and the food coloring, if using). Beat until just combined—do not over-mix. 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, filling 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 about 36 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 about 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’ sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste. Add a pinch of salt if desired.
- Frost cooled cupcakes and decorate with remaining pistachio crumbs (and strawberry slices, if desired). I used the Ateco #849 piping tip.
- Cover leftover cupcakes tightly and store in the refrigerator for up to 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead Instructions: Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator, then make the frosting and decorate.
- Special Tools (affiliate links): Food Processor | 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Freeze-Dried Strawberries (like these or these) | Piping Bags (Disposable or Reusable) | Ateco #849 Piping Tip | Cupcake Carrier (for storage)
- Cake Flour: If you can’t find cake flour, you can make this homemade cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl, and then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
- Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower-fat milk. Nondairy milk works in a pinch. You can replace both the whole milk and sour cream with buttermilk (1 cup; 240ml) if needed.
- Amount of Batter: This recipe yields between 3–4 cups of batter, which is helpful if you’re reviewing the Cake Pan Sizes & Conversions page.
- Leftover Egg Yolks? I have some recipe ideas for you!
- Food Coloring: The pictured cupcake batter did not include green food coloring, which is why it’s a bit yellow. If you want a more vibrant shade of green, add a small drop of green gel food coloring.
- Pistachio Cake: Here is my pistachio cake recipe. For a smaller 6-inch cake, use the same batter as these cupcakes and follow my instructions for a 6-inch cake.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.
Reader Comments and Reviews
Hi Sally,
Can I use salted pistachios if I omit the salt? I happen to have salted ones on hand.
Thanks,
Helen
Hi Helen! You can certainly try the salted pistachios. Feel free to leave out the added 1/4 tsp of salt if you wish. Enjoy!
Hi Sally! This is one of my favourite recipes from your blog and I’ve made it multiple times. This time I want to make mini cupcakes. How many minis would this recipe yield?
Thank you!
Hi Naz, For about 36 mini cupcakes, bake for about 11–13 minutes, same oven temperature.
hi if I wanted to really get the pistachio flavor across how would I alter this buttercream to make pistachio buttercream?
Hi T, we haven’t tested a pistachio buttercream, but if you wish to try it we would add some pistachio paste when you add the butter – start with just a small amount at first because we are unsure if the oils from the pistachios will have a negative impact on the frosting. Let us know if you give anything a try!
Hi Sally, what is the difference between your pistachio cupcakes and the pistachio cake?
Hi Magon! They’re very similar. This cupcakes recipe is scaled down and extra light and fluffy.
Can I make this as a cake? If so, what kind of adjustments do I have to make in the measurements.
Hi Ann, This cupcake batter makes the perfect amount for a 3 layer 6 inch cake. See our post on 6 Inch Cakes for baking instructions.
Would adding strawberry powder to Sally’s not so sweet whipped frosting work here? Does additional sweetener need to be adding to that recipe to accommodate the strawberry?
Hi Grace, you can turned the not-so-sweet whipped frosting into a whipped strawberry frosting by replacing 1/4 cup (30g) confectioners’ sugar with 1/4 cup freeze-dried strawberry crumbs/dust. See strawberry frosting for how to do that.
These were really good – and I didn’t want them to to be because the pistachio part was so much work! Though I think I may have made it harder for myself unnecessarily – did you peel the skin off the pistachios? It looks like it’s still there.
Hi Pam, you’ll want the pistachios out of the shell, but no need to take off the skins. We’re glad you enjoyed the cupcakes!
Can you substitute with pistachio paste?
Hi Steph, I’m sure you could but I have not tested it. Let me know if you try anything!
We are big pistachio fans in our household, so we were really excited to try this recipe. The cake was nice and moist, but didn’t hold much pistachio flavor. The view consistently among our family was that the strawberry frosting really didn’t go with the pistachio cupcake. In fact, their flavors seemed more at odds with each other. If we make this again, I’ll use another frosting.
Do you measure the pistachios whole, then grind, or do you need a cup of ground pistachios?
Love all your recipes, my go-to baking site, thank you!!!
Hi Kristen, we measure them whole and then grind.
Absolutely delicious. I made 3 batches, back to back for grad parties. My oven needed it to b baked for the full 22 mins, but I did fill the cupcakes up to 3/4 capacity. The food processing was worth the work. This is one of the best cupcake and icing combos I’ve ever made/tasted
I’m getting ready to make this week. Can the recipe be doubled or tripled? Thanks!
Hi Serenity, for best results, we recommend making separate batcher rather than multiplying.
Hi Sally; I wanted so much to make these cupcakes but I have difficulty finding the ‘freeze dried strawberries’ I tried on line but didn’t like what I read from from the reviews; do u have any suggestions or where do u buy them, please and thank you.
Hi Tula, are you in the United States? We can usually find them at Target, Trader Joe’s, and many of our regular grocery stores. Some health food stores carry them, too. Hope this helps!
Unfortunately no; I live in Canada (Stratford) Ontario; on line perhaps?
Hi Tula, if you can’t find them in any of your local stores, then ordering online will be the way to go.
Hi Tula! I’m also Canadian and have found them at Dollarama and Farmboy – check there!
Hi,
I live in Alberta and finally found some freeze dried strawberries! I also looked on line and they seemed so expensive.
I found some in the candy aisle at Dollarama, they were $2 and change for 20g bags.
I found freeze dried strawberries at bulk Barn
i like the cake chocolate cake and the cookies.
This was the BEST cupcake ever! I made it for a party a friend of mine was having and it was an absolute hit! I was told everyone commented on how beautiful the flavors were together and how mosit the crumb was. My husband and I enjoyed it so much too that this will be my birthday cake this year…actually on Monday! And, I can’t wait to taste it again. So incredibly delicious! I give it 5 enthusiastic stars
i made these for my girlfriend’s birthday and they were a huge hit! i’m an amateur baker but this was very simple and straightforward, the pistachio flavor came out great and the cupcake itself wasn’t too sweet, which paired perfectly with the strawberry buttercream!
Hello , I’m making this into a six inch cake. Do you think a strawberry filling in the layers would work well for this? Thank you!
Hi Anna! Yes, absolutely.
The almond flavor is too strong for my tastes. If I make these again, I will reduce the almond extract to 1/2 teaspoon.
Best. Cupcakes. EVER!!
I made a batch and a half for Mother’s Day and for my son’s birthday the next day. They were a huge hit—-so tender and moist with a lovely combination of pistachio and strawberry. Not only were they delicious, they were beautiful as well! Several people said they were the best cupcakes they had ever tasted, and I agree!!
Hi Sally,
I would really like to try this recipe but the country we live in, freeze dried fruit is only available in bulk and is quite expensive, same for the powder.
Is there a way we can use strawberry pure for the buttercream?
Hi Chandni, Freeze dried strawberries are necessary for the frosting. Fresh or frozen will add too much liquid. What you could do is use the frosting from these cupcakes, and use strawberry preserves or jam in place of the raspberry. Let us know if you try it!
Dear Sally I totally trust your recipes and tips !!! You are my go-to site whenever I want to try somethimg new. I’ m sure this one is a winer too!!
I ‘ ll give it a try and send you feedback.
Love from Thessaloniki-Greece
Anna
Thank you so much for trusting our recipes, Anna!
I see you use cake flour in this recipe, but have you ever tried it using fresh milled soft white wheat flour?
Hi Heather, we haven’t tested this recipe with freshly milled flour, so we’re unsure of the results and any modifications needed. Let us know if you do give it a try.
I felt like I was on a Baking Show after getting my family to try these….these were so amazingly fun to make and turned out BEAUTIFULLY. I did freeze dried blueberries vs strawberries as we have an allergy to strawberries. I will make these over and over… W-O-W
Do you think this frosting would work well for your pistachio cake? I think it would make a beautiful springtime cake, but I want to make sure it would work structure-wise.
Yes, absolutely!
Why do you only add the egg whites and not the yolks? Thank you.
Hi Ialy! Egg yolks weigh the crumb down, so you’ll use only the egg whites for this recipe.