These pistachio cupcakes with strawberry frosting are one of my favorite recipes to make when I need a slightly unique cupcake flavor. They’re always a hit! Readers have enjoyed turning this cupcake batter into a 6-inch cake, too. Buttery and smooth, pistachios pair perfectly with almond and vanilla flavors—both of which are present in these soft and fluffy cupcakes.
One reader, Katie, says: “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!”
Pistachio is an underrated flavor in the dessert world. They’re 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 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 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 we love the light pistachio, delicious almond, and strong vanilla flavor balance in the recipe as written below. Add the intensity of the strawberry flavor and your tastebuds will thank you!
- Texture: We used our perfect vanilla cupcakes as the starting point for this recipe, so you already know they will be extra soft. We add ground pistachios to the batter, but don’t get nervous about that texture—the pistachio pieces become ultra soft inside the cupcake when baked. Plus, the pistachio pieces are small so you won’t taste the actual chunks, just their impeccable flavor.
- 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 seconds. Same applies to the frosting, where you’ll just need to pulse the freeze-dried strawberries first.
Choosing the Right Ingredients
- The best nuts: For quality pistachio flavor, let’s use quality unsalted nuts. We all know Diamond of California offers the best baking nuts on the planet—they rule the baking aisle! We’ll grind shelled (out of shell), unsalted pistachios up into fine little crumbs and pour directly into a vanilla almond cupcake batter. This is how we start pistachio cookies, too. They’ll be some pistachio powder hiding in all those teeny pistachio pieces and that’s ok! Add it to the batter. Why unsalted nuts? Because you can control the salt in the cupcake that way.
- The right flour. Cake flour helps promise an extra soft and cake-like crumb. We 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.
- 3 egg whites + sour cream. These two go along with cake flour to add to the deliciously fluffy texture. We promise you’ve never tasted a cupcake like this and the cake flour, egg whites, and sour cream—your three power ingredients—are why. If you’re curious, read our post for vanilla cupcakes for exactly what each ingredient does and why they’re crucial!
Strawberry Buttercream Frosting
This colorful cupcake has one of our 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 would be great too.
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 mess up the texture of the actual frosting. Real strawberries can end up curdling your pretty frosting. Where to buy freeze-dried strawberries? We 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. If you have extra, they are great in strawberry and cream cookies!
Piping tip. The pictured cupcakes are decorated using this piping tip: Ateco #849. All you do is start in the center of the cupcake, apply pressure to squeeze the frosting out, and slowly lift straight up. No swirling around the cupcake—just start on the center and squeeze frosting out while lifting the tip off the cupcake. Takes 2 seconds per cupcake and is great for beginners! Here’s our piping tips tutorial and video if you need some visuals.
More Fun Cupcake Flavors
- Margarita Cupcakes
- Peanut Butter Hi-Hat Cupcakes
- S’mores Cupcakes
- Chai Latte Cupcakes
- Snickerdoodle Cupcakes
These soft and fluffy pistachio cupcakes with creamy strawberry frosting have the most wonderful sweet, fresh, and nutty flavors!
- 1 cup unsalted shelled 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 food coloring*
- 1 cup (about 25g) freeze-dried strawberries
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream
- 1 teaspoon pure vanilla extract
- salt, to taste
- optional for garnish: fresh strawberry slices
- 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-count muffin pan with cupcake liners. Line a second pan with 4 liners—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—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 silicone 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—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’ 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.
- Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
- Make Ahead Instructions: Cupcakes can be made ahead 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. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): Food Processor | 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand | Silicone Spatula | 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 get your hands on cake flour, you can make this homemade cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
- Whole Milk and Sour Cream: 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.
- Food Coloring: While the pistachio crumbs do tint the batter light green, I added 1 *very teeny* drop of green food coloring to help brighten the green color. This is completely optional!
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: pistachio cupcakes, strawberry frosting, cupcakes