Pistachio Cupcake

Pistachio cupcake recipe with strawberry frosting is a very delicious food. I love cake, especially pistachio cake with strawberry frosting—don’t ignore it! Pistachio cupcake recipe is very easy and flavourful. So good, pistachio flavour.

Pistachio cupcake with strawberry frosting is a good dessert item. Morning or evening, every moment I love cake.

What is Pistachio Cupcake with Strawberry Frosting?

Pistachio Cupcake

Pistachio means pista nuts. And pista nuts, chopped with cake flour, sugar, and eggs, are mixed to prepare the cake. When the pistachio cake is ready, wait for it to cool, then decorate the cake with dried strawberry powder, icing sugar, and heavy cream. Blend until well combined and the cream becomes fluffy. Once the cream is ready, decorate the cake with strawberry cream.

This pistachio cupcake is made with strawberries, and really, it’s so tasty and so good! I really love pistachio cupcakes.

Dried pista nuts are really nice, and they are very nutritious. Buttery and smooth pistachios pair perfectly with almond and vanilla flavours, which are present in these soft and fluffy cupcakes.

Why Love This Pistachio Cupcake with Strawberry Frosting?

I really love pista flavour. I always eat pistachio ice cream, and I was in love. I got inspiration for this recipe from pista ice cream. Pistachio cupcake recipe with strawberry frosting is very easy to make and stores well. I just love my pista flavour. My family members and my children love it too. My kids really love pista.

Pistachio cupcake recipe is very easy and simple. Buy pistachios from any supermarket at a very low price. Making time is very short, and strawberry frosting is a great finishing touch. These cupcakes are baked with real, ground pistachios, a hint of almond extract, and topped with strawberry Swiss buttercream. This one is definitely going down as one of my favourite cupcake flavours. I really make pistachio cupcakes every Sunday for family get-together, evening parties, or my choice of day. I always make pistachio cupcakes with strawberry frosting. Truly, my favourite pistachio cupcake.

Ingredients for Pistachio Cupcake with Strawberry Frosting

1. Pistachios: 1 cup of well-shelled pistachio nuts. Of course, for quality pistachio flavour, use the best quality pistachio nuts. You can use other nuts if you prefer.
2. Cake Flour: 1 1/2 cups of cake flour. The measurement cup is the perfect size for making the cake. Cake flour helps make the cake extra soft and fluffy.
3. Eggs: Use 4 eggs, and beat well. Eggs are important for making the cake delicious and fluffy.
4. Baking Powder and Baking Soda: Use both to make the cake soft and fluffy. 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda.
5. Unsalted Butter: 1/2 cup unsalted butter. You can use salted butter if you prefer, but butter makes the cake soft. You can also use oil.
6. Sugar: 1 cup of sugar for the cupcakes. Measurement cups are very important for making the cake.
7. Vanilla Extract: 2 teaspoons of vanilla extract to avoid any egg smell.
8. Milk: 1/2 cup of boiled milk. Boil the milk, cool it down, and use it at room temperature.

Strawberry Frosting

1. Strawberries: Use 1 cup of freeze-dried strawberries. Blend into a fine strawberry powder.
2. Butter: For frosting, use unsalted butter at room temperature.
3. Sugar: 3 cups of confectioners’ sugar. Use sugar according to your taste.
4. Heavy Cream: Use 3 tablespoons of heavy cream and mix well with sugar.
5. Vanilla Extract: 1 teaspoon of vanilla extract for the strawberry frosting.

How to Make Pistachio Cupcake with Strawberry Frosting

1. First, preheat the oven to 400°F. Prepare the cupcake tray and set it aside. Take a beater and beat the pistachio nuts until they’re crumbly.
2. Take a large bowl and add butter. Use a hand blender to mix the butter on high speed until smooth and creamy (about 1 minute). Once the butter is softened, add sugar and beat on high for 2 minutes until creamy. Add eggs and beat well. When the eggs are mixed, add vanilla extract and pistachio crumbs. Add baking powder and baking soda, then beat on medium speed until well combined. On low speed, add the dry ingredients (pistachio crumbs, flour) and mix slowly. Slowly add the milk and mix at low speed. Don’t over mix. Make sure there are no lumps at the bottom of the bowl, and use a spatula. When the batter is thick, it’s ready to bake.
3. Prepare the baking tray and brush with oil. Fill half the tray with batter, but don’t overload. Bake the cupcakes for 20 to 25 minutes until a toothpick inserted in the centre comes out clean. Once the time is up, check with a toothpick, and remove the cupcakes from the oven. Let them cool.
4. Make the strawberry frosting. Blend the freeze-dried strawberries to make strawberry powder. Take a large bowl and add butter, then beat at high speed until smooth. Once the butter is smooth, add heavy cream and beat well. Add vanilla extract, strawberry powder, and sugar. Beat on low speed for 30 seconds, then switch to high speed for 2 minutes.
5. When the cream is ready, take a decorating nozzle and decorate the cooled cupcakes with the strawberry frosting. Top with crushed pistachios and strawberry slices.
6. Your pistachio cupcakes with strawberry frosting are ready to serve!

Storage and Tips

1. If cupcakes are not eaten immediately, store them well covered in the refrigerator for up to 2 days. To freeze, take out and thaw before serving.
2. You can use milk or sour cream, according to your preference.
3. If you want to add a green colour to your pistachio cupcakes, you can use food colouring.
4. Don’t overbear the cake batter. Baking time should be 20 to 30 minutes.

So, let’s go and try this recipe for pistachio cupcakes with strawberry frosting! I’m sure you’ll love strawberry and pistachio flavours. Make this recipe, and share your opinion in the comment box. Thanks for reading and trying my recipe!