Strawberry Pistachio Cupcakes

I don’t know if cupcakes are still a thing or not (I’m behind on a lot of food trends, try not to judge me), but I figured Mother’s Day is the perfect day to bring them on back because let’s face it, mom’s happen to really like cupcakes. That’s a fact, feel free to quote me on that. I know what you must be thinking though, cupcakes are a fad. They’re practically out the door. No one likes them. Much like kale, they’re on their way out, but you know what I say to those cupcake doubters, those cupcakes haters? “What did cupcakes ever do to you?!?!” They’re just trying to live their life. They’re nothing but adorable mini cakes trying to get everyone to like them. That’s all. Nothing else. They’re tiny cakes packed with tons of flavor allowing people to eat as many as possible without guilt because let’s face it, tiny cakes are made to be guilt free. Call me crazy, but I like to believe that they are virtually calorie free. I’m sure that’s how it works. So go ahead and eat as many as you can. Do what you like. Have a ball. Throw a cupcake party. Make sure you invite me though. 

One of my all time favorite flavors happens to be pistachio (pistachio almond ice cream is the bee’s knees by the way, but that’s a story for another time), so I think it’s a huge understatement to say that I am super obsessed with this recipe. Okay so if I’m being honest, obsessed doesn’t even begin to describe it. The idea of pistachio cake makes me all sorts of happy and just in case you didn’t already know, let me refresh your memory. These Mini Pistachio Boston Cream Pies are all that’s right in the world. Nothing screams fancy schmancy more than miniature versions of one of my favorite desserts. That was when my eyes were opened for the first time.

I know that not everyone has a mom like mine who loves BBQ, so I’m sure the latest post, Strawberry Rhubarb BBQ Wings might not be everyone’s go-to Mother’s Day recipe. But have no fear, I’ve got you covered. I thought it best to share a recipe on the other end of the spectrum as well because I consider myself a fair and balanced kind of guy. Where there’s a savory post, there has to be a dessert. So here we are cupcake recipe on hand, and not just any cupcake but a super delicious cupcake at that. Get in the kitchen and bake up something sweet for the moms in your life. They deserve all of the cupcakes. After all, they carried us for all of those months and fed us and raised us and taught us everything we know. If being the number one super women in all the world doesn’t deserve a cupcake, then I don’t know what does. My mom deserves all the cupcakes and so much more. 

We’re going to start by getting our pistachios ready. Pour the shelled nuts into a food processor and pulse until it resembles the consistency and texture of almond flour. 

**Note: Do not over grind because you’ll end up with a paste if you do. We don’t want a pistachio paste for this recipe. Since it’s going to be mixed in with the dry ingredients, we want this to be like a coarse flour.**

**Tip: Since the pistachios were roasted salted pistachios, I’m not going to add any salt to the dry ingredients. Keep that in mind if you find non-salted pistachios. Add a pinch of salt to the dry ingredients.**

In a large mixing bowl, combine the flour, baking powder, cardamom and pistachio flour (the one we just made). Whisk until evenly combined, and set aside. 

In a separate bowl, cream together the butter and sugar until light in color and fluffy. Add in the eggs, one at a time, mixing well after each addition. 

Stir in the vanilla extract and lemon zest. 

Then add in the dry ingredients, alternating between the milk. Make sure to begin and end with the dry ingredients. So dry, milk, dry, milk and then dry. 

**Note: After each addition, only mix until JUST incorporated. You don’t want to over-mix the batter at this point because you’ll end up with a dry cake.**

Pour the batter into cupcake tins that have been lined with those paper cupcake liners. You want to fill them a little over half of the way up. 

**Tip: I like to pick up the cupcake tins and then lightly rap them on the counter a few times so that any of the air bubbles lodged within the batter will rise up and pop.**

Bake for about 18 t 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool down on a wire wrack until completely cooled. 

**Tip: Make sure the cupcakes are completely cooled before frosting. Topping warm cupcakes will melt the frosting and then you’ll end up with not so good cupcakes. Don’t be traumatized. Do the right thing. Allow those cakes to cool.**

In the bowl of an electric mixer (fitted with the whisk attachment) beat the egg whites until frothy. Add in the cream of tarter and continue to beat until soft peaks form. Slowly pour in the sugar, raising the speed to high, and then beating until stiff and glossy. 

**Tip: You’ll know the egg whites are ready when you can hold the beater upside down and the egg whites hold their shape.**

Switch to the paddle attachment and slowly add in the butter a few tablespoons at a time, and making sure to mix well after each addition. Add the vanilla and powdered sugar and mix until combined. Add the strawberry preserves and raise the speed to high and beat for a few minutes until fluffy. 

Using a spatula, scrape down the sides and bottom of the bowl and swirl in (folding by hand) a bit more of the preserves. This will create a streaked look to the buttercream. 

Frost the cupcakes either by using a small offset spatula or a pastry bag, fitted with whichever decorating tip you prefer. I’m using a plain circle tip!

Cut a few small strawberries in half, stem and all, and place upside down on each cupcake as a garnish. I like doing this because it tells people automatically what kind of cupcake it is. You could also sprinkle on a few chopped pistachio pieces if you wish. 

You can allow the buttercream to set for a bit before eating, either in the fridge or at room temperature. I like my cupcakes chilled a bit for some reason, so I place them in the fridge to chill at this point. 

You can make these cupcakes a couple days in advance and just keep them in the fridge until the day you plan on serving/eating them. Allow them to thaw out a bit by placing them on the counter a few hours before, so they can come to room temperature. I’m sure I’m the only one that likes cold cupcakes out there. 

If you really want to make these ahead of time, you can make the cupcakes and freeze them. Then thaw them out in the fridge the night before you plan on frosting them. Make the strawberry buttercream the next morning and frost the cupcakes. They’ll be ready to go in no time at all! 

If you’re not a fan of strawberries for some weird reason, then you can really make this with whatever flavor preserves you like. The great thing about using store bought preserves for the buttercream is that you can swap out the flavors depending on what you want to use. Raspberry or blackberry would be great with the pistachio cake!

These Strawberry Pistachio Cupcakes are the perfect way to show your mamma just how much you care for them. I’ll put it this way, if you don’t make these cupcakes for her then it’s clear that you DO NOT love them! (I’m totally kidding, I just really want you to make these cupcakes because they are bomb dot com. Can you blame me?!) So go on and show them just how much they mean to you by bringing them a dozen of these cupcakes. 

Strawberry Pistachio Cupcakes

Homemade pistachio cake topped with a light and fluffy strawberry buttercream. The perfect Mother's Day cupcake!

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Ingredients

For the pistachio cake

• ¾ cup shelled pistachios roasted and salted
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon ground cardamom
• pinch of salt
• ½ cup 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ½ cup buttermilk

For the strawberry buttercream

• 1 cup 2 sticks unsalted butter, softened
• 2 large egg whites room temperature
• ¼ teaspoon cream of tarter
• 1 cup powdered sugar
• ½ cup granulated sugar
• pinch of salt
• ¼ teaspoon vanilla extract
• ¼ cup strawberry preserves
• fresh strawberries for garnish

Instructions

• Preheat oven to 350℉. Line a cupcake tin with liners and set aside.
• To make the cake, pour the shelled pistachios in the bowl of a food processor and pulse until finely ground and resembles the texture of almond flour. Do not over grind because it'll end up like a paste. In a large bowl, combine the flour, baking powder, cardamom, salt and finely ground pistachios. Whisk until evenly combined. Set aside.
• In a large mixing bowl, beat together the butter and granulated sugar until light in color and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla and lemon zest. Add the dry ingredients, alternating with the buttermilk. Starting and ending with dry. So a third of the dry and stir. Then half of the milk and stir. A third of the dry and stir. The rest of the milk and stir. And then the last third of dry and stir. After each addition, only mix until just incorporated.
• Using a large ice cream scoop, fill the prepared cupcake tin with the batter, filling just a little over half in each. Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool down completely before frosting.
• To make the buttercream, beat the egg whites with an electric mixer, fitted with the whisk attachment, until forthy. Add the cream of tarter and mix until soft peaks form. Slowly add in the granulated sugar, as the mixer is running. Raise the speed to high and beat until glossy and stiff. Switch to the flat beater attachment and mix on low. Add the butter a few tablespoons at a time, mixing well after each addition. Stir in the powdered sugar, salt and vanilla extract. Raise the speed to high and beat until fluffy, about 3 minutes. Stir in the strawberry preserves until streaks form.
• Frost the cooled cupcakes with the buttercream and top with a sliced strawberry halve. Serve immediately or store in fridge until ready to eat. Enjoy!

Notes

yields: 12 cupcakes

Author: The Candid Appetite

Strawberry Pistachio Cupcakes

Homemade pistachio cake topped with a light and fluffy strawberry buttercream. The perfect Mother's Day cupcake!

Servings 12 Cupcakes

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Ingredients

For the pistachio cake

• ¾ cup shelled pistachios roasted and salted
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon ground cardamom
• pinch of salt
• ½ cup 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ½ cup buttermilk

For the strawberry buttercream

• 1 cup 2 sticks unsalted butter, softened
• 2 large egg whites room temperature
• ¼ teaspoon cream of tarter
• 1 cup powdered sugar
• ½ cup granulated sugar
• pinch of salt
• ¼ teaspoon vanilla extract
• ¼ cup strawberry preserves
• fresh strawberries for garnish

Instructions

• Preheat oven to 350℉. Line a cupcake tin with liners and set aside.
• To make the cake, pour the shelled pistachios in the bowl of a food processor and pulse until finely ground and resembles the texture of almond flour. Do not over grind because it'll end up like a paste. In a large bowl, combine the flour, baking powder, cardamom, salt and finely ground pistachios. Whisk until evenly combined. Set aside.
• In a large mixing bowl, beat together the butter and granulated sugar until light in color and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla and lemon zest. Add the dry ingredients, alternating with the buttermilk. Starting and ending with dry. So a third of the dry and stir. Then half of the milk and stir. A third of the dry and stir. The rest of the milk and stir. And then the last third of dry and stir. After each addition, only mix until just incorporated.
• Using a large ice cream scoop, fill the prepared cupcake tin with the batter, filling just a little over half in each. Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool down completely before frosting.
• To make the buttercream, beat the egg whites with an electric mixer, fitted with the whisk attachment, until forthy. Add the cream of tarter and mix until soft peaks form. Slowly add in the granulated sugar, as the mixer is running. Raise the speed to high and beat until glossy and stiff. Switch to the flat beater attachment and mix on low. Add the butter a few tablespoons at a time, mixing well after each addition. Stir in the powdered sugar, salt and vanilla extract. Raise the speed to high and beat until fluffy, about 3 minutes. Stir in the strawberry preserves until streaks form.
• Frost the cooled cupcakes with the buttercream and top with a sliced strawberry halve. Serve immediately or store in fridge until ready to eat. Enjoy!

Author: The Candid Appetite