Can I use salted or roasted pistachios in pistachio cupcakes?

Yes, you can use salted pistachios, which will add a nice balance of sweet and salty flavors. Roasted pistachios also work well, but keep in mind their darker color may slightly change the batter’s appearance. For the best texture and flavor, chopping the nuts finely or using pistachio paste can help distribute the flavor evenly throughout the cupcakes.

How can I substitute sour cream in pistachio cupcake recipes?

Greek yogurt is a great substitute for sour cream and provides similar moisture and tang, keeping the cupcakes soft and fluffy. Use an equal amount of Greek yogurt as a replacement. This swap maintains richness without altering the texture or taste noticeably, making it a convenient option if you don’t have sour cream on hand.

What’s the best way to store pistachio cupcakes to keep them fresh?

Store pistachio cupcakes in an airtight container at room temperature with a paper towel at the bottom to absorb excess moisture. This method prevents condensation and helps maintain the cupcakes’ soft texture. They are best eaten within 3 days but can stay fresh up to 5 days. Refrigeration is not recommended as it can dry them out and affect their flavor.

Can I use freeze-dried strawberries for frosting on pistachio cupcakes?

Freeze-dried strawberries are ideal for frosting as they add concentrated flavor without extra moisture, which can curdle the frosting. You can crush them into a powder or small pieces to mix into buttercream or other frostings, creating a fresh strawberry taste that complements the pistachios perfectly.

Is it necessary to add food coloring to pistachio cupcake batter?

Adding food coloring is optional. The natural batter has a light yellow tone, and pistachio paste can give a subtle green tint. If you prefer a more vibrant green, adding one or two drops of green gel food coloring is sufficient. Gel coloring is recommended over liquid to avoid changing the batter’s consistency.

Pistachio Cupcakes with Strawberry Frosting & Filling

Description

🧁 Delight in these Pistachio Cupcakes, offering a rich, nutty flavor balanced by a moist, tender crumb.
🍓 Finished with a vibrant strawberry frosting, they’re perfect for any special occasion or a delightful tea time treat.

Ingredients

Scale

1 cup unsalted shelled pistachios
1 3/4 cups (approximately 220g) cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, room temperature
1 cup (200g) granulated sugar
3 large egg whites, room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup (120g) full-fat sour cream, room temperature
1/2 cup (120ml) whole milk, room temperature
Optional: a tiny drop of green gel food coloring

Instructions

1. Preheat the oven to 350°F (177-180°C) and line cupcake tins with liners.
2. Grind shelled pistachios in a food processor into fine crumbs, reserving some for garnish.
3. In a bowl, whisk together cake flour, baking powder, baking soda, salt, and 3/4 cup of ground pistachios.
4. In a separate bowl, beat butter and sugar on high speed until creamy and fluffy.
5. Add egg whites, vanilla, and almond extracts; beat to combine.
6. Mix in the sour cream thoroughly.
7. Gradually add dry ingredients, mixing on low speed to avoid overmixing. Pour in milk (and food coloring if using) while mixing gently until just combined.
8. Fill cupcake liners about two-thirds full.
9. Bake for 19 to 22 minutes until a toothpick or skewer inserted comes out clean.
10. Cool cupcakes completely on wire racks before frosting.

Directions for Strawberry Buttercream Frosting:
1. Process freeze-dried strawberries into a fine powder.
2. Beat butter until creamy; gradually add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract.
3. Continue beating until smooth and fluffy.
4. Frost cooled cupcakes and garnish with reserved pistachio crumbs and fresh strawberry slices.

Notes

🥜 Tip: Use unsalted, shelled pistachios for optimal flavor; fresh roasting enhances the taste.
🎂 Tip: Cake flour provides a tender crumb; substitute with all-purpose flour if needed.
🍰 Tip: For decorative frosting, use a piping bag with desired tips or apply smoothly with a spatula.

Prep Time: 25 minutes
Cooling time: 30 minutes
Cook Time: 19-22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 509
Sugar: 40g
Fat: 32g
Saturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 52g
Protein: 4g

Keywords: Pistachio Cupcakes, Strawberry Frosting, Creamy Filling, Nutty Dessert