Description
Christmas Pistachio Cupcakes with Strawberry Buttercream are a delightful holiday treat that brings together the earthy crunch of pistachios and the sweetness of fresh strawberries. Perfectly moist and topped with a fluffy pink frosting, these cupcakes are not just visually stunning but also bursting with flavor, making them a showstopper for any festive gathering. Treat your family and friends to this exquisite dessert that captures the essence of the holiday season in every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup unsalted roasted pistachios, finely chopped
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp baking powder
- ½ cup whole milk
- 1 cup fresh strawberries, mashed
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Additional strawberries for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and chopped pistachios.
- In another bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in milk and vanilla extract until combined. Gradually fold in the dry mixture until just blended.
- Divide batter into prepared liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- While cooling, prepare the buttercream by mixing softened butter with powdered sugar until creamy. Add mashed strawberries and vanilla extract; mix until fluffy.
- Frost cooled cupcakes generously with strawberry buttercream and top with additional strawberries if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 22g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg