Strawberry-Pistachio Cupcakes Recipe

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ⅓ cup whole milk
• ¼ cup strawberry puree
• 1 tsp vanilla extract
• ½ cup roasted and chopped pistachios

Instructions:

1. Preheat oven to 350°F (180°C). Line a cupcake tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add eggs to the batter one at a time, mixing well after each addition.
5. In a separate bowl, whisk together milk, strawberry puree, and vanilla extract.
6. Add one-third of the flour mixture to the butter mixture and mix until just combined.
7. Add half of the milk mixture to the batter and mix until just combined.
8. Add another third of the flour mixture, mix until just combined, and then mix in the remaining milk mixture.
9. Add the remaining flour mixture and mix until just combined.
10. Gently fold in the chopped pistachios.
11. Divide batter evenly among the cupcake liners, filling each about ¾ of the way full.
12. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
13. Let the cupcakes cool completely in the pan on a wire rack before serving.

Verdict:

These strawberry-pistachio cupcakes are the perfect balance of sweet and nutty flavors. The strawberry puree adds a subtle fruity flavor to the moist cupcakes, while the roasted pistachios give it a crunchy texture and a nutty taste.

Serving Suggestions:

These strawberry-pistachio cupcakes are perfect for an afternoon tea or as a dessert after dinner. Consider topping the cupcakes with cream cheese frosting or whipped cream and garnishing them with fresh strawberries and chopped pistachios.