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Delicious and fruity berry & pistachio cupcakes with a berry pistachio buttercream and more!
I was really quite bored the other day and wanted to try and create a recipe out of anything I had in the cupboards – and all I had other than the standard cake ingredients is raspberries, strawberries, and pistachios.
At first, I was a little dubious as to what this combination may taste like, but my theory then turned into how can it taste bad?! Fruit and nutty is always a good combination, and with these fruits starting to come into their prime season soon I thought it was worth a try!
As you all know from following me, I love baking anything fruity – but especially with strawberries and raspberries. Delicious berries create such beautiful flavours and can combine well with so many things.
I always love using fresh and in-season berries, especially if I have been to a local strawberry farm and managed to pick my own – it’s like a summer tradition right?!
This combination works well as either just strawberry, just raspberry, or a combination of both – but you can of course swap it up and use blueberries, blackberries etc.
Pistachios are probably one of the nuts that I should bake with more – but I can appreciate that they aren’t always cheap to buy, so are maybe more of a special occasion ingredient.
I use plain and shelled pistachios when baking; no salted, no sweetened, just plain old pistachios. The flavour balances perfectly this way as I find they have a strong flavour already so to balance that with fruit is so important.
For this recipe, you can easily use shop-bought coulis, and there is no shame in that. However, it is super easy to make!
200g of strawberries/raspberries, 1tbsp icing sugar, and juice of half a lemon is all you need. Add the ingredients to a pan and heat slowly and gently until the fruit starts to break down and soften. Add the ingredients to a blender, blend until smooth, and sieve to remove lumps, and there you go!
I have tried this recipe with just strawberry coulis, just raspberry, and a combination – all taste absolutely yum so it’s completely up to you! One thing I do find however is if the fruit isn’t quite in season then the taste might not come through, so be careful!
Cupcakes are probably one of the more simple things to bake, but even so… it can still go wrong. Make sure your oven temperature is correct, and you should be fine!
Often people choose the skewer test for cakes and cupcakes and whilst this can work, one top tip is to listen to the cupcakes. If the cupcakes are still making a bubbling/crackling sound when you bring them out of the oven to check on them, they still need a bit more time baking.
I often use these beautiful baking cups and I find it often works to cool them on the tray they have baked on as it’s just easier.
Decorating cupcakes like these berry & pistachio cupcakes is so easy as you have a beautiful palette of colour to work with. The berry colours from the buttercream frosting, which I swirl on with a large piping bag and 2d closed star piping tip, the berries, and the pistachios.
You can decorate them however you fancy but I just love a swirl of frosting and some messy yet delicious decoration on top. Go wild, have fun and enjoy the decorating!
Tips and Tricks
For this recipe I used:
Berry & Pistachio Cupcakes!
- 150 g unsalted butter (room temp)
- 150 g caster sugar
- 150 g self-raising flour
- 3 medium eggs
- 4 tbsp raspberry coulis
- 100 g pistachios (chopped)
- 200 g unsalted butter (room temp)
- 400 g icing sugar
- 3 tbsp raspberry coulis
- 12 strawberries
- 12 raspberries
- 50 g pistachios (chopped)
- Preheat the oven to 180ºc/160ºfan and prep 12 cupcake cases.
- Beat the butter and sugar together until creamy.
- Add in the flour and eggs and beat again until smooth.
- Fold through the coulis and chopped pistachios and split between the 12 cases.
- Bake the cupcakes in the oven for 20-22 minutes, or until baked through.
- Leave to cool fully.
- Beat the butter on its own for a few minutes until its smooth and supple
- Add the icing sugar and beat again
- Gradually add the coulis and beat until smooth.
- Pipe the buttercream onto the cooled cupcakes with a piping tip - I used a 2d closed star
- Add on a strawberry, raspberry, and chopped pistachios to decorate.
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