1-First Step: Begin by preheating your oven to 350°F (175°C). This temperature is ideal for baking cupcakes evenly without burning the edges. While the oven heats, line a standard 12-cup muffin tin with paper liners. This prevents sticking and makes cleanup easy.

2-Second Step: Gather all your ingredients. It is crucial that your butter and eggs are at room temperature. Room temperature ingredients emulsify better, creating a smooth, airy batter. Measure out your dry ingredients flour, baking powder, salt, and pudding mix and whisk them together in a medium bowl to ensure they are well combined. Set this aside.

3-Third Step: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Using a hand mixer or stand mixer, beat on medium speed for about 3 to 5 minutes until the mixture is pale yellow and fluffy. This step incorporates air into the batter, which is key for a light texture.

4-Fourth Step: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated. Mix in the vanilla extract and the pistachio paste (or ground pistachios) until combined.

5-Fifth Step: With the mixer on low speed, add the dry ingredient mixture in three parts, alternating with the milk in two parts (beginning and ending with the dry ingredients). Mix only until just combined. Be careful not to overmix, as this can develop too much gluten and result in tough cupcakes. The batter should be thick and smooth.

6-Sixth Step: Fill each cupcake liner about two-thirds full. An ice cream scoop works perfectly for this to ensure even sizes. If you do not have a scoop, use a spoon. Tap the pan gently on the counter to release any large air bubbles.

7-Seventh Step: Place the muffin tin in the preheated oven. Bake for 18 to 22 minutes. To check for doneness, insert a wooden toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, they are done. If wet batter sticks to the toothpick, bake for another 2 to 3 minutes and check again.

8-Eighth Step: Once baked, remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes. This allows them to set slightly before you move them. Afterward, transfer them to a wire cooling rack to cool completely. Frosting warm cupcakes will cause the buttercream to melt, so patience is key here.

9-Ninth Step: While the cupcakes are cooling, prepare the frosting. Wash and hull ½ cup of fresh strawberries. Puree them in a blender or food processor until completely smooth. If you prefer a seedless frosting, you can strain the puree through a fine-mesh sieve, though this is optional.

10-Tenth Step: In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Once all the sugar is incorporated, add the strawberry puree and vanilla extract.

11-Final Step: Increase the mixer speed to medium-high and beat for 2 to 3 minutes until the frosting is light and fluffy. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach the desired consistency. Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes. Top with a sprinkling of chopped pistachios or a fresh strawberry slice for a beautiful finish.