Pistachio Cupcakes with Strawberry Frosting
These soft and fluffy pistachio cupcakes with creamy strawberry frosting have the most wonderful sweet, fresh, and nutty flavors!
Ingredients
- 1 cup unsalted shelled pistachios (out of shell)
- 1 and 3/4 cups (207g) cake flour* (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon pure almond extract
- 1/2 cup (120g) full-fat sour cream at room temperature*
- 1/2 cup (120ml) whole milk at room temperature*
- optional: 1 tiny drop green food coloring*
Strawberry Frosting
- 1 cup (about 25g) freeze-dried strawberries
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream
- 1 teaspoon pure vanilla extract
- salt, to taste
- optional for garnish: fresh strawberry slices
Instructions
- Pulse the pistachios in a food processor until ground up into fine crumbs. See photo above for a visual. Set aside.
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 4 liners—this recipe makes about 16 cupcakes. Set aside.