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

1. Pulse the pistachios in a food processor until ground up into fine crumbs. See photo above for a visual. Set aside.
2. 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.