Description
Delightful Pistachio Cupcakes with a luxurious Strawberry Buttercream frosting, perfect for gatherings or a treat any day.
Ingredients
Scale
- 1 cup unsalted pistachios, out of shell
- 1 and 3/4 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon pure almond extract
- 1/2 cup full-fat sour cream, at room temperature
- 1/2 cup whole milk, at room temperature
- Optional: 1 tiny drop green gel food coloring
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter, softened to room temperature
- 3 cups confectioners sugar
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Optional: pinch of salt
- Optional for garnish: fresh strawberry slices, pistachio crumbs
Instructions
- Pulse the pistachios in a food processor until ground into fine crumbs. Set aside. Preheat your oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together the cake flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs.
- Using a mixer, beat the softened butter and granulated sugar until smooth and creamy, about 3 minutes. Scrape down the sides, then add the egg whites, vanilla extract, and almond extract.
- Gradually add the dry ingredients, then slowly pour in the milk while the mixer is on low speed. Beat until just combined.
- Spoon the batter into cupcake liners, filling them only 2/3 full. Bake for 19-22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the strawberry buttercream, process freeze-dried strawberries into a fine powder. In a bowl, beat the softened butter until creamy. Add confectioners sugar, strawberry powder, cream, and vanilla. Mix well.
- Frost the cooled cupcakes and garnish with remaining pistachio crumbs and strawberry slices.
Notes
Be careful not to overbake the cupcakes for the best texture. Store any leftover cupcakes covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 20g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg