Description
These Pistachio Cupcakes with Strawberry Buttercream feature crunchy green nuts in a tender cake, topped with bright pink frosting that embodies the flavors of spring and summer.
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
- 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
- 3 cups confectioners’ sugar
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- optional, to taste: 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 the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Whisk together the cake flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs. Reserve the rest for garnish.
- In a mixer, beat together the softened butter and granulated sugar until creamy. Add the egg whites, vanilla extract, and almond extract, followed by the sour cream, mixing well.
- Add the dry ingredients gradually, mixing on low speed and adding milk until just combined.
- Fill cupcake liners 2/3 full with batter and bake for 19–22 minutes, or until a toothpick comes out clean. Allow to cool completely.
- For the buttercream, process freeze-dried strawberries into powder. Beat softened butter, then add powdered sugar, strawberry powder, cream, and vanilla, mixing until fluffy.
- Frost cooled cupcakes and garnish with reserved pistachio crumbs and fresh strawberries if desired.
Notes
Ensure butter and dairy are at room temperature for best results. Use an ice cream scoop for even portions and avoid overmixing once the dry ingredients are added.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Contemporary Dessert
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 30mg