Pistachio Cupcakes with Strawberry Frosting
Total Time
3 hours
Prep Time
25 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(35)
Ingredients
15-16 cupcakes
- 1 cup unsalted shelled pistachios (out of shell)
- 1 and 3/4 cups (207g) cake flour
- 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
- 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
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Preparation
Step 1
Pulse the pistachios in a food processor until ground into fine crumbs. Set aside.
Step 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. Set aside.
Step 3
Whisk the cake flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs together. Reserve the rest for decoration.
Step 4
Using a handheld or stand mixer, beat the butter on high speed until smooth and creamy for about 1 minute. Add sugar and beat on high speed for 2 minutes until creamed together.
Step 5
Add egg whites, vanilla extract, and almond extract. Beat on medium-high speed until combined, then beat in the sour cream.
Step 6
With the mixer on low speed, add dry ingredients until just incorporated. Slowly pour in the milk until combined. Do not overmix.
Step 7
Spoon batter into liners, filling only 2/3 full. Bake for 19-22 minutes, until a toothpick inserted comes out clean. Allow to cool completely before frosting.
Step 8
Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. In a large bowl, beat the butter until creamy for about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then on high speed for 2 minutes.
Step 9
Frost cooled cupcakes and decorate with remaining pistachio crumbs and strawberry slices.
Step 10
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Chef's notes
Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.
Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
If you can’t get your hands on cake flour, you can make a homemade cake flour substitute.
Whole milk and sour cream are strongly recommended for best taste and texture.
While the pistachio crumbs tint the batter light green, adding a drop of green food coloring can brighten the color.
