Pistachio Cupcakes with Strawberry Frosting

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Sally’s

Total Time

3 hours

Prep Time

25 minutes

Cook Time

20 minutes

Rating

(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

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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.

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.

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Skill Level

other

Pistachio Cupcakes with Strawberry Frosting

Ingredients

Preparation

Step 1

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Step 9

Chef’s notes

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