Pistachio Cupcakes with Strawberry Frosting
Ingredients
The cupcakes
-
1
cup
unsalted shelled pistachios
-
1 and ¾
cups
cake flour
-
¾
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
unsalted butter
-
1
cup
granulated sugar
-
3
large
egg whites
-
2
teaspoons
pure vanilla extract
-
¾
teaspoon
pure almond extract
-
½
cup
full-fat sour cream
-
½
cup
whole milk
-
1
drop
green food coloring
The strawberry frosting
-
1
cup
freeze-dried strawberries
-
1
cup
unsalted butter
-
4
cups
confectioners’ sugar
-
3
tablespoons
heavy cream
-
1
teaspoon
pure vanilla extract
-
to taste
salt
-
fresh strawberry slices
Instructions
- Pulse the pistachios in a food processor until finely ground and set aside.
- Preheat the oven to 350°F (177°C) and prepare muffin pans with cupcake liners.
- Whisk together the cake flour, baking powder, baking soda, salt, and ¾ cup of pistachio crumbs.
- In a mixer, beat the butter until creamy, then add sugar and beat until combined.
- Add egg whites, vanilla, almond extract, and sour cream, mixing until smooth.
- Gradually mix in the dry ingredients and then the milk until just combined.
- Fill the cupcake liners ⅔ full and bake for 19-22 minutes until a toothpick comes out clean.
- Cool the cupcakes completely before frosting.
- For the frosting, process freeze-dried strawberries into a powder.
- Beat the butter until creamy, then add confectioners’ sugar, strawberry powder, cream, and vanilla.
- Frost the cooled cupcakes and decorate with remaining pistachio crumbs and strawberry slices.
Nutrition Facts (estimated)
Servings
15-16 cupcakes
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
You might also like