Pistachio Cupcakes With Strawberry Buttercream

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Grind the pistachios in a food processor to fine crumbs. Set aside.
2. Heat the oven to 350°F (177°C). Line a 12-cup muffin pan and a second pan with 3 liners.
3. Whisk the cake flour, baking powder, baking soda, salt and 3/4 cup of the pistachio crumbs together. Keep the rest of the crumbs for garnish.
4. Beat the butter and sugar on high speed for about 3 minutes until smooth and creamy, scraping the bowl as needed. Beat in the egg whites, vanilla and almond extract on medium-high until combined, then beat in the sour cream.
5. Add the dry ingredients. With the mixer on low, slowly pour in the milk and the food coloring if using. Mix only until just combined, then check the bottom of the bowl for lumps and whisk by hand if needed. The batter will be slightly thick.
6. Fill the liners two-thirds full.
7. Bake for 19 to 22 minutes, until a toothpick inserted in the center comes out clean. For about 36 mini cupcakes, bake 11 to 13 minutes at the same temperature. Cool completely before frosting.
8. Blend the freeze-dried strawberries to a powder until you have about 1/2 cup. In a large bowl, beat the butter on medium-high for about 2 minutes until creamy. Add the confectioners' sugar, strawberry powder, cream and vanilla. Beat on low for 30 seconds, then on high for 2 minutes. Taste and add a pinch of salt if you like.
9. Frost the cooled cupcakes and top with the remaining pistachio crumbs and strawberry slices if you like.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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