Pistachio Cupcakes with Strawberry Buttercream

By Sally's Baking Recipes · 110 min

Ingredients

Instructions

1. Grind the pistachios in a food processor into fine crumbs. Set aside.
2. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners, and a second pan with 3 liners.
3. Whisk together the cake flour, baking powder, baking soda, salt and 3/4 cup of the pistachio crumbs. Keep the rest of the crumbs for garnish.
4. Beat the butter and sugar on high speed until smooth and creamy, about 3 minutes, scraping the bowl as needed. Add the egg whites, vanilla and almond extracts, and beat on medium-high until combined. Beat in the sour cream, scraping the bowl again.
5. Add the dry ingredients. With the mixer on low, slowly pour in the milk (and the green food coloring, if using). Mix until just combined, without overmixing. Whisk by hand if needed to remove lumps from the bottom of the bowl. The batter will be slightly thick.
6. Fill the liners only 2/3 full.
7. Bake for 19–22 minutes, until a toothpick inserted in the center comes out clean. For about 36 mini cupcakes, bake for 11–13 minutes at the same temperature. Cool completely before frosting.
8. Blend the freeze-dried strawberries into a powder until you have about 1/2 cup. In a large bowl, beat the 1 cup butter on medium-high until creamy, about 2 minutes. 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 decorate with the remaining pistachio crumbs and strawberry slices, if desired.

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

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