Description
Light and fluffy pistachio cupcakes topped with creamy, fresh strawberry buttercream frosting, delivering a delightful combination of sweet, nutty, and fruity flavors in every bite. Perfect for spring or any festive occasion.
Ingredients
Cupcakes
- 1 cup (130g) unsalted pistachios (out of shell)
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 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 gel food coloring
Strawberry Buttercream
- 1 cup (about 25g) freeze-dried strawberries
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream
- 1 teaspoon pure vanilla extract
- optional, to taste: pinch of salt
- optional, for garnish: fresh strawberry slices; pistachio crumbs
Instructions
- Pulse Pistachios: Using a food processor, pulse the shelled pistachios until they form fine crumbs. Set aside, reserving some crumbs for garnish later.
- Preheat Oven and Prepare Pans: Heat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and line a second pan with 3 liners since this recipe yields about 15 cupcakes. Set aside.
- Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, salt, and 3/4 cup of the pistachio crumbs. Reserve the remaining pistachio crumbs for garnish.
- Cream Butter and Sugar: Using a handheld or stand mixer with paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add Wet Ingredients: Add the egg whites, vanilla extract, and almond extract to the butter mixture. Beat on medium-high speed until combined. Then beat in the sour cream, scraping the bowl sides as needed.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients. With the mixer on low speed, slowly pour in the milk and optional green food coloring. Beat until just combined being careful not to overmix. Whisk by hand if needed to remove lumps. The batter will be slightly thick.
- Fill Liners and Bake: Spoon or pour the batter into cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 19–22 minutes, until a toothpick inserted in the center comes out clean. For mini cupcakes, bake 11–13 minutes at the same temperature.
- Cool Cupcakes: Remove cupcakes from oven and allow them to cool completely on a cooling rack before frosting.
- Prepare Strawberry Buttercream: Process freeze-dried strawberries in a blender or food processor until powdered, about 1/2 cup. In a large bowl, beat softened butter on medium-high for 2 minutes until creamy. Add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste and optionally add a pinch of salt.
- Frost and Decorate: Frost the cooled cupcakes with strawberry buttercream. Garnish with reserved pistachio crumbs and optional fresh strawberry slices. Use a piping tip like Ateco #849 for decorative frosting.
- Storage: Store leftover frosted cupcakes tightly covered in the refrigerator for up to 3 days. Use a cupcake carrier for best results in storing and transporting.
Notes
- Make Ahead: Cupcakes can be made 1 day ahead, covered, at room temperature; frosting can also be made a day ahead and refrigerated. Unfrosted cupcakes freeze well up to 3 months; thaw overnight before frosting.
- Special Tools: A food processor, mixer, 12-count muffin pan, cupcake liners, freeze-dried strawberries, piping bags, and a piping tip like Ateco #849 are helpful.
- Cake Flour Substitute: If unavailable, make homemade cake flour by blending all-purpose flour and cornstarch, then remove 1/4 cup; repeat twice for best results.
- Milk & Sour Cream: Whole milk and full-fat sour cream are recommended for texture and flavor. Substitute with full-fat plain yogurt or buttermilk if needed.
- Food Coloring: Add a tiny drop of green gel food coloring for vibrant pistachio green color, optional.
- Amount of Batter: Yields approximately 3–4 cups batter, enough for about 15 cupcakes or a 6-inch cake using separate instructions.
- Leftover Egg Yolks: Consider other recipes to use leftover yolks to minimize waste.
- Tips: Check detailed cupcake baking tips for best results before starting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
