Ingredients
Method
- Grind the pistachios in a food processor until fine crumbs form.
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners, adding 3 extra liners to another pan.
- Whisk together the cake flour, baking powder, baking soda, salt, and ¾ cup of pistachio crumbs. Set aside the remaining pistachio crumbs for garnish.
- Using a stand or handheld mixer, beat the softened butter and sugar on high for about 3 minutes until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the egg whites, vanilla extract, and almond extract, then beat on medium-high speed until smooth. Follow by adding the sour cream and beating again.
- Gradually add the dry ingredients, then pour in the milk (and food coloring, if using). Mix until just combined. If needed, whisk by hand to ensure smoothness.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 19–22 minutes or until a toothpick inserted comes out clean. For mini cupcakes, bake for 11–13 minutes. Allow cupcakes to cool completely before frosting.
- To make the frosting, process freeze-dried strawberries into a fine powder. Beat the softened butter on medium-high for 2 minutes until creamy.
- Add the powdered strawberries, confectioners' sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high for 2 minutes until smooth.
- Frost the cooled cupcakes and garnish with pistachio crumbs and fresh strawberry slices if desired.
Nutrition
Notes
These pistachio cupcakes are perfectly complemented with a creamy strawberry frosting that adds a fruity, tangy finish. Ideal for celebrations, these cupcakes are a fun twist on the classic vanilla.