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Pistachio Strawberry Cupcakes

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Bright and tender cupcakes with nutty pistachio flavor and sweet, slightly tart strawberry frosting, perfect for springtime gatherings.

Ingredients

Scale
  • 1 cup unsalted pistachios (out of shell), finely ground
  • 1 and 3/4 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 teaspoon pure almond extract
  • 1/2 cup full-fat sour cream, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1 drop green gel food coloring (optional)
  • 1 cup freeze-dried strawberries
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups confectioners’ sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (optional, for frosting)
  • Fresh strawberry slices (for garnish, optional)
  • Pistachio crumbs (for garnish, optional)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
  2. Pulse the pistachios in a food processor until they are ground into fine crumbs.
  3. Whisk together the cake flour, baking powder, baking soda, salt, and 3/4 cup of the pistachio crumbs in a bowl.
  4. Beat the softened 1/2 cup unsalted butter and granulated sugar until creamy.
  5. Add the 3 large egg whites, 2 teaspoons vanilla extract, 3/4 teaspoon almond extract, and 1/2 cup sour cream to the butter mixture, mixing until combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing gently to combine.
  7. Slowly pour in the 1/2 cup whole milk while mixing until the batter is just combined.
  8. If using, add 1 drop green gel food coloring and gently fold it into the batter.
  9. Fill the cupcake liners two thirds full with the batter and bake for 19 to 22 minutes.
  10. Allow the cupcakes to cool completely before frosting.
  11. Process the 1 cup freeze-dried strawberries into a fine powder for the frosting.
  12. Beat the softened 1 cup unsalted butter in a bowl until creamy.
  13. Add the 3 cups confectioners’ sugar, strawberry powder, 3 tablespoons heavy cream, and 1 teaspoon vanilla extract to the butter and mix until smooth.
  14. Frost the cooled cupcakes and garnish with remaining pistachio crumbs and fresh strawberry slices if desired.
  15. Store leftovers in the refrigerator for up to 3 days.

Notes

For best texture, bring cupcakes to room temperature before serving.

Nutrition

Keywords: cupcakes, pistachio, strawberry dessert, spring dessert, baking recipes

Find it online: https://easydessertideas.com/pistachio-strawberry-cupcakes/