Description
These light and fluffy pistachio cupcakes topped with creamy strawberry frosting are bursting with sweet, nutty, and fresh flavor in every bite! See recipe Notes for tips on the best pistachios to use, and how to turn the batter into a 6-inch cake.
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 the pistachios in a food processor until ground into fine crumbs. See photo above for a visual. Set aside.
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 3 liners—this recipe makes about 15 cupcakes. Set aside.
- Make the cupcakes: Whisk the cake flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs together. Reserve the rest of the pistachio crumbs for garnish.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Stop and scrape down the sides and bottom of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg whites, vanilla extract, and almond extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk (and the food coloring, if using). Beat until just combined—do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides.
- Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean. For about 36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have about 1/2 cup. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste. Add a pinch of salt if desired.
- Frost cooled cupcakes and decorate with remaining pistachio crumbs (and strawberry slices, if desired). I used the Ateco #849 piping tip.
- Cover leftover cupcakes tightly and store in the refrigerator for up to 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead Instructions: Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator, then make the frosting and decorate.
- Special Tools (affiliate links): Food Processor | 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Freeze-Dried Strawberries (like these or these) | Piping Bags (Disposable or Reusable) | Ateco #849 Piping Tip | Cupcake Carrier (for storage)
- Cake Flour: If you can’t find cake flour, you can make this homemade cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl, and then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
- Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower-fat milk. Nondairy milk works in a pinch. You can replace both the whole milk and sour cream with buttermilk (1 cup; 240ml) if needed.
- Amount of Batter: This recipe yields between 3–4 cups of batter, which is helpful if you’re reviewing the Cake Pan Sizes & Conversions page.
- Leftover Egg Yolks? I have some recipe ideas for you!
- Food Coloring: The pictured cupcake batter did not include green food coloring, which is why it’s a bit yellow. If you want a more vibrant shade of green, add a small drop of green gel food coloring.
- Pistachio Cake: Here is my pistachio cake recipe. For a smaller 6-inch cake, use the same batter as these cupcakes and follow my instructions for a 6-inch cake.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.