Pistachio Cupcakes with Strawberry Buttercream
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Sally's Baking Addiction · by Sally★ 4.8

Pistachio Cupcakes with Strawberry Buttercream

NUTRITION · PER SERVING120M COOK
CAL 22%·PRO 9%
CARBS 53G47% OF CAL
1G FIBER12G OTHER39G TOTAL SUGAR
FAT 25G51% OF CAL
14G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Light and fluffy pistachio cupcakes topped with creamy strawberry frosting. Nutty and fresh-tasting individual cakes with fruit-forward frosting.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 15
  • 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
  • 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
PREP
25M
SODIUM
83MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.