Pistachio Cupcakes with Creamy Strawberry Frosting

sallysbakingaddiction.com

bonjourbeluga

1 cup unsalted shelled pistachios

1 and ¾ cups (200g) cake flour*

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup (115g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

3 large egg whites, at room temperature

2 teaspoons pure vanilla extract

¾ teaspoon pure almond extract

½ cup (120g) full-fat sour cream at room temperature*

½ cup (120ml) whole milk at room temperature*

optional: 1 tiny drop green food coloring3

subheading: Strawberry Frosting:

1 cup (10 to 12g) freeze-dried strawberries

1 cup (235g) unsalted butter, softened to room temperature

4 cups (480g) confectioners’ sugar

3 Tablespoons (45ml) heavy cream

1 teaspoon pure vanilla extract

salt, to taste

optional for garnish: fresh strawberry slices

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