Pistachio Cupcakes with Strawberry Frosting

Description
These soft and fluffy pistachio cupcakes with creamy strawberry frosting have the most wonderful sweet fresh and nutty flavors!
Ingredients
1 cup unsalted shelled pistachios out of shell
1 and 34 cups 207g cake flour spooned leveled
34 teaspoon baking powder
14 teaspoon baking soda
14 teaspoon salt
12 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
34 teaspoon pure almond extract

12 cup 120g fullfat sour cream at room temperature
12 cup 120ml whole milk at room temperature
optional 1 tiny drop green food coloring
Strawberry Frosting
1 cup about 25g freezedried strawberries
1 cup 16 Tbsp 226g 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
Instructions
Pulse the pistachios in a food processor until ground up into fine crumbs. See photo above for a visual. Set aside.
Preheat the oven to 350F 177C. Line a 12count muffin pan with cupcake liners. Line a second pan with 4 linersthis recipe makes about 16 cupcakes. Set aside.
Make the cupcakes Whisk the cake flour baking powder baking soda salt and 34 cup of pistachio crumbs together. Reserve the rest of the pistachio crumbs for decoration.
Using a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed until smooth and creamyabout 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the egg whites vanilla extract and almond extract. Beat on mediumhigh speed until combined then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed add the dry ingredients until just incorporated. With the mixer still running on low slowly