• First, you will want to grind up about two cups of raw, unsalted and shelled, pistachios. Pulse them in a food processor until you have a fine crumb. Some pieces will be bigger than others, but that is okay if you ask me. It adds texture, and I like a few bigger crumbs in the cake batter. This should yield 1 & 1/2 cups of crumb with a little extra for garnishing later.
• Set your oven to preheat at 350°F (175°C). Line two standard muffin pans with paper liners or spray with cooking spray.
• In a large mixing bowl (not your stand mixer bowl) sift 2 & 1/2 cups of cake flour. Measure by spooning and leveling, then sift. Next add salt, baking soda and baking powder and whisk together until combined. Set aside.
• In a standing mixer bowl, cream butter and sugar until light and fluffy. Add room temperature egg whites, one at a time until each is incorporated. Add vanilla extract. No almond extract in this recipe. Add in room temperature greek yogurt.
• Measure out your whole milk. If you want to dissolve a couple of drops of light green food coloring into your milk, I won’t judge you. I like color, but this step is totally optional.
• Alternate adding dry ingredients and milk to the sugar/egg mixture with your speed on low. Do not over mix. When just combined, take the bowl off of your mixer and fold in the pistachio crumbs.
• Fill lined cupcake cavities 2/3 of the way. I recommend only baking one sheet of cupcakes at a time, per oven. If your oven does not cook evenly you can gently rotate the cupcakes halfway through the bake. But gently. Gently, and super fast so you don’t lose too much heat. I know, it is hard. You have to really want to do this step, but skipping it is usually just fine too.
• Bake for 18-22 min, depending on your oven. They are done when the top springs back to a light touch and a toothpick comes out clean. Cool completely before frosting.

For the Buttercream

• In a stand mixer, beat room-temperature butter until creamy.
• On low, slowly add powdered sugar. Make sure to do this on low or you will be wearing, and inhaling a your sugar.
• Then break up berries by hand and drop them into the mixer while it runs on low. This will flavor and color the frosting. Just remember to use a large opening piping tip when frosting because the seeds can clog small tips
• When cupcakes are totally and completely cooled, frost. Add whole and/or crushed pistachios for garnish, as well as some whole raspberries.