Pistachio Cardamom Cupcakes with Italian Meringue Buttercream | La Cucina Grandinetti

Ingredients

• 2 eggs
• 2/3 cup sour cream, divided
• 1/2 teaspoon of pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1/3 cup of unsalted, unroasted pistachios
• 1 cup of sugar
• 2 cups of cake flour
• 2 teaspoons of ground cardamom
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1-1/2 sticks of unsalted butter, room temperature
• 1 recipe for Italian Meringue Buttercream