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Honey pistachio cupcake served
Soft honey sponge cake finished with a creamy topping and crunchy green pistachios

Honey & Pistachio Cupcakes

Author: Flavelo
Recipes Cakes and Desserts
This cake evokes the flavours of Baklava in a modern cupcake form. The oiliness and distinctive, slightly salty taste of pistachio contrasts wonderfully with the floral sweetness of honey. The coarsely chopped nuts mixed into the batter add a crunchy texture to the soft sponge, while the cream cheese topping brings lightness to the rich, nutty base.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 12 servings
🔥 Calories 340 kcal
🌍 Cuisine Middle Eastern Inspired

Ingredients

Equipment Needed

  • Muffin tin: With cases.
  • Knife: For chopping pistachios.
  • Mixer: For the batter.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts

Instructions

1 ✓

Preheat the oven to 180°C. Chop the pistachios coarsely.

Tip: Do not grind completely; it is good to have larger pieces remaining for crunch.
2 ✓

Mix the dry ingredients (flour, baking powder, salt).

Tip: Loosen with a whisk.
3 ✓

Cream the butter with the sugar and honey until fluffy, then add the eggs and vanilla.

Tip: Honey makes the batter heavy, so good creaming is important.
4 ✓

Fold in the flour and milk alternately.

Tip: Work quickly.
5 ✓

Fold in 3/4 of the pistachios.

Tip: Set the rest aside for decoration.
6 ✓

Bake for 18-20 minutes. Leave to cool.

Tip: Test with a skewer!
7 ✓

For the frosting, mix the cream cheese with the icing sugar, loosen with the cream.

Tip: Work with fridge-cold cream.
8 ✓

Decorate the cakes with the frosting, the remaining pistachios, and drizzle with a little honey before serving.

Tip: The honey drizzle is most beautiful when fresh, as it absorbs into the cream over time.

Recipe FAQ

Can I use salted pistachios?
Yes, absolutely! Salted pistachios (if not extremely salty) highlight the sweet flavours very well. If using unsalted pistachios, add a little more salt to the batter.
Why did the pistachios sink?
Heavy nuts tend to sink. Toss them in a little flour before mixing into the batter; this helps them 'grip'.

Ingredients

  • 200 g plain flour
  • 100 g caster sugar
  • 50 ml honey
  • 120 g butter (soft)
  • 2 pcs eggs
  • 100 ml milk
  • 10 g baking powder
  • 5 ml vanilla extract
  • 1 pinch salt
  • 80 g shelled pistachios (unsalted or lightly salted)
  • 200 g cream cheese
  • 100 g icing sugar
  • 50 ml double cream