Looking for a sweet treat? Try these Honey Pistachio Cupcakes with Honey Whipped Cream Frosting! Bursting with the rich, nutty flavor of pistachios and the sweetness of honey, these cupcakes are the perfect indulgence for any occasion. Topped with a light and fluffy frosting, these cupcakes are sure to delight your taste buds and satisfy your sweet tooth. Whether you’re baking for a special event or just looking to treat yourself, this recipe is sure to impress. Grab your apron and get ready to whip up a batch of these heavenly cupcakes!
How to Make Honey Pistachio Cupcakes
Honey Pistachio Cupcakes
These Honey Pistachio Cupcakes are sweet and nutty, with ground pistachio in every bite! First, preheat your oven to 350°F and prep a cupcake pan by lining it with baking cups. To make the cupcakes, use a food processor to finely chop the pistachios. This recipe uses a lot of pistachios, so I’d highly recommend buying pre-shelled nuts. The pieces should be very small, but not so small that they are pistachio dust. Set them aside while you make the batter. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Make sure to scrape down the bowl as needed. Next, add the honey and sour cream, mixing to combine. Add the eggs, beating after each addition, followed by the vanilla extract, salt, baking powder, and baking soda. Add half of the flour, followed by half of the milk, mixing after each addition. Repeat with the remaining flour and milk. Finally, fold in the chopped pistachios.
Scoop the batter into the prepared cupcake tin, making sure not to overfill each well. Filling them about ⅔-¾ of the way full will make for the perfect sized cupcake! Bake them at 350°F for 22-25 minutes, or until a tester inserted into one of the cupcakes comes out clean. They will be lightly golden brown when they come out of the oven. Transfer the cupcakes to a wire cooling rack and set them aside to cool fully before decorating.
Honey Whipped Cream Frosting
This Honey Whipped Cream Frosting is a light whipped cream, sweetened with honey and stabilized with cream cheese. It’s light and creamy, perfectly sweet, and just a bit tangy. I personally prefer a lighter frosting, and this one does not disappoint! To make the frosting, start by whipping together room temperature cream cheese, honey, and a little salt. Adding cream cheese to the whipped cream frosting helps stabilize it so that the frosting will hold its shape and store for a longer period of time. It’s essential that the cream cheese is at room temperature so that the ingredients can combine and form a smooth frosting. Using cold cream cheese will result in a lumpy frosting!
Whip together the cream cheese and honey until fluffy before slowly adding the heavy cream. The cream needs to be cold to whip, so adding it slowly to the cream cheese helps prevent lumps from forming. Scrape down the sides of the bowl as needed to make sure that all of the cream cheese is incorporated into the whipped cream. Continue to mix to thicken the cream and form a smooth frosting. Spread or pipe it onto the cooled cupcakes, sprinkle with more pistachios or drizzle with honey, and enjoy!
Serving and Storage
Unfrosted, these cupcakes will store well in an airtight container at room temperature for 2-3 days. Once frosted, they must be refrigerated. Frosted cupcakes will store in the fridge for 1-2 days, so I’d recommend making the frosting and decorating the cupcakes right before baking. Unfrosted cupcakes can also be frozen. Wrap them tightly in plastic wrap and freeze them for up to two months. Allow them to come to room temperature before eating for the best flavor!
These Honey Pistachio Cupcakes with Honey Whipped Cream Frosting are a truly delectable treat. With their rich pistachio flavor and sweet honey frosting, these cupcakes are perfect for any occasion, from birthdays to dinner parties to afternoon tea. Give them a try and let me know what you think in the comments below!
Honey Pistachio Cupcakes
Ingredients
Pistachio Honey Cupcakes
- 1 cup (120 g) shelled pistachios
- ½ cup (115 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (85 g) honey
- ¼ cup (60 g) sour cream room temperature
- 2 eggs room temperature
- 1 tsp (4 g) vanilla extract
- 1 tsp (4 g) baking powder
- ½ tsp (2 g) baking soda
- ½ tsp (2 g) salt
- ½ cup (120 g) whole milk room temperature
- 1 ½ cups (200 g) all-purpose flour
Honey Whipped Cream Frosting
- ½ block cream cheese room temperature
- ¼ cup honey
- ¼ tsp salt
- 1 ½ cups heavy cream chilled
Instructions
Pistachio Honey Cupcakes
- Preheat the oven to 350℉. Line a cupcake tin with baking cups and set aside.
- Using a food processor, chop the pistachios into very small pieces. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the honey and sour cream, mixing well to combine. Mix in the eggs, one at a time, followed by the vanilla extract.
- Stir in the salt, baking powder, and baking soda.
- Add half of the flour, followed by half of the milk, stirring after each addition. Repeat with the remaining flour and milk.
- Fold in the finely chopped pistachios. Scoop the batter into the prepared cupcake tin, filling each well about ⅔-¾ of the way full.
- Bake the cupcakes at 350℉ for 22-25 minutes, or until a tester inserted into the largest cupcake comes out clean.
- Transfer the cupcakes to a cooling rack and set them aside to cool.
Honey Whipped Cream Frosting
- In a stand mixer fitted with the whisk attachment, combine the cream cheese, honey, and salt. Whip on medium-high speed until well combined.
- While whisking, slowly add the heavy cream to the cream cheese mixture, scraping down the sides of the bowl as needed until combined. Continue to whip on medium-high speed until the cream becomes light and fluffy, about 3-5 minutes. A thick frosting will form.
- Spread or pipe the frosting onto the cooled cupcakes and top with more pistachios or a drizzle of honey. Enjoy!
Take a look at these other delicious cupcake recipes for your next baking session!
