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pistachio honey cupcakes with whipped cream frosting
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Honey Pistachio Cupcakes

Honey pistachio cupcakes with a whipped cream honey frosting.
Prep Time20 minutes
Cook Time22 minutes
Course: Dessert
Cuisine: American
Keyword: honey, honey cream cheese frosting, honey frosting, honey pistachio, honey pistachio cupcakes, pistachio, whipped cream frosting
Servings: 12 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!