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Lawrence D. Smith

Honey Pistachio Baklava Cupcakes

These Pistachio Baklava Cupcakes feature tender pistachio-flavored sponge cakes topped with honey-mascarpone whipped cream, a pistachio butter drizzle, ground pistachios, and miniature pistachio baklava. They make an elegant dessert for special occasions and festive gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Cupcakes
  • - 50 g pistachio butter
  • - 75 g salted butter
  • - 220 g caster sugar
  • - 2 medium eggs
  • - 150 g plain flour
  • - 35 g ground pistachios
  • - 1 tsp baking soda
  • - 120 ml buttermilk
  • - 1 drop green food colouring
For the Honey Mascarpone Frosting
  • - 600 ml double cream
  • - 50 g mascarpone
  • - 3–4 tbsp runny honey adjusted to taste depending on the sweetness of the honey
For Decoration
  • - 2 tbsp pistachio butter
  • - Pistachio baklavas for topping
  • - 10 g ground pistachios

Equipment

  • 12-cup cupcake baking tray
  • 12 cupcake liners
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Measuring scale and measuring spoons
  • Measuring jug
  • Spatula
  • Cake tester or toothpick
  • Wire cooling rack
  • Piping bag fitted with a nozzle

Method
 

Prepare the Cupcakes
  1. Prepare the Oven and Tray: Preheat the oven to 180°C. Line a 12-cup cupcake baking tray with 12 cupcake liners.
  2. Cream the Butter, Pistachio Butter, and Sugar: Place the pistachio butter, salted butter, and caster sugar in a mixing bowl. Beat until the mixture is well combined and creamy.
  3. Incorporate the Eggs: Add the eggs one at a time, mixing thoroughly after each addition until incorporated into the batter.
  4. Combine the Dry Ingredients: In a separate bowl, mix the plain flour, 35 g ground pistachios, and baking soda until evenly distributed.
  5. Prepare the Coloured Buttermilk: Combine the buttermilk with the green food colouring in a separate container, stirring until the colour is evenly mixed through the liquid.
  6. Mix the Batter: Add half of the dry ingredient mixture to the butter mixture and mix just until combined. Pour in the coloured buttermilk and mix gently.
    Add the remaining dry ingredients and mix only until no dry flour remains. Avoid overmixing to keep the cupcakes tender.
  7. Fill the Cupcake Liners: Divide the batter evenly among the 12 prepared cupcake liners.
  8. Bake the Cupcakes: Bake at 180°C for 15–17 minutes, or until a cake tester inserted into a cupcake comes out clean.
  9. Cool the Cupcakes: Transfer the baked cupcakes to a wire rack and allow them to cool completely before adding the frosting.
Prepare the Frosting
  1. Whip the Honey Mascarpone Cream: Place the double cream, mascarpone, and 3–4 tablespoons of runny honey in a mixing bowl.
    Whisk until the mixture is just whipped and holds its shape. Taste and adjust the honey sweetness as appropriate, taking care not to over-whip the cream.
Assemble and Decorate
  1. Pipe the Frosting: Once the cupcakes are completely cool, transfer the frosting to a piping bag and pipe it evenly over each cupcake.
  2. Drizzle with Pistachio Butter: Drizzle the 2 tablespoons of pistachio butter over the piped frosting.
  3. Sprinkle with Ground Pistachios: Scatter the 10 g of ground pistachios over the cupcakes for extra nutty flavor and decoration.
  4. Add the Baklava Topping: Place a pistachio baklava on top of each cupcake and serve.
  5. Refrigerate the Cupcakes: Store the finished cupcakes in the refrigerator because the fresh cream frosting needs to remain chilled.

Notes

  • Avoid overmixing: Once the flour mixture is added, mix only until the ingredients are combined. Overworking the batter can result in dense, tough cupcakes.
  • Cool completely before frosting: Allow the cupcakes to cool fully on a wire rack before piping the cream topping to prevent it from softening or melting.
  • Watch the baking time: Bake for 15–17 minutes at 180°C. Check doneness with a cake tester; it should come out clean.
  • Adjust the honey: Start with 3 tablespoons of runny honey in the frosting, then taste and add more if needed, depending on the sweetness of your honey.
  • Do not over-whip the cream: Stop whisking as soon as the frosting is whipped and holds its shape. Excessive whipping can affect its smooth, creamy texture.
  • Refrigerate after assembly: These cupcakes have a fresh cream frosting, so keep them refrigerated.
  • Decorate just before serving: For an attractive presentation, ensure the pistachio drizzle, ground pistachios, and baklava toppings are clearly visible.