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Pistachio Cupcakes with Honey Cream Cheese Frosting
Soft, tender pistachio cupcakes made with finely ground pistachios and topped with a lightly sweet honey cream cheese frosting. Finished with a sprinkle of pistachios for a simple but beautiful treat.
Ingredients
For the cupcakes:
- 1 cup (120 g) all-purpose flour
- ½ cup (62 g) finely ground unsalted pistachios
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ½ cup (120 ml) buttermilk
For the honey cream cheese frosting:
- 4 ounces (113 g) cream cheese, softened
- 4 tablespoons (56 g) unsalted butter, softened
- 3 tablespoons honey
- 1 teaspoon lemon zest
- 1½ to 2 cups (165 to 220 g) confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
- pinch salt
- more chopped pistachios + coarse sugar (like turbinado), for garnish
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Instructions
To make the cupcakes:
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, vanilla, and almond extract until combined.
- With the mixer on low, add the dry ingredients in two portions, alternating with the buttermilk. Mix just until combined.
- Divide the batter evenly among the muffin cups, using about 3 tablespoons per cup. Bake 16–20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the best texture, grind the pistachios until they resemble coarse almond flour but stop before they become pasty.
To make the honey cream cheese frosting:
- Beat the cream cheese and butter until smooth.
- Mix in the honey and lemon zest.
- Add confectioners’ sugar, starting with 1½ cups and adding more as needed for your desired consistency.
- Add vanilla and salt. Beat until fluffy.
To assemble:
- Frost the cooled cupcakes with a spoon, small offset spatula, or piping bag.
- Garnish as desired before the frosting sets.
If piping the frosting, chill it briefly so it holds its shape.
Video
Notes
- Use unsalted pistachios so the cupcakes don’t become overly salty.
- Finely grind the pistachios until they resemble coarse almond flour. Avoid over-processing, which can turn them oily.
- If piping the frosting, chill it for about 10–15 minutes so it holds its shape better.
- A simple topping of chopped pistachios and coarse sugar adds texture and color.
- Store refrigerated up to 3 days. Bring to room temperature or serve slightly chilled.
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