Why You’ll Love This Recipe
- Natural Flavors: Utilizing real pistachios provides a fresh and authentic taste, avoiding the artificial flavors often found in pudding mixes.
- Perfect Balance: The combination of honey and pistachios creates a harmonious blend of sweetness and earthiness, enhanced by a hint of almond extract.
- Light and Fluffy Texture: Incorporating whipped egg whites into the batter results in an airy and tender crumb that melts in your mouth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted Butter: Allows control over the salt content in the recipe.
- Granulated Sugar: Provides the necessary sweetness for the cupcakes.
- Honey: Enhances the pistachio flavor without overpowering sweetness.
- Eggs: Separated to incorporate whipped egg whites for a lighter texture.
- Cake Flour: Contributes to the cupcakes’ soft and fluffy structure.
- Pistachios: Shelled and ground to infuse natural nutty flavor.
- Baking Powder & Baking Soda: Leavening agents that help the cupcakes rise.
- Salt: Balances the sweetness and enhances flavors.
- Half and Half: Adds moisture and richness to the batter.
- Sour Cream: Contributes to a tender crumb and subtle tang.
- Vanilla & Almond Extracts: Enhance the overall flavor profile.
- Green Food Coloring (Optional): For a traditional pistachio hue.
For the Honey Cream Cheese Frosting:
- Cream Cheese: Provides a creamy and tangy base.
- Unsalted Butter: Adds richness and stability.
- Powdered Sugar: Sweetens and thickens the frosting.
- Honey: Imparts natural sweetness and flavor.
- Salt: Balances the sweetness.
Directions
- Preparation: Preheat your oven to 350°F (175°C) and line a muffin pan with paper cupcake liners.
- Pistachio Preparation: Place shelled, unsalted pistachios into a food processor and grind them into fine crumbs.
- Dry Ingredients: Sift together cake flour, baking powder, baking soda, and salt. Stir in the ground pistachios and set aside.
- Wet Ingredients: In a separate bowl, whisk together half and half, vanilla extract, and almond extract.
- Creaming Butter and Sugar: Using a mixer, cream the softened butter and granulated sugar until light and fluffy. Add in the honey and continue to beat until well combined.
- Egg Yolks: Add the egg yolks one at a time to the butter mixture, beating well after each addition.
- Combining Ingredients: Alternately add the dry and wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Sour Cream: Fold in the sour cream until incorporated.
- Egg Whites: In a separate bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter until fully incorporated.
- Food Coloring (Optional): If desired, add a drop or two of green food coloring and gently fold it in.
- Baking: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
For the Honey Cream Cheese Frosting:
- Beat the softened cream cheese and butter together until light and fluffy.
- Add the honey and mix until combined.
- Gradually add the powdered sugar, mixing until smooth.
- Add a pinch of salt to taste, balancing the sweetness.
- Once the cupcakes are cooled, frost them generously and garnish with chopped pistachios if desired.
Servings and Timing
- Servings: This recipe yields approximately 15-18 cupcakes.
- Preparation Time: 45 minutes
- Baking Time: 18-20 minutes
- Total Time: Approximately 1 hour and 5 minutes
Variations
- Flavor Twist: Incorporate a teaspoon of cardamom into the dry ingredients for a warm, spicy note that complements the pistachios.
- Citrus Zest: Add lemon or orange zest to the batter for a refreshing citrus undertone.
- Different Frosting: Try a honey mascarpone frosting for a lighter alternative to cream cheese frosting.
Storage/Reheating
- Unfrosted Cupcakes: Can be stored at room temperature in an airtight container for 2-3 days
Honey Pistachio Cupcakes with Cream Cheese Frosting
- Total Time: 1 hour 5 minutes
- Yield: 15-18 cupcakes
- Diet: Vegetarian
Description
Delight your taste buds with these indulgent Honey Pistachio Cupcakes topped with a tangy cream cheese frosting. Made with real pistachios, honey, and almond extract, these light and fluffy cupcakes offer a perfect balance of sweetness and earthiness. Ideal for celebrations or as a sweet treat, they’ll be a hit with everyone.
Ingredients
- Cupcakes:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup honey
- 2 large eggs, separated
- 1 ½ cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup shelled unsalted pistachios, ground
- ½ cup half and half
- 2 tbsp sour cream
- 1 tsp vanilla extract
- ½ tsp almond extract
- Green food coloring (optional)
- Honey Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp honey
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Prepare Pistachios: Grind shelled pistachios into fine crumbs using a food processor.
- Mix Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt. Add the ground pistachios and set aside.
- Combine Wet Ingredients: In a bowl, whisk half and half, vanilla extract, and almond extract.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy. Add honey and mix until combined.
- Add Egg Yolks: Add egg yolks one at a time, mixing well after each addition.
- Combine Wet and Dry: Alternately mix in the dry and wet ingredients, starting and ending with the dry.
- Incorporate Sour Cream: Gently fold in the sour cream.
- Whip Egg Whites: Beat egg whites until stiff peaks form. Fold them into the batter gently.
- Add Food Coloring (Optional): Add a drop of green food coloring for a pistachio hue.
- Bake: Divide the batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
- Prepare Frosting: Beat cream cheese and butter until smooth. Add honey and powdered sugar, mixing until creamy. Add salt to taste.
- Frost and Garnish: Frost cooled cupcakes and sprinkle with chopped pistachios if desired.
Notes
- For a vibrant color, add a touch more green food coloring.
- Substitute mascarpone for cream cheese if you prefer a lighter frosting.
- Garnish with whole pistachios for a decorative touch.
- Prep Time: 45 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
