Are you a baklava lover? Then, look no further! This baklava cupcake recipe features honey cupcakes filled with pistachio ganache and topped with honey cream cheese frosting.

A Match Made In Heaven

You guys have been showing so much love to my baklava rolls recipe since I posted it, so it was only fair to share another baklava themed dessert. This time, baklava takes the form of a cupcake! If you have no clue what I’m talking about, check my blog post for “Brown Butter Maple and Pecan Baklava Rolls” . When I think of baklava, I think of honey syrup, pistachios and walnuts layered between buttery phyllo layers. This baklava cupcake recipe incorporates all these flavors! It is fluffy, moist and perfectly spiced. The rich pistachio white chocolate ganache compliments the honey cupcakes so well! Lastly, the baklava cupcakes are topped with a fresh honey cream cheese frosting and a small baklava piece for an elevated look. Let’s get to it!

Ingredients for Baklava Cupcakes

• Honey: This is one of the key ingredients for both the cupcakes and the frosting. It is necessary you use a good quality natural honey. Since honey is already a sweetener, the amount of sugar has been adjusted in order to have a balanced result. The cupcakes alone taste exactly like baklava but the honey cream cheese frosting add more finesse.
• Buttermilk: A small amount can go a long way. Buttermilk gives this baklava cupcake recipe extra moisture. The cupcakes will remain tender after baking. If you don’t have buttermilk, combine plain milk with 2 teaspoons of lemon juice. Let the milk sit for a few minutes before using.
• Pistachio Ganache: Pistachios go hand in hand with baklava. For these cupcakes, pistachios are turned into pistachio paste and then they are incorporated into a white chocolate ganache to make the filling. Creamy, with little bits of pistachios and a beautiful color- you will be tempted to eat the filling by the spoon. Don’t say I did not warn you! You can either use store bought pistachio paste or make your own. To make your own, read the instructions below.
• Mini Baklava Pieces: Take the extra time to decorate the cupcakes with mini baklava pieces. Not only do they look visually appealing but they offer that crunch synonymous to a good baklava. To prepare your own mini baklava pieces read the instructions below.

How to make your own Pistachio paste:

Making your own pistachio paste is easier then you might think. You will need 60 grams of raw shelled pistachios for this recipe. Firstly, bring some water into a boil in a medium saucepan. Remove from heat and add the pistachios. Let them sit in the boiling water for about 2 minutes, then drain and place on a clean tea towel. Fold the towel in half and rub the pistachios to remove the skins. When you have separated the pistachios from their skins, transfer to a food processor.

Process for about 2 minutes. The consistency will gradually turn from crumbs to paste. You can add a bit of water to help the pistachios get smoother ( I was using one tablespoon at a time). For this baklava cupcake recipe, I didn’t process the pistachios all the way because I like a bit of crunch. Store the pistachio paste in a jar until ready to use.

How to make mini baklava pieces:

You need is a phyllo dough sheet and a small brownie pan. Preheat oven to 375°F (190C). Melt 3 tablespoons of unsalted butter in a saucepan. Brush some of the butter at the bottom of the pan. Spread the phyllo sheet on the pan. Don’t worry if the edges are hanging out of the pan. Sprinkle with some of the butter and chopped pistachios and walnuts. Fold in half and repeat the same procedure. You will fold the phyllo sheet 4 times in total, ending up with a small rectangle shaped baklava. Use a knife to score the mini baklava. You should have 12 mini baklava pieces. Bake for 15 minutes or until the baklava is golden brown and flaky. Remove from pan and let it cool before using.

How to Make Baklava Cupcakes:

Honey Cupcakes

Preheat oven to 350°F (180 C). Line a 12-cup muffin pan with cupcake liners and set aside. In a medium bowl whisk together the all-purpose flour, baking powder, ground cinnamon, ground cloves and salt. Set aside.

Using a hand/stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium/high speed until smooth for about 2 minutes. Scrape the bowl when necessary. Incorporate the eggs one at a time, mixing well after each addition. Add the honey, pure vanilla extract and buttermilk and mix until just combined. The batter will look curdled at this point (see photo 1). It’s normal. With the mixer running on low, add the flour mixture in thirds until fully incorporated (see photo 2).

Spoon 2/3 of the batter into each liner. Hit the muffin pan on the counter to eliminate any air gaps (see photo 3). Bake in the middle rack of the oven for 18-20 minutes or until a toothpick inserted comes out clean. Remove from oven and allow the honey cupcakes to stay in the muffin pan for 5 minutes before transferring to a rack to completely cool.

Pistachio Ganache

In the meantime, chop the white chocolate bar in small pieces and place into a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Pour the hot heavy cream into the bowl with the white chocolate pieces and let it sit for 2 minutes. Add the pistachio paste and stir well until the chocolate has completely melted and the ganache is smooth. If you prefer a more vibrant color, you can add food coloring at this point and stir until combined. Refrigerate for about 30 minutes until the ganache has thicken. Transfer into a piping bag and set aside.

Once the honey cupcakes are cooled, push an apple corer or the back side of a round decorating tip into the center of the cupcake (see photo 4). Be careful not to push it all the way to the bottom of the cupcake. Twist the apple corer/decorating tip and pull it out of the cupcake. Discard the extra cake or eat it! Fill in the cupcake centers with the pistachio ganache (see photo 4).

Honey Cream Cheese Frosting

Using a hand/stand mixer fitted with the paddle attachment, cream the cream cheese on medium/high speed until smooth. Mix in the honey, pure vanilla extract, powdered sugar, ground cinnamon and salt until fully incorporated. If the frosting is too runny, pop in the freezer for 10 minutes. Fill a piping bag with the tip of your preference and frost the baklava cupcakes. Alternatively, spoon the frosting on the cupcakes. They don’t need a lot of frosting. Sprinkle with chopped pistachios and walnuts. Optional: Top each cupcake with a mini baklava piece. Enjoy!

Tips for the best Baklava Cupcakes:

• Cream Butter & Sugar: Cream butter and sugar well! This will result in a fluffy and airy cupcake.
• Don’t overbake: Do the toothpick trick if unsure for doneness of the cupcakes. Because of the honey, the cupcakes have a pale color which can be confusing.
• Pistachio Paste: Homemade pistachio paste will add so much flavor to the cupcakes. If you have the time try making your own pistachio paste.
• Cooling Time: Don’t skip cooling the honey cupcakes and pistachio ganache completely before using.

MAKE AHEAD AND STORAGE INSTRUCTIONS:

Don’t have enough time? You may prepare the honey cupcakes, pistachio ganache and honey frosting a day ahead. Store cupcakes, covered at room temperature. The tops might be sticky the next day. That happens because of the honey moisture but does not affect the taste nonetheless. Refrigerate the pistachio ganache and honey frosting in airtight containers. When ready to use let them sit on the counter top for a few minutes. Mix, frosting on high speed until it reaches a smooth consistency. Continue with the directions as shown in the recipe card.

Baklava cupcakes will keep fresh fro up to 3 days refrigerated in an airtight container. If you have leftover cupcakes, let them sit at room temperature for a few minutes before serving. I like my cupcake soften! You may freeze frosted baklava cupcakes in airtight containers for up to 2 months. Thaw at room temperature.

The Only Baklava Cupcake Recipe you Need

This baklava cupcake recipe combines all the features of a traditional baklava without all the fuss. They are moist, flavorful and are set to impress! WHO doesn’t love a cupcake with a surprise in it anyway? If you decide to give my baklava cupcake recipe a try, take some extra time to leave a review on the blog. Thank you for making Siftnwhisk possible. Happy Baking!

IF YOU LOVE THIS RECIPE, TRY THESE OUT!

• Brown Butter Maple and Pecan Baklava Rolls
• Greek Christmas Honey Cookies “Melomakarona”
• Pasteli: Greek Honey Sesame Bars with Peanuts
• Greek Deep Fried Donuts with Honey -Loukoumades

Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.

Baklava Cupcakes with Honey Frosting

Christianna | Siftnwhisk

Are you a baklava lover? Then, look no further! This baklava cupcake recipe features honey cupcakes filled with pistachio ganache and topped with honey cream cheese frosting.

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Prep Time 30 minutes mins

Cook Time 18 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 18 minutes mins

Course Dessert

Cuisine Greek, Mediterranean

Servings 12

Calories 434 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Honey Cupcakes

• 1 ½ cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter softened to room temperature
• 1/2 cup Granulated Sugar
• 2 Large Eggs room temperature
• 1/4 cup Honey
• 1 tsp Pure Vanilla Extract
• 1/2 cup Buttermilk

Pistachio Ganache

• 8 oz White Chocolate Bar
• 1/2 cup Heavy Cream
• 2 tbsp Pistachio Paste see notes for homemade pistachio paste

Honey Cream Cheese Frosting

• 8 oz Cream Cheese softened to room temperature
• 1/4 cup Honey
• 1/2 tsp Pure Vanilla Extract
• 1/4 cup Powdered Sugar
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Salt

Garnish

• Chopped Pistachios
• Chopped Walnuts
• Mini Baklava pieces optional, see notes for instructions
• Honey

Instructions

 

Honey Cupcakes

• Preheat oven to 350°F (180 C).
• Line a 12-cup muffin pan with cupcake liners and set aside.
• In a medium bowl whisk together the all-purpose flour, baking powder, ground cinnamon, ground cloves and salt. Set aside.
  1 ½ cups All-Purpose Flour, 1 tsp Baking Powder, 1 tsp Ground Cinnamon, 1/4 tsp Ground Cloves, 1/2 tsp Salt
• Using a hand/stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium/high speed until smooth for about 2 minutes. Scrape the bowl when necessary.
  1/2 cup Unsalted Butter, 1/2 cup Granulated Sugar
• Incorporate the eggs one at a time, mixing well after each addition.
  2 Large Eggs
• Add the honey, pure vanilla extract and buttermilk and mix until just combined. The batter will look curdled at this point. It's normal.
  1/4 cup Honey, 1 tsp Pure Vanilla Extract, 1/2 cup Buttermilk
• With the mixer running on low, add the flour mixture in thirds until fully incorporated.
• Spoon 2/3 of the batter into each liner. Hit the muffin pan on the counter to eliminate any air gaps.
• Bake in the middle rack of the oven for 18-20 minutes or until a toothpick inserted comes out clean.
• Remove from oven and allow the honey cupcakes to stay in the muffin pan for 5 minutes before transferring to a rack to completely cool.

Pistachio Ganache

• In the meantime, chop the white chocolate bar in small pieces and place into a heatproof bowl.
  8 oz White Chocolate Bar
• Heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
  1/2 cup Heavy Cream
• Pour the hot heavy cream into the bowl with the white chocolate pieces and let it sit for 2 minutes.
• Add the pistachio paste and stir well until the chocolate has completely melted and the ganache is smooth. If you prefer a more vibrant color, you can add food coloring at this point and stir until combined.
  2 tbsp Pistachio Paste
• Refrigerate for about 30 minutes until the ganache has thicken. Transfer into a piping bag and set aside.
• Once the honey cupcakes are cooled, push an apple corer or the back side of a round decorating tip into the center of the cupcake. Be careful not to push it all the way to the bottom of the cupcake.
• Twist the apple corer/decorating tip and pull it out of the cupcake.
• Discard the extra cake or eat it! Fill in the cupcake centers with the pistachio ganache.

Honey Cream Cheese Frosting

• Using a hand/stand mixer fitted with the paddle attachment, cream the cream cheese on medium/high speed until smooth.
  8 oz Cream Cheese
• Mix in the honey, pure vanilla extract, powdered sugar, ground cinnamon and salt until fully incorporated. If the frosting is too runny, pop in the freezer for 10 minutes.
  1/4 cup Honey, 1/2 tsp Pure Vanilla Extract, 1/4 cup Powdered Sugar, 1/2 tsp Ground Cinnamon, 1/4 tsp Salt
• Fill a piping bag with the tip of your preference and frost the baklava cupcakes. Alternatively, spoon the frosting on the cupcakes. They don't need a lot of frosting.
• Sprinkle with chopped pistachios and walnuts. Optional: Top each cupcake with a mini baklava piece. Drizzle with honey.
  Chopped Pistachios, Chopped Walnuts, Mini Baklava pieces, Honey
• Enjoy!

Notes

• Cream butter and sugar well. This will ensure the cupcakes come out fluffy.
• It is mandatory to refrigerate the pistachio ganache before using. If it’s hot, it will alter the texture of the honey cupcakes.
• Homemade Pistachio Paste: You will need 60 grams of raw shelled pistachios for this recipe. Firstly, bring some water into a boil on a medium saucepan. Remove from heat and add the pistachios. Let them sit in the boiling water for about 2 minutes, then drain and place on a clean tea towel. Fold the towel in half and rub the pistachios to remove the skins. When you have separated the pistachios from their skins, transfer to a food processor. Process for about 2 minutes. The consistency will gradually turn from crumbs to paste. You can add a bit of water to help the pistachios get smoother ( I was using one tablespoon at a time). For this baklava cupcake recipe, I didn’t process the pistachios all the way, cause a like a bit of crunch. Store the pistachio paste in a jar until ready to use.
• Use leftover pistachio paste as a spread over whole grain bread!
• Mini Baklava Pieces: Preheat oven to 375°F (190C). Melt 3 tablespoons of unsalted butter in a saucepan. Brush some of the butter at the bottom of  small brownie pan. Spread the phyllo sheet on the pan. Don’t worry if the edges are hanging out of the pan. Sprinkle with some of the butter and chopped pistachios and walnuts. Fold in half and repeat the same procedure. You will fold the phyllo sheet 4 times in total, ending up with a small rectangle shaped baklava. Use a knife to score the mini baklava. You should have 12 mini baklava pieces. Bake for 15 minutes or until the baklava is golden brown and flaky. Remove from pan and let it cool before using.
• Note that ovens bake differently, so yours may take a little less or a little more time to bake.
• The preparation time has been calculated without including the time needed for making homemade pistachio paste and mini baklava pieces. The time will change accordingly if making these from scratch.
• The nutrition facts have been calculated without the addition of mini baklava pieces as they are optional. Bare in mind, that if using, they will increase the calories intake.
• Make Ahead & Storage Instructions: You may prepare the honey cupcakes, pistachio ganache and honey frosting a day ahead. Store cupcakes, covered at room temperature. The tops might be sticky the next day. That happens because of the honey moisture but it does not affect the taste nonetheless. Refrigerate the pistachio ganache and honey frosting in airtight containers. When ready to use let them sit on the counter top for a few minutes. Mix, frosting on high speed until it reaches a smooth consistency. Continue with the directions as shown in the recipe card.
• Baklava cupcakes will keep fresh fro up to 3 days refrigerated in an airtight container. If you have leftover cupcakes, let them sit at room temperature for a few minutes before serving. I like my cupcake soften! You may freeze frosted baklava cupcakes in airtight containers for up to 2 months. Thaw at room temperature.
• Have any questions about the recipe or want to ask for substitutions? Please contact us.
   

Nutrition

Calories: 434kcalCarbohydrates: 48gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 87mgSodium: 285mgPotassium: 165mgFiber: 1gSugar: 33gVitamin A: 705IUVitamin C: 1mgCalcium: 109mgIron: 1mg

Keyword cream cheese, eggs, honey, phyllo dough, pistachio paste

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