Baklava Cupcakes with Honey Frosting
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.
Ingredients
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
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