These pistachio cupcakes are soft, nutty, and topped with a creamy honey cream cheese frosting. Finished with a sprinkle of pistachios, they’re simple to make but feel a little special.
If you’re a pistachio lover, these cupcakes are such a treat.
These pistachio cupcakes are soft and tender with finely ground pistachios folded right into the batter, giving them a subtle nutty flavor that feels both cozy and fresh. On top is a smooth honey cream cheese frosting that’s lightly tangy with just a hint of sweetness from the honey — similar to the kind of frosting you might find on carrot cake.
A little lemon zest in the frosting brightens everything up and gives the cupcakes a light, springy feel.
Finish them with a sprinkle of chopped pistachios and a bit of coarse sugar, and you’ve got cupcakes that look just as good as they taste.
Why You’ll Love These Pistachio Cupcakes
- Real pistachio flavor. Finely ground pistachios are mixed right into the batter, giving the cupcakes a natural nutty flavor and delicate texture.
- Soft, tender crumb. A combination of butter and buttermilk keeps these cupcakes light and moist.
- A frosting that’s not too sweet. Honey cream cheese frosting adds just the right balance of sweetness and tang.
- A beautiful but easy finish. A simple sprinkle of pistachios and coarse sugar adds color, crunch, and a little bakery-style charm.
Key Ingredients
- Pistachios – Finely ground pistachios add flavor and texture. Use unsalted pistachios and grind them until fine but not pasty.
- Buttermilk – Helps create a soft, tender crumb and balances the richness of the butter. I recommend using the real thing if possible, but you can use a buttermilk substitute if necessary.
- Almond extract – Just a small amount enhances the pistachio flavor beautifully.
- Honey – Adds gentle sweetness and a subtle floral note to the frosting.
- Lemon zest – A little zest in the frosting brightens the flavor and keeps the cupcakes from feeling too rich.
Tips for Success
- Use unsalted pistachios. This lets you control the overall salt level in the cupcakes and keeps the pistachio flavor clean and balanced.
- Grind the pistachios finely. A food processor works best. Pulse until the pistachios resemble coarse almond flour. If they’re processed too long, they can turn oily and clump together.
- Use softened and room temperature ingredients. Softened butter and room temperature cream cheese blend more smoothly and help create a light, creamy frosting.
- Don’t over-mix the batter. Mix just until the ingredients come together to keep the cupcakes tender.
- Adjust frosting consistency as needed. Add a little more confectioners’ sugar if you want a thicker frosting for piping, or a tiny splash of milk if it feels too thick.
- Chill the frosting if piping. If you’d like to pipe the frosting instead of spreading it, refrigerate it for about 10–15 minutes first so it holds its shape better.
- Let the cupcakes cool completely. Frosting warm cupcakes will cause the frosting to melt and slide.
Serving Ideas
- Pair with tea or coffee. The nutty pistachio flavor works beautifully with a cup of tea or a light roast coffee.
- Perfect for spring gatherings. These cupcakes fit nicely into brunch spreads, Easter desserts, or afternoon gatherings.
- Add extra crunch. A sprinkle of chopped pistachios and a bit of coarse sugar adds a little texture and visual appeal.
- Serve slightly cool or room temperature. Let refrigerated cupcakes sit at room temperature for about 20 minutes so the frosting softens.
How to Store
Refrigerator: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, let them sit at room temperature for about 20–30 minutes before serving.
Freezer: You can also freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost before serving.
A Lovely Way to Bake with Pistachios
If you enjoy baking with pistachios, these cupcakes are a perfect addition to your recipe collection. They’re simple to make, full of subtle nutty flavor, and finished with a frosting that’s just sweet enough to let the pistachios shine.
If you’re looking for more ways to bake with pistachios, you might also enjoy my pistachio biscotti, which are crisp and perfect for dipping, or this pistachio cake with white chocolate frosting, another favorite for showcasing this delicious nut.
However you serve them, these pistachio cupcakes are a sweet little way to celebrate the flavors of spring.
Get the Recipe:
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.
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
Cook ModePrevent your screen from going dark
To make the cupcakes:
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Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
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In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
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In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
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Mix in the egg, vanilla, and almond extract until combined.
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With the mixer on low, add the dry ingredients in two portions, alternating with the buttermilk. Mix just until combined.
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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.
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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:
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Beat the cream cheese and butter until smooth.
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Mix in the honey and lemon zest.
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Add confectioners’ sugar, starting with 1½ cups and adding more as needed for your desired consistency.
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Add vanilla and salt. Beat until fluffy.
To assemble:
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Frost the cooled cupcakes with a spoon, small offset spatula, or piping bag.
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Garnish as desired before the frosting sets.
If piping the frosting, chill it briefly so it holds its shape.
- 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.