Baklava Cupcakes

Do you ever sometimes just walk around the supermarket aimlessly – looking for nothing in particular, but seeking some kinda culinary inspo?

Baklava & Honey Cupcakes - Kay's Kitchen

I’ve stumbled on so many random, but delicious ingredients by just wandering and scanning the shelves…

Baklava & Honey Cupcakes - Kay's Kitchen

One of these random finds is the basis of today’s recipe.

Baklava (Honey & Pisctachio) Cupcakes - Kay's Kitchen

Pistachio butter (or technically: pistachio cream) I discovered it in Costco – it’s smooth, sweet but also savoury, creamy and has a pretty damn good pistachio flavour. It’d be great on toast or as a pancake topping.

Baklava Cupcakes - Kay's Kitchen

But, I have a one-track mind… I immediately think: cake!

Baklava Cupcakes Recipe - Kay's Kitchen

I knocked up these beauties – moist and fluffy pistachio cupcakes, topped with lashings of honey whipped mascarpone cream, a generous drizzle of pistachio butter, a sprinkle of ground, toasted nuts and the crowning glory: a piece of sticky, crispy baklava.

Pistachio & Honey Baklava Cupcakes - Kay's Kitchen

So pretty.

Fluffy Pistachio Baklava Cupcakes - Kay's Kitchen

So fluffy.

Pistachio Cupcakes With Whipped Honey Cream And Baklavas - Kay's Kitchen

So delicious!

Recipe For Baklava Cupcakes - Kay's Kitchen

They’re so good – you have to make them ASAP!

Recipe For Pistachio Baklava Cupcakes - Kay's Kitchen






  • 600ml double cream
  • 50g mascarpone
  • 3-4 tbsp runny honey (will depend on how sweet your honey is, taste and adjust as appropriate)




  1. Preheat the oven to 180, line a cupcake baking tray with 12 liners.
  2. Cream together pistachio butter, butter and sugar.
  3. One by one, add the eggs, mixing well between each addition.
  4. Combine the remaining dry ingredients – flour, ground pistachios and baking soda. Mix well.
  5. Combine the buttermilk and green food colouring. Mix well.
  6. Add half the dry ingredients to the batter, mix until just combined before adding the buttermilk. Mix again till just combined before adding the other half of the dry ingredients.
  7. Split the batter equally between the prepared liners and bake for 15-17mins until a cake tester comes out clean.
  8. Once done, place on a wire rack to cool.


  1. Add all the ingredients and whisk until just whipped. Don’t overdo it!


  1. Pipe cooled cupcakes with the frosting.
  2. Drizzle over the pistachio butter.
  3. Sprinkle over the ground pistachios.
  4. Top with the baklavas and serve.


  • After you add the flour mix to the cake batter, only mix until combined. Don’t overwork the batter or you’ll have tough cakes.
  • Don’t forget this is fresh cream frosting so firstly you don’t want to over-whip. Secondly, you’ll need to keep the cupcakes refrigerated.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s