Iron Cupcake 008- Nuts and Seeds

This is my very first post- and the actual impetus for this blog. I started onetuffcreampuff as a way to participate in Iron Cupcake Earth- a cupcake baking challenge in which a specific ingredient or theme is announced at the beginning of every month. Participants have just 4 weeks to devise a cupcake that they think best embodies said theme. This month’s challenge is Nuts and Seeds. For my entry I have created a Baklava-inspired cupcake. The cake itself is a light and fluffy honey walnut, complete with chopped nuts as well as homemade nut butter swirled inside. Because each Baklava recipe differs in the spices it uses, I kept things simple with some cinnamon and just a teensy bit of nutmeg.  The frosting, reminiscent of the traditional syrup that is poured over Baklava, is a honey and rosewater cream cheese frosting. Topped off with a dusting of cinnamon sugar and a decorative walnut half, this cupcake was quite a hit with my taste-testors. While I know there is some room for improvement, I’d say that this was not a bad first attempt at Iron Cupcake Earth, and I’m looking forward to even more exciting challenges in the months to come! Okay, now it’s recipe time:

Baklava Cupcakes

baklava cupcake

Makes about 16 cupcakes

  • 2 1/2 C all-purpose flour
  • 3 t baking powder
  • 1/2 t salt
  • 1 ½ tsp cinnamon
  • A pinch of nutmeg
  • 1/3 C unsalted butter, softened
  • 1/2 C sugar
  • 1/2 C honey
  • 1 egg
  • 2 T walnut butter
  • 1 C buttermilk
  • 1 t vanilla extract
  • 1/2 c walnuts


  1. Preheat the oven to 375 degrees F.
  2. Sift together flour, baking powder, salt and spices in a medium-sized bowl.
  3. In another bowl, cream together butter, sugar, and honey until smooth, about 3 minutes. *This bowl will be your main batter bowl, so make sure it’s big enough!*
  4. In a small bowl, whisk together buttermilk and vanilla.
  5. With the mixer running, add the egg to the butter-sugar mixture, until well-blended.
  6. Continue beating in the walnut butter
  7. Alternately blend in the flour mixture and buttermilk to the butter mixture until everything is combined.
  8. Mix the walnut pieces in with a spoon, just until mixed throughout.
  9. Fill cupcake liners almost to the top. These cupcakes do not rise very much.
  10. Bake for about 20 minutes, or until the top of the cakes are golden and springy.

Honey Frosting

1/2 cup (1 stick) unsalted butter, softened
One(8-ounce) package cream cheese, softened
1/4 cup honey

2 T rosewater

1. In a medium bowl, whisk all ingredients until smooth.

Aaaand, here’s the contest information:


Our March ETSY PRIZE-PACK is from artists:

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS,, HELLO CUPCAKE by Karen Tack and Alan Richardson,, JESSIE STEELE APRONS; TASTE OF HOME books,; a t-shirt from UPWITHCUPCAKES.COM Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, . And as a special thank you, we would like to once again thank DIANAEVANS – for her participation in the February challenge. An incorrect link was posted and we want to be sure that she gets the recognition she deserves. Thanks again Diana!