Directions:
1. Preheat Oven: Set your oven to 350°F (175°C) and prepare a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and melted white chocolate.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Mix until just combined.
5. Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
6. Prepare Filling: Mix the finely chopped pistachios with honey in a small bowl. Once cupcakes are cooled, core the center of each and fill with the honey pistachio mixture.
7. Make Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in vanilla extract and heavy cream until smooth.
8. Frost and Garnish: Pipe the frosting onto the cooled cupcakes and top with whole pistachios and a drizzle of honey.
