Articles, Food

Pistachio Cupcakes

St. Patrick’s Day ~ Easter ~ Birthdays ~ Spring Celebrations! ​These are just a few occasions that come to mind when you might want to bake up a tasty treat for your family and friends. Pistachio cupcakes are definitely a hit with my family and friends. ​With the super moist cake and light and fluffy frosting, these cupcakes are delightfully refreshing. You may not be able to stop at just one!

Pistachio Cupcakes (click here to print)

1 box white cake mix
1 box pistachio pudding
3 eggs
1 cup water
1/2 cup vegetable oil

1 box pistachio pudding
3/4 cup milk
1 (8oz.) tub whipped topping, thawed
1/2 cup pistachio nuts, shelled and finely chopped (optional)

Cupcake and Frosting Directions:
1. Heat an oven to 350°F. Place paper baking cups in each of the 24 regular-size muffin cups.
2. In a large bowl, using an electric mixer, mix the cake mix, pudding, eggs, water, and vegetable oil until blended and smooth. Fill cups two-thirds full of batter. Bake 18 to 20 minutes, or until the cupcakes are set and bounce back when gently touched. Transfer cupcakes to a cooling rack and cool completely, about 20 to 30 minutes.
3. Once your cupcakes are completely cooled, make the frosting. In another large bowl, using a spoon or whisk, mix 1 box of pistachio pudding and 3/4 cup milk until thick. Fold in the whipped topping, but do not over mix.
Optional: Shell and finely chop 1/2 cup pistachio nuts to use as garnish.
4. Fill a decorating bag fitted with a star tip and create decorative swirls.
Optional: Add chopped pistachios for a tasty garnish!
5. After decorating, serve immediately or refrigerate cupcakes until ready to serve. For the best quality, serve within 24 to 48 hours.

Enjoy and share this delicious recipe with your family and friends!