I’m a big fan of pistachios, especially pistachio ice cream, so these Pistachio Cupcakes are right up my alley. They have that wonderful pistachio flavor throughout the cupcake and frosting, along with the pretty pale green color that makes them perfect for spring, Easter, or anytime you’re craving something a little different.
Best of all, they start with a white cake mix and instant pistachio pudding, so they're incredibly easy to make.
- 1 box white cake mix
- Eggs, oil, and water called for on the cake mix box
- 1 box (3.4 oz) instant pistachio pudding mix
CAKE DIRECTIONS
- Preheat oven to 350°F. Line two standard muffin pans with cupcake liners.
- Add the cake mix, pistachio pudding mix, and the eggs, oil, and water called for on the cake mix box to a large mixing bowl.
- Beat with an electric mixer on low speed just until combined, then beat on medium speed for about 2 minutes.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cupcakes to cool in the pans for about 5 minutes, then transfer to a wire rack. Cool completely before frosting.
PISTACHIO FROSTING INGREDIENTS
- 1 box (3.4 oz) instant pistachio pudding mix
- ½ cup unsalted butter, softened
- ½ cup shortening
- ¼ cup milk or heavy cream
- ½ teaspoon vanilla extract
- 3–4 cups powdered sugar
PISTACHIO FROSTING DIRECTIONS
- Add the softened butter, shortening, instant pistachio pudding mix, milk or heavy cream, and vanilla extract to the bowl of a stand mixer or a large mixing bowl.
- Beat with a stand mixer or hand mixer until the mixture is smooth and well combined.
- Gradually add 3 cups of powdered sugar, about 1 cup at a time, beating well after each addition.
- Continue beating for 2–3 minutes, until the frosting is light and fluffy.
- If the frosting is too soft for piping, gradually add more powdered sugar, up to 4 cups total, until it reaches your desired consistency. If it becomes too thick, add milk or heavy cream 1 tablespoon at a time.
- Pipe or spread the frosting onto completely cooled cupcakes.
PISTACHIO CUPCAKES
YIELD: 24 CUPCAKES
CAKE INGREDIENTS
- 1 box white cake mix
- Eggs, oil, and water called for on the cake mix box
- 1 box (3.4 oz) instant pistachio pudding mix
CAKE DIRECTIONS
- Preheat oven to 350°F. Line two standard muffin pans with cupcake liners.
- Add the cake mix, pistachio pudding mix, and the eggs, oil, and water called for on the cake mix box to a large mixing bowl.
- Beat with an electric mixer on low speed just until combined, then beat on medium speed for about 2 minutes.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cupcakes to cool in the pans for about 5 minutes, then transfer to a wire rack. Cool completely before frosting.
PISTACHIO FROSTING INGREDIENTS
- 1 box (3.4 oz) instant pistachio pudding mix
- ½ cup unsalted butter, softened
- ½ cup shortening
- ¼ cup milk or heavy cream
- ½ teaspoon vanilla extract
- 3–4 cups powdered sugar
PISTACHIO FROSTING DIRECTIONS
- Add the softened butter, shortening, instant pistachio pudding mix, milk or heavy cream, and vanilla extract to the bowl of a stand mixer or a large mixing bowl.
- Beat with a stand mixer or hand mixer until the mixture is smooth and well combined.
- Gradually add 3 cups of powdered sugar, about 1 cup at a time, beating well after each addition.
- Continue beating for 2–3 minutes, until the frosting is light and fluffy.
- If the frosting is too soft for piping, gradually add more powdered sugar, up to 4 cups total, until it reaches your desired consistency. If it becomes too thick, add milk or heavy cream 1 tablespoon at a time.
- Pipe or spread the frosting onto completely cooled cupcakes.
Optional: Sprinkle the tops with chopped pistachios for a little extra pistachio flavor and crunch.