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Pistachio Cupcakes

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Today is the last of my green recipes for St. Patty’s Day.  I must say that it has been a fun week.  In my opinion, I did save the best recipe for last.  These pistachio cupcakes turn out very light, moist, and fluffy.  

There is instant pistachio pudding and club soda in the cupcakes. Then the frosting is made from whipped cream and instant pistachio pudding mix. Oh, and the frosting is nice and creamy with the light flavor of pistachio pudding.  They are HEAVENLY I tell you, just HEAVENLY!

Pistachio Cupcakes | realmomkitchen.com

The recipe is one I adapted from tablespoon.com which was shared by The Girl Who Ate Everything.  The original recipe said it made 18 cupcakes but mine over flowed as you can probably tell in the picture.  I recommend doing at least 21 cupcakes.  There should be enough frosting to go on the 21 if you don’t pile it too high. With the way I frosted mine, I had just enough to do the 18 cupcakes with a little extra.

If pistachio ain’t your thing, you can always whip up a batch of the green velvet cupcakes I posted last year.

Here is what you need to make the

Pistachio Cupcakes

  • WHITE CAKE MIX
  • INSTANT PISTACHIO PUDDING
  • CANOLA OIL
  • EGGS
  • CLUB SODA
  • WHIPPING CREAM
  • MILK (I USED SKIM)
  • POWDERED SUGAR
  • GREEN FOOD COLORING
  • PISTACHIOS
Pistachio Cupcakes | realmomkitchen.com

Pistachio Cupcakes

Real Mom Kitchen

2 from 2 votes
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Calories

Ingredients
  

Cupcake:

  • 1 box white cake mix
  • 1 3.5 oz package instant pistachio pudding
  • 1 cup canola oil
  • 3 large eggs
  • 1 cup club soda

Frosting:

  • 1 ½ cup whipping cream
  • ½ cup milk I used skim
  • 2 Tbsp. powdered sugar
  • 1 3.5 oz package instant pistachio pudding
  • 4-6 drops green food coloring
  • ¼ cup chopped pistachios optional

Instructions
 

  • In a large bowl, beat together all of the cupcake ingredients with a mixer.  Mix on low for 30 seconds then increase speed and beat for 2 minutes.  Beware that the club soda with cause the ingredients to puff while adding them to the bowl.
  • Place batter in muffin tins that have been lined with liners.  You only need to line 21 muffin tins.  Fill tins about 2/3 of the way full with batter.
  • Bake at 350 for 18-22 minutes until golden.  Allow cupcakes to cool.
  • Once cupcakes have cooled you can make the frosting.  In a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form.  I did this in my kitchen aid.
  • Then beat in the package of pistachio pudding and food coloring until combined and firm peaks form.  Pipe frosting onto cupcakes.  Sprinkle each cupcake with a little of the chopped pistachios if desired. Makes 21 cupcakes.
Tried this recipe?Let us know how it was!

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29 Comments

  1. Pingback: Pistachio Cupcakes | Just a Travel Site
  2. Have you ever tried making these but substituting Chocolate cake mix and chocolate pudding? Or Lemon pudding instead of the pistachio? I was thinking that may be good but not sure if you had tried to substitute other flavors

  3. Have you ever tried making these but substituting Chocolate cake mix and chocolate pudding? Or Lemon pudding instead of the pistachio? I was thinking that may be good but not sure if you had tried to substitute other flavors

    1. Well, then it wouldn’t be a Pistachio Cupcakes recipe, would it? You should Google Chocolate Cupcake recipes and then you (might) be happy. I have a feeling you won’t.

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