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Pistachio Cupcakes |

Pistachio Cupcakes

  • Author: Laura




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


  • 1 1/2 cup whipping cream
  • 1/2 cup milk (I used skim)
  • 2 Tbsp. powdered sugar
  • 1 (3.5 oz) package instant pistachio pudding
  • 46 drops green food coloring
  • 1/4 cup chopped pistachios, optional


  1. 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.
  2. 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.
  3. Bake at 350 for 18-22 minutes until golden.  Allow cupcakes to cool.
  4. 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.
  5. 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.
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