Pistachio Cupcakes
Soft, moist pistachio cupcakes made with cake mix and instant pudding for extra flavor and texture. Finished with pistachio-enhanced frosting for a sweet and salty balance.
Servings 24 cupcakes
Equipment
- 12-cup muffin tin
- Cupcake Liners
- Large Mixing Bowl
- Hand Mixer
- Rubber spatula
- Large cookie scoop
- Wire cooling rack
Ingredients
Cupcake
- 1 Box White Cake Mix
- 1 3/4 oz Instant Pistachio Pudding Mix
- 1 Cup Whole Milk
- 1/2 Cup Vegetable Oil
- 3 Eggs
- 1 Cup Pistachios (chopped to about 1/2 cup)
Frosting
- 1 Can Vanilla Frosting
- 3/4 Cup Pistachios (ground to about 1/2 cup)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine white cake mix, pistachio pudding mix, milk, oil, and eggs.
- Mix on medium speed for about 2 minutes, scraping down the bowl halfway through, until smooth and fully incorporated.
- Gently fold in the chopped pistachios until evenly distributed.
- Using a large cookie scoop, fill cupcake liners about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, stir together the vanilla frosting and finely ground pistachios until evenly combined.
- Add frosting to a piping bag or baggie.
- When cupcakes are completely cool, frost the cupcakes