Pistachio Cupcakes With Pistachio Cream Cheese Frosting

A sweet treat that’s easy to make. These fluffy light cupcakes are made with a box mix, pistachio pudding topped with a creamy pistachio buttercream.

Why We Love Using Box Cake Mixes

We’ve found that box cake mixes consistently deliver a more moist cake. A yellow or white cake mix is usually a blank canvas for you to build on any flavors you like. Flavored cakes also allow you to add additional layers of flavor, like adding coffee to a chocolate cake for a deep mocha flavor.

In addition, by using a box mix you don’t need to have a pantry full of flour and sugar. The box mix has everything you need and is perfectly portioned. And there is no measuring for the dry ingredients.

Ingredient

YELLOW CAKE MIX – choose any brand you like

PISTACHIO PUDDING

EGGS

MILK OR WATER – although the box mix calls for water, I prefer using milk.

CANOLA OIL

Pistachio Buttercream

BUTTER – always use high-quality butter. The butter should be at room temperature.

CREAM CHEESE – should be block-style and at room temperature.

PISTACHIO PUDDING – gives the buttercream the color and flavor of pistachios.

POWDERED SUGAR – for sweetness

Let’s Make Pistachio Cupcakes With Pistachio Cream Cheese Frosting

Cupcakes

• Preheat oven to 350 degrees.
• Mix all ingredients for 3-4 minutes in mixer.
• Pour into cupcake paper lined cupcake tin and bake for 18-20 minutes.
• Cool for 1 hour before frosting.

Pistachio Buttercream

1. Beat the butter and cream cheese on medium-high for 2-3 minutes until it is fluffy.
2. Turn the speed down and add the pistachio pudding and continue to mix.
3. With the mixer at a lower speed, continue to add the buttercream 1/4 cup at a time.
4. Once all the sugar has been added, turn up the mixer speed and mix for another 3-4 minutes.
5. Transfer to a piping bag with a tip and frost cupcakes.