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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
- Beat the butter and cream cheese on medium-high for 2-3 minutes until it is fluffy.
- Turn the speed down and add the pistachio pudding and continue to mix.
- With the mixer at a lower speed, continue to add the buttercream 1/4 cup at a time.
- Once all the sugar has been added, turn up the mixer speed and mix for another 3-4 minutes.
- Transfer to a piping bag with a tip and frost cupcakes.
Pistachio Pudding Cupcakes and Frosting
Ingredients
FOR CUPCAKES
- 1 box yellow cake mix
- 1 cup milk
- 1/3 cup canola oil
- 3 eggs
- 3.4 oz. box pistachio pudding mix
FOR PISTACHIO CREAM CHEESE FROSTING
- 1-8 oz. block cream cheese – softened
- 1/2 cup butter – softened
- 3.4 oz. box pistachio pudding mix
- 3 cups powdered sugar
Instructions
For Cupcakes
- Preheat oven to 350 degrees.
- Mix all ingredients together for 3-4 minutes in mixer.
- Pour into cupcake paper lined cupcake tin and bake for 19 minutes.
- Cool for 1 hour before frosting.
For Frosting
- Beat the butter and cream cheese on medium-high for 2-3 minutes until it is fluffy.
- Turn the speed down and add the pistachio pudding and continue to mix.
- With the mixer at a lower speed, continue to add the buttercream 1/4 cup at a time.
- Once all the sugar has been added, turn up the mixer speed and mix for another 3-4 minutes.
- Transfer to a piping bag with a tip and frost cupcakes.