Pistachio Cupcakes with

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These are the best Pistachio Cupcakes and they have a bonus because they are topped with pistachio cream cheese frosting. Did you know that pistachios are part of the cashew family? At our house, when we open a jar of mixed nuts all of the cashews are all gone within the hour (yes picked out), next to go are the macadamia nuts (if you are lucky enough to have these in your mix), then the pistachios go and soon all of the Marconi almonds followed by the roasted/salted almonds and peanuts. At the end of it all, you are left with a bowl of Brazil nuts.

When I buy pistachio nuts, I can say I am truly lazy because I don’t want to sit there shelling ever little nut and eating them one by one so I buy them already shelled. Let’s face it, they are tiny little nuts and must be eaten a handful at a time to get the full enjoyment of their flavor. But I say move over nuts, now you can enjoy Pistachio Cupcakes with Pistachio Cream Cheese Frosting.

I first made these Pistachio Cupcakes on National Pistachio Day, which I now know is February 26^th. But with that green color, I think they are perfect for the holidays. I’m guilty of using a boxed cake mix because why should I have to have all of the individual ingredients on hand when those wonderful companies put it all together for me? Then I add pistachio pudding to the cake mix which, I promise, makes the moistest and fluffiest cake you have ever eaten. In fact, I now put pudding mix into most of my cakes. If you love pistachios then you have to try this recipe for Pistachio Cupcakes with Pistachio Cream Cheese Frosting.

cupcake with a swirl of pistachio buttercream and pistachios

Pistachio Pudding Cupcakes and Frosting

These fluffy light cupcakes are made with a box mix, pistachio pudding topped with a creamy pistachio buttercream.

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Course: dessert cake

Cuisine: Amercian

Keyword: box cake mix

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: cupcakes

Author: Laura Franco

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.

Pistachio Cupcakes With Pistachio Cream Cheese Frosting