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–+ servings
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 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 18 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.