Pistachio Cupcakes

Today is the last of my green recipes for St. Patty’s Day.  I must say that it was fun.  I did save the best recipe for last.  These pistachio cupcakes turn out very light, moist, and fluffy.  Oh, and the frosting is nice and creamy with the light flavor of pistachio pudding.  They are HEAVENLY I tell you, just HEAVENLY!

The recipe is one I adapted from tablespoon.com which was shared by The Girl Who Ate Everything.  The original recipe said it made 18 cupcakes but mine over flowed as you can probably tell in the picture.  I recommend doing at least 21 cupcakes.  There should be enough frosting to go on the 21 if you don’t pile it too high. With the way I frosted mine, I had just enough to do the 18 cupcakes with a little extra.

If pistachio ain’t your thing, you can always whip up a batch of the green velvet cupcakes I posted last year.

Pistachio Cupcakes


  • 1 box white cake mix
  • 1 (3.5 oz) package instant pistachio pudding
  • 1 cup canola oil
  • 3 large eggs
  • 1 cup club soda


  • 1 1/2 cup whipping cream
  • 1/2 cup milk (I used skim)
  • 2 Tbsp. powdered sugar
  • 1 (3.5 oz) package instant pistachio pudding
  • 4-6 drops green food coloring
  • 1/4 cup chopped pistachios, optional
  1. In a large bowl, beat together all of the cupcake ingredients with a mixer.  Mix on low for 30 seconds then increase speed and beat for 2 minutes.  Beware that the club soda with cause the ingredients to puff while adding them to the bowl.
  2. Place batter in muffin tins that have been lined with liners.  You only need to line 21 muffin tins.  Fill tins about 2/3 of the way full with batter.
  3. Bake at 350 for 18-22 minutes until golden.  Allow cupcakes to cool.
  4. Once cupcakes have cooled you can make the frosting.  In a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form.  I did this in my kitchen aid.
  5. Then beat in the package of pistachio pudding and food coloring until combined and firm peaks form.  Pipe frosting onto cupcakes.  Sprinkle each cupcake with a little of the chopped pistachios if desired. Makes 21 cupcakes.

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