Pistachio Pudding Cupcakes

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Pistachio Pudding CupcakesWith St. Patrick’s Day just around the corner, I thought I’d share a green dessert recipe. I am not Irish and this is not an Irish dessert. This is instead a yummy green colored dessert.  The one thing that I remember most about St. Patricks day is GREEN. You either wear something green all day or you’d get pinched in school. What was that all about?? And we’d bring home paper shamrocks and a bag of gold chocolate coins from school. It makes me smile just thinking about all the fun crafty projects we used to do when we were kids. Aside from crafts, we’d always have green snacks and green desserts. It’s just a GREEN FUN kinda day.

Today, I’m sharing a sweet and moist green cupcake recipe made with Pistachio pudding. My mom made this quite often.  She basically used a box of yellow cake mix and two boxes of pistachio pudding. One box would be mixed into the cake batter and the other prepared with cold milk for the frosting. Simple. Super simple. And Super good. Over the years, I changed it up a little to add my love for cream cheese. I add just a little cream cheese in the frosting and still equally delicious. Looking to make a green dessert without using green food coloring? This is it! Happy St. Patrick’s Day Friends!

Pistachio Pudding Cupcakes

Servings: 24 Cupcakes 

Ingredients:

½ cup of vegetable oil

1 ½ cups of sugar

3 eggs

2 ¼ cups of all-purpose flour

3 ½ teaspoons of baking powder

1 teaspoon of salt

1 ¼ cups of milk

1 teaspoon of pure vanilla extract

1 3.4 oz. box of instant pistachio pudding mix

OR

I box of yellow or white cake mix

1 3.4 oz. box of instant pistachio pudding mix

 

Frosting Ingredients:

1 3.4 oz. box of instant pistachio pudding mix

1 ½ cups of milk

4 oz. or half a block of cream cheese, softened

Here’s what you do:

Preheat oven to 350 degrees F. Grease or line 12-tin cupcake pan with baking cups. Set aside.

In a large bowl, beat oil, sugar, and vanilla until light and fluffy. Beat in eggs together until light and fluffy as well. Next, add flour, salt, and baking powder. Mix until well combined. Gradually stir in milk. Then mix pudding mix just until combined. Next, divide the batter equally into the greased or lined cupcake pan. Then, bake for 20 to 25 minutes in a preheated 350F degrees oven until lightly golden on top. Once the cupcakes are done, let them cool in the pan for 5 to 10 minutes before transferring to a wire rack or platter and cool completely before frosting.

OR

If you are using CAKE MIX, here’s what you do different. Prepare cake batter according to the instructions on the box or package. Add pudding mix to the batter and mix just until combined. Next, divide the batter equally into the greased or lined cupcake pan. Then, bake for 20 to 25 minutes in a preheated 350 degrees oven until lightly golden on top. Once the cupcakes are done, let them cool in the pan for 5 to 10 minutes before transferring to a wire rack or platter and cool completely before frosting.

While the cupcakes are cooling down…let’s make that green pistachio pudding frosting. Here’s what you do.

Pour 1 ½ cups of cold milk in a large bowl. Add the pudding mix. With a wire whisk or electric mixer, beat until well blended. Next, beat in softened cream cheese until well incorporated. It is important for the cream cheese to be very soft to achieve a smooth frosting without lumps or chunks of cream cheese throughout the frosting. Frost cooled cupcakes and it’s ready. Cupcakes are better served at a cool temperature. Leftover cupcakes should be stored in an airtight container in the refrigerator.

Let me know your thoughts in the comment section below. Thanks for stopping by. Enjoy!!

 

 

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