Pistachio Cupcakes Recipe - Food Fanatic
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Pistachio Cupcakes Recipe

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    24 Servings

Ingredients

For the Cupcakes:
  • 1 box White Cake Mix
  • 1 small box Instant Pistachio Pudding, (3.4 ounces)
  • 1 cup Sour Cream
  • 1/2 cup Water
  • 1/2 cup Vegetable Oil
  • 4 large Eggs
For the Frosting:
  • 3/4 cup Milk, Cold
  • 1 small box Instant Pistachio Pudding, (3.4 ounces)
  • 1/4 cup Powdered Sugar
  • 4 ounces Whipped Cream Cheese
  • 8 ounces Cool Whip, Thawed

Directions

  1. Preheat oven to 350°F. Line 24 cupcake tins with liners and set aside.
  2. Combine cake mix, pudding mix, sour cream, water, oil, and eggs in the bowl of your mixer.
  3. Beat on low for 30 seconds. Scrape down the sides of the bowl and beat for 2 minutes.
  4. Fill prepared cupcake tins 2/3 full, and bake for about 15 minutes or until tops spring back when lightly touched in the center.
  5. Remove from oven and let cool completely on a wire rack.
  6. In a large bowl, whisk together milk, pudding, and powdered sugar until thick and smooth. 
  7. Whisk in cream cheese until fully blended, then fold in Cool Whip. 
  8. Place in the refrigerator for an hour to firm.
Pistachio cupcakes photo