Pistachio Cupcakes
Gimme pistachio anything and I’m a happy girl! But these pistachio cupcakes are a definite winner, and the fluffy frosting made with Cool Whip is barn on one of the best frosting I’ve ever had, I normally make these as a cake, but tried cupcakes this time, and they came out just as good!
These are we perfect dessert for Easter, St. Patrick’s Day, or any spring gathering they are the moistest cupcakes thanks to the addition of putting mix,
and the green frosting gets a little enhanced by some food coloring.
In a large mixing bowl, add one boxed vanilla cake mix and one 3.4 ounce box of instant pistachio pudding mix
Add one cup of vegetable oil
Three whole eggs
And one cup of milk
Mix all the ingredients until thoroughly Inc. and then add up to four drops of green food coloring to the cake mixture, the more you add the greener, it will be
I opted for four and this is the beautiful shade of green I achieved
Lainey cupcake pan with cupcake liners
Fill each liner halfway with cake batter
Bake at 3:50 for 15 to 18 minutes depending on your oven
Well cupcakes are cooling Poirier 3.4 ounce box of instant pistachio pudding mix into a mixing bowl
Add 1/2 cup of milk
Mixed thoroughly
Add 18 ounce tub of thawed Cool Whip to the pudding mixture
And add a few drops of green food coloring, mix in thoroughly
When cupcakes are fully cooled, frost liberally with the Cool Whip frosting, these do need to be refrigerated if not, eating right away, enjoy!
Pistachio Cupcakes
Recipe details
- 12 Cupcakes
- Prep time: 20 Minutes Cook time: 18 Minutes Total time: 38 min
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