Pistachio Cupcakes with Cream Cheese Buttercream Frosting

Ingredients:

Directions:

1. Preheat the oven according to the “cupcake” directions on the back of the box. Add 18 cupcake liners to a muffin tin (use more than one if needed).
2. Prepare the boxed cake mix according to package instructions. Add the pistachio pudding and stir to combine. Add 4-5 drops of food coloring and stir to combine.
3. Fill the cupcake liners until about ¾ full.
4. Bake as directed on the box of the cake mix. The cupcakes are done when the center is set and when a toothpick inserted in the center of the cupcake comes out clean.
5. Remove to a cooling rack to cool completely.
6. Add the cream cheese and butter to the bowl of a stand mixer and beat until well combined. Add the powdered sugar, a cup at a time, and beat until well combined. Add the vanilla extract and beat until combined.
7. Add to a piping bag or Ziploc bag and snip off part of the corner. Pipe on top of each cupcake.
8. Optional – top with chopped pistachios.
9. Enjoy immediately! Store any leftovers in an airtight container in the fridge.