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Pistachio Cupcakes with Cream Cheese Buttercream Frosting
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Ingredients:
1 Box Yellow Cake Mix + Ingredients Listed on Back of the Box
3.4 oz Box Instant Pistachio Pudding
Green Food Coloring
Chopped Pistachios, for topping, optional
8 oz Cream Cheese, softened
1 Stick Unsalted Butter, softened
5 Cups Powdered Sugar
2 Tsp Vanilla Extract
Directions:
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).
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.
Fill the cupcake liners until about ¾ full.
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.
Remove to a cooling rack to cool completely.
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.
Add to a piping bag or Ziploc bag and snip off part of the corner. Pipe on top of each cupcake.
Optional – top with chopped pistachios.
Enjoy immediately! Store any leftovers in an airtight container in the fridge.
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Pistachio Cupcakes with Cream Cheese Buttercream Frosting
Ingredients:
1 Box Yellow Cake Mix + Ingredients Listed on Back of the Box
3.4 oz Box Instant Pistachio Pudding
Green Food Coloring
Chopped Pistachios, for topping, optional
8 oz Cream Cheese, softened
1 Stick Unsalted Butter, softened
5 Cups Powdered Sugar
2 Tsp Vanilla Extract
Directions:
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).
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.
Fill the cupcake liners until about ¾ full.
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.
Remove to a cooling rack to cool completely.
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.
Add to a piping bag or Ziploc bag and snip off part of the corner. Pipe on top of each cupcake.
Optional – top with chopped pistachios.
Enjoy immediately! Store any leftovers in an airtight container in the fridge.
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