Yield: 18 cupcakes
Pistachio Cupcakes for St. Patrick's Day
Pistachio pudding gives these St. Patrick's Day cupcakes great flavor as well as a fun green color.
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Ingredients
Cupcakes:
- 1 3/4 cup all purpose flour
- 1 (3.4 oz) box instant pistachio pudding
- 3/4 cup mini semi-sweet chocolate chips
- 2/3 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 beaten eggs
- 1 1/4 cups milk
- 1/2 cup canola oil
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened to room temperature
- 1/2 cup butter, softened to room temperature
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Stir together flour, pudding mix, chips, sugar, baking powder, and salt in a large mixing bowl.
- In a small bowl, whisk the eggs, milk, oil, and vanilla. Stir into flour mixture just till combined.
- Fill paper lined muffin cups 2/3 full. Bake at 375 for 18-20 minutes.
- Cool completely and frost. You can either use white frosting with sprinkles, or stir some food coloring into the frosting.
- For frosting: Beat cream cheese and butter till smooth. Add remaining ingredients and beat till smooth.
Notes
-Make sure you use the mini chocolate chips. Regular ones tend to sink to the bottom.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 341Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 48mgSodium: 246mgCarbohydrates: 42gFiber: 1gSugar: 30gProtein: 4g