Discover the ultimate pistachio cupcakes recipe bursting with nutty goodness! Perfect for any occasion, the nutty flavors of these fluffy cupcakes are sure to satisfy your sweet cravings.
These pistachio cupcakes are a delightful combination of fluffy cake and rich, nutty flavor.
They’re moist, tender, and packed with the amazing flavor of pistachios in every bite.
Whether you’re baking for a special occasion or simply satisfying a sweet tooth craving, this perfect pistachio cupcake recipe is sure to impress.
Why You Should Make This Pistachio Cupcake Recipe
Our recipe for pistachio cupcakes are delicious for several reasons:
- Rich Flavor: Pistachio pudding adds a rich, nutty pistachio flavor to the cupcakes, making them incredibly tasty and distinctive.
- Moist Texture: The pudding mix contributes to the cupcakes’ moist and tender texture, ensuring each bite is soft and satisfying.
- Subtle Sweetness: Pistachio pudding imparts a subtle sweetness to the cupcakes, balancing the flavor profile perfectly without being overwhelming.
- Versatility: Pistachio pudding cupcakes are versatile and can be paired with various frostings and toppings, allowing for endless flavor combinations and creativity.
- Nostalgic Appeal: For many people, pistachio pudding cupcakes evoke nostalgic memories of childhood desserts, adding to their appeal and comfort factor.
How to Make Pistachio Cupcakes
Ingredients:
For the cupcakes –
- 1 box white cake mix
- ½ c oil
- 1 c water
- 3 eggs
- 1 (3 oz) pkg instant pistachio pudding mix
- ½ c chopped pistachios
For the frosting –
- ½ c unsalted butter, softened
- ½ c milk
- 3 T pistachio pudding mix
- 2 ½ c powdered sugar
- Additional chopped pistachio nuts, to decorate
Directions:
Preheat the oven to 350 degrees. Line your muffin pan(s) with cupcake liners and set aside.
In the bowl of a stand mixer, combine the white cake mix, oil, eggs, water and pistachio pudding mix. Mix on low until combined.
Scrape down the sides of the bowl often.
If you would like a darker green color, add a few drops of green food coloring.
Fold in the chopped pistachio pieces until thoroughly distributed.
Using a small ice cream scoop or a ¼ cup measuring cup, divide the cupcake batter equally between the lined muffin pan.
Bake in the preheated oven for 14-16 minutes or until the edges are slightly browned and the center is set.
Allow to cool completely on a wire rack before decorating.
For the frosting – in a small bowl, combine the milk and pistachio pudding mix. Stir until thoroughly combined.
In the bowl of a stand mixer, combine the pudding mix and softened butter. Mix until combined.
Add in about half of the powdered sugar and mix until smooth. Scrape down the sides often.
Add in the remaining powdered sugar and mix on low speed until combined. Bump up the speed to medium and mix for an additional minute until fluffy and smooth.
Transfer the pistachio frosting to a piping bag fitted with a large star tip.
Once the cupcakes are cool, pipe a large dollop of frosting on each cupcake.
Sprinkle the top of each cupcake with the additional chopped pistachio pieces.
Store cupcakes in an airtight container in the fridge for up to 3 days or frozen for 3 months.
Relevant Recipes
- St Patrick’s Day Desserts
- Pistachio Cake
- Raspberry White Chocolate Cupcakes
- Cupcake Recipes
- Pistachio Dessert Ideas
Easy Pistachio Cupcakes FAQs
What frosting goes with pistachio cupcakes?
Pistachio cupcakes pair well with a variety of frostings, including cream cheese frosting,
buttercream frosting and whipped cream. These frostings complement the nutty flavor of the cupcakes and add richness, sweetness, and texture to the overall taste experience.
Can I add chopped pistachios to the cupcake batter for extra texture?
Absolutely! Adding chopped pistachios to the batter can enhance the texture and flavor of the cupcakes, providing a delightful crunch with every bite.
Pistachio Pudding Cupcakes
Ingredients
- For the cupcakes -
- 1 box white cake mix
- ½ c oil
- 1 c water
- 3 eggs
- 1 (3 oz) pkg instant pistachio pudding mix
- ½ c chopped pistachios
- For the frosting -
- ½ c unsalted butter, softened
- ½ c milk
- 3 T pistachio pudding mix
- 2 ½ c powdered sugar
- Additional chopped pistachio nuts, to decorate
Instructions
Preheat the oven to 350 degrees. Line your muffin pan(s) with cupcake liners and set aside.
In the bowl of a stand mixer, combine the white cake mix, oil, eggs, water and pistachio pudding mix. Mix on low until combined.
Scrape down the sides of the bowl often.
If you would like a darker green color, add a few drops of green food coloring.
Fold in the chopped pistachio pieces until thoroughly distributed.
Using a small ice cream scoop or a ¼ cup measuring cup, divide the cupcake batter equally between the lined muffin pan.
Bake in the preheated oven for 14-16 minutes or until the edges are slightly browned and the center is set.
Allow to cool completely on a wire rack before decorating.
For the frosting - in a small bowl, combine the milk and pistachio pudding mix. Stir until thoroughly combined.
In the bowl of a stand mixer, combine the pudding mix and softened butter. Mix until combined.
Add in about half of the powdered sugar and mix until smooth. Scrape down the sides often.
Add in the remaining powdered sugar and mix on low speed until combined. Bump up the speed to medium and mix for an additional minute until fluffy and smooth.
Transfer the pistachio frosting to a piping bag fitted with a large star tip.
Once the cupcakes are cool, pipe a large dollop of frosting on each cupcake.
Sprinkle the top of each cupcake with the additional chopped pistachio pieces.
Store cupcakes in an airtight container in the fridge for up to 3 days or frozen for 3 months.