Pistachio Cupcakes – Easy Recipe with Cake Mix & Pudding
Pistachio Cupcakes are a deliciously easy treat made with box cake mix and pistachio instant pudding, giving them a rich, nutty flavor.
These cupcakes are light, fluffy, and perfect for any occasion, whether it’s a party, family gathering, or casual snack.
The frosting is a rich pistachio buttercream that will take these cupcakes to the next level!
For more ideas, check out our cupcake recipes for other fun flavors.
Before you start, gather all your ingredients and preheat the oven to 350°F. Line your muffin pan with cupcake liners. When you’re ready, just scroll down to get the printable recipe!
Combine the white cake mix, oil, eggs, water, and pistachio pudding mix until smooth.
If you want a deeper green color, add a few drops of green food coloring.
Gently fold in the chopped pistachios.
Use a ¼ cup measuring cup or small ice cream scoop to fill each cupcake liner with batter.
Bake for 14-16 minutes or until a toothpick comes out clean and the edges are golden.
Let cupcakes cool completely on a wire rack before frosting.
For the frosting, mix milk and pistachio pudding in a bowl. In a stand mixer, combine softened butter and the pudding mix, then add half the powdered sugar and mix until smooth. Add the remaining sugar and mix until fluffy.
Pipe the frosting onto cooled cupcakes and sprinkle with more chopped pistachios.
Learn how to keep cupcakes moist with this simple guide! From proper storage to key ingredients, these easy tips will keep your cupcakes soft and fresh.
You’re going to want to check out these delicious treats!
- If you love pistachio cupcakes, you’ll enjoy a soft and flavorful pistachio cake, perfect for any celebration.
- From cupcakes to cookies and creamy puddings, there are so many ways delicious Pistachio Dessert Ideas to try!
Absolutely! Adding chopped pistachios to the batter can enhance the texture and flavor of the cupcakes, providing a delightful crunch with every bite.
Yes, you can bake the cupcakes a day or two in advance. Simply store them in an airtight container until you’re ready to frost and serve. You can also freeze the un-frosted cupcakes for up to a month, then thaw and frost them when needed.
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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.