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A close-up of a pistachio cupcake with light green frosting and chopped pistachios on top—an ideal St Patrick’s Day Dessert. The cupcake is partially unwrapped and cut in half, revealing its soft, green interior. Other cupcakes are blurred in the background.

Pistachio Pudding Cupcakes

These easy pistachio cupcakes start with a cake mix but taste bakery-fresh! Perfect for any occasion & topped with the best pistachio frosting.

Course desserts
Cuisine American
Keyword pistachio cupcake recipe, pistachio cupcakes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 18
Author momma lew

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

  1. Preheat the oven to 350 degrees.  Line your muffin pan(s) with cupcake liners and set aside. 
  2. In the bowl of a stand mixer, combine the white cake mix, oil, eggs, water and pistachio pudding mix.  Mix on low until combined.  
  3. Scrape down the sides of the bowl often. 
  4. If you would like a darker green color, add a few drops of green food coloring.
  5. Fold in the chopped pistachio pieces until thoroughly distributed. 
  6. Using a small ice cream scoop or a ¼ cup measuring cup, divide the cupcake batter equally between the lined muffin pan.  
  7. Bake in the preheated oven for 14-16 minutes or until the edges are slightly browned and the center is set.  
  8. Allow to cool completely on a wire rack before decorating. 
  9. For the frosting - in a small bowl, combine the milk and pistachio pudding mix.  Stir until thoroughly combined.  
  10. In the bowl of a stand mixer, combine the pudding mix and softened butter.  Mix until combined. 
  11. Add in about half of the powdered sugar and mix until smooth.  Scrape down the sides often. 
  12. 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. 
  13. Transfer the pistachio frosting to a piping bag fitted with a large star tip.  
  14. Once the cupcakes are cool, pipe a large dollop of frosting on each cupcake.  
  15. Sprinkle the top of each cupcake with the additional chopped pistachio pieces.  
  16. Store cupcakes in an airtight container in the fridge for up to 3 days or frozen for 3 months.  

Recipe Notes

Cupcakes should be stored in an airtight container at room temperature for up to 3 days. If you want to store them for a longer period, you can refrigerate them for up to a week. Be sure to bring them to room temperature before serving for the best flavor and texture.