Description
Celebrate St. Patrick’s Day with these delightful Pistachio Cupcakes, featuring a moist pistachio pudding-infused batter studded with mini semi-sweet chocolate chips, topped with a creamy homemade cream cheese frosting that can be customized with festive colors or sprinkles.
Ingredients
Cupcakes
- 1 3/4 cup all purpose flour
- 3.4 oz box instant pistachio pudding mix
- 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
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
- Combine dry ingredients: In a large mixing bowl, stir together the all-purpose flour, instant pistachio pudding mix, mini semi-sweet chocolate chips, sugar, baking powder, and salt until evenly mixed.
- Mix wet ingredients: In a separate small bowl, whisk together the beaten eggs, milk, canola oil, and vanilla extract until well combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently just until everything is combined, taking care not to overmix to keep the cupcakes tender.
- Fill muffin cups: Line a muffin tin with paper liners and fill each cup about two-thirds full with the cupcake batter to allow room for rising during baking.
- Bake: Place the muffin tin into a preheated oven at 375°F (190°C) and bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting to prevent the frosting from melting.
- Prepare frosting: Using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, continuing to beat until the frosting is well combined and silky.
- Frost cupcakes: Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting. Optionally, add food coloring to the frosting for a festive green hue or decorate with sprinkles to celebrate St. Patrick’s Day.
Notes
- Be careful not to overmix the batter to keep cupcakes light and fluffy.
- Ensure cupcakes are completely cooled before frosting to avoid melting.
- Customize the frosting with green food coloring or festive sprinkles for a holiday touch.
- You can substitute half-and-half or whole milk for a richer cupcake.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
