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Pistachio Cupcakes Recipe

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4 from 12 reviews

These delightful Pistachio Cupcakes are a moist and fluffy treat combining the nutty flavor of pistachios with a light, creamy frosting enriched with instant pistachio pudding. Enhanced with chopped pecans and optional shredded coconut, these cupcakes offer a perfect balance of texture and flavor, making them an ideal dessert for gatherings or special occasions.

  • Total Time: 35 minutes
  • Yield: 24 servings

Ingredients

Cupcakes

  • 1 box white cake mix
  • 1 cup vegetable oil
  • 1 package instant pistachio pudding mix (3 ounces)
  • 1 cup lemon lime soda
  • 3 large eggs
  • 1/2 cup pecans, chopped

Frosting

  • 12 ounces frozen whipped topping, thawed
  • 1 package instant pistachio pudding mix (3 ounces)
  • 1 cup milk
  • 1/2 cup pecans, chopped
  • 2 tablespoons shredded sweetened coconut (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a muffin pan with paper muffin liners and set aside to prepare for baking.
  2. Mix Cupcake Batter: In a large mixing bowl, combine the white cake mix, vegetable oil, instant pistachio pudding mix, lemon lime soda, and eggs. Beat at medium speed for several minutes until the mixture is light and fluffy. Gently fold in the chopped pecans to distribute evenly throughout the batter.
  3. Fill and Bake: Using a large metal scoop (about 1/4 cup), fill each muffin liner about two-thirds full with the batter. Bake in the preheated oven for 20 minutes or until the tops are lightly browned and a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool completely before frosting.
  4. Prepare Frosting: While the cupcakes bake and cool, combine the second package of instant pistachio pudding mix with 1 cup of milk in a bowl. Whisk until fully blended. Gently fold in the thawed frozen whipped topping to create a creamy frosting. Refrigerate the frosting for at least 15 minutes to set.
  5. Frost and Garnish: Once cupcakes are completely cooled, use a spoon or a 2-tablespoon metal cookie scoop to dollop generous amounts of frosting onto each cupcake. Sprinkle the tops with chopped pecans and, if desired, shredded sweetened coconut for added texture and flavor.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
  • For extra pistachio flavor, consider topping with chopped pistachios instead of pecans.
  • Shredded coconut is optional but adds a nice flavor contrast and texture.
  • Storing cupcakes in the refrigerator helps keep the frosting firm and fresh, especially in warm climates.
  • Can be made a day ahead and refrigerated; bring to room temperature before serving for best taste.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pistachio-cupcakes-recipe/