Go Back Email Link
+ servings
Easy Pistachio Cupcakes with Pistachio Frosting
Print

Easy Pistachio Cupcakes with Pistachio Frosting

Decadent, yet incredibly Easy Pistachio Cupcakes with Pistachio Frosting uses a cake mix as a short cut and super easy not too sweet frosting recipe that tastes amazing!
Course Dessert
Cuisine American
Keyword easy cupcake recipes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 24
Calories 286kcal

Ingredients

For the Cake:

  • 1 box white cake mix
  • All Required Ingredients for Cake Mix eggs, oil, water, etc.
  • 3.4 ounces pistachio pudding mix

For the Frosting:

  • 3.4 ounces pistachio pudding mix
  • 2 cups unsalted butter room temperature
  • ¼ teaspoons salt
  • ¾ cup heavy cream
  • ½ teaspoons vanilla extract
  • ¾ cup powdered sugar

Instructions

For Cupcakes:

  • In a large bowl, mix the white cake mix, pistachio pudding and required ingredients according to cake mix box.
    1 box white cake mix, 3.4 ounces pistachio pudding mix, All Required Ingredients for Cake Mix
  • Fill cupcake liners about 1/2-3/4 full of batter.
  • Bake as directed on cake mix packaging. Remove and allow to cool.

For Frosting:

  • In a large bowl, beat the butter until smooth.
    2 cups unsalted butter
  • On low speed, add the pudding mix and salt and beat until blended.
    3.4 ounces pistachio pudding mix, 1/4 teaspoons salt
  • Slowly add the cream, just a little at a time. Once it's all blended, turn your mixer up to high and beat it all for 3-5 minutes. Turn it off.
    3/4 cup heavy cream
  • Add the powdered sugar and turn it back to high and beat for 3-5 minutes to be sure everything is incorporated fully and no grittiness from powdered sugar or pudding mix remains. Add the vanilla and beat again for about a minute or two.
    3/4 cup powdered sugar, 1/2 teaspoons vanilla extract
  • Fill a piping bag with frosting and pipe as desired.
  • Decorate the top with whatever you want. We went with shredded coconut and mini marshmallows.

Video

Notes

  • If you want your frosting a little thinner, add a few tablespoons of heavy cream until you get it to the required consistency.
  • If you want your frosting a little sweeter, add a couple of tablespoons of powdered sugar until you have it the way you prefer it.
  • Store these cupcakes in the refrigerator due to the cream used. When ready to serve, simply remove from the refrigerator about 15-20 minutes beforehand. If serving outside in the heat or hot sun, fridge to table will work fine.

Nutrition

Calories: 286kcal | Carbohydrates: 29g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 293mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 582IU | Vitamin C: 0.04mg | Calcium: 58mg | Iron: 0.4mg