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!
Servings 2 dozen
Ingredients
For the Cake:
- 1 box white cake mix
- All Required Ingredients for Cake Mix eggs, oil, water, etc.
- 1 3.4 ounce box of pistachio pudding mix
For the Frosting:
- 1 3.4 ounce box of pistachio pudding mix
- 2 cups (4 sticks) unsalted butter room temperature
- ¼ teaspoon salt
- ¾ cup heavy cream
- ½ teaspoon 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, 1 3.4 ounce box of 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 (4 sticks) unsalted butter
- On low speed, add the pudding mix and salt and beat until blended.1 3.4 ounce box of pistachio pudding mix, 1/4 teaspoon 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 teaspoon 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.