St. Patrick’s Day Cupcakes . . . these tasty cupcakes have been a tradition at my house since I was a little girl. Pistachio pudding gives them great flavor as well as a fun green color.
Seeing as how tomorrow is St. Patrick’s Day, I thought it was probably time that I shared one of my favorite St. Patty’s recipes with you. Luckily I have the photos saved from last year, because I won’t have any time to make them. Tonight I’m teaching another cooking class, and the next two days I am helping out at the school Book Fair.
These cupcakes have been a favorite since I was a little girl. I don’t usually like the frosting in the can, but I do with this recipe. I made homemade cream cheese frosting once and didn’t like them as much. I was actually quite stunned.
I think it is a nostalgic thing for me. This was the only time my mom used store bought frosting, and it’s just how I grew up with them. So now, it is the only recipe I use canned cream cheese frosting. You can use whatever you choose.
If you want to make shamrock shapes, here’s what you do:
-Place three glass marbles into each muffin cup in between the cupcake liners and the metal. It will look like this:
Important disclaimer: My boys were at school and I couldn’t find my son’s marbles, so I used the flat backed marbles from my craft room stash. THEY DON’T WORK! Apparently they didn’t push the paper in far enough. So use actual round marbles, or roll up pieces of aluminum foil into balls.
After you have frosted your cooled cupcakes, you can cut a paper stem, or use green licorice. Just poke it into the side of the cupcake. Here is the finished product:(I took this photo ages ago, before I knew how to use my camera out of auto mode. My photography still isn’t perfect, but I sure have improved over the last few years!)
St. Patrick’s Day Cupcakes Recipe
- Stir together flour, pudding mix, chips, sugar, baking powder, and salt in a large mixing bowl.
- In a small bowl, whisk the eggs, milk, oil, and vanilla. Stir into flour mixture just till combined.
- Fill paper lined muffin cups 2/3 full. Bake at 375 for 18-20 minutes.
- Cool completely and frost. You can either use white frosting with sprinkles, or stir some food coloring into the frosting.
Make sure you use the mini chocolate chips. Regular ones tend to sink to the bottom.
Looking for more St. Patrick’s Day Recipes? Here’s a few more: