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close up of pistachio pudding cupcake topped with frosting and shamrock sprinkles

Pistachio Cupcakes for St. Patrick's Day

Kara
Pistachio pudding gives these St. Patrick's Day cupcakes great flavor as well as a fun green color. 
4.71 from 27 votes
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 18 cupcakes
Calories 392 kcal

Ingredients
  

Cupcakes:

  • 1 ¾ cup all purpose flour
  • 3.4 oz box instant pistachio pudding
  • ¾ cup mini semi-sweet chocolate chips
  • ⅔ cup sugar
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 2 beaten eggs
  • 1 ¼ cups milk
  • ½ cup canola oil
  • 1 tsp vanilla extract

Cream Cheese Frosting:

  • 8 oz cream cheese softened to room temperature
  • ½ cup butter softened to room temperature
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • ⅛ tsp salt

Instructions
 

  • 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.
  • For frosting: Beat cream cheese and butter till smooth. Add remaining ingredients and beat till smooth.

Notes

-Make sure you use the mini chocolate chips. Regular ones tend to sink to the bottom.

Nutrition

Serving: 1gCalories: 392kcalCarbohydrates: 49gProtein: 4gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 47mgSodium: 312mgPotassium: 122mgFiber: 1gSugar: 37gVitamin A: 386IUCalcium: 79mgIron: 1mg
Keyword St. Patrick's Day Cupcakes
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