Pistachio Cupcakes
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These Easy Pistachio Cupcakes are moist and fluffy cupcakes full of pistachio flavor.
These cupcakes are made with real pistachios for a subtle pistachio flavor in the cupcake. They are topped with a lovely Pistachio Frosting and garnished with pistachios for a lovely cupcake.
This is one of our easy cupcake recipes you will want to bookmark for later.
These are full of pistachio flavor.
Why Try This Recipe
Easy Recipe. This is the perfect pistachio cupcake recipe if you love pistachios. Made with the help of a cake mix, these are super simple to make.
Delicious. These cupcakes are so good! Pistachios are nestled in the cupcake for a nice surprise crunch.
Festive. These are great to enjoy any time of the year but with their green color, they are an especially perfect sweet treat for St. Patrick’s Day, with their These are also nice for the Christmas Holiday.
Pistachio Pudding Ingredients
- white cake mix
- egg whites
- instant pistachio pudding mix – This is the secret ingredient to delicious flavor.
- chopped pistachios – use fresh pistachio nuts
- green food coloring
Equipment
- large bowl or bowl of a stand mixer with paddle attachment or
- hand mixer
- wire rack
- piping bag and piping tip
- cupcake liners
- cupcake pan
- food processor (optional)
See recipe card for quantities.
How to Make The Best Pistachio Cupcakes
Step by Step Instructions
Step 1 – In bowl, add cake mix, eggs, water, oil and pistachio pudding until blended.
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Step 2- Add chopped pistachios and fold.
Step 3 – Pour batter into prepared cupcake pan.
Step 4 – Bake as directed. Meanwhile in a separate bowl, make Pistachio Frosting.
Step 5 – Let cupcakes cool on rack and Frost cupcakes with piping bag and tip.
Step 6 – Sprinkle Chopped nuts on the top of each cupcake.
For more delicious Pistachio desserts, try these Pistachio Pudding cookies or this easy Pistachio Pie.
Substitutions & Variations
- Layer Cake – instead of cupcakes, you can also make a layered or sheet pan pistachio cake.
- Mini Cupcakes – use a mini cupcake tin to make bite-sized cupcakes. Great for a tea party.
Storage
Store cupcakes in an airtight container.
Timesaving Tips and Helpful Hints
- Chop the pistachios ahead of time.
- Cupcakes are done baking when a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- I like to use a decorating tip and piping bags to add decorative touches to your cupcakes but you can also just use an offset spatula to frost.
- You can enhance the flavor of these cupcakes by adding a teaspoon of vanilla extract or almond extract to the batter.
More Easy Cupcake Recipes
Pistachio Cupcakes
Ingredients
Pistachio Cupcake
- For the cupcakes –
- 1 box box white cake mix
- ½ cup oil
- 1 cup water
- 3 eggs
- 1 3 oz package pistachio pudding mix
- ½ cup chopped pistachios
Pistachio Buttercream Frosting
- ½ cup unsalted butter softened
- ½ cup milk
- 3 Tablespoons pistachio pudding mix
- 2 ½ cups powdered sugar
- Additional chopped pistachios to decorate
Instructions
- Preheat the oven to 350 degrees. Line your muffin pan(s) with liners and set aside.
- In the bowl of a stand mixer, combine the white cake mix, oil, eggs, water and pistachio pudding mix. Mix on low until combined. Scrape down the sides often.
- Fold in the chopped pistachio pieces until thoroughly distributed.
- Using a small ice cream scoop or a ¼ cup measuring cup, divide the Pistachio cupcake batter equally between the lined muffin cups.
- Bake in the preheated oven for 14-16 minutes or until the edges are slightly browned and the center is set. Allow to cool completely before decorating.
- For the frosting – in a small bowl, combine the milk and pistachio pudding mix. Stir until thoroughly combined.
- In the bowl of a stand mixer, combine the pudding mix and softened butter. Mix until combined.
- Add in about half of the powdered sugar and mix until smooth. Scrape down the sides often.
- Add in the remaining powdered sugar and mix on low speed until combined. Bump up the speed to medium and mix for an additional minute until fluffy and smooth and soft peaks form.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe a large dollop of frosting on each cupcake.
- Sprinkle with the additional chopped pistachio pieces.
- Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
Notes
- Chop the pistachios ahead of time.
- Cupcakes are done baking when a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- I like to use a decorating tip and piping bags to add decorative touches to your cupcakes but you can also just use an offset spatula to frost.
- You can enhance the flavor of these cupcakes by adding a teaspoon of vanilla extract or almond extract to the batter.
Nutrition
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