Pistachio Cupcakes

5 from 31 votes

Pistachio cupcakes are easy to make and full of pistachio flavor. Chopped pistachios are in both the cupcake and as a topping.

Prep Time15

Cook Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 157kcal

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.

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.