I love the color green and I love pistachios…pistachio ice cream, you name it. My former co-worker used to make a pistachio cake with pistachio ice cream that I loved. He used a cake mix and extended it. I love those kinds of recipes. When Amber asked me to join in on celebrating Jamie and her first baby, I knew I wanted to make cupcakes (because Jamie loves them!) and then I thought why not pistachio cupcakes. They are perfect for a baby shower (for a boy or a girl), for a birthday or even St. Patrick's Day. The green color isn't technicolor green, it's a subtle green color. The recipe for the cupcakes is from scratch and the pistachio flavor and color come from adding pistachio instant pudding mix to the cake batter.
I'm so excited to be a part of a group of bloggers who posted recipes today in honor of Jamie. She's expecting a little sweet pea, a little girl, her first baby soon! Make sure you hop around and check out the other recipes. Congratulations, Jamie!!!!!
Amber from Bluebonnets & Brownies | Lemon Strawberry Cupcakes
Julie from The Little Kitchen | Pistachio Pudding Cupcakes
Jen from My Kitchen Addiction | Sugar and Spice Cookies
Shaina from Food for My Family | Vanilla Raspberry Mini Meringue Kisses
Glory from Glorious Treats | Modern decorated cookies
Cheryl from TidyMom | Chocolate Cake with Raspberry Buttercream
Katie from Good Life {Eats} | Raspberry Hibiscus Soda
Aimee from SimpleBites | How to freeze a big batch of homemade waffles
Amanda from I am Baker | Heath Bar Cake
Steph from Steph Chows | PB oatmeal cookies
Allison from Some the Wiser | Raspberry Chocolate Chip Muffins
Megan from Stetted | Strawberry Jalapeno Palmiers
Shelly from Cookies & Cups | Bacon Cheddar Scones
Emily from Jelly Toast | Meyer Lemon Scones
Kristan from Confessions of a Cookbook Queen | Samoa Layer Cake
This recipe is a little different, once you add the dry ingredients to the wet ingredients minus the whole milk, it looks like a cookie dough.
Then, add the milk and blend it for 30 to 60 seconds with your hand mixer or in your stand mixer and it becomes a super smooth cake batter.
I know you'll fall in love with these just like I have. I can't wait for you to try them! Cupcakes for everyone!
Recipe
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Pistachio Pudding Cupcakes Recipe
Ingredients
Cupcakes
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3.4 ounce box of instant pistachio pudding
- 1/2 cup 1 stick unsalted butter, softened
- 2/3 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon vegetable oil
- 2 large eggs
- 1 egg white
- 1/2 cup whole milk
Vanilla Buttercream
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup 1 stick salted butter, softened
- 1 cup vegetable shortening
- 2 pounds 1 bag powdered sugar
- 3 Tablespoons clear vanilla extract
- 3-4 Tablespoons whole milk cold
Instructions
Cupcakes
- Heat oven to 325 degrees F. Line a cupcake tin with cupcake liners.
- In a medium-sized mixing bowl, add flour, baking powder, salt and box of instant pudding. Whisk or mix together with a rubber spatula. Set aside.
- In the bowl of a stand mixer using the paddle attachment or a large mixing bowl with an electric hand mixer, cream butter and sugar on medium speed until light and fluffy. Add vegetable oil and vanilla extract and mix until well blended. While still mixing, add eggs in one at time until completely incorporated. Scrape the sides of the bowl with a rubber spatula as needed.
- Add dry ingredients and incorporate with a rubber spatula until most of the dry ingredients are moistened. This step takes seconds and it's okay if there is unincorporated flour. Add milk and mix with hand mixer or in your stand mixer using the paddle attachment on the lowest speed for 30 seconds. Scrape the sides and bottom of the bowl and mix for another 20 to 30 seconds. The cake batter should be smooth except for the pistachios from the pudding.
- Fill cupcake liners with 1/4 cup of cake batter. Bake for 20 to 22 minutes or until a toothpick inserted into one of the cupcakes comes out clean. (If using a 3 Tablespoon cookie scoop to portion out cupcakes, bake for about 16 to 18 minutes.)
Vanilla Buttercream
- In the bowl of a stand mixer using the paddle attachment or a large mixing bowl with an electric hand mixer cream together butters and shortening until well blended. Add vanilla and mix well.
- Add powdered sugar in two batches, in halves or thirds and mix well at low speeds. Be sure to cover the stand mixer with a clean towel or it may go everywhere. Scrape down the sides with a rubber spatula.
- Add milk one tablespoon at a time and blend. Scrape down the sides of the bowl in between adding milk. Stop adding milk until you have reached the desired thickness. For thinner icing, add even more milk. Blend for 5 to 6 minutes. Store buttercream in the refrigerator when not in use.
- Use a decorator bag and tip to frost the cupcakes. If not frosting the cupcakes the same day, store them in a closed, airtight container and frost and serve them within 24 to 48 hours.
Note:
- You can use pure vanilla extract in your buttercream but you won't be able to get a bright white icing if you do.
Notes
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Mel says
I made these and used a pistachio whipped cream topping which is similar to the buttercream but you add powdered pistachio pudding to it as well. Delicious! The cupcakes were very moist.
Anna Demko says
These were perfect! I’m making them for my little girl’s first birthday And just made a trial run! I love the whipped cream frosting so that’s the way I’m going
Thank you for the great recipe
Tanya Wachtendonk says
Can you leave out the egg white or just use 3 while eggs? I don’t want to waste half the egg.
Patricia Miller says
I made these cupcakes over the weekend to bring to work and they sure didn’t last long! 🙂 They got rave reviews. I didn’t make the frosting, but made the cupcakes exactly as described and they were moist and absolutely delicious. Thanks for sharing the recipe!
Lynn says
I made these for my daughters wedding reception and they were a huge hit! I used a Whipped Almod Buttercream that really complemented the pistachio flavor.
Julie Deily says
Lynn, that’s great!! A whipped almond buttercream sounds amazing!! I want to make that…would you be willing to share the recipe?
PS Congratulations to your daughter! I would love to see photos of the cupcakes and the wedding! Did you share online or would you send me some? Thanks!! (julie at thelittlekitchen dot net is my email)
Sherilyn says
Hi there! Just a quick question. I’d like to make a 1/4 sheet cake out of your recipe. Would you recommend any changes and how long do you think I’ll need to bake it for? Please help! 😀
shreya says
can i use homemade pistachio pudding instead of the instant mix because it isnot available where i live.. and if yes how much am i supposed to use?
Linda Locke says
Hi Julie thank you for the beautiful recipe.I have substituted milk to buttermilk.It is moist & yummy. Will bake them again.
Julie Deily says
Hi Linda, that’s great to know!! Yay!
Kelly says
These cupcakes look delicious and creative!