Pistachio Cupcakes

After several weeks of not feeling well, I feel like it’s only the beginning of the year – but it’s already March. I can’t believe it!  March provides us with several entertaining opportunities – St. Patricks Day, Easter and March Madness (which goes into April so we’ll talk about it later).   Here’s a pistachio cupcake with buttercream frosting recipe that perfect for both St Patricks Day and Easter.

St Patrick pistachio cupcake










Pistachio Cupcakes

Yield: 1 dozen


  • 1 3/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1 pkg pistachio pudding mix (3.4 oz)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 cup milk
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • green food coloring (optional)
  • Buttercream Frosting
  • 1/2 cup unsalted butter (1 stick)
  • 4 cups confectioners sugar
  • 4 tblsp milk


  1. Preheat oven to 375 degrees F.
  2. Line muffins tins with liners. If you like lightly spray the liners with cooking spray for easier removal.
  3. Combine the flour, sugar, pudding mix, baking powder, and salt in a mixing bowl.
  4. In a separate bowl, mix the eggs, milk, oil and vanilla. Add to dry ingredients and mix until combined.
  5. Fill the mufffis cups 3/4 full.
  6. Bake for 20-22 minutes or until a toothpick insertedinthe middle comes out clean.
  7. remove muffins from oven and rest for 10 minutes. Transfer the muffins to a wire rack to cool to room temperature.
  8. Buttercream Frosting
  9. Cream the butter.
  10. Add the confectioners sugar and milk. Mix at medium low speed to combine.
  11. Turn the mixer to high speed and whip until creamy.
  12. For thinner frosting add more milk a teaspoon at a time, for thicker frosting add more confectioners sugar a tablespoon at a time.
  13. Spread or pipe frosting on cooled cupcakes. Decorate as desired.


Be forwarned that althought the batter looks green, it really loses color in the baking. So for greener cupcakes add food coloring.





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