Wednesday, May 18, 2011

Pistachio Cupcakes

Ah, the infamous green cupcakes. Let's just say that having a lot to drink and then eating a green colored food item is not the best idea in the world. One of my friends made this mistake, and the "green cupcake" story has lived on ever since. However, these cupcakes are perfectly fine to consume when sober, or maybe even a bit tipsy.

I'm not sure if the infamous cupcakes were pistachio flavored, but there are few flavorings to use in green cupcakes that sound remotely appealing to me. So, I decided to go with the delicate flavor of pistachio. Since I added chocolate chips to the cupcake batter, the chocolate flavor almost completely overwhelms the pistachio flavor. However, you can really taste the pistachio flavor in the whipped cream frosting, which is super light and not too sweet. Go ahead and omit the chocolate chips if you want a cupcake with a very prominent pistachio flavor.

1 box white cake mix
3.5 oz instant pistachio pudding
1 cup oil
3 eggs
1 cup club soda
4-6 drops green food coloring
2 cups chocolate chips

Pistachio whipped cream frosting:
1 1/2 cups whipping cream
1/2 cup milk
2 tbsp powdered sugar
3.5 oz instant pistachio pudding
4-6 drops green food coloring

Preheat oven to 350°F. Line a muffin tin with cupcake liners.

Beat together all the ingredients for the cupcake batter, except for the chocolate chips, in a mixing bowl on medium-high speed for about two minutes.

Fill the cupcake liners with batter about 2/3 of the way full. (This gave me 36 cupcakes.) Bake for 18 minutes until golden brown. Cool.

To make the frosting, whip the milk, whipping cream, and powdered sugar together until soft peaks form. Add the package of instant pistachio pudding and food coloring into the frosting and whip until stiff peaks form. Pipe the frosting onto the cooled cupcakes. Refrigerate.


  1. I made these today and they were great. Not overly pistachio tasting, more like a hint but still very nice. I also skipped the food coloring altogether and they came out a nice pale shade of green. Thanks so much for sharing!

  2. Hi just wondering what you can use in place of the pistachio pudding, we have nothing even close to that here in Australia.

    1. I would say just use vanilla pudding instead.


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