Pistachio Cupcakes
These soft and fluffy pistachio-studded cupcakes are sure to be a party favorite! The frosting adds the perfect finishing touch to the sweet, decadent, nutty flavor.
Ingredients
Ingredients:
- 1-2 cups all-purpose flour
- 5 oz sugar
- 3 oz pistachio pudding mix instant
- 2-3 tsp baking powder
- salt to taste
- 3-4 eggs
- 1 ⅓ cups milk
- 4 oz vegetable oil
- 1-2 tsp vanilla extract
- 6 oz chocolate chips miniature semisweet
- 8 oz cream cheese frosting
- sprinkles green
- 1 cup pistachio natural, finely chopped
Instructions
Instructions:
- Mix the sugar, flour, baking powder, pudding mixture, and salt in a large mixing bowl.
- Beat the eggs into the milk, oil, and vanilla in a separate bowl.
- Combine the wet and dry ingredients in a mixing bowl. Pistachio should be folded in.
- Fill muffin cups 2/3 full with batter in foil or paper-lined muffin tins.
- Bake for 20 minutes at 375°F, or until a toothpick inserted in the center comes out clean.
- Allow cooling in pans for 5 minutes before transferring to wire racks to cool completely. As desired, frost and decorate.
Nutrition
Calories: 3615kcalCarbohydrates: 433gProtein: 78gFat: 182gSaturated Fat: 76gPolyunsaturated Fat: 24gMonounsaturated Fat: 57gTrans Fat: 1gCholesterol: 797mgSodium: 3164mgPotassium: 2340mgFiber: 16gSugar: 303gVitamin A: 4798IUVitamin C: 7mgCalcium: 1294mgIron: 15mg
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