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Lawrence D. Smith

Pistachio Dream Cupcakes

Soft pistachio cupcakes made from white cake mix, pistachio pudding, and chopped pistachios, finished with fluffy pistachio buttercream and an extra pistachio topping. A simple dessert that works beautifully for gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cupcakes
  • 1 box white cake mix
  • ½ cup oil
  • 1 cup water
  • 3 eggs
  • 1 package 3 oz pistachio pudding mix
  • ½ cup chopped pistachios
Pistachio Buttercream Frosting
  • ½ cup unsalted butter softened
  • ½ cup milk
  • 3 tablespoons pistachio pudding mix
  • 2½ cups powdered sugar
  • Additional chopped pistachios for decorating

Equipment

  • Muffin pan(s)
  • Paper cupcake liners
  • Stand mixer
  • Mixing bowls
  • Small ice cream scoop or ¼-cup measuring cup
  • Rubber spatula
  • Measuring cups and spoons
  • Piping bag
  • Large star piping tip
  • Toothpick

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 350°F. Line the muffin pan or pans with cupcake liners and set aside.
  2. Mix the Cupcake Batter: Add the white cake mix, oil, eggs, water, and pistachio pudding mix to the bowl of a stand mixer.
    Mix on low speed until the ingredients are combined, scraping down the sides of the bowl as needed.
  3. Add the Pistachios: Fold the ½ cup of chopped pistachios into the batter using a spatula, mixing just until the pieces are evenly distributed.
  4. Fill the Cupcake Liners: Use a small ice cream scoop or a ¼-cup measuring cup to divide the batter evenly among the prepared muffin cups.
  5. Bake the Cupcakes: Bake at 350°F for 14–16 minutes, or until the edges are slightly browned and the centers are set. A toothpick inserted into a cupcake should come out clean.
  6. Cool Completely: Remove the cupcakes from the oven and allow them to cool completely before adding the frosting.
  7. Prepare the Pudding Mixture: In a small bowl, combine the milk and 3 tablespoons of pistachio pudding mix. Stir thoroughly until well combined.
  8. Blend the Butter: Place the softened butter and prepared pudding mixture in the bowl of a stand mixer. Mix until the ingredients are fully combined.
  9. Add the First Portion of Sugar: Add about half of the powdered sugar to the butter mixture and mix until smooth, scraping down the sides of the bowl as necessary.
  10. Finish the Frosting: Add the remaining powdered sugar and mix on low speed until incorporated.
    Increase the mixer speed to medium and continue mixing for 1 minute, until the frosting is fluffy, smooth, and forms soft peaks.
  11. Prepare the Piping Bag: Transfer the finished frosting to a piping bag fitted with a large star tip.
  12. Frost the Cupcakes: Once the cupcakes have cooled completely, pipe a generous dollop of frosting onto each cupcake.
  13. Add the Pistachio Topping: Sprinkle additional chopped pistachios over the frosting to finish the cupcakes.
  14. Store the Cupcakes: Keep the cupcakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months.

Notes

  • Chop the pistachios before beginning so they are ready to fold into the batter and use as a topping.
  • Check the cupcakes with a toothpick; they are ready when it comes out clean.
  • Let the cupcakes cool completely before piping on the buttercream.
  • A piping bag fitted with a decorative tip gives the frosting a polished finish, but an offset spatula can also be used.
  • For an optional flavor variation mentioned in the source, add 1 teaspoon of vanilla extract or almond extract to the cupcake batter.
  • Store finished cupcakes in an airtight container in the refrigerator for up to 3 days.
  • The cupcakes can also be frozen for up to 3 months.