Pistachio Dream Cupcakes
Indulge in the nutty, creamy decadence of Pistachio Dream Cupcakes—perfectly fluffy treats bursting with pistachio flavor in every bite. These easy-to-make cupcakes are enhanced with instant pistachio pudding mix and studded with chopped pistachios for a delightful crunch. Topped with a luxuriously smooth whipped cream frosting infused with pistachio paste, these cupcakes are elegantly irresistible. Whether you add a pop of green food coloring for fun or let their natural beauty shine, these pistachio cupcakes make an enchanting dessert for birthdays, holidays, or any special occasion. Ready in under 40 minutes, they’re a dreamy combination of texture, flavor, and vibrant presentation—ideal for pistachio lovers everywhere!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.25 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 2 pieces Large eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1 3.4 oz box Pistachio pudding mix (instant)
- 0.25 cup Chopped pistachios
- 1 cup Heavy cream
- 1 cup Powdered sugar
- 2 tablespoons Pistachio paste
- 2 drops Green food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Using a stand or hand mixer, beat the softened butter into the dry ingredients on medium speed until the mixture resembles breadcrumbs.
Add the eggs, milk, vanilla extract, and pistachio pudding mix to the bowl. Mix until smooth and no lumps remain, about 2-3 minutes.
Fold in the chopped pistachios gently with a spatula.
Fill each cupcake liner about two-thirds full with the batter.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. Using a mixer, whip the heavy cream on medium-high speed until soft peaks form.
Add the powdered sugar and pistachio paste to the whipped cream, then beat until stiff peaks form. If desired, add a few drops of green food coloring for a vibrant pistachio hue.
Once the cupcakes are completely cool, pipe or spread the frosting generously on top of each one.
Optionally, garnish the cupcakes with additional chopped pistachios or a sprinkle of powdered sugar before serving.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 28.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
