Ingredients Jump to Instructions ↓

  1. 1-3/4 cups all-purpose flour

  2. 2/3 cup sugar

  3. 1 package (3.4 ounces) instant pistachio pudding mix

  4. 2 teaspoons baking powder

  5. 1/2 teaspoon salt

  6. 2 eggs

  7. 1-1/4 cups 2% milk

  8. 1/2 cup canola oil

  9. 1 teaspoon vanilla extract Green food coloring, optional Cream cheese frosting

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes. Yield: 1 dozen.


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