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Pistachio Cupcakes


Simple and easy Pistachio Cupcakes, made with boxed cake mix. Very moist and yummy!

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Rate this recipe 4.3/5 (12 Votes)
Pistachio Cupcakes 1 Picture


  • CAKE:
  • 1 box yellow cake mix
  • 1 box instant pistachio pudding
  • 1 cup hot water
  • 3/4 cup oil
  • 4 eggs
  • 6 drop green food color
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups powder sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • Chopped Pistachio, optional


Servings 24
Preparation time 15mins
Cooking time 33mins
Adapted from


Step 1

Preheat oven to 350 degrees fahrenheit. Line the wells of two cupcake pans with 24 paper liners.

In a large bowl, mix the cake mix, pudding, water, oil and eggs with an electric mixer on high speed for 2 minutes. Add food color and blend well. Evenly divide the batter between the prepared cupcake liners.

Bake 16-21 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.

To make frosting in a small bowl, mix cream cheese, butter and powdered sugar with an electric mixer until smooth. Then, add vanilla extract and lemon juice. Blend thoroughly until creamy. Frost the cake, and garnish with chopped pistachio.


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