Pistachio Cupcakes from The Heartland

{If you haven’t met Dawn from Beat Until Fluffy, you are missing out. This girl bakes up a storm e.v.e.r.y. day and then shares her recipes with us. }



1 Box White (or yellow) Cake Mix
1 Small Box Pistachio Instant Pudding Mix
4 Eggs (room temperature)
3/4 Cup Oil (vegetable or whatever, just not olive oil)
3/4 Cup + 1 Tbsp Water
Heat your oven to 350 degrees.  Line your 12-muffin pan with baking cups and spritz them with cooking spray.  In your mixer bowl, combine all ingredients and beat until well combined.  Spoon into muffin cups, fill them about 1/3 to 1/2 full.  Bake for 15  – 18 minutes or until they test done.  Cool on wire racks then frost.  You’ll get around 2 dozen cupcakes out of this batter.
2 Cups Confectioner’s Sugar
5 Tbsp Unsalted Butter (room temperature)
3 Tbsp Whole Milk
Few Drops Pure Vanilla Extract
3 Drops Green Food Coloring
In your mixer bowl, beat butter and sugar until well combined and you have a grainy consistency.  Combine vanilla and milk and slowly dribble into mixture as the beater(s) is going.  ‘Beat Until Fluffy’ and frost the cupcakes.  I piped it from a zip lock bag with the corner snipped off.  
Courtesy of Dawn @ The Heartland.us
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  1. your blog looks uber cute!

    those cupcakes would never look that cute if i made them. and if they did, i’m not sure i’d eat them?!

  2. Oh dear goodness… That looks flipping fantastic!!!! Thx for sharing! šŸ˜€
    (Oh and I just found your blog the other day, and I love it! Keep up the awesome work!)

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