St. Patrick’s Day Cupcakes
    Servings
    Makes 18 Cupcakes
    Cook Time
    18-20 Minutes
    Servings
    Makes 18 Cupcakes
    Cook Time
    18-20 Minutes
    Ingredients
    For the Cupcakes
    • 1 and 3/4Cup All-Purpose Flour, Plus 1 TBSP for the chocolate chips
    • 13.4 oz Package of Instant Pistachio Pudding Mix
    • 2 and 1/2 Tsp Baking Powder
    • 1/2Tsp Salt
    • 1/2Cup Vegetable Oil
    • 2/3Cup Granulated Sugar
    • 2Large Eggs(At Room Temperature)
    • 1Tsp Vanilla Extract
    • 1/2Tsp Almond Extract
    • 1 and 1/2Cups Milk,(At Room Temperature)
    • 1Cup Mini Chocolate Chips
    • Green Sprinkles (Optional)
    For the Cream Cheese Frosting
    • 18-ounce Block of Cream Cheese – not the spread(At Room Temperature)
    • 4Tbsp Unsalted Butter(At Room Temperature)
    • 1Tsp Vanilla Extract
    • 2 and 1/2Cups Powdered Sugar
    Instructions
    For the Cupcakes
    1. Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners.
    2. In a medium bowl, whisk together the flour, the pistachio pudding mix, baking powder, and salt. Set aside.
    3. In the bowl of a stand mixer with the paddle attachment on, or in a bowl using a hand mixer, beat the oil and sugar together on medium speed until light and fluffy, about 1 to 2 minutes. Add in the eggs, one at time, and waiting until the first one is fully combined before adding the second. Mix in the vanilla and almond extracts.
    4. Add in a third of the dry ingredients, and mix. Once combined, add in half of the milk. Once combined, add in the next third of the dry mix, and combine. Once combined, add in the last half of the milk and once combined, add in the last third of the dry mix.
    5. In a small bowl, mix the 1 Tbsp of flour with the chocolate chips. Once they are coated, add the chocolate chips into the batter. Briefly cut on the mixer so that they are evenly distributed.
    6. Add batter to cupcake liners, and fill about 3/4 of the way. Bake for 18-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Let the cupcakes sit in the muffin pan for about 5 minutes, then transfer to a wire cooling rack to finish the cooling process. Make sure they are completely cooled before frosting.
    For the Cream Cheese Frosting
    1. In the bowl of a stand mixer, or using a hand mixer, beat the butter and cream cheese together. Once combined, add the vanilla extract and slowly add in the powdered sugar. Beat until combined and then frost the cupcakes. Add sprinkles if using.
    Recipe Notes

    cupcake recipe adapted from genius kitchen.

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