Pistachio Cupcakes (Cake Mix)

Today we are sharing a delicious, easy recipe for Pistachio Cupcakes! These are so moist and light, with great pistachio flavor. This doctored cake mix recipe is sure to please a crowd!

We love pistachio cake recipes like our Pistachio Cake and Pistachio Pound Cake, and are happy to have another pistachio dessert for our collection!

Pistachio Cupcake Ingredients

Here is a quick look at our recipe ingredients. You can find the full listing in our recipe card at the bottom of this post!

• Yellow Cake Mix (We used Duncan Hines Super Moist, 15.25 oz)
• All Purpose Flour & Sugar (extends the recipe & results in a more "from scratch" texture)
• Sour Cream for richness and tender crumb
• Small Box of Pistachio Instant Pudding Mix for flavor and soft texture
• Shelled, finely crushed Pistachios for a flavor boost and a bit of crunch
• Vegetable Oil (we used Canola Oil)
• Vanilla Extract
• Almond Extract boosts the "nutty" flavor. (Pistachio desserts, ice cream, pudding etc. often contain almonds or almond extract for this reason.)
• Eggs
• Milk

How to Make Pistachio Cupcakes

• You can find the full, printable pistachio cupcake recipe in the recipe card below. As with our other doctored cake mix recipes, ignore the instructions on the box of cake mix.
• We combined the dry ingredients in a mixing bowl first, including the pistachio pudding mix, yellow cake mix, flour, and sugar, whisking to combine. Then, we added the eggs and wet ingredients (milk, extracts, vegetable oil, milk, and sour cream).
• Using an electric mixer, (we used the paddle attachment with our stand mixer, you can also use a handheld mixer) we mixed the batter for about 10-15 seconds on low speed before increasing to medium speed and mixing for two minutes.
• Finally, we folded in the finely chopped pistachios into the batter and scooped the batter into the cupcake liners in the cupcake pan, filling each about ⅔ full (approximately ¼ cup).

• Bake for about 17-18 minutes or until an inserted toothpick comes out clean or with just a few crumbs attached.
• Allow to cool completely before frosting.

Frosting the Cupcakes

Today, we topped our cupcakes with a classic cream cheese frosting recipe. You can apply the frosting with an offset spatula, or for more control, we always prefer piping!

We used a large star tip (1M) to apply simple swirls and shells of frosting. (New to cake & cupcake decorating? See Cupcake Decorating Basics , Star Tip Piping or Elegant 1M Star Tip Piping for tips and ideas.)

*Because of the cream cheese frosting, these cupcakes need refrigeration. If you prefer a frosting that can sit out for a day or two, you can use our classic vanilla buttercream instead (add a little almond if you prefer a "nuttier" flavor).

Whenever refrigerating cakes and cupcakes, we recommend an airtight container or at least placing under a cake dome or in a sealed bakery box. Remove from the refrigerator a couple of hours before serving so that the cake and frosting have time to warm and soften.

As a final detail and for a little added crunch we sprinkled our frosted cupcakes with finely crushed pistachios.

Can these Cupcakes be Frozen?

Yes, just as with the majority of our cake and cupcake recipes, these can be baked in advance, wrapped, and frozen for up to three months! See notes in the recipe card.

Why is there Almond Extract in the Pistachio Cupcakes?

The almond extract gives our Pistachio Cupcakes an added boost of nutty flavor. You don't have to use it, but we highly recommend it. It doesn't interfere with the overall "pistachio-ness" of the cupcakes ;0) --

In fact, if you check ingredient labels, most pistachio ice creams and desserts include either crushed almonds or almond extract-- even the Pistachio Instant Pudding used in today's recipe contains almonds.

More Cake Mix Recipes

We have many more cake mix recipes for you to try! Some of our favorites are our Easy Oreo Cupcakes, Italian Cream Bundt Cake, Orange Creamsicle Cupcakes, and Butter Pecan Cupcakes.

Thanks so much for stopping by today! We really appreciate it. Make sure to check out our full collection of cake and cupcake recipes as well as our cake decorating tutorials!

Pistachio Cupcakes (From cake mix)

BY Melissa and Bebe

These moist Pistachio Cupcakes are soft, flavorful, and easy to make. We've frosted them with cream cheese frosting. So good!

Prep Time: 20 minutes mins

Cook Time: 17 minutes mins

Course: Dessert

Servings: 30 cupcakes approx.

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Ingredients

• ▢ 1 Box Yellow Cake Mix We used Duncan Hines Super Moist (15.25 oz). I like to sift cake mix
• ▢ 3.4 oz (Small box) Instant Pistachio Pudding Mix (Do not prepare the pudding.)
• ▢ ½ cup all purpose flour (60g)
• ▢ ½ cup dark brown sugar (100g) (You could also use light brown)
• ▢ 1 cup sour cream (242g)
• ▢ 3 eggs room temperature (place in a bowl of warm water for 5 minutes if in a hurry)
• ▢ 1¼ cup milk (305g)
• ▢ ½ cup Vegetable Oil (we use Canola oil) (108g)
• ▢ 2 teaspoons Vanilla extract (8g)
• ▢ 1½ teaspoons Almond extract (6g)
• ▢ ½ cup shelled Pistachios, finely chopped/crushed (optional: save additional for sprinkling over frosted cupcakes)

Cream Cheese Frosting

• ▢ 2 sticks unsalted butter softened (226g)
• ▢ 16 oz Cream cheese softened, full fat. We used two 8 oz blocks of full fat cream cheese.
• ▢ 2 teaspoons vanilla extract (8g)
• ▢ ½ teaspoon salt (2g)
• ▢ 6 cups powdered sugar (690g) Adjust slightly up or down to your liking.

Instructions

For the Cupcakes

• Set oven to 350 F. Line cupcake pan with paper liners.
• Sift the cake mix into your mixing bowl. Add instant pistachio pudding mix, eggs, sugar, flour, sour cream, milk, vegetable oil, and almond extract, and vanilla extract.
• Mix on low speed for about 10-15 seconds to incorporate before increasing to medium speed for two minutes. Stop and scrape down the sides of the bowl as needed.
• Gently stir in the chopped buttered pecans.
• Fill the lined cupcake pan with batter. We put about ¼ cup batter in each well.
• Bake for approximately 16-18 minutes (times may vary). When the tops spring back when lightly touched and an inserted toothpick comes out clean or with just a few crumbs attached, they are ready.
• Remove the cupcakes from the pan soon after removing from the oven and place on a cooling rack.

For the Cream Cheese Frosting

• Add the softened butter to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the softened cream cheese into pieces and add to the butter, mixing at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar, mixing on low speed until blended. Cover the bowl with a towel if needed to keep down the cloud of powdered sugar. Mix on low speed until frosting comes together and is well incorporated.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Decorating

• Decorate however you like, the cupcakes need to be completely cooled/ room temperature before applying the frosting. Apply frosting with a spatula or with a piping bag fitted with your piping tip of choice (for instance large star piping tips like 1M or 2D are always great for swirls and chunky shells, etc.)

Storing

• Store cupcakes in an airtight container, under a cake dome, or in a sealed bakery box. Because of the cream cheese frosting, they should be refrigerated. However, for best flavor and texture, remove the cupcakes from the refrigerator a couple of hours before serving so that they can warm and soften.

Notes

These cupcakes should be refrigerated because of the cream cheese frosting. However, for the very best flavor and texture, remove from the refrigerator 1-2 hours before serving. This will allow time for the cupcakes to warm and soften.

Cake Mixes: Although we used Duncan Hines (15.25 oz) for this recipe, we also tried it with Betty Crocker (which has downsized by 2 oz.) - We added 2 oz more flour to make up the difference- they were still very good but didn't dome as much.

Freezing

Unfrosted cupcakes can be frozen for up to three months. Once cooled, line the cupcakes on a sheet cake board or tray, place a layer of plastic wrap over the top, and then wrap tightly with foil (as if you were wrapping a sheet cake). To thaw, remove from the refrigerator, remove the wrapping after about 15 minutes, and then continue to warm to room temperature or to desired amount for apply frosting. (Frosting can be applied while cakes are still partially frozen).

 

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