These St. Patrick's Day cupcakes go super-quick. The pistachio pudding mix gives them a mild flavor and their pretty pastel color makes them a perfect dessert for this lively holiday.
Ingreadient
- 1-3/4 cups all-purpose flour
- 2/3 cup sugar
- 1 package (3.4 ounces) instant pistachio pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1-1/4 cups 2% milk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 can (16 ounces) cream cheese frosting
- Green food coloring and gold sprinkles, optional
Direction
- Preheat oven to 375°. In a large bowl, whisk 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° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes and decorate with sprinkles.
