St. Patrick’s Pistachio Cupcakes
with Cream Cheese Icing
Baking isn’t my favorite activity, but I love a good excuse to make ‘themed’ food. St. Patrick’s Day is such a spirited holiday full of green food. This recipe not only made these cupcakes, but I was also able to make pistachio bread to serve to my coworkers too.
1 box yellow cake mix
1/2 cup water
1/2 cup vegetable oil
1 small box pistachio pudding mix
1/2 cup sour cream
8-12 drops green food coloring
8 oz softened cream cheese
1 stick softened butter, unsalted
2 cups powdered sugar
1 tsp vanilla extract
Yellow food coloring
Gold Pearl Dust or Sprinkles (optional)
(note: If you only bake one batch of the cupcakes, halve the frosting recipe.)
Preheat oven to 350 degrees F.
In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and sour cream.
Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired color of green.
Scoop batter into paper lined mini cupcake tins. (I found gold ones!)
Bake for 15-18 minutes or until cooked through. Let cool completely.
To prepare frosting, beat cream cheese and butter until creamy.
Slowly add powdered sugar until creamy and thick.
Add in vanilla and a few drops of yellow food coloring.
Frost cupcakes and sprinkle with gold pearl dust or sprinkles if desired.