For pistachio lovers, these pistachio pudding cupcakes are a great treat. They are tasty and moist, and they have whipped cream and crunchy pistachio bits on top.

Ingredients: 1 box of pistachio pudding mix. 1 cups all-purpose flour. 1 tsp baking powder. tsp salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. cup milk. Green food coloring optional. 1 cup chopped pistachios for garnish. Whipped cream for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, combine the pistachio pudding mix, all-purpose flour, baking powder, and salt. Mix well and set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk. Mix until the batter is smooth. If desired, add a few drops of green food coloring to achieve the desired pistachio color. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, garnish the pistachio pudding cupcakes with a dollop of whipped cream and a sprinkle of chopped pistachios. Serve and enjoy your delicious pistachio pudding cupcakes!

Prep Time: 15 minutes

Cook Time: 18-20

For pistachio lovers, these pistachio pudding cupcakes are a great treat. They are tasty and moist, and they have whipped cream and crunchy pistachio bits on top.

Ingredients: 1 box of pistachio pudding mix. 1 cups all-purpose flour. 1 tsp baking powder. tsp salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. cup milk. Green food coloring optional. 1 cup chopped pistachios for garnish. Whipped cream for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, combine the pistachio pudding mix, all-purpose flour, baking powder, and salt. Mix well and set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk. Mix until the batter is smooth. If desired, add a few drops of green food coloring to achieve the desired pistachio color. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, garnish the pistachio pudding cupcakes with a dollop of whipped cream and a sprinkle of chopped pistachios. Serve and enjoy your delicious pistachio pudding cupcakes!

Prep Time: 15 minutes

Cook Time: 18-20

For pistachio lovers, these pistachio pudding cupcakes are a great treat. They are tasty and moist, and they have whipped cream and crunchy pistachio bits on top.

Ingredients: 1 box of pistachio pudding mix. 1 cups all-purpose flour. 1 tsp baking powder. tsp salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. cup milk. Green food coloring optional. 1 cup chopped pistachios for garnish. Whipped cream for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, combine the pistachio pudding mix, all-purpose flour, baking powder, and salt. Mix well and set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk. Mix until the batter is smooth. If desired, add a few drops of green food coloring to achieve the desired pistachio color. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, garnish the pistachio pudding cupcakes with a dollop of whipped cream and a sprinkle of chopped pistachios. Serve and enjoy your delicious pistachio pudding cupcakes!

Prep Time: 15 minutes

Cook Time: 18-20