Cook Time

20

minute

Prep Time

15

minute

Serving

These stir-and-bake St. Patrick’s Day Cupcakes go together super-quick. Pistachio pudding mix gives them a mild flavor and pretty pastel color that makes them perfect for St. Patrick’s Day.

Recipe courtesy of tasteofhome

Nutrition Facts: 1 serving (1 each) equals 250 calories, 11 grams fat (2 grams saturated fat), 39 milligrams cholesterol, 301 milligrams sodium, 34 grams carbohydrate, trace fiber, 4 grams protein.

Ingredients

  • 1 1/4 cups 2% milk
  • 2/3 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Green food coloring, optional
  • Cream cheese frosting

Steps

In a large bowl, beat the milk, sugar, oil and eggs until well blended.

In a small bowl, combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended.

Fill paper-lined muffin cups three-fourths full.

Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack.

Add food coloring to frosting if desired. Frost cupcakes.

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