Pistachio St. Patrick’s Day Cupcakes

Why You’ll Love This Recipe

• Light, fluffy texture with a tender crumb
• Naturally green color perfect for St. Patrick’s Day
• Subtle nutty flavor from pistachio and almond extracts
• Easy to make with cake mix or from scratch
• Great for parties, school events, or festive desserts
• Customizable with frosting, sprinkles, or toppings
• Kid-friendly and adult-approved
• Can be made ahead for convenience
• Freezer-friendly and great for gifting
• Delicious with or without food coloring

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• Yellow or white cake mix
• Instant pistachio pudding mix
• Eggs
• Vegetable oil
• Water or milk
• Almond extract
• Green food coloring (optional)

For the frosting:

• Unsalted butter or heavy whipping cream (depending on frosting type)
• Powdered sugar
• Vanilla or almond extract
• Milk or cream (to adjust consistency)
• Green food coloring (optional)

Optional toppings:

• Chopped pistachios
• Green sprinkles
• White chocolate shavings
• Mini shamrock decorations

Directions

1. Preheat the oven: Set to 350°F (175°C) and line a cupcake pan with paper liners.
2. Make the batter: In a large bowl, combine cake mix, pistachio pudding mix, eggs, oil, water, and almond extract. Mix until smooth and well combined. Add green food coloring if desired.
3. Fill the liners: Spoon the batter into cupcake liners, filling each about 2/3 full.
4. Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
5. Make the frosting: Beat butter (or whip cream) with powdered sugar and extract until light and fluffy. Add food coloring if using, and adjust consistency with a splash of milk or cream.
6. Frost the cupcakes: Use a piping bag or spread frosting with a knife.
7. Decorate: Top with chopped pistachios, sprinkles, or themed decorations.

Servings and timing

This recipe makes approximately 24 standard cupcakes.
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Cool & Frost Time: 30 minutes
Total Time: About 1 hour 10 minutes

Variations

• Chocolate Pistachio Cupcakes: Add mini chocolate chips to the batter.
• Cream Cheese Frosting: Use cream cheese for a tangy contrast to the sweet pistachio cake.
• Mini Cupcakes: Make bite-sized versions for parties or dessert tables.
• Natural Coloring: Use spinach juice or matcha powder for a natural green hue.
• Filled Cupcakes: Pipe pistachio cream or whipped ganache into the center of each cupcake.
• Gluten-Free: Use a gluten-free cake mix for a celiac-friendly version.
• Dairy-Free: Substitute plant-based pudding mix and non-dairy milk and butter.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days, especially if using whipped cream or cream cheese frosting.
Freeze unfrosted cupcakes for up to 3 months; thaw and frost before serving.
Frosted cupcakes can be frozen but are best enjoyed fresh.

FAQs

Can I use homemade pistachio pudding mix?

Yes, you can use a homemade version, but make sure it thickens well and blends smoothly into the batter.

Are these cupcakes very sweet?

They’re sweet but balanced by the subtle nutty flavor of pistachio and almond.

Do I have to use food coloring?

No, the pudding mix already adds a soft green hue, but coloring enhances the festive look.

Can I make these from scratch?

Absolutely—use a basic vanilla cupcake recipe and add ground pistachios and pudding mix for flavor.

What’s the best frosting for these cupcakes?

Buttercream, cream cheese, or whipped cream frostings all pair well with the pistachio flavor.

How do I make the cupcakes more festive?

Top with shamrock-shaped sprinkles, edible gold stars, or a swirl of green and white frosting.

Can I add pistachio pieces to the batter?

Yes, chopped pistachios add texture and boost flavor.

Can I use white cake mix instead of yellow?

Yes, white cake mix results in a brighter green color, which works great for St. Patrick’s Day.

How far in advance can I make these?

You can bake them a day or two ahead and frost closer to serving time. Store properly to keep them fresh.

Can I turn this recipe into a cake?

Yes, bake in two 8-inch pans for 25–30 minutes or until a toothpick comes out clean.

Conclusion

Pistachio St. Patrick’s Day Cupcakes are the perfect festive dessert—colorful, flavorful, and incredibly easy to make. Whether you’re celebrating at a party or baking something fun at home, these cupcakes bring a cheerful pop of green and a delightful nutty twist to your holiday table. With simple ingredients and lots of room to customize, they’re a must-bake for the season.

Pistachio St. Patrick’s Day Cupcakes

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Pistachio St. Patrick’s Day Cupcakes are festive green cupcakes made with pistachio pudding mix and a hint of almond, topped with creamy frosting and fun decorations. Perfect for parties and easy to customize for the holiday.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 box yellow or white cake mix
• 1 (3.4 oz) package instant pistachio pudding mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water or milk
• 1/2 tsp almond extract
• Green food coloring (optional)
• 1/2 cup unsalted butter or 1 cup heavy whipping cream (for frosting)
• 2–2 1/2 cups powdered sugar (for frosting)
• 1/2 tsp vanilla or almond extract (for frosting)
• 1–2 tbsp milk or cream (to adjust frosting consistency)
• Optional toppings: chopped pistachios, green sprinkles, mini shamrock decorations, white chocolate shavings

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Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, mix cake mix, pistachio pudding mix, eggs, oil, water (or milk), and almond extract until smooth. Add green food coloring if desired.
3. Divide batter evenly among cupcake liners, filling each about 2/3 full.
4. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
5. For frosting: Beat softened butter or whipped cream with powdered sugar and extract until fluffy. Add food coloring and a little milk or cream to adjust texture as needed.
6. Frost cupcakes using a piping bag or spatula.
7. Decorate with chopped pistachios, sprinkles, or themed St. Patrick’s Day toppings.

Notes

• Use white cake mix for a brighter green cupcake color.
• Cupcakes can be made a day ahead and frosted closer to serving.
• For a richer texture, substitute milk for water in the batter.
• Add mini chocolate chips or chopped pistachios for extra flavor and texture.
• Store in the fridge if using cream-based frosting.

Nutrition

• Serving Size: 1 cupcake
• Calories: 230
• Sugar: 20g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 35mg