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Pistachio Cupcakes
12
Servings
Servings
10m PT10M
Prep Time
Prep Time
22-25m PT22-25M
Cook Time
Cook Time
32m
Ready In
Ready In
Recipe: #26179
June 06, 2017
Categories: Desserts, Cupcakes, Nuts/Seeds, Pistachio, Baking Mix (Bisquick/Clone), Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Valentine's Day, Oven Bake, Vegetarian, Pudding Mix, Cake Mix, Flour, Muffins, Spring more
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Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (113.4 g)
- Calories 387.2
- Total Fat - 18.2 g
- Saturated Fat - 4.8 g
- Cholesterol - 76.1 mg
- Sodium - 394.4 mg
- Total Carbohydrate - 49 g
- Dietary Fiber - 1.7 g
- Sugars - 25 g
- Protein - 8 g
- Calcium - 90.8 mg
- Iron - 2.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.2 mg
Step 1
Sift flour with cake mix.
Step 2
Add instant pudding and mix.
Step 3
Add cake mixture to eggs and stir well.
Step 4
Add wet ingredients, stir until combined.
Step 5
Fold in nuts and/or chocolate chunks
Step 6
Pour into greased muffin cups
Step 7
Sprinkle sugar on top.
Step 8
Bake at 350 degrees for 22-25 minutes.
Tips & Variations
No special items needed.
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