St. Patrick’s Day Cupcakes
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 1 dozen.
These St. Patrick's Day cupcakes go super-quick. The pistachio pudding mix gives them a mild flavor and their pretty pastel color makes them a perfect dessert for this lively holiday. —Kathy Meyer, Almond, Wisconsin
Ingredients
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1-3/4 cups all-purpose flour
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2/3 cup sugar
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1 package (3.4 ounces) instant pistachio pudding mix
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2 teaspoons baking powder
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1/2 teaspoon salt
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2 large eggs, room temperature
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1-1/4 cups 2% milk
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1/2 cup canola oil
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1 teaspoon vanilla extract
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1 can (16 ounces) cream cheese frosting
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Green food coloring and gold sprinkles, optional
Directions
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1.
Preheat oven to 375°. In a large bowl, whisk flour, sugar, pudding mix, baking powder and salt. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended.
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2.
Fill paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes and decorate with sprinkles.
Nutrition Facts
1 cupcake: 410 calories, 17g fat (4g saturated fat), 33mg cholesterol, 398mg sodium, 59g carbohydrate (40g sugars, 0 fiber), 4g protein.
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