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St. Patrick's Day Cupcakes

 St. Patrick's Day Cupcakes
These 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. —Kathy Meyer, Almond, Wisconsin
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

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

Directions

  • In a large bowl, combine the 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.
  • 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 for 10 minutes before removing from pan to a wire
  • rack to cool completely. Add food coloring to frosting if desired;
  • frost cupcakes. Yield: 1 dozen.
Nutritional Facts: 1 cupcake equals 250 calories,

2 of 2

St. Patrick's Day Cupcakes (continued)

Nutritional Facts: 11 g fat (2 g saturated fat), 39 mg cholesterol, 301 mg sodium, 34 g carbohydrate, trace fiber, 4 g protein.