Mouthwatering Pistachio Cupcakes With Cool Whip Pistachio Frosting
This easy one bowl pistachio cupcake recipe makes the perfect flatter topped cupcakes. Ready for soft creamy pistachio Cool Whip frosting the flavorful cupcakes are great for celebrating St. Patrick's Day. This recipe makes 12 large cupcakes or 24 medium cupcakes.
Equipment
- 1 Large 12-cup Muffin Pan
- Cupcake Liners
- 1 Large Mixing Bowl
- 1 measuring cup
- 1 Teaspoon
- Mixing Tool Easily Mixed By Hand
- 1 Electric Mixer For Frosting
- 1 Medium Mixing Bowl
Ingredients
The Pistachio Cupcake Batter
- 1 Cup White Sugar
- ¼ Cup Vegetable Oil
- 1 Lrg Egg Beaten
- 2 Cups White All Purpose Flour
- 3 Tsp Baking Powder
- ¼ Tsp Salt
- 1 Cup Milk
- 1 Tsp Pistachio Emulsion Or Extract
Pistachio Cool Whip Frosting
- 1 Lrg Tub Cool Whip Or 4 Cups (Thawed)
- 1 Box Jello Pistachio Instant Pudding Mix
- 1 Cup 35% Heavy Cream 35%
Instructions
Making the Cupcake Batter
- Measure the oil and white sugar into a large mixing bowl. Mix together well.
- Crack the egg into a cup and beat before adding the sugar mixture.
- Cream the egg, sugar mixture until blended to a creamy light yellow.
- Measure the dry ingredients in on top of the other ingredients.
- Using a mixing tool mix the dry ingredients together slightly before blending in with the wet ingredients.
- Add the milk alternating between blending and adding milk until all the milk has been incorporated.
- Measure and add in the pistachio emulsion blend batter well.
- In large size muffin pan add the cupcake liners and fill cups leaving ¼" of space.
- Bake in hot 375℉ oven for 20 minutes or until the cupcakes test for done.
Making the Pistachio Cool Whip Frosting
- In a medium mixing bowl measure the Cool Whip.
- Add in the pudding mix. Blend with electric mixer well.
- Measure and add in the heavy cream blending until the frosting is no longer gritty. Approximately two to three minutes.
- Frost the cupcakes with piping bag or by hand. Enjoy!
Tried this recipe?Let us know how it was!