I grew up looking forward to these cupcakes each St. Patrick’s Day. My Mom would make a double batch of them and we’d run in the door from school and eat way more than our fill.
I made some the other day for a playgroup that I take my son to, and the kids kept coming back for more. They are definitely tried-and-true, kid-approved!The cream cheese frosting is the perfect compliment for the pistachio, chocolate chip base. I love how the pudding mix gives them a festive green color…perfect for St. Patty’s Day! These would also be cute topped with green M&M’s.
Beware! They are so addicting!
{St. Patrick’s Day Cupcakes}
Cupcakes:
1 3/4 c. flour
1 4-serving size pkg. instant pistachio pudding and pie filling (unprepared)
3/4 c. miniature chocolate chips
2/3 c. sugar
2 1/2 t. baking powder
1/2 t. salt
2 beaten eggs
1 1/4 c. milk
1/2 c. oil
1 t/ vanilla
Cream Cheese Frosting:
1 block (8 oz.) Cream Cheese
1/2 c. butter
4 1/2 c. powdered sugar
1 t. vanilla
Stir together flour, dry pudding, chocolate chips, sugar, baking powder and salt. In a separate bowl, beat eggs. Whisk in milk, oil and vanilla. Pour the wet mixture into the dry mixture and stir just until combined.
Line muffin tins with cupcake papers. Fill each one 2/3 of the way with batter.Bake at 375 degrees for 15-17 minutes, until a toothpick inserted into the center comes out clean.
If you’re going to swirl the frosting onto the cupcakes, you’ll need to double the recipe above. To make the frosting, combine all ingredients in the bowl of a mixer and beat until fluffy. You may need to add a little extra powdered sugar to achieve the right consistency if you are going to be swirling the frosting onto the cupcakes.Frost, sprinkle, and enjoy!
Tip: I just figured out that no decorating tip or specialty bag is required to make these wonderful swirls! Simply grab a gallon-sized Ziploc bag, fill it with your frosting and push the frosting down to one corner. Snip a little bit of the corner off with scissors. Test first by squeezing the bag to make sure that the amount of frosting coming out is about right. Snip more of the bag if necessary. Twist the bag above the frosting and hold while swirling, starting around the outer edge and working your way in circles up to the middle.
These cupcakes are amazing. I hope you enjoy them as much as I have over the years!
Happy St. Patrick’s Day!
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