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St. Patrick’s Day Cupcakes

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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Comments

  1. Wow these look lovely, I must try this recipe. I have never heard of instant pistachio pudding? They look great, I love that they are a muted green and not the in your face look that comes from using green food dye.

    • Hey Laura! It's just the boxed pudding mixes (it's called pistachio instant pudding and pie filling). The kind that you normally just add milk to, to make into pudding. But in this case, you just add the dry packets. Thanks for stopping by!

  3. Very pretty. I made a pistachio cake at Christmas using the pudding mix. Took a picture of the frosted cake but never took a picture of it after being cut so never blogged about it. I like the sound of your recipe and sure they are tasty. andi thewednesdaybaker

  7. I have to admit I have never tried pistachio anything except for the actual nut itself. As a sweet anything it kind of scares me. But I am a cupcake lover so I may have to give in...

    Thank you for linking to Raising Imperfection.
    Please come back Friday to see if you were featured. :)

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  9. Thank you for linking up @ Craft, Create & Inspire linky party last weekend ..

    Your awesome project is featured this week!

    I would love for you to come and join us again this weekend ( this weeks party is now live )

    Claire @ Polkadot pretties

  10. Thanks for linking up this post to The Best Blog Recipe’s Weekend re-Treat #7!

    Wanted to stop by and pin your image to My Link Parties Craft/DIY & Recipe Boards while I was here.

    Hope to see you link up again at the party this weekend!

    Shauna
    http://thebestblogrecipes.blogspot.com/
    http://ready2loseweight.blogspot.com/
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