PISTACHIO CUPCAKES WITH CAKE MIX RECIPES

Steps:

• Preheat oven to 350°F and place cupcake liners in cupcake pan.
• Mix cake mix, eggs, oil, 1 package pistachio pudding, and club soda in a large bowl and beat for 3 minutes.
• Pour into cupcake liners about 2/3 of the way full and bake for 18-22 minutes.
• Cool cupcakes completely.
• In a small bowl add cream and white sugar and beat until soft peaks form.
• Add remaining 1 package of pistachio pudding and mix until incorporated.
• Frost cupcakes with pistachio cream mixture and store in the refrigerator until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Blend pistachios with 1/2 cup sugar in a blender until finely ground.
• Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
• Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
• Stir milk and vanilla extract together in a separate bowl.
• Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.