Pretty Pistachio Cupcakes

These pretty pistachio cupcakes have quickly become a family favorite! Everyone in my family loves pistachios and this recipe couldn’t be easier to make using a box mix and pistachio pudding.

The homemade pistachio buttercream frosting with real pistachio paste mixed in takes this cupcake over the top! The white candy coating flower is so fun to make and has a pistachio center too! If you are a pistachio fan, you’ll go nuts over these yummy and elegant cupcakes!

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You will need:

FOR THE CUPCAKES:

1 (15.25 oz.) box yellow cake mix

1 (3.4 oz.) box instant pistachio pudding mix

½ cup canola oil

1 cup 7-up or Sprite

4 eggs

½ cup roasted and salted shelled pistachios, chopped fine

*green food coloring if desired (I used one drop of gel food coloring)

FOR THE PISTACHIO BUTTERCREAM FROSTING:

¾ cup roasted and lightly salted pistachios, shelled and very finely chopped (you’ll want these VERY FINE especially if you plan on piping your frosting).

1 ½ TB heavy cream

2 ¼ cup unsalted butter

1 ½ tsp vanilla extract

3 cups powdered sugar

FOR THE CANDY FLOWERS:

12 oz. bag bright white candy melting wafers

1 TB very finely chopped pistachios

Parchment paper

Food safe paintbrush

3 or 4 empty paper towel tubes

Piping bag

*optional – offset spatula

MY AMAZON PICKS (affiliate links):

Directions for the Pistachio Cupcakes:

FOR THE CUPCAKES:

In a large bowl, mix together the cake mix, dry pudding mix, canola oil and 7-up with a hand mixer until just combined. 

Next mix in the eggs one at a time. Add one drop of food coloring if desired.

Now beat the batter for 2 minutes, scraping the sides and bottom with the spatula.

Then fold in the chopped pistachios until well combined.

Place cupcake liners in muffin tins and add about 3TB (I use an ice cream scoop) in each cup.

Bake for 15-18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.

Cool completely.

FOR THE FROSTING:

First place the shelled pistachios in a food processor and pulse until the nuts are extremely fine and the crumbles stick together a little.

Next add the heavy cream in the food processor and blend until it becomes a crunchy paste.  Set aside.

Place the room temperature butter in a stand mixer and mix for about 7 minutes or until the butter is light and fluffy.

Next add the pistachio paste and vanilla extract and beat together until well incorporated.

Add the powdered sugar one cup at a time and beat on medium speed for about 2-3  minutes until fluffy and a good piping consistency. 

Next add the frosting to a piping bag fitted with a 1M piping tip and pipe the frosting on the cooled cupcakes.

FOR THE CANDY FLOWERS:

First cut the paper towel rolls in half vertically.

Next cut strips of parchment paper.

Melt candy coating according to package instructions. Dip your paintbrush into the melted candy coating and begin painting flower petals on the parchment paper strips. Work fast before the petals dry and don’t paint too thin or they will break.

While the petals are still wet, place the parchment paper in the paper towel tube so it has a nice curl.

Dry completely (I place mine in the freezer for about 10 minutes)

Repeat these steps until you have about 8 petals for EACH cupcake. It helps to make more in case they break because they are very fragile.

Next pour the remaining candy coating in a piping bag and snip a small piece off the tip (you may have to re-heat the candy coating at this point).

Pipe a small dot of the melted candy coating on the parchment paper.

Now carefully remove a petal from the parchment paper and place the base of one of the petals on the melted candy coating.

Then place another dot on top of the end of the petal and place another petal on top until you have 4 petals next to each other.

Repeat for the inside of the flower if desired.

Now place a small dot of candy coating in the middle of the flower.  Immediately add the finely chopped pistachios or sprinkles to the middle of the flower.

Dry completely for 1 hour overnight. 

To lift the flowers off the the parchment paper, an offset spatula comes in handy. Place flower on top of frosted cupcake.

**OR you can simply arrange the petals on top of your frosted cupcake.

These pretty pistachio cupcakes are so elegant, perfect for a bridal shower or wedding!