Almond Cupcakes with Pistachio Frosting
Ingredients
Scale
- 1 box Pillsbury Moist Supreme Creamy Almond Cake Mix
- 1 cup whole milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- St. Patrick’s Day cupcake liners, if desired
Frosting
- 8 oz cream cheese, softened
- 1/2 cup salted butter, softened
- 4 cups powdered sugar
- 1 1/2 tsp pistachio extract- i used this one https://amzn.to/4ktFgOP
- 1 tsp vanilla extract
- 2 tbsp heavy cream, only if needed
- Green food coloring
- Crushed pistachios for topping
Instructions
- Preheat the oven to 350°F and line a cupcake pan with St. Patrick’s Day-themed cupcake liners.
- In a large mixing bowl, combine the almond cake mix, whole milk, vegetable oil, eggs, sour cream, and vanilla extract. Mix until smooth and well combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy. Add the powdered sugar, pistachio extract, and vanilla extract. Beat on low speed until combined, then increase to high speed and mix until fluffy. If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is reached.
- Add a few drops of green food coloring and mix until the color is evenly distributed. Using an open round piping tip, pipe the frosting onto the cooled cupcakes, or spread it with a knife. Sprinkle crushed pistachios on top and serve.