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Pistachio Milkshake Cupcakes

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Ingredients

Scale

Cupcakes

  • 1 box white cake mix
  • 1 cup whole milk
  • ½ cup oil
  • ¼ cup melted butter
  • 4 large eggs
  • ¼ cup sour cream
  • 1 teaspoon pistachio extract
  • ½ teaspoon vanilla extract
  • 2 tablespoons instant vanilla pudding mix (dry)

Frosting

  • 2 sticks salted butter, softened
  • 3½ cups powdered sugar
  • 4–6 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste
  • Green food coloring

Topping

  • Edible white candy pearls
  • White sparkly paper straws

Instructions

  1. Preheat oven to 350°F and line a cupcake pan with liners.
  2. In a large bowl, combine cake mix, pudding mix, milk, oil, melted butter, eggs, sour cream, pistachio extract, and vanilla extract. Mix until fully combined, then beat on medium speed for about 1 minute until smooth and slightly fluffy.
  3. Fill liners about ⅔ full. Bake for 16–20 minutes, until a toothpick comes out with a few soft crumbs. Let cool completely before frosting.
  4. For the frosting, beat butter until smooth and creamy. Gradually add powdered sugar and mix until combined. Add 4 tablespoons of heavy cream and the vanilla bean paste, then beat until light and fluffy. Add more cream as needed to reach a soft, pipeable consistency. Mix in green food coloring until you reach your desired shade.
  5. Pipe or spread frosting onto cooled cupcakes. Finish with white candy pearls and top each cupcake with a sparkly straw for that milkshake look.

Find it online: https://lifeandsprinkles.com/pistachio-milkshake-cupcakes/