box of Betty Crocker™ white cake mix
packages (3.5 oz each) instant pistachio pudding
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.
More About This Recipe
- If you consider yourself a cupcake connoisseur, then be prepared to be surprised by these pistachio delights.While there is a difference between made-from-scratch and boxed cupcakes (and we love both), this cupcake made from a box will fool anyone. With a couple of key ingredients, the cupcakes are transformed into something out of this world.Hands down, these Pistachio Cupcakes have the best texture of any cupcake ever, from scratch or from a box. They're incredibly moist and fluffy and almost melt in your mouth.The secret ingredients? Club soda and instant pistachio pudding. Together they make the perfect combination for this ultra moist cupcake, without being soggy.The kicker is the light and dreamy frosting. All you have to do is make some fresh whipped cream and fold in some more instant pistachio pudding for a light and dreamy frosting. This works well with all kinds of instant flavored puddings…imagine the possibilities.These unique cupcakes are festive for the holiday season and can even be made into little Christmas trees with a few sprinkles and some fondant stars to top them off. Enjoy!