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Mini Pistachio Cupcakes

I have to admit, my favorite food is ... cake. Yes, cake! It's plagued me for years. I could live on cupcakes, sheet cakes, anything made from a recipe with the words "cake batter" in it. And back in the day, I would regularly make cupcakes for everyone I knew. Full-size. As I've gotten older, and my waist line is not what it used to be, I've gone away from the full-size cupcakes, and moved on to minis. They are great for parties, gatherings, you name it - and you can pretty much take any full size cake recipe, and turn it into bite-size morsels of goodness.

For this recipe, I looked to my Perfect 10 Cookbook, and took my decades-old 7-Up Thumbs Up Pistachio Cake, and made minis. So good...!

Make Your Cake: Super easy...just throw into your stand mixer one package of white cake mix, one 3.4 oz. size box of pistachio instant pudding, 3 eggs, 1/2 cup of vegetable oil, one cup of 7-Up, and 1/2 cup of chopped walnuts. Mix well.

Make Your Cupcakes: Preheat oven to 350. Fill mini cupcake pans with mini liners, filling about 2/3 up. Bake for about 15 minutes, until they just start turning a light brown on top.

Make Your Pistachio Frosting: Mix one cup of milk and another package of the Instant Pistachio Pudding mix. Once a pudding-like consistency, stir in one large container of cool whip type should have a fluffy/creamy green frosting. Frost the cakes and sprinkle the tops with crushed pistachios.

Put on platter and say so long...they'll be gone before you know it!

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