Pistachio Cupcakes

I don't know about your house but around here, as soon as March 1st rolls around - everything starts to turn green. 
The pancakes - the bread - the eggs - and especially the dessert.

I've already made my green velvet cupcakes and my cherry limeade cupcakes but I have a few more green surprises up my sleeve for later this month.  (Shamrock shake cupcakes, anyone?)  My newest addition to my green cupcake collection are these super delicious pistachio cupcakes. 

You're going to want to make these all year - trust me - don't limit yourself to making them only once a year just because they're green.  Go green all year - that's what I say!

Pistachio Cupcakes
3/4 cup sugar
1/2 cup oil
2 eggs
3/4 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 2/3 cup flour
3.4 ounce package instant pistachio pudding mix
1/2 cup milk
1/2 cup vanilla yogurt

Combine sugar, oil, eggs, salt, baking powder and baking soda in bowl of standing mixer.  Beat well.

Combine flour and pudding mix in a separate bowl.

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Whisk together milk and yogurt.  Add to egg mixture, alternating with dry ingredients.

Scoop batter into prepared cupcake pans. 

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Bake 25 minutes (for jumbo size) at 350. 

While cupcakes cool, chop a few fresh pistachios for garnish.

Once the cupcakes have cooled completely, frost with cream cheese icing and sprinkle with chopped pistachios.

I am in love with these pistachio cupcakes.  They are super moist and really flavorful.  No need to add any extra color, the pudding adds just the right amount of color to make them perfectly green.  I hope that you enjoy these as much as I do.  (ooops, I mean - did.)

Ciao!