Vanilla Pistachio Cupcakes

Vanilla Pistachio Cupcakes

Adapted from sprinkle bakes

Makes 24 cupcakes


1 box Duncan Hines French Vanilla cake mix
3 eggs
1 1/3 cup water
1/3 cup vegetable oil
8 oz package cream cheese, room temperature
1 stick of butter, softened
1/4 cup clover honey
3 cups confectioners sugar
1 cup pistachios, ground fine in food processor


Preheat oven to 350 & line cupcake pan with liners.

Blend cake mix, water, oil & eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter in pans & bake immediately.

Bake for 18-21 minutes, or until toothpick inserted in center comes out clean.

Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

For Frosting:

Place cream cheese, butter & honey in the bowl of a stand mixer; beat until combined. Gradually add in confectioners sugar, mixing until it is spreading consistency. If frosting is loose, place in refrigerator until firm enough to spread.

Place 1 cup pistachios in food processor & grind until fine.

Frost cupcakes & sprinkle generously with ground pistachios. Serve!

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