Pistachio Swirl Cupcake Recipe

Pistachio Swirl Cupcake Recipe

A blend of pistachio instant pudding and white cake mixes with a few drops of green food gel make this cupcake easy to make.  Inside the cupcake is a mixture of sugar, cinnamon and pecans.



1 package Jello ® Pistachio Instant Pudding and Pie mix

1 package white cake mix- tested Duncan Hines

4 eggs

1 cup sour cream

1/2 cup vegetable oil

1 teaspoon creme bouquet or vanilla


1/2 cup sugar

1 teaspoon ground cinnamon

1/2 cup finely chopped pecans


14ounce package cream cheese, softened

1/2 cup heavy whipping cream, whipped

1/2 cup marshmallow cream, purchased

1/4 cup confectioner’s sugar


Shamrock sprinkles


  1. Prepare cupcake pan with cupcake liners, spray with cooking spray. Set aside.
  2. Preheat oven to 350.
  3. In large mixing bowl, add cake mix and dry pudding mix, eggs, oil, sour cream, extract.  Beat cake batter for 2 minutes.
  4. In medium mixing bowl, add sugar, nuts, and ground cinnamon, stir to mix.
  5. Using an ice cream scoop, fill cupcake liners half full, spoon 1 teaspoon sugar nut mixture in center of cupcake batter.  Cover top of sugar mixture with teaspoon of  cake batter. Repeat process to fill cupcake liners.
  6. Bake cupcakes at 350 degrees for 18-20 minutes or until center is done.

Frosting: After cupcakes are completely cool.  Mix cream cheese, marshmallow cream, whipped cream  and confectioner’s sugar in a medium mixing bowl.  Beat frosting until thick and fluffy.

Fill pastry bag with tip fitted with 1 M with frosting.  Pipe a center star, then pipe a circle around the center, adding two or three layers high.  Sprinkle with shamrock sprinkles.

Keywords: Pistachio Swirl Cupcakes