Simple Pistachio Cupcakes With Marshmallow Frosting

 

You won’t believe how easy and simple this recipe is when you use a cake mix. These cupcakes  taste just like ones you would get at your favorite cupcake shop. 

 

 

 

I was shopping with my daughter Tori a while back and after a while we decided to stop for a cup of coffee.

 

We noticed there was a cupcake shop that had just opened in the outdoor shopping center we were at. 

 

Of course we walked down to see what they were displaying and if we could grab a coffee too.

 

All of the cupcakes looked so beautifully decorated and they sure looked delicious. 

 

The one that caught my eye was the pistachio cupcake. Same with Tori. So, we bought one and decided to split it. It was so big to begin with. 

 

It was such a beautiful day, we sat outside in the shade as it  was a nice break from shopping and so nice that we got to catch up. 

 

We enjoyed the coffee but especially the pistachio cupcake. It was moist and the frosting was sweet and creamy. 

 

 

As we finished the last bite of the delicious pistachio cupcake, I started to feel guilty that I ate one, even half of one. I didn’t need all those calories and oh, the fat! I can just imagine the saturated fat in one of those giant cupcakes. 

 

Tori asked me if I could try to make a skinny version of it so that we can enjoy them more often.

 

I said I would if she helped me, and this is what we came up with. We remined ourselves how the original inspiration cupcake from the shop tasted and Tori and I made the comparison; We loved our version!

 

Our cupcakes were much lighter and our frosting which is basically 2 simple ingredients was sweet yet not too overpowering.

 

Even my husband and son loved them too.

 

I got to have a regular size cupcake and enjoyed every single scrumptious bite without any guilt. 

 

Since then, we have made these cupcakes many times for different occasions or just for no occasion at all. 

 

 

 

Simply Scrumptious Pistachio Cupcakes

Yields: 16 cupcakes

Ingredients:

For the cake batter:

• 1 box cake mix — either white, yellow or butter flavor
• 2 large egg whites
• 1 tsp vanilla extract
• 1 small box Jell-O Instant Pistachio pudding mix, I used sugar free for this recipe
• 2 – 2 1/2 cups seltzer — I used lemon and lime flavor but you can use plain or any flavor of your choice
• Note: The amount of seltzer you use will vary based on the batter. Add this ingredient last to see if you have a nice fluffy, creamy batter after you use your hand mixer

For the frosting:

• 1 heaping cup marshmallow fluff
• 2 tsp almond, soy, or low fat milk — more if needed
• 1/2 to 3/4 cup finely chopped pistachio nuts

 

 

Directions:

1. Preheat oven to 350 degrees, line a cupcake pan with paper or foil liners. You can have another small pan lined with 4 more liners if you have one to use, otherwise when the others are cooling out of the pan you can line the last 4 muffin tins with the paper liners.
2. In a large mixing bowl, combine cake mix, pudding mix and egg whites.
3. Start pouring in the seltzer. Mix well and add vanilla extract. Switch over to your electric mixer and mix until the batter is fluffy and smooth.
4. Cover the batter and place in fridge for about 20 minutes. This step is very important as the cupcakes will end up being larger in the end.
5. Remove batter from the fridge, and using an ice cream scoop, fill each tin 3/4 (or almost to the top). Do not fill to the very top or over fill. Tap the pan gently once or twice on the rack in the oven just to loosen any air bubbles.
6. Bake for about 15-20 minutes or until a wooden skewer or toothpick comes out clean or with a few dry crumbs. During baking, turn pan around for even baking after about 7 or 8 minutes.
7. Let cool in pan on wire cooking rack for about 15 minutes, then take them out and cool directly on the cooling rack.
8. Bake your next 4 cupcakes and follow directions above.
9. Let the cupcakes cool completely.
10. In the meantime, get your frosting ready. Mist a measuring cup with cooking spray and add the Fluff; scoop out Fluff and add to a medium mixing bowl.
11. Start mixing Fluff with 2 teaspoons of milk with a small wire whisk until frosting reaches a spreading consistency. You may need to add another teaspoon or two of milk. The frosting will be thin.
12. Scoop a tablespoon of frosting over each cupcake. You can spread with the spoon, a butter knife or small spatula. When they are all done, sprinkle the nuts over each cupcake.

Enjoy the pistachio deliciousness!

 

Here are a couple more pistachio recipes to enjoy…

 

Old Fashioned Pistachio Ambrosia Lush

Pistachio Marshmallow Crunch Balls

 

 

 

Thanks so much for stopping by! I hope you enjoyed the recipes featured today. Be sure to check back often, I post new recipes all the time. In the meantime, you can scroll up and print out this recipe and pin away on Pinterest to save your favorite recipes for later on. 

 

Bye for now!