Emerald Isle Cupcakes

Serves: 5
Total Calories: 945
Yield: 1 1/2 dozen


1 3/4 cups all-purpose flour
2/3 cup sugar
1 (3.4-ounce) package instant pistachio pudding mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1 1/4 cups milk
1/2 cup oil
1/2 teaspoon vanilla extract
few drops green food coloring
1 (16-ounce) container cream cheese frosting
Garnish: candy sprinkles


In a bowl, combine flour, sugar, dry pudding mix, baking powder and salt. In another bowl, beat eggs, milk, oil and vanilla; add to flour mixture and mix until well blended. Fill paper-lined muffin cups 2/3 full. Bake at 375 degrees for 20 to 25 minutes, until a toothpick tests clean. Cool in tin on a wire rack. Add a few drops of food coloring to the frosting and frost the cupcakes. Garnish with sprinkles.

Nutritional Facts:

Serves: 5
Total Calories: 945
Calories from Fat: 388

This Emerald Isle Cupcakes recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.

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