Pistachio Cupcakes

I am bringing to you another Lemmon tested, Lemmon approved recipe.  These pistachio cupcakes are some of the prettiest, tastiest cupcakes I've ever baked...and, even better, they are also some of the easiest.

Ingredients:
(2) 3.4 oz. boxes Jello pistachio pudding mix
1 box yellow cake mix (I used Duncan Hines)
1 cup heavy cream
2 1/2 cups cold milk (separated)
2 tsp vegetable oil
1/4 cup powdered sugar
Approximately 20-30 pistachios

Get started by preheating the oven to 325 degrees on a true convection bake setting (350 if you don't have convect bake.)

Cupcakes:
Whisk together 1 box pudding mix with 1 1/2 cups cold milk.  Gradually add cake mix and whisk until completely blended.  Add vegetable oil and mix thoroughly.   Pour batter into lined cupcake tins.  Fill each tin approximately 3/4 full.  I was able to bake 15 cupcakes.

Bake for 20-25 minutes depending on your oven.

Frosting:
Whip together 1 cup heavy cream, 1 cup milk, 1 box pistachio pudding mix, and 1/4 cup powdered sugar until peaks form.  Spoon frosting into gallon size Ziplock bag and refrigerate until ready to use.  Chop pistachios and set aside until needed.

Wait for cupcakes to cool completely before frosting.  Snip corner of Ziplock bag and pipe frosting onto cupcakes.  Sprinkle chopped nuts onto the top of each cupcake.  Refrigerate any leftovers.

These cupcakes are great for company because they look and taste a lot more time consuming than they really are.  Enjoy!