Growing up it was my grandma who provided me with baked treats. She was always baking something, and there were plenty of delicious things to eat at her house. She was “famous” for her chocolate chip cupcakes, never a day went by in her house without these treats.
Although I loved her chocolate chip cupcakes, her Pistachio Cupcakes were “more favorite.” She only made them occasionally, so I looked forward to them each and every time. A few years ago I discovered that she had passed this recipe on to me when I got married, and I had never made them! To my surprise she called them “St. Patrick’s Day Cupcakes”, a name I never remembered them having and I have no memory of her making them around St. Patrick’s Day, regardless, they have become my “traditional” treat for my kids this time of year.
What do you like to make for St. Patrick’s Day? These are simple, a perfect treat to enjoy baking with your kids!
- 1 3/4 cup flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup sugar
1 box pistachio pudding mix (4-serving package)
3/4 cup mini chocolate chips
2 eggs, beaten
1 1/4 cup milk
1/2 cup coconut oil (original recipe calls for vegetable oil)
1 tsp. vanilla extract
- 1 3/4 cup flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup sugar
- 1 box pistachio pudding mix (4-serving package)
- 3/4 cup mini chocolate chips
- 2 eggs, beaten
- 1 1/4 cup milk
- 1/2 cup coconut oil (original recipe calls for vegetable oil)
- 1 tsp. vanilla extract
St. Patrick’s Day Cupcakes
Preheat the oven to 375 and line or grease a muffin tin.
In a large bowl whisk together the flour, baking powder, salt, sugar, pistachio pudding mix, and mini chocolate chips.
In a small bowl mix to combine the eggs, milk, oil, and vanilla.
Pour the wet ingredients into the dry and stir to combine. This is the fun part because “magically” the batter becomes green!
Fill the muffin tins 2/3 full and bake until light brown around the edges, 16-20 minutes. (About 10 minutes for mini muffins.) Remove and cool before serving.