These yummy, green cupcakes are the perfect way to celebrate St. Patrick’s Day. You know, that time of year when everyone has shamrock plants and you see little green people with long red beards sneaking around. That is, you might see them. I never have.
At our house, St. Patrick’s Day gets a little bit more attention than most of the other “minor” holidays for two reasons. First, it’s Mom and Dad’s wedding anniversary; and second, because we have a bit of Irish in our blood from a few generations ago.
Combine dry ingredients.
Whisk together wet ingredients.
Add wet ingredients to dry ingredients… or the other way around, it doesn’t matter. : )
And beat it until well-blended.
Spoon batter into regular-sized cupcake liners, until about three-fourths full. This recipe makes just a bit more than 1 dozen cupcakes for me.
Bake at 375 degrees for 18-22 minutes. You want them to be done, so they don’t fall or do something dangerous like that.
Then mix up your favorite cream cheese frosting and make them beautiful!
St. Patrick’s Day Cupcakes
1-3/4 cups all-purpose flour
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
1/2 cup canola oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting
In a large bowl, combine the dry ingredients. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes. Yield: 1 dozen.
Leave us a comment and tell us what you are doing for St. Patrick’s Day this year!
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