Photo: Deva Williamson
Pistachio Pudding Cupcakes Recipe
17 ingredients
30 min + 20 min
15-16 cupcakes
openrecipes
Estimated Nutrition (whole recipe, rough)
1243
Calories
33g
Protein
66g
Fat
128g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups unbleached, all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3.4 ounce box of instant pistachio pudding
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon vegetable oil
- 2 large eggs
- 1 egg white
- 1/2 cup whole milk
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (1 stick) salted butter, softened
- 1 cup vegetable shortening
- 2 pounds (1 bag) powdered sugar
- 3 Tablespoons clear vanilla extract
- 3-4 Tablespoons whole milk, cold
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thelittlekitchen ·
Recipe sourced from
openrecipes