Ingredients
1-3/4 cups all-purpose flour2/3 cup sugar1 package (3.4 ounces) instant pistachio pudding mix2 teaspoons baking powder1/2 teaspoon salt2 large eggs, room temperature1-1/4 cups 2% milk1/2 cup canola oil1 teaspoon vanilla extract1 can (16 ounces) cream cheese frostingGreen food coloring and gold sprinkles, optional
Preparation
Preheat oven to 375°. In a large bowl, whisk flour, sugar, pudding mix, baking powder and salt. 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° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes and decorate with sprinkles.
