Pistachio Cake from Scratch
Prep time
Cook time
Total time
Serves: 12-18 cupcakes
  • 1⅔ cup all purpose flour
  • 1 box (3.4 oz) instant pistachio pudding mix
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup milk (whole or lowfat)
  • ½ cup buttermilk
  • ¾ cup white, granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon pistachio extract (if you can't find this, use almond or hazelnut extract instead)
  • 1 teaspoon green food coloring
  • 8 ounces cream cheese
  • 1 stick unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (or use pistachio extract for more pistachio flavor)
  • 1 teaspoon milk
Make the cake:
  1. Preheat your oven to 350 degrees.
  2. In a small bowl, whisk together the flour, pudding mix, salt, baking powder, and baking soda. Set aside.
  3. Mix the milk and buttermilk together in a small measuring cup. Set aside.
  4. In a medium sized mixing bowl, cream the sugar and butter with a hand mixer. Add the eggs, one at a time, mixing well after each one. Add the extracts and food coloring to the butter-egg mixture. Mix to combine.
  5. Mix in ⅓ of the flour mixture, then mix in ⅓ of the milk mixture. Continue adding the flour and milk mixtures, alternating each one, until all have been mixed into the batter.
  6. Fill cupcake wells ¾ full. You should have enough batter for about 18 cupcakes. Bake for 20-22 minutes. Allow to cool completely when done. Spread cream cheese frosting on top of cooled cupcakes.
Make the frosting:
  1. Cream the butter and cream cheese together.
  2. Add the powdered sugar, milk, and vanilla extract. Mix until creamy.
Recipe by Annie's Chamorro Kitchen at https://www.annieschamorrokitchen.com/pistachio-cake-from-scratch/