¼ teaspoon pistachio extract (if you can't find this, use almond or hazelnut extract instead)
1 teaspoon green food coloring
Frosting:
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
Instructions
Make the cake:
Preheat your oven to 350 degrees.
In a small bowl, whisk together the flour, pudding mix, salt, baking powder, and baking soda. Set aside.
Mix the milk and buttermilk together in a small measuring cup. Set aside.
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.
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.
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:
Cream the butter and cream cheese together.
Add the powdered sugar, milk, and vanilla extract. Mix until creamy.
Enjoy!
Recipe by Annie's Chamorro Kitchen at https://www.annieschamorrokitchen.com/?p=7373