Pistachio Christmas Cupcakes with Cherries
A delicious Christmas cupcake recipe that is a tried and true holiday tradition. They are moist a loaded with cherry and pistachio flavors.
Servings: 24 cupcakes
Cost: $5
Equipment
- Oven adjusted to the center rack position
- 2 12-count muffin tins
- 24 cupcake liners
- measuring cups
- Mixing bowl
- Whisk
- cutting board and knife
- batter scoop
Ingredients
- 15.25 ounces white cake mix
- 3.4 ounces pistachio pudding
- 1 cup soda
- 24 ounces marashchino cherries You will need to reserve 24 cherries for the top and the rest will be drained and chopped to bake in the batter.
- 3 large eggs *based on what the boxed cake mix calls for. Pillsbury uses 3 eggs, but other brands may vary.
- ½ cup vegetable oil *based on what the boxed cake mix calls for. Pillsbury uses 1/2 cup, but other brands may vary.
- ⅓ cup chopped nuts *use your favorite- walnuts, pistachios, or pecans.
Instructions
- Preheat your oven according to the cake box instructions.
- Add cupcake liners to your muffin tins.
- Chop up your cherries/nuts; set aside.
- In a large mixing bowl, add your cake mix, eggs, oil, seltzer water, drained, chopped cherries, and pudding mix. Mix all your ingredients until combined.
- Add your mixture to your cupcake papers in the tins. Fill them a little over halfway.
- Bake according to the box's instructions for that particular pan. The cooking time should remain almost identical. Mine baked for 18 minutes
- I suggest using a toothpick, and checking your cupcakes right at the time the instructions call for.
- Add one cherry to the center of each cupcake but gently pressing down. You may need to slightly break the surface. Additionally, you could ice them and then add the cherry.