Pistachio Pudding Cupcakes

You know how there are varying degrees of fluffiness in different cupcake recipes? Like most cake mixes for instance bake into these light airy little wonders that people spend time trying to mimic with homemade recipes. On the other end of the spectrum are some of my favorite cupcakes; made from scratch and so dense that it is almost like sinking your teeth into a piece of Great Harvest's honey whole wheat bread. Sorry that I am using another type of food to describe cupcakes. The truth is I sat here for about thirty minutes with writer's block trying to think of a non-food item that compared to the density of those types of cupcakes, and I can honestly say I could not think of one. It is not like I walk around all day and bite every chair, plate, or bed mattress I see just so I can describe food better.

In any case, I'd say that THESE cupcakes are definitely closer to the dense side of the fluffiness spectrum. However they still have this mysterious fluffiness to them which is probably due to the fact that they are made from a cake mix.

I know, sigh. I am sure that you must think I ALWAYS make things from scratch, especially considering my last post about ice cream sandwiches. Not to mention several other posts on this blog where I do not begin with a packaged item.

To be honest I don't even remember the last time I used a boxed cake mix. I think David's mom sent us one for his twenty-fourth birthday, and I made it but I don't think I ate it. The real reason why this recipe caught my attention was not that it uses a boxed mix, but because I LOOOOOVE PISTACHIOS.
I also love Jello brand pistachio pudding. So this recipe was automatically a winner for me. Here are some things you should know about making and consuming these delicious cupcakes.

1. If you love pistachios you will love these.
2. If you love cupcakes that are a little more dense and you love pistachios you will definitely adore these. You may even eat more than one. Shame on you.
3. If you love cupcakes that are a little more dense but you don't like pistachios that is okay too. The great thing about the technique used to make these cupcakes is that you could do several different combinations of pudding and cake mix flavors. I know I have some different flavors I am going to try. Say, cookies and cream jello pudding mix combined with a white cake mix? I say heck yes.

4. This recipe is really easy from start to finish. A huge plus in my book.
5. If you make these you will have to eat them the exact same day, and preferably you should eat them right away. This is because the frosting is a finger licking (you bet I did) good combination of whipped cream and, say what? That's right, pistachio pudding.
6. While eating twelve cupcakes in one sitting for a family of 6-12 would not be that difficult, if there are only two of you you may want to consider giving some of these to your neighbors. Or you could just grow an entire pant size overnight. Your choice.

This might just be my new favorite way to make cupcakes. If you make these you will find that you take one bite...

and then another...

after which bite you will be so in love that you will have stuffed the rest of the cupcake entirely into your mouth.

Jenna at Eat, Live, Run originally posted this recipe. Click here to view it and make some pistachio cupcakes of your own!