Shugary Sweets · by Aimee Shugarman
Pistachio Cupcakes Recipe
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 4%
CARBS 22G35% OF CAL
1G FIBER7G OTHER15G TOTAL SUGAR
FAT 17G62% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pistachio-flavored cupcakes with pecans and topped with whipped cream frosting and coconut. A nostalgic treat for pistachio lovers.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 box white cake mix
- 1 cup vegetable oil
- 1 package instant pistachio pudding mix (3 ounce )
- 1 cup lemon lime soda
- 3 large eggs
- 1/2 cup pecans (chopped)
- 12 ounce frozen whipped topping (thawed)
- 1 cup milk
- 2 Tablespoons shredded (sweetened coconut (optional))
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 4%
CARBS 22G35% OF CAL
1G FIBER7G OTHER15G TOTAL SUGAR
FAT 17G62% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 179mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 17mg
- Calcium
- 39mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 179MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.