Pistachio Strawberry Cupcakes

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Serving: Serves 16
Prep Time: 20 Minutes
Cooking Time: Bake 20 Minutes

April/May 2019 Dig In Recipes

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1. Wash hands with soap and water.

2. Preheat oven to 350 degrees Fahrenheit. Line 16 regular-sized muffin tins with cupcake liners; set aside.

3. In a large bowl, combine cake mix, milk, egg whites, egg, melted butter and 1 teaspoon vanilla; mix well. Evenly divide batter between 3 bowls. Add pistachio pudding and water to one bowl and strawberry gelatin to another; mix each to combine. Wash hands after handling raw egg.

4. Evenly layer strawberry batter, regular batter and pistachio batter between the cupcake liners, filling no more than three-quarters full. Bake for 20 minutes or until puffed and firm in the center and light golden brown on top; let cool.

5. In a large bowl using an electric mixer on medium speed, cream butter for 7 minutes or until light and fluffy and color is very pale. Add powdered sugar, cream and remaining vanilla and beat on low speed until combined, scraping down sides of bowl. Increase speed to medium and beat for 5 to 6 minutes or until light and fluffy.

6. Frost cupcakes using a piping bag with an open star piping tip and decorate as desired.

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Nutrition Facts

Nutrition Information Per Serving Calories: 504 (Calories from Fat: 234)
Total Fat: 26g (Saturated Fat: 16g)
Protein: 3g
Total Carbohydrates: 66g (Dietary Fiber: 1g
Sugars: 55g)
Cholesterol: 78mg
Sodium: 408mg