Mini Pistachio Cupcakes

• Vegetarian

• Produce

  • 1 cup Lemon- lime soda

• Refrigerated

  • 3 Eggs

• Condiments

  • 70 Ketchup cups

• Baking & Spices

  • 1 Pistachio pudding mix, instant
  • 5 1/2 cups Powdered sugar
  • 2 tsp Vanilla
  • 1 White cake mix

• Oils & Vinegars

  • 1 cup Oil

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese

• Desserts

  • 1 box Pistachio pudding, instant

Found on ladybehindthecurtain.com

Ingredients

• 1 white cake mix
• 1 instant pistachio pudding mix
• 1 cup lemon-lime soda
• 1 cup oil
• 3 eggs
• 1 cup chopped walnuts
• 70 ketchup cups
• 1 box instant pistachio pudding
• 8 ounce cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla
• 5-1/2 to 6 cups powdered sugar

Directions

• Preheat oven to 350 degrees.
• Mix together the cake mix, pudding mix, soda, oil and eggs until smooth; stir in walnuts.
• Fill ketchup cups 3/4 full and place either on a cookie sheet or in mini muffin cups.
• Bake 12 to 14 minutes.
• Whip together the cream cheese, butter and vanilla until creamy.
• Gradually beat in dry pudding mix and powdered sugar until frosting reaches spread or pipping consistency. Make about 3-1/2 cups.