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Preheat oven to 350 degrees and place cupcake liners in cupcake pan.
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Grind Lemon Pucker Pistachios in a food processor or blender.
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Combine cake mix and its ingredients according to package directions.
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Add in pudding mix and combine well. Gently stir in ground pistachio nuts into batter.
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Fill cupcake liners about 2/3rd full with cupcake batter.
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Bake for approximately 18 minutes or until cupcakes are done.
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Let cupcakes cool completely.
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In a small bowl add cream and white sugar and beat until soft peaks form.
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Add remaining package of pistachio pudding and mix until incorporated.
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Frost cupcakes with pistachio cream mixture and store in the refrigerator until serving.