Dessert

Pistachio Cupcakes is for Dessert.

Pistachio Cupcakes takes 15 minutes to prepare.

Pistachio Cupcakes takes 20 minutes to cook.

Pistachio Cupcakes makes 18 servings.

The ingredients for Pistachio Cupcakes are:

1.75 cup Flour - Gold medal all purpose flour
2.5 tsp Baking Powder
.5 tsp Salt
1 tsp Vanilla extract, imitation, alcohol
3 serving Toll House Semi-Sweet Chocolate Mini Morsels Chocolate Chips
8 serving Jell-O Brand, Sugar Free, Fat Free Pudding Mix, Pistachio (by TAZMANIATWO)
.5 cup Honey
4 large Egg white, fresh
1.25 cup Milk, nonfat (skim milk)
4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain

Here is how you make Pistachio Cupcakes:

Preheat oven to 375?F. Line 18 cupcake tins with paper. Stir flour, dry pudding mix, salt, baking powder together in large bowl. Stir in egg whites, honey, milk, vanilla & yogurt. Stir just until mixed. Add chocolate chips. Spoon batter into lined cups about 2/3 full. Bake 20 minutes. Cool on wire rack.Serving Size: recipe makes 18 cupcakesNumber of Servings: 18Recipe submitted by SparkPeople user NANCJACOBSON.

The nutritional information for Pistachio Cupcakes is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 106.3

• Total Fat: 0.7 g
• Cholesterol: 0.6 mg
• Sodium: 295.7 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 0.5 g
• Protein: 2.9 g

The dietary needs meet for Pistachio Cupcakes is Low Fat