½cupamaretto liqueur, Can substitute with another 1/2 cup water plus 1 tablespoon pure almond extract.
4large eggs
¾cupvegetable oil
½cupchopped pistachios, optional, there are some in the pudding mix
Frosting
1(8-ounce package)cream cheese, softened to room temperature
4tablespoonsunsalted butter, softened to room temperature
2 to 2½cupspowdered sugar
1teaspoonalmond extract or amaretto liqueur
½cupwhite chocolate chips, melted and slightly cooled
finely chopped pistachios for sprinkling on top, optional
Instructions
Cupcakes
Heat oven to 350° Fahrenheit. Line 24 muffin cups with paper liners.
In a large bowl, combine the cake mix, pudding mixes, water, amaretto liqueur, eggs and vegetable oil.Stir in chopped pistachios. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour into cupcake liners. Bake at 350° for 20-25 minutes or until cake tester comes out clean. Cool completely.
Frosting
Blend the cream cheese and butter with an electric mixer. Add 2 cups of the powdered sugar, a little at a time, blending with mixer until all the sugar is well incorporated. Add 1 teaspoon almond flavoring or Amaretto and the melted white chips and mix on medium speed until the frosting is fluffy.
Add the additional 1/2 cup powdered sugar as desired for spreading consistency. Spread on cooled cupcakes. Top with chopped pistachios. Store in refrigerator. Serve at room temperature.