1 3/4 c. all-purpose flour
1 (4 serving size) pkg. instant pistachio pudding mix
2/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
1 1/4 c. milk
1/2 c. cooking oil
1 tsp. vanilla

Grease muffin cups or line with paper baking cups. In a large mixing bowl stir together flour, pudding mix, sugar, baking powder and salt.

In a small bowl combine beaten eggs, milk, oil and vanilla. Stir into flour mixture just until combined. Fill muffin cups 2/3 full. Bake at 375 degrees for 12-18 minutes or until golden brown, don't overbake. Test with a toothpick.

Frost with Cream Cheese Frosting by Pillsbury. A dash of green sugar on frosting. Makes about 18 - depends on the size of muffin cups. These cup cakes need no mixer, therefore they go together super quick.