Ingredients

• 2 large eggs
• 0.5 cups sour cream
• 0.33 cups whole milk
• 2 cups all purpose flour
• 1 package pistachio instant pudding mix , 3.4-ounce
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.75 cups white sugar
• 0.5 cups butter , melted
• 1 teaspoon vanilla extract
• 0.5 teaspoons almond extract
• 0.67 cups dried cranberries
• 0.5 cups chopped pistachios
• 0.25 cups turbinado , raw

Instructions

1. 1 Gather all ingredients.
2. 2 Let eggs, sour cream, and milk stand at room temperature for 30 minutes.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Line twelve 2 1/2-inch muffin cups with paper bake cups.
4. 4 Combine flour, pudding mix, baking powder, and salt in a medium bowl.
5. 5 Whisk together eggs, white sugar, and melted butter in a medium bowl until combined. Add sour cream, milk, vanilla, and almond extract. Whisk until combined. Stir in dried cranberries until combined.
6. 6 Fold in flour mixture.
7. 7 Scoop batter into prepared muffin cups.
8. 8 Sprinkle tops with pistachios and turbinado sugar. This may seem like too much topping, but as the cupcakes bake and expand, it will be the right amount.
9. 9 Bake for 8 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Bake until a toothpick inserted into the centers comes out clean, 10 to 12 minutes.
10. 10 Cool in muffin cups 5 minutes. Transfer to a wire rack. Serve warm or cooled.

Nutrition per serving