Pistachio Dream Cupcakes

Pistachio pudding is a nice, light and sweet confection. I decided that this pudding could easily intermingle into a cake mix. The perfect topping for this cake is simple as well, frosting with added almond extract!

• Ready In: 40 mins
• Serves: 24
• Yields: 24 cup cakes

Ingredients

• 1 (18 ounce) package  yellow cake mix
• 1 (3 ounce) package fat-free sugar-free instant pistachio pudding mix
• 3  egg whites
• 1⁄3 cup non-fat vanilla yogurt
• 1 1⁄3 cups water
• 1 (16 ounce) container  vanilla frosting
• 2  teaspoons  almond extract

Directions

1. Heat oven to 350 degrees.
2. Place cake mix, pudding mix, egg whites, fresca, and water into a large mixing bowl. Beat with an electric mixer for at least 2 minutes, allowing mix to incorperate.
3. Grease muffin tin. Divide batter evenly in muffin tin, filling 2/3 full. Bake 30 minutes, or til cakes form cracks. Let cakes cool completely on wire rack.
4. Add 1 teaspoon of almond extract at a time and stir to incorperate. Add enough to notice the flavor. Spread frosting evenly over cakes and then you can enjoy!