Instructions

• Preheat oven to 350°F. Line 12 muffin cups with cupcake liners.
• In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt; set aside.
• In a large bowl, using an electric mixer, beat 1/2 cup softened butter and 2/3 cup granulated sugar until light and creamy.
• Add 2 large eggs one at a time, beating after each addition and scraping down the sides of the bowl.
• With the mixer on low speed, add 1 1/2 teaspoons vanilla extract, 1/4 cup vegetable oil, 1/4 cup milk, 1 box (3.4 oz) instant pistachio pudding mix, and 1 can (8 oz) crushed pineapple. Increase mixer to medium and beat about 20 seconds, until the batter is evenly combined.
• Divide the batter evenly among the 12 prepared cupcake liners (fill about two-thirds full). Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before frosting.
• To make the frosting, in a mixing bowl beat 3/4 cup softened butter and 1 jar marshmallow creme until smooth.
• Gradually add 1 1/2 cups confectioners' sugar and beat until incorporated.
• Add 1/2 teaspoon vanilla extract and 1 tablespoon milk; beat until the frosting is smooth and spreadable.
• Frost the cooled cupcakes using a spatula or a pastry/plastic bag. Sprinkle chopped pecans on top to garnish.