You’re going to LOVE these Watergate Cupcakes! Extremely nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped frosting, which is perfect for summer!
Why this Recipe Works
I have a confession. I had to give away half these Watergate Cupcakes to a friend because I had zero willpower when it came to these gorgeous treats.
While I normally love a rich, fudgy, chocolate cupcake topped with a chocolate buttercream frosting, these Watergate Cupcakes are the exact opposite. Which makes them irresistible.
- The soft pistachio pecan cupcake has the perfect crumb texture.
- And then I frosted these with a pistachio pudding and Cool Whip frosting, with MORE pecans and a sprinkle of coconut. Seriously, even my coconut hating kids loved these!
Watergate Cupcakes
You’re going to LOVE these Watergate Cupcakes! Extremely nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped frosting, which is perfect for summer!
Ingredients
FOR THE CUPCAKES:
- 1 box (18.25 oz) white cake mix
- 1 cup canola oil
- 1 package (3 oz) instant pistachio pudding mix
- 1 cup lemon lime soda
- 3 large eggs
- ½ cup Fisher Pecans, chopped
FOR THE FROSTING:
- 12 oz frozen whipped topping, thawed
- 1 package (3 oz) instant pistachio pudding mix
- 1 cup skim milk
- ½ cup Fisher pecans, chopped
- 2 Tbsp shredded, sweetened coconut (optional)
Instructions
- Preheat oven to 350°F. Line muffin pan with paper muffin liners. Set aside.
- In a large mixing bowl at medium speed, combine cake mix, oil, pudding mix, soda, and eggs. Beat for several minutes until light and fluffy. Fold in chopped pecans.
- Using a large metal scoop (about ¼ cup) fill muffin liners about ⅔ full. Bake in oven for 20 minutes, until lightly browned on top. Remove and cool completely before adding frosting.
- For the frosting, combined pudding mix with 1 cup milk. Whisk until blended. Fold in thawed whipped topping. Refrigerate for 15 minutes, or more (you can do this while cupcakes are baking and cooling).
- Use a large spoon (or a 2 TBSP metal cookie scoop) to dollop the frosting onto each cooled cupcake. Sprinkle with chopped pecans and coconut. Store in refrigerator for up to 3 days. ENJOY!
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 268Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 24mgSodium: 191mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Would love to win the baking pack an those watergate cupecakes are awsome
These look soooo good… Honestly, I have to stop looking at recipes for sweets just before the lunch break, makes me hungrier xD
You said you had to give away half of the cupcakes… I’d have to give away all but one! They look amazing Aimee!! While the pistachio frosting sounds so dreamy, those pecans must really take the cupcakes over the top! (There’s a reason why they’re one of my mom’s and my favorite nuts… 😉 )
Dude, i could have eaten every single one.
Im feeling like I seriously missed out on something amazing here! I love the sound of these nutty little treats – seems like they would be so up my ally!
I would make these watergate cupcakes first.
I’ll make Nutty Peach Crisp
These look fantastic! Such pretty cupcakes!
Banana nut muffins would be a must. All time favorite.
I had no idea there’s such thing as Watergate cake. But, since I love pistachios, pecans and coconut I can totally see myself with zero will powder in front of these cupcakes, watergate named or not!
Mixed Nut Brown Sugar Cookies would be first on the list! Thanks for your great post!
Banana nut muffins.
Pecan pie cookie bars.
If I win, I would bake chocolate walnut cookies.
I have never heard of this type of cake before. Sounds delicious!
I would make some pecan pie bars!!!
I would make a carrot cake if I win and a pistachio cake or cupcakes!!
I would make banana nut muffins
I would bake some banana nut bread first if I won because my kids and husband love it so much!