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!

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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, chocolate, fudgy cupcake topped with a 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!

There are so many theories about how the name “watergate” cake and salad came about. But my favorite is the one that says “Watergate cake topped with cover up frosting made with pistachio pudding and few nuts…just like Washington.”

Regardless of how it got it’s name, these cupcakes are amazing. Nutty, moist, packed with pecans, you’ll seriously fall in love. One difference though than your typical watergate salad is I didn’t use any pineapple in this recipe. I really wanted to the pistachio and pecans to take the front cover here! And the frosting, so light and fluffy, is perfect when you add a sprinkle of pecans and chewy coconut. Even toasted coconut would be fantastic on top if you prefer the texture of that instead! It’s the perfect summer cupcake!

4th of July is right around the corner and I think showing up with a tray of these cupcakes is the best thing you can do! I think you’re going to LOVE this recipe!

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Yield: 24 cupcakes

Watergate Cupcakes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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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
• 1/2 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
• 1/2 cup Fisher pecans, chopped
• 2 Tbsp shredded, sweetened coconut (optional)

Instructions

1. Preheat oven to 350°F. Line muffin pan with paper muffin liners. Set aside.
2. 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.
3. Using a large metal scoop (about 1/4 cup) fill muffin liners about 2/3 full. Bake in oven for 20 minutes, until lightly browned on top. Remove and cool completely before adding frosting.
4. 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).
5. 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:

24

Serving Size:

1
Amount 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.

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**This is a sponsored post on behalf of Fisher Nuts. I was compensated for my time, however all opinions expressed are 100% my own!

This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.