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!

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!
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!
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!
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!
Yield: 24 cupcakes

Watergate Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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

    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 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.
    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.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 1, 2016

Comments & Reviews

  1. These look soooo good… Honestly, I have to stop looking at recipes for sweets just before the lunch break, makes me hungrier xD

  2. 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… 😉 )

  3. 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!

  4. 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!

  5. I would bake some banana nut bread first if I won because my kids and husband love it so much!

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