If you grew up loving the taste of Watergate salad, these Pistachio Cupcakes are for you. Soft, moist cupcakes loaded with pistachio pudding mix and pecans and topped with a light whipped cream frosting with coconut.
I often bake from scratch, but today’s cupcake recipe is a throwback to my childhood. Nobody will suspect that you started with a white cake mix as the base!
This recipe was originally published in July 2016. I updated the images and recipe notes in January 2026.
Aimee’s Recipe Notes
Taste & Texture. I used my classic watergate cake recipe to deliver the delicious pistachio flavor. Topped with a light Cool Whip frosting, crunchy pecans, and chewy coconut.
Ease to Make. Beginner friendly. Cake batter is easy to make. And the frosting is simple too!
Budget friendly. This recipe starts with a white cake mix to keep it easy and budget friendly. Use my homemade white cake recipe if you prefer baking from scratch.
Top Tip. Be sure to allow the cupcakes to cool completely before adding the frosting. These cupcakes are delicious on day 2!
Watergate Cupcake Ingredients
I love keeping the ingredients for these cupcakes in the pantry. So easy and delicious.
- White cake mix. Creates the sweet base for this recipe.
- Lemon lime soda. Any brand of clear soda like Sierra Mist or Sprite is perfect.
- Pecans. I buy the pecan pieces already chopped. If you only have whole pecans or halves, chop them before adding them to the recipe.
- Pistachio pudding mix. Use the Instant Mix, not the kind you have to cook.
- Cool Whip. You can swap this out for our homemade cool whip recipe instead!
Pistachio Cupcake and Frosting
Make the cupcake batter.
- Combine the cake mix with the pudding mix. Add in oil, eggs and soda. Beat until fluffy, then fold in chopped pecans.
- Divide the batter evenly into a lined cupcake pan. Bake until they’re lightly browned on top.
Watergate cupcakes frosting.
- While the cupcakes are cooling, combine pudding mix with milk. Fold in the cool whip.
- Place the cool whip frosting in the fridge for at least 15 minutes. When the cupcakes are fully cooled, scoop frosting onto each one. Sprinkle the tops with chopped nuts and shredded coconut before serving.
Tips and Tricks
- I use a metal cookie scoop to dollop the frosting onto each cupcake. It creates a perfect pretty mound of frosting.
- Don’t Overmix. Mixing the batter too much will create tough cupcakes. Mix just until combined.
- Store frosted cupcakes in the refrigerator. Enjoy within 5 days.
- For more pistachio flavor, garnish the cupcakes with chopped pistachios too!
- Frosting swap. Not a fan of cool whip? Use my stabilized whipped cream instead.
More Easy Desserts
- Try this classic Banana Pudding Recipe that is packed full of fresh banana flavor!
- Make this easy and fudgy Brownie Recipe that is thick and gooey!
- Monkey Bread is a great brunch item that they whole family will want seconds of!
- This extra moist Tres Leches Cake is extra delicious!
- Be sure to try my watergate sheet cake next for the same great flavor in an easy to make cake.
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Pistachio Cupcakes Recipe
Ingredients
FOR THE CUPCAKES:
- 1 box white cake mix
- 1 cup vegetable oil
- 1 package instant pistachio pudding mix 3 ounce
- 1 cup lemon lime soda
- 3 large eggs
- ½ cup pecans chopped
FOR THE FROSTING:
- 12 ounce frozen whipped topping thawed
- 1 package instant pistachio pudding mix 3 ounce
- 1 cup milk
- ½ cup pecans chopped
- 2 Tablespoons 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 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.
- 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.
Notes
- I use a metal cookie scoop to dollop the frosting onto each cupcake. It creates a perfect pretty mound of frosting.
- Store frosted cupcakes in the refrigerator. Enjoy within 5 days.
- For more pistachio flavor, garnish the cupcakes with chopped pistachios too!
- See blog post for more recipe tips and tricks.
Nutrition
More Cupcake Recipes
Love pecans and coconut? This Watergate Cupcakes recipe will blow your mind. With a soft light crumb and a dreamy whipped frosting, these pecan pistachio cupcakes are perfect for summer.
I would make a banana nut bread or zucchini bread.
These cupcakes are just perfect. I mean pistachio, pecan and coconut flavors in a CUPCAKE? I need that. Pinned!
I can’t wait to try this delicious sounding recipe !
I have tons of zucchini coming in ripe so I would make zucchini bread with nuts.
I love Watergate Salad so I will try this first, or the next time I bake cupcakes even if I don’t win!
I’d make a pecan pie
Oatmeal raisin cookies with walnuts
I’ll make banana nut muffins!
I would bake some bread
I am SO excited to see these! My dad always made us Watergate cake when he was alive. It was the best! These are just a smaller version. I will be making these very very soon! Thank you!!
You’re welcome. I hope they bring back some wonderful memories for you!
Brownies are the first thing I would make, followed by some pecan sandies.
I would bake cupcakes for my grandson’s birthday.
I would make banana bread with walnuts.
some apple pecan frosting cupcakes
These cupcakes look yum, would try this.
I will make apple pecan cupcakes for my niece’s birthday!
Watergate cupcakes, I would make these
I would try these cupcakes and bake the classic brownies with nuts
Those cupcakes look amazing!!! I would make my famous banana nut bread…
I am loving the pistachio in these cupcakes! I want one right now (and I would have absolutely NO willpower either 😉 )