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!



  • 1 box (18.25 ounce) white cake mix
  • 1 cup vegetable oil
  • 1 package (3 ounce) instant pistachio pudding mix
  • 1 cup lemon lime soda
  • 3 large eggs
  • ½ cup pecans, chopped


  • 12 ounce frozen whipped topping, thawed
  • 1 package (3 ounce) instant pistachio pudding mix
  • 1 cup milk
  • ½ cup pecans, chopped
  • 2 Tablespoons shredded, sweetened coconut (optional)


    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:



Serving Size:


Amount Per Serving: Calories: 269Total 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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