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 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
FOR THE FROSTING:
- 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)
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: 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.