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!
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. Store in refrigerator for up to 3 days. ENJOY!
Notes
We 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 3 days.
For more pistachio flavor, garnish the cupcakes with chopped pistachios too!