Pistachio Cupcakes Recipe
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.
Servings: 24 cupcakes
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
Serving: 1cupcake | Calories: 269kcal | Carbohydrates: 26g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 24mg | Sodium: 191mg | Fiber: 1g | Sugar: 16g
