Description
Soft, moist Watergate Cupcakes with pistachio pudding, pineapple, and a cloud of whipped topping — a retro classic turned cupcake delight.
Ingredients
Scale
- 1 box yellow cake mix (about 15.25 oz)
- 1 package instant pistachio pudding mix (3.4 oz)
- 1 can crushed pineapple with juice (8 oz)
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 1 tub whipped topping (8 oz)
- Optional garnish: extra pecans and coconut
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, mix together yellow cake mix, pistachio pudding mix, crushed pineapple (with juice), eggs, and vegetable oil until smooth.
- Fold in chopped pecans and shredded coconut.
- Scoop batter evenly into cupcake liners, filling each about 3/4 full.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack.
- Top each cooled cupcake with whipped topping using a spatula or piping bag.
- Garnish with extra pecans and coconut if desired.
Notes
- Toast pecans and coconut for a deeper flavor.
- Use an ice cream scoop for even cupcake portions.
- Chill cupcakes slightly before serving for best texture.
- Substitute cake mix or pudding flavor if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 20g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Watergate Cupcakes, pistachio pudding cupcakes, retro cupcake recipe, pineapple cupcakes, easy cupcake recipe