If you’re looking for a delightful treat that combines nostalgia with modern flair, look no further than Watergate Cupcakes. These delightful morsels are a sweet homage to the classic Watergate salad, with a twist that makes them perfect for any occasion. Bursting with the flavors of pistachio and pineapple, topped with a light and fluffy marshmallow frosting, these cupcakes are sure to become a staple in your baking repertoire.
Why You’ll Keep Making It
Watergate Cupcakes are not just a dessert; they are an experience. The combination of rich pistachio cake and creamy marshmallow frosting delivers a flavor profile that is both unique and comforting. Plus, the vibrant green color adds a festive touch to any gathering. Whether you’re hosting a party, celebrating a birthday, or just treating yourself, these cupcakes will always impress. They are easy to make and even easier to enjoy, ensuring that you’ll keep coming back to this recipe time and time again.
What Goes In
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 box instant pistachio pudding (3.4-ounce)
- 1 can crushed pineapple (8-ounce), drained
- 3/4 cup butter, softened (for frosting)
- 1 jar marshmallow crème
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (for frosting)
- Chopped pecans for garnish
Toolbox for This Recipe
- Mixing bowls: For combining dry and wet ingredients.
- Electric mixer: To achieve fluffy butter and frosting.
- Cupcake pan: Essential for baking your cupcakes.
- Cupcake liners: For easy removal and presentation.
- Measuring cups and spoons: To ensure precise ingredient amounts.
- Cooling rack: To allow cupcakes to cool completely before frosting.
Watergate Cupcakes: From Prep to Plate
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
Step 2: Prepare the Cupcake Batter
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, vegetable oil, and milk.
Step 3: Incorporate the Pistachio Pudding
Add the instant pistachio pudding mix to the wet ingredients and mix until fully combined. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Finally, fold in the crushed pineapple, ensuring an even distribution throughout the batter.
Step 4: Bake the Cupcakes
Line your cupcake pan with liners and fill each liner about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Make the Marshmallow Frosting
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the marshmallow crème, mixing until smooth. Slowly incorporate the confectioners’ sugar, followed by the vanilla extract and milk, beating until the frosting is light and fluffy.
Step 6: Frost the Cupcakes
Once the cupcakes are completely cool, generously frost each cupcake with the marshmallow frosting. For an added touch, sprinkle chopped pecans on top for a delightful crunch.
Nutrition-Minded Tweaks
- Whole wheat flour: Substitute half of the all-purpose flour for whole wheat flour for added fiber.
- Reduced sugar: Use a sugar substitute to lower the overall sugar content.
- Greek yogurt: Mix in some Greek yogurt to the batter for added protein and moisture.
- Plant-based butter: Swap regular butter for a plant-based alternative for a dairy-free option.
Common Errors (and Fixes)
- Too dense cupcakes: Ensure you’re not overmixing once you add the dry ingredients. Mixing just until combined is key.
- Dry cupcakes: Double-check your oven temperature with an oven thermometer; sometimes, ovens run hot or cold.
- Frosting too runny: If your frosting is too thin, add a bit more confectioners’ sugar until you reach the desired consistency.
- Uneven baking: Rotate your cupcake pan halfway through baking to ensure even heat distribution.
Make-Ahead & Storage
Watergate Cupcakes can be made a day in advance, making them perfect for parties or gatherings. Store the unfrosted cupcakes in an airtight container at room temperature. Once frosted, they should be kept in the refrigerator to maintain the frosting’s texture and flavor. They will stay fresh for up to 3 days, but trust me, they won’t last that long!
Common Qs About Watergate Cupcakes
Can I use a different flavor of pudding?
Absolutely! While pistachio gives these cupcakes their signature flavor, you can experiment with other flavors like vanilla or chocolate for a twist.
What can I use instead of pecans for garnish?
Feel free to substitute pecans with chopped walnuts or leave them off entirely for a nut-free option. You can also use shredded coconut for a tropical flair.
Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes. Just wrap them tightly in plastic wrap and place them in an airtight container. Thaw them at room temperature before frosting.
Is there a way to make these cupcakes vegan?
To make these cupcakes vegan, substitute the eggs with flax eggs, use plant-based butter, and replace milk with a non-dairy milk alternative. The pudding mix should also be vegan-friendly.
More from the Kitchen
Final Bite
These Watergate Cupcakes are a delightful blend of retro and modern baking, making them a must-try for any sweet enthusiast. With their unique flavor, fluffy texture, and gorgeous presentation, they are sure to steal the spotlight at your next dessert table. So gather your ingredients, preheat that oven, and get ready to enjoy these fabulous treats! Happy baking!
Watergate Cupcakes
Equipment
- Mixing Bowls
- Electric Mixer
- Cupcake Pan
- Cupcake liners
- Measuring cups and spoons
- Cooling rack
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 box instant pistachio pudding 3.4-ounce
- 1 can crushed pineapple 8-ounce, drained
Marshmallow Frosting
- 3/4 cup butter softened
- 1 jar marshmallow crème
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- Chopped pecans for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking and good rise.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, vegetable oil, and milk.
- Add the instant pistachio pudding mix to the wet ingredients and mix until fully combined.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the crushed pineapple, ensuring even distribution throughout the batter.
- Line your cupcake pan with liners and fill each liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting & Finishing
- While the cupcakes are cooling, prepare the frosting by beating the softened butter until creamy.
- Gradually add the marshmallow crème, mixing until smooth.
- Slowly incorporate the confectioners' sugar, followed by the vanilla extract and milk, beating until the frosting is light and fluffy.
- Once the cupcakes are completely cool, generously frost each cupcake with the marshmallow frosting.
- Sprinkle chopped pecans on top for a delightful crunch.
Notes
- For added fiber, substitute half of the all-purpose flour with whole wheat flour.
- Use a sugar substitute to reduce sugar content if desired.
- Make vegan by using flax eggs, plant-based butter, non-dairy milk, and vegan pudding mix.
- Store unfrosted cupcakes at room temperature in an airtight container; refrigerate once frosted.
- Freeze unfrosted cupcakes wrapped tightly; thaw at room temperature before frosting.
