Watergate Cupcakes
These Watergate Cupcakes are bursting with pistachio and pineapple flavor, topped with fluffy marshmallow frosting for a delightful, nostalgic treat!
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.