Watergate Cupcakes are sweet and light with a fluffy whipped cream frosting. You’ll love the nutty pistachio flavor and crunchy pecans on top!
Make sure to try my classic Watergate Cake too! Pecan lovers will also love these easy Pecan Pie Truffles.
Why this Recipe Works
I have a confession. I had to give away half these Watergate Cupcakes to a friend because I had zero willpower when it came to these gorgeous treats.
While I normally love a rich, fudgy, chocolate cupcake topped with a chocolate buttercream frosting, these Watergate Cupcakes are the exact opposite. Which makes them irresistible.
- The soft pistachio pecan cupcake has the perfect crumb texture.
- I frosted these with a pistachio pudding and Cool Whip frosting, with MORE pecans and a sprinkle of coconut. Seriously, even my coconut hating kids loved these!
Ingredient Notes
- White cake mix. You’ll need the entire contents of an 18.25 ounce box.
- Lemon lime soda. Any brand of clear soda like Sierra Mist or Sprite is perfect.
- Pecans. I buy the pecan pieces already chopped. If you only have whole pecans or halves, chop them before adding them to the recipe.
- Pistachio pudding mix. Use the Instant Mix, not the kind you have to cook.
- Cool Whip. You can swap this out for our homemade cool whip recipe instead!
Pistachio Cupcake and Frosting
This Pistachio Pecan Cupcake recipe is so easy to make!
Make the cupcake batter.
Combine the cake mix with the pudding mix. Add in oil, eggs and soda. Beat until fluffy, then fold in chopped pecans.
Bake the cupcakes.
Divide the batter evenly into a lined cupcake pan. Bake until they’re lightly browned on top.
Watergate cupcakes frosting.
While the cupcakes are baking, combine pudding mix with milk. Fold in the cool whip.
Place the cool whip frosting in the fridge for at least 15 minutes. When the cupcakes are fully cooled, scoop frosting onto each one.
Sprinkle the tops with chopped nuts and shredded coconut before serving.
Tips and Tricks
- 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!
Recipe FAQs
Watergate Cake (and cupcakes) have been around since the 1970s. Legend has it that the first Watergate cake was inspired by a salad at the Watergate Hotel made with pistachios and cool whip.
Another theory says the name is a cheeky reference to the scandal of the same name.
Whatever the story behind the name, Watergate Cupcakes are delicious!
You could, but then they won’t truly be Watergate Cupcakes. The pecans really are wonderful here.
Regular whipped cream won’t work quite the same here since it’s not stabilized. It’ll taste good but won’t hold its shape on top of the cupcakes.
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Watergate Cupcakes
Ingredients
FOR THE CUPCAKES:
- 1 box white cake mix 18.25 ounce
- 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. 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!
Nutrition
Love pecans and coconut? This Watergate Cupcakes recipe will blow your mind. With a soft light crumb and a dreamy whipped frosting, these pecan pistachio cupcakes are perfect for summer.
Would bake anything with pecans!
I would make pecan pie
What a good idea…to make Watergate salad into cupcakes!!! LOVE!
These look fantastic. Love all your recipes.
I’ve never heard of these before! It sounds so yummy! Now, I want to make some!
I’ve never heard of watergate cake before looks amazing and will definitely try. I also love to add pecans to my peach cobbler and walnuts in my apple cobbler so I would love to win.
Brownies with toasted pecans.
I would make Banana Nut Bread
I love anything with pistachio! I will have to try this beauties!
I’d bake anything with pecans!
I am so looking forward to making and bringing them to an event. They will stand out from the crowd!
I look forward to trying these Watergate cupcakes. They look so delicious and will stand out from the crowd!
Your Cupcakes sound so delicious! I would make my Maple Walnut Cupcakes that I make this time of year!
These look scrummy 😉
Looks good! I don’t usually bake with nuts, but I might try this recipe
I would make the Peach Hand Pies….they look delicious!!
I will bake pecan pie first.
These cupcakes! Going to make them either way!
I think I would make those yummy Peach Hand Pies that you posted earlier in the week!
These cupcakes! They look SO good!