Watergate Cupcakes are the cupcake version of the famous Watergate Salad made from pistachio pudding mix, pineapple, cool whip, and marshmallows and they are the perfect nostalgic treat.
To make a cupcake version as close as possible to my Watergate Salad Recipe, I added a box of pistachio pudding mix and an 8-ounce can of crushed pineapple to a vanilla cupcake batter. Most Watergate Cake or cupcake batters are made by doctoring a box of cake mix, but I was in the mood to make one from scratch.
The cupcake part is super moist with just a little texture contrast from the crushed pineapple. Both the flavor of the pistachio and pineapple are evident, but not overpowering. I put in about 6 drops of green food coloring to make sure the cupcakes were extra photogenic, but the pistachio pudding alone will give them a green hue.
Since Watergate Salad has marshmallows mixed in, I wanted to incorporate them somehow and I decided to use marshmallow fluff to make the frosting. Mixed with butter and confectioners’ sugar, it’s a light and sweet frosting with a velvety smooth texture.
This wouldn’t have been a cupcake I would have enjoyed when I was younger. Nope. I was all about the chocolate then.
And the fact that I like them now is definitely a sign that I’m getting older. Like maybe not that many years away from being a grandma old.
And the thought of that makes me want to go back to eating nothing but chocolate.
But seriously. A green cupcake covered in marshmallow fluff frosting. That’s super fun.
And only for the young at heart. 😉
Watergate Cupcakes
Ingredients
- 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
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 box instant pistachio pudding, 3.4-ounce
- 1 can crushed pineapple, 8-ounce
Frosting
- 3/4 cups butter, softened
- 1 jar marshmallow creme
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- Chopped pecans for garnish
Instructions
- Preheat oven to 350 degrees and line 12 muffin cups with cupcake liners.
- In a small bowl, combine flour, baking powder, baking soda, and salt.
- Using an electric mixer, beat butter and sugar together until light and creamy.
- Add eggs one at at time, stopping to scrape down sides of the bowl.
- With mixer on low, add in remaining cupcake ingredients. Turn to medium-speed and beat for about 20 seconds, or until batter is an even consistency.
- Pour into prepared cupcake cups and bake for 18-22 minutes or until a toothpick inserted in center comes out clean. Let cool.
- To make frosting, use an electric mixer to beat butter and marshmallow fluff until smooth. Gradually add in confectioners' sugar. Mix in vanilla extract and milk.
- Spread frosting on cupcakes. This is easiest to do using a pastry bag or plastic bag with the corner snipped off. Sprinkle with pecans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links.
Wow, the cupcakes look great but I have never heard of Watergate salad and have never seen pistachio pudding, Maybe it’s indigenous to the South, reminds me a little of ambrosia just because of the whipped cream or whipped topping. I will have to try this is sounds really good. I will have to look for that pudding.
These cupcakes are so fun and adorable! I love the pistachio pudding and pineapples in here too and the color is so so pretty!
OH Gosh these cupcakes look AWESOME! What a beautiful look! Love the colour too 😉
Oh girl these cupcakes look amazing!!!
These are so fun! Between the pistachio, pecans and that marshmallow frosting these sounds awesome! And the color sure is pretty!
Oh – I love pistachio! These cupcakes are really pretty and creative.
How unusual! I have never heard of anything like this before. Pistachio is also one of my all time favourite flavours too. I was just thinking to myself the other day that I rarely ever bake with marshmallows either because recipes for them aren’t that common place over here in England. Pinned! Thanks for sharing the amazing photos too 🙂
I didn’t know about Watergate salad and I regret not knowing it because this cupcake version LOOKS DELISH!!!!! I’m loving the pistachio and pineapple combination and that marshmallow fluff frosting is just WOOOOW!!!!! <3 Pinning! 😀
These look fabulous Christin!
These cupcakes must be so moist and delicious with that pudding! Love the color, too! 🙂