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.
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.