Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious cupcakes that are garnished with cherries and nuts – a perfect dessert to treat a crowd.
Dried Cherry and Pistachio Cupcakes
- Prep Time 30 min
- Total 1 hr 35 min
- Servings 24
- Ingredients 11
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 4 egg whites
- 1 package (3 oz) cream cheese, softened
- 1 cup chopped dried cherries
- 1/2 cup chopped pistachio nuts
- 1 tablespoon Gold Medal™ all-purpose flour
Frosting
Garnish
- 3/4 cup chopped dried cherries
- 1/2 cup chopped pistachio nuts
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In large bowl, beat cake mix, water, oil and egg whites on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in cream cheese until blended. In small bowl, toss 1 cup cherries and 1/2 cup nuts with flour; stir into batter. Divide batter evenly among muffin cups, filling each about two-thirds full.
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Step3Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
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Step4Frost cupcakes with vanilla frosting. Garnish with 3/4 cup cherries and 1/2 cup nuts.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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