Dried Cherry and Pistachio Cupcakes

Dried Cherry and Pistachio Cupcakes

Betty Crocker® SuperMoist® cake mix and frosting come together in these delicious cupcakes that are garnished with cherries and nuts – a perfect dessert to treat a crowd.

Prep Time

30

Minutes

Total Time

1:35

Hr:Mins

Makes

24

servings

Cupcakes
1
box Betty Crocker® SuperMoist® 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
1
container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Garnish
3/4
cup chopped dried cherries
1/2
cup chopped pistachio nuts
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. In 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.
  3. Bake 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.
  4. Frost cupcakes with vanilla frosting. Garnish with 3/4 cup cherries and 1/2 cup nuts.
Makes 24 servings (1 cupcake)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use a Cake Mix
Substitute 1 box white cake mix for the yellow cupcakes. Make cake mix as directed on box for cupcakes except—use 1 1/4 cups water, 1/3 cup oil and 4 egg whites and beat in 1 package (3 oz) cream cheese, softened. Toss 1 cup chopped dried cherries and 1/2 cup chopped pistachio nuts with 1 tablespoon all-purpose flour; stir into batter. Bake 20 to 24 minutes. Cool as directed on box. For the frosting, substitute 1 container vanilla creamy ready-to-spread frosting. Garnish as directed in recipe.
Sweet Success Tip
Bake these cupcakes, but don’t frost them. Place in an airtight container and freeze. A few hours before serving, remove them from the freezer, frost and decorate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 160mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 1g,
    • Sugars 47g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 3 Other Carbohydrate;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.