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.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

3c68f3b7-77ce-469e-acad-031011221d4f

Prep Time 30 min
Total Time 1 hr 35 min
Servings 24

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.