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Dried Cherry and Pistachio Cupcakes

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  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 24
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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.
By Betty Crocker Kitchens
Updated Aug 20, 2012
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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

  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting

Garnish

  • 3/4 cup chopped dried cherries
  • 1/2 cup chopped pistachio nuts
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

Nutrition Facts are not available for this recipe
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