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Dried Cherry and Pistachio Cupcakes
Dried Cherry and Pistachio Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 35 minutes
Indulgent cherry and nut cupcakes made with Betty Crocker™ Super Moist™ cake mix and frosting for a delightful crowd-pleasing dessert.
Ingredients:
  • 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
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 3/4 cup chopped dried cherries
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, combine cake mix, water, oil, and egg whites, gradually increasing speed over 2 minutes until smooth. Fold in cream cheese until fully mixed. In a separate bowl, coat cherries and nuts with flour, then gently fold into batter. Fill muffin cups two-thirds full with batter.
  • Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool for 10 minutes, then transfer them from the pans to cooling racks. Allow them to cool completely for about 30 minutes.
  • Top cupcakes generously with creamy vanilla frosting. Decorate with a delightful combination of 3/4 cup fresh cherries and 1/2 cup chopped nuts for a beautiful finishing touch.

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