DRIED CHERRY AND PISTACHIO CUPCAKES

Dried Cherry and Pistachio Cupcakes image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 24

Number Of Ingredients 11

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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 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
3/4 cup chopped dried cherries
1/2 cup chopped pistachio nuts

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.
Frost cupcakes with vanilla frosting. Garnish with 3/4 cup cherries and 1/2 cup nuts.

Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 47 g, TransFat 0 g