Dried Cherry and Pistachio Cupcakes

Dried Cherry and Pistachio Cupcakes
95 min.
24
259kcal

Suggestions


Indulge your sweet tooth with these delightful Dried Cherry and Pistachio Cupcakes, a perfect treat for any occasion! Bursting with flavor and texture, these cupcakes combine the rich sweetness of dried cherries with the nutty crunch of pistachios, creating a harmonious blend that will leave your taste buds dancing. Whether you're hosting a birthday party, a family gathering, or simply looking to satisfy your dessert cravings, these cupcakes are sure to impress.

What makes this recipe even more appealing is its simplicity. Using a box of Betty Super White Cake Mix as the base, you can whip up these scrumptious cupcakes in just 95 minutes, making them an ideal choice for both novice bakers and seasoned pros. The addition of cream cheese in the batter adds a luscious creaminess that elevates the overall flavor profile, while the vibrant colors of the cherries and pistachios make for a stunning presentation.

Frosted with Betty Rich & Creamy Vanilla Frosting and garnished with extra cherries and nuts, these cupcakes are not only a feast for the palate but also a visual delight. With 24 servings, they are perfect for sharing, ensuring that everyone gets a taste of this delectable dessert. So, roll up your sleeves and get ready to bake a batch of these irresistible Dried Cherry and Pistachio Cupcakes that will surely become a favorite in your dessert repertoire!

Ingredients

  • box cake mix white
  • 1.3 cups water 
  • 0.3 cup vegetable oil 
  •  egg whites 
  • oz cream cheese softened
  • cup cherries dried chopped
  • 0.5 cup pistachios chopped
  • tablespoon flour all-purpose
  • 16 oz vanilla frosting 
  • 0.8 cup cherries dried chopped
  • 0.5 cup pistachios chopped

Equipment

  • bowl
  • oven
  • toothpicks
  • muffin liners

Directions

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

Nutrition Facts

Calories259kcal
Protein5.11%
Fat35.86%
Carbs59.03%

Properties

Glycemic Index
7.54
Glycemic Load
5.9
Inflammation Score
-3
Nutrition Score
4.4039130904104%

Flavonoids

Cyanidin
0.38mg
Catechin
0.18mg
Epigallocatechin
0.11mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.02mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:258.95kcal
12.95%
Fat:10.44g
16.06%
Saturated Fat:2.44g
15.28%
Carbohydrates:38.68g
12.89%
Net Carbohydrates:37.08g
13.48%
Sugar:26.13g
29.03%
Cholesterol:3.58mg
1.19%
Sodium:205.57mg
8.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.35g
6.69%
Phosphorus:105.99mg
10.6%
Vitamin B2:0.14mg
8.45%
Vitamin K:8.68µg
8.27%
Vitamin A:382.62IU
7.65%
Calcium:65.28mg
6.53%
Vitamin B1:0.1mg
6.45%
Fiber:1.61g
6.42%
Vitamin E:0.87mg
5.82%
Manganese:0.11mg
5.44%
Selenium:3.64µg
5.2%
Folate:20.3µg
5.07%
Vitamin B6:0.1mg
4.78%
Iron:0.82mg
4.54%
Copper:0.09mg
4.41%
Vitamin B3:0.65mg
3.25%
Magnesium:9.82mg
2.46%
Potassium:85.47mg
2.44%
Zinc:0.25mg
1.65%
Vitamin B5:0.13mg
1.31%