Dried Cherry And Pistachio Cupcakes Recipe

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

Preparation

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.

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