How to Prepare Watergate Cupcakes

• Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners to prepare for the batter.
• In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
• In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer.
• Add the large eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract until fully incorporated.
• Blend in the vegetable oil and milk into your butter-sugar mixture, stirring until smooth.
• Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
• Gently fold in the instant pistachio pudding mix and crushed pineapple, ensuring everything is evenly distributed.
• Scoop the batter into the lined muffin tin, filling each liner about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
• In a mixing bowl, beat together the softened butter, marshmallow creme, confectioners' sugar, vanilla extract, and milk until the frosting is smooth and fluffy.
• Once the cupcakes are completely cooled, generously frost each with the marshmallow frosting, and garnish with chopped pecans for that extra crunch.