How to Make Tasty Quick Italian Cream Cupcakes

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Quick Italian Cream Cupcakes.

quick-italian-cream-cupcakes-recipe-main-photo-3793814 You can cook Quick Italian Cream Cupcakes using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Quick Italian Cream Cupcakes

  1. Prepare of Cupcake Ingredients.
  2. You need 1 packages of 16.25 oz. White cake mix with pudding.
  3. You need 3 of egg whites.
  4. It’s 1 tsp of almond extract.
  5. It’s 1 1/4 cup of buttermilk.
  6. You need 1/4 cup of vegetable oil/canola oil.
  7. You need 1 1/2 cup of sweetened coconut, divided.
  8. Prepare 1 cup of chopped pecans, divided.
  9. Prepare of Cream Cheese Frosting.
  10. It’s 1 packages of cream cheese, softened.
  11. Prepare 1/2 cup of butter, softened (1 stick).
  12. Prepare 4 of to 6 cups sifted powdered sugar.
  13. Prepare 1 tsp of vanilla extract.
  14. It’s 1 tsp of almond extract.

Quick Italian Cream Cupcakes instructions

  1. Preheat oven to 350. Fill cupcake tin with liners and set aside..
  2. In a medium skillet over medium heat, add 1/2 cup of coconut.(Or more if you like) Continuously stir to allow the heat to dry out the coconut and begin to brown. This can take about 5-10 minutes. Also, keep in mind that if you are using sweetened coconut it tends to brown faster so keep a close eye on the browning process. Once brown, set aside to cool..
  3. Mix first five ingredients until well incorporated. Gently stir in 1 cup of coconut and 3/4 cup of pecans reserving the rest for the topping..
  4. Spoon the cupcake batter into your lined cupcake tin 3/4 of the way full..
  5. Bake at 350 for 15-18 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Remove from oven once done and allow to cool completely before frosting..
  6. For the cream cheese frosting- In a stand mixer (or a regular hand held mixer will do fine) beat the cream cheese and butter until well combined and smooth..
  7. Add the sifted powdered sugar one cup at a time until all the sugar is incorporated. Add in the almond and vanilla extracts until smooth and creamy..
  8. Frost cupcakes once cooled or pipe on frosting using a piping bag and tip. Top the cupcakes with remaining chopped pecans and toasted coconut and enjoy!.

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