Quick Italian Cream Cupcakes. Our shortcut version of a classic Italian cream cake uses a cake mix, but has a homemade cream cheese frosting and is topped with flaked coconut and chopped pecans. 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. Add the sifted powdered sugar one cup at a time until all the sugar is incorporated.

In a large mixing bowl, beat together the cake mix, flour, pudding, eggs, buttermilk, oil and extracts. When I first got married, Italian cream cake was what my mother-in-law and I used to make together. I have always loved the flavor of it. You can have Quick Italian Cream Cupcakes using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Quick Italian Cream Cupcakes

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

These cupcakes look and sound so good. I am putting this recipe in my box right now. Gradually add powdered sugar, beating until light and fluffy. If you prefer cream cheese you could use this chocolate cream cheese frosting recipe, just fold in the coconut and pecans at the end.

Quick Italian Cream Cupcakes step by step

Preheat oven to 350. Fill cupcake tin with liners and set aside..
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..
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..
Spoon the cupcake batter into your lined cupcake tin 3/4 of the way full..
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..
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..
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..
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!.

All that said, the tangy, slightly sour, flavor of the frosting compliments the chocolate very well and I encourage you to give it a try. Spread Cream Cheese frosting between layers and on top and sides of cake. Frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Just Desserts Dessert Recipes Quick Dessert Biscuits Cupcake Cakes Cupcakes Bundt Cakes Breakfast Dishes Breakfast Cake..