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Quick Italian Cream Cupcakes Recipe

Quick Italian Cream Cupcakes Recipe
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Serving : 24
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Prepare the ingredients before making Quick Italian Cream Cupcakes in your home. Then, follow these steps below to serve Quick Italian Cream Cupcakes for your family or friends.

Ingredients: Quick Italian Cream Cupcakes

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

How to Make Quick Italian Cream Cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Quick Italian Cream Cupcakes in your home by yourself.

    Step 1
  • Preheat oven to 350. Fill cupcake tin with liners and set aside.
  • Step 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.
  • Step 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.
  • Step 4
  • Spoon the cupcake batter into your lined cupcake tin 3/4 of the way full.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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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