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. Light, airy and rich vanilla buttermilk and almond cupcakes blended with sweetened coconut and pecans. Topped with the ultimate cream cheese and buttercream frosting with cherries and pecans.

Ingredients of Quick Italian Cream Cupcakes

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

Which kind of cupcakes are you looking for? Carrot Cupcakes Yummly. canola oil, vanilla extract, crushed. In fact, there is very little Italian about an Italian Cream Cake. The cake is topped with a tasty cream cheese frosting…but cream cheese isn't really common in Italian cooking.

Quick Italian Cream Cupcakes step by step

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!.

See more ideas about Desserts, Just desserts, Food and drink. Fill cupcake tin with liners and set aside. In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil. Squeeze coconut cream into the holes in the cupcakes just until it is even with the top. The delicious and traditional flavors of carrot and pineapple combine in easy-to-make cupcakes that are frosted with cream cheese frosting.