Italian Cream Cheese Cupcakes

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 (3.4 ounce instant vanilla pudding mix, instant
  • 1/2 cup All-purpose cake flour
  • 2 lb Confectioners' sugar
  • 2 tsp Vanilla
  • 1 tbsp Vanilla extract, pure
  • 1 (15.25 ounce package White cake mix

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Coconut, soft sweetened flaked
  • 1 tsp Coconut extract
  • 1 cup Pecan

• Dairy

  • 2 sticks Butter, real
  • 1 cups Buttermilk
  • 2 (8 ounce package Cream cheese
  • 2 tbsp Heavy whipping cream

• Beer, Wine & Liquor

  • 3 1/3 tbsp Rum extract

• Other

  • 1 Loose cup flaked coconut

Found on rosebakes.com

Description

Directions

• Preheat oven to 325°. Line 30 muffin cups with cupcake liners.
• In a large mixing bowl, beat together the cake mix, flour, pudding, eggs, buttermilk, oil and extracts. Mix for 3-4 minutes until very well combined.
• Gently fold in the coconut and pecans.
• Fill the cupcake liners approximately 2/3 full of batter. I love to use a cookie scoop to do this… you get the perfect amount for each cupcake!
• Bake for 17-18 minutes, until the cupcakes are very lightly browned and spring back when touched in the center.
• While the cupcakes are baking, combine the butter, cream cheese, and extracts in a mixing bowl. Beat until very smooth.
• Add in the sifted powdered sugar and mix until smooth. Add heavy cream as needed to thin the frosting for spreading.
• At this point, some people mix in the coconut and pecans. I don’t. I don’t like the texture of chunky frosting, plus it’s really hard to pipe that way. So I frost the cupcakes, then garnish with coconut and pecans!