Hi, I am Elise. Today, I’m gonna show you how to make quick italian cream cupcakes recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Quick Italian Cream Cupcakes Recipe
Quick Italian Cream Cupcakes is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Quick Italian Cream Cupcakes is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook quick italian cream cupcakes using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Quick Italian Cream Cupcakes:
- Make ready Cupcake Ingredients
- Get 1 packages 16.25 oz. White cake mix with pudding
- Make ready 3 egg whites
- Get 1 tsp almond extract
- Prepare 1 1/4 cup buttermilk
- Make ready 1/4 cup vegetable oil/canola oil
- Take 1 1/2 cup sweetened coconut, divided
- Take 1 cup chopped pecans, divided
- Get Cream Cheese Frosting
- Prepare 1 packages cream cheese, softened
- Take 1/2 cup butter, softened (1 stick)
- Take 4 to 6 cups sifted powdered sugar
- Prepare 1 tsp vanilla extract
- Make ready 1 tsp almond extract
Instructions to make Quick Italian Cream Cupcakes:
- 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 be 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!
So that’s going to wrap this up for this special dish quick italian cream cupcakes recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
