Quick Italian Cream Cupcakes

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
• 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

Instructions

1. Preheat oven to 350.
2. Fill cupcake tin with liners and set aside.
3. In a medium skillet over medium heat, add 1/2 cup of coconut.
4. (Or more if you like) Continuously stir to allow the heat to dry out the coconut and begin to brown.
5. This can take about 5-10 minutes.
6. 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.
7. Once brown, set aside to cool.
8. Mix first five ingredients until well incorporated.
9. Gently stir in 1 cup of coconut and 3/4 cup of pecans reserving the rest for the topping.
10. Spoon the cupcake batter into your lined cupcake tin 3/4 of the way full.
11. Bake at 350 for 15-18 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.
12. Remove from oven once done and allow to cool completely before frosting.
13. 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.
14. Add the sifted powdered sugar one cup at a time until all the sugar is incorporated.
15. Add in the almond and vanilla extracts until smooth and creamy.
16. Frost cupcakes once cooled or pipe on frosting using a piping bag and tip.
17. Top the cupcakes with remaining chopped pecans and toasted coconut and enjoy!