Cupcakes Week 44

Italian Cream Cupcakes

INGREDIENTS
Cupcakes:
1 box French Vanilla cake mix
1 stick of butter, melted
4 eggs
1/2 cup cream of coconut
1/2 cup water
3/4 cup pecans, finely diced
1 1/2 cups sweetened shredded coconut
Frosting:
1 stick butter, slightly softened
8 oz block cream cheese, slightly softened
4 Tablespoons Cream of Coconut
3 cups powdered sugar
1 cup coconut and 1/2 cup pecans, combined (for garnish…I toasted mine on the stove but this is optional)

INSTRUCTIONS:
1. Preheat oven to 350. Line 24 muffin tins with cupcake liners.
2. In the bowl of a mixer, combine cake mix, butter, eggs, cream of coconut, and water. Beat on low speed for about a minute. Scrape sides of bowl and increase speed to medium high and beat for another minute. Fold in coconut and pecans.
3. Fill muffin cups 2/3 full. Bake for 12-15 minutes or until tops spring back when lightly touched. Place on a cooling rack until completely cool.
4. In the bowl of a mixer, beat butter, cream cheese, and cream of coconut until combined. Slowly add powdered sugar and beat on low until just combined. Increase speed to high and beat for a minute and half. Frost cupcakes and top with coconut and pecans.