Italian Cream Cupcakes Using Cake Mix: Amazing Recipe
These amazing Italian cream cupcakes using cake mix are the perfect dessert for your next event. Full of flavor, you will love these delicious cupcakes. Simple to make, they are great for serving at dinner parties or potlucks.
Servings: 24
Equipment
- Two cupcake pans
- Cupcake liners
- Medium skillet
- Large mixing bowl
- Sifter
- Wire rack
- Piping bag with tip
Ingredients
For The Cake
- 1 package white cake mix with pudding 16.25 oz.
- 3 egg whites
- 1 teaspoon almond extract
- 1 1/4 cup buttermilk
- 1/4 cup vegetable oil or canola oil
- 1 1/2 cup sweetened coconut divided
- 1 cup chopped pecans divided
For The Cream Cheese Frosting
- 1 package cream cheese room temperature (8 oz)
- 1/2 cup butter room temperature (1 stick)
- 4-6 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat Oven and Prepare Cupcake Tin - Preheat the oven to 350 degrees Fahrenheit. Line the cupcake tins with cupcake liners.
- Heat Coconut - In a medium skillet over medium heat, add a 1/2 cup of coconut. Stir the coconut over heat for 5-10 minutes. Once the coconut has browned, set it aside.
- Make the Cake Batter - Mix the cake mix, egg whites, almond extract, buttermilk, and vegetable oil in a medium bowl. Once combined, add one cup of coconut and 3/4 cup of the pecans.
- Bake the Cupcakes - Add the cupcake batter to the liners, filling about 3/4 full. Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the middle comes out clean. Allow the cupcakes to fully cool on a wire rack.
- Make the Cream Cheese Frosting - In a large bowl, beat the butter and cream cheese until smooth using an electric mixer. Add in the sifted powdered sugar one cup at a time, beating well after each addition. Once the powdered sugar is fully incorporated, add in the vanilla extract and almond extract, beating until smooth and creamy.
- Decorate the Cupcakes - Once the cupcakes are completely cool, use a piping bag and tip to frost them with the cream cheese frosting. Add the remaining pecans and the toasted coconut to the cupcakes.
Notes
Since the cupcakes have cream cheese frosting, they should be kept in the fridge in an airtight container for 3-5 days for best results. When ready to serve, allow them to reach room temperature first. Cream cheese frosting does not hold up well in heat, so avoid serving them in an area where they will be sitting out in the sun.
If you want, you may also freeze the cupcakes as well. Place them uncovered in the fridge for one hour to let the frosting set. Then, wrap them in plastic wrap and place them in an airtight container or Ziploc bag.
The cupcakes can be frozen for three to six months. When ready to serve allow them to thaw at room temperature for 1-2 hours or overnight in the fridge.
Be certain to let your cream cheese sit at room temperature for 30 minutes to an hour before using it for your frosting. Cold cream cheese can curdle, which can ruin the consistency of your frosting. In addition, it is also important to make sure your butter reaches room temperature as well.
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