Italian Cream Cheese Cupcakes

  • Prep Time: 20 mins
  • Cook Time: 18 mins
  • Total Time: 38 minutes
  • Yield: 30 cupcakes 1x


For the cake:

For the frosting**

  • 2 (8 ounce) package cream cheese, softened
  • 2 sticks of real butter, softened
  • 2 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract, optional
  • 2 lb. sifted confectioners’ sugar (must be sifted)
  • 2 tablespoons heavy whipping cream, as needed
  • 1/2 cup soft sweetened flaked coconut, for garnish
  • 1/2 cup chopped pecans, for garnish
  • *Please see this post about the adjusting recipes for smaller cake mixes.
  • **This amount can be cut in half if you don’t like a lot of frosting, but who doesn’t like ALOT of frosting? This stuff is to die for… you will eat at least half of it with a spoon anyway 😉


  1. Preheat oven to 325°. Line 30 muffin cups with cupcake liners.
  2. 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.
  3. Gently fold in the coconut and pecans.
  4. 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!
  5. Bake for 17-18 minutes, until the cupcakes are very lightly browned and spring back when touched in the center.
  6. While the cupcakes are baking, combine the butter, cream cheese, and extracts in a mixing bowl. Beat until very smooth.
  7. Add in the sifted powdered sugar and mix until smooth. Add heavy cream as needed to thin the frosting for spreading.
  8. 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!

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Italian, Cream, Cake, Cupcakes, Cream Cheese, Italian Cream Cake, Cupcakes