Italian Cream Cake Cupcakes

cream cake

When short on time, I’m a huge fan of jazzed up boxed mixes. These cupcakes were actually made a while back when I went to visit a dear friend with a new baby. And by a while, I mean last summer. Whoops. I blame my own baby business.

Italian Cream Cake is one of my favorites and these are super simple to make from a basic white cake mix. Just throw in some coconut and pecans, top with a homemade cream cheese frosting, and add some extras on top and nobody will be the wiser to your crafty cupcake ways. Enjoy!

Italian Cream Cake Cupcakes

For the cake:
1 white cake mix (plus eggs, oil, water, etc needed per the box instructions)
1/2 cup chopped pecans
1 cup sweetened coconut flakes

For the frosting:
3 Tbsp unsalted butter, softened
6 oz cream cheese, softened
2 1/2 – 3 cups powdered sugar
Extra coconut flakes and chopped pecans for topping

Yield: 2 dozen cupcakes

Preheat oven to 350 degrees F. In a large mixing bowl, add the cake mix and all other ingredients called for on the box instructions. (eggs, water, oil, etc) Beat for a minute or two, until combined. Fold in the chopped nuts and coconut. Scoop the batter into prepared muffin tins with cupcake liners. Bake according to the box instructions, until a toothpick inserted in the center comes out clean. Set aside to cool completely before frosting.

In a medium sized mixing bowl, blend the butter and cream cheese. Add the powdered sugar until you get a smooth consistency. (add more powdered sugar if it’s too thin or add a splash of milk if it’s too stiff) With a spatula or piping bag/frosting tip, frost each cupcake. Roll the outer edge of the frosting into extra chopped pecans to create a border and top it with some more coconut flakes. Enjoy!

Source: Adapted from


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