COCONUT PECAN CUPCAKES

Coconut Pecan Cupcakes image

Pecan lovers have lots to cheer about with these flavorful cupcakes. I created the recipe for my best friend, Ann, who said she loved Italian cream cake but didn't want a whole cake. They have a wonderful aroma and fabulous flavor. -Tina Harrison, Prairieville, Louisiana

Provided by Taste of Home

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 20

Ingredients

5 eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut
1 cup finely chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3-3/4 cups confectioners' sugar
3/4 cup chopped pecans

Steps:

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 410 calories, Fat 23g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 206mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.