Italian Cream Cupcakes (Gluten Free)

Moist cakes topped with a lucious pecan and coconut cream cheese frosting.  

Irresistible!

The frosting recipe is from the recipe for "Billie's Italian Cream Cake" in the Pioneer Woman Cooks.  I made this cake for my mom's birthday and it has been requested by my husband and son for their birthdays too.  I like the cupcake version, because I can freeze them and have them ready for those times when my son needs a gluten free treat to take along to a restaurant or event where I know there will not be a gluten free dessert option. 

They freeze beautifully!

Cupcakes:

2 1/4 cups Pamela's Baking and Pancake Mix

1 cup Sugar

3 Eggs

3/4 cup Milk

3/4 cup Canola Oil

1 tsp Vanilla

Preheat oven to 350 degrees F.
Prepare a muffin pan by placing a paper cupcake liner in each cup.
Spray the liners lightly with oil.

In a small mixing bowl, whisk the baking mix and sugar together.

In a large mixing bowl, beat together eggs, milk, oil and vanilla.

Add the dry ingredients to the wet and stir until blended.

Pour the batter into the prepared muffin pan.

Bake for 20-25 minutes,
until a toothpick inserted in the center comes out clean.

Cool for 10 minutes.
Remove cupcakes from the pan and set on a wire rack.
Cool completely.

Icing:

1 (8oz) package Cream Cheese, at room temperature

1/4 cup (1/2 stick) Butter, at room temperature

1 tsp. Vanilla

1 lb Powdered Sugar

1/2 cup Pecans, chopped

1/2 cup sweetened, shredded Coconut

While the cupcakes are baking, place the cream cheese, butter, vanilla, and powdered sugar into the bowl of an electric mixer.
Beat until very light and fluffy.
Add the pecans and coconut.  Stir or mix at low speed until it's all combined.
When the cupcakes are cooled, spread over the tops of the cupcakes.

Makes 16 large cupcakes.