Italian Cream Cupcakes

Ingredients

• 2/3 cup sweetened shredded coconut, toasted
• 1/2 cup buttermilk
• 3/4 cup all-purpose flour
• 3/4 cup cake flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup pecans, chopped small and toasted
• Toasted coconut and toasted chopped pecans for topping
• 8 oz cream cheese, softened slightly
• 2 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Directions

1. Heat the oven to 350 degrees. Scatter the coconut across a rimmed baking sheet so it sits in a flat layer, then bake it until golden brown, 5 – 8 minutes, stirring it once around the middle of the toasting time. Keep an eye on it near the finish, because the color can turn fast. Keep the oven at 350 for the cupcakes. Let the coconut cool a bit, then transfer it to a food processor and pulse until it is finely ground, about 1 minute. Add the ground coconut to the buttermilk in a liquid measuring cup, stir them together, and let the mixture sit for 10 minutes.
2. Sift the all-purpose flour and cake flour into a mixing bowl. Add the baking powder, baking soda, and salt, then whisk for 20 seconds.
3. In a stand mixer bowl with the paddle in place, beat the butter with the granulated sugar until the mixture looks light and fluffy. Add the eggs one at a time, mixing the vanilla in with the second egg. Turn the mixer to low, add 1/3 of the flour mixture, and mix only until it comes together. Add 1/2 of the buttermilk mixture and mix until blended. Repeat that flour-and-buttermilk sequence once, using a rubber spatula to get every bit of the coconut buttermilk mixture from the cup, then mix in the remaining 1/3 of the flour mixture. Fold in the toasted pecans.
4. Spoon the batter into 12 muffin cups lined with paper, filling each about 2/3 full. Bake until a toothpick poked into the center comes out clean, about 19 – 21 minutes. Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack and let them cool completely. When they are cool, cover them with the frosting and scatter toasted coconut and pecans over the tops. Keep them in a sealed container.
5. For the frosting, beat the cream cheese and butter in a stand mixer bowl with the paddle attached until smooth. Add the vanilla, then mix in the powdered sugar and beat until the frosting is smooth and fluffy. If it feels a little loose, chill it and stir again before you pipe or spread it. You can freeze it right in the mixing bowl for 5 minutes, beat it again, then freeze it for 5 more and beat once more.