Pecan Bourbon Crunch Italian Cream Cups

By kayjayjohnson

Ingredients

• Cake
• 4 eggs
• 1/2 cup water
• 4 1/2 teaspoons bourbon or apple cider
• 1 teaspoon vanilla
• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 bag (5 oz) glazed pecans, finely chopped
• 15 tablespoons butter or margarine, slightly softened
• 1 package (8 oz) cream cheese, softened
• Frosting
• 9 tablespoons butter or margarine, slightly softened
• 2 tablespoons bourbon or apple cider
• 1/2 teaspoon finely grated lemon peel
• 1/8 teaspoon salt
• 4 1/2 cups powdered sugar
• 3/4 cup flaked coconut

Details

Servings 20
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.

In 2-cup glass measure, mix eggs, water, 4 1/2 teaspoons bourbon and the vanilla with wire whisk. In medium bowl, mix flour, granulated sugar and baking powder. Remove 1 tablespoon of the flour mixture to small bowl; add 3/4 cup of the glazed pecans and toss to coat. Set aside. Reserve remaining glazed pecans for frosting.

Cut butter into tablespoon-size pieces. Cut 3 tablespoons of the cream cheese into cubes; reserve remaining cream cheese for frosting. Add butter pieces and cream cheese cubes, a few at a time, to flour mixture in medium bowl, beating with electric mixer on low speed. Pour in all but 1/2 cup of the egg mixture. Beat on low for 30 seconds, then medium for 30 seconds, scraping bowl occasionally. Add remaining egg mixture in a slow stream; beat 30 seconds longer. Stir in reserved pecan mixture.

Spoon into muffin cups. Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

Meanwhile, in large bowl, beat 9 tablespoons butter, 2 tablespoons bourbon, the lemon peel, salt and reserved cream cheese with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Stir in 1/2 cup of the reserved glazed pecans and the coconut.

Pipe or spread frosting on top of each cupcake; sprinkle with remaining glazed pecans.