Pecan-Bourbon Crunch Italian Cream Cups

Ingredients

• 4  eggs 
• 0.5 cup water 
• 4.5 teaspoons apple cider 
• 1 teaspoon vanilla 
• 2.3 cups cake flour 
• 1.5 cups granulated sugar 
• 2 teaspoons double-acting baking powder 
• 5 oz candied pecans finely chopped
• 15 tablespoons butter softened
• 8 oz cream cheese softened
• 9 tablespoons butter softened
• 2 tablespoons apple cider 
• 0.5 teaspoon lemon zest finely grated
• 0.1 teaspoon salt 
• 4.5 cups powdered sugar 
• 0.8 cup coconut flakes flaked

Equipment

• bowl
• oven
• whisk
• hand mixer
• muffin liners

Directions

1. Heat oven to 350°F.
2. Place paper baking cup in each of 20 regular-size muffin cups.
3. 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.
4. 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.
5. Cut butter into tablespoon-size pieces.
6. Cut 3 tablespoons of the cream cheese into cubes; reserve remaining cream cheese for frosting.
7. 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.
8. 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.
9. Add remaining egg mixture in a slow stream; beat 30 seconds longer. Stir in reserved pecan mixture.
10. Spoon into muffin cups.
11. 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.
12. 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.
13. Pipe or spread frosting on top of each cupcake; sprinkle with remaining glazed pecans.