Butter Pecan Cupcakes w/ Coconut Pecan Cream Cheese Frosting

It's been over a week since I came home from Greece, but I still haven't gotten over this jet lag. Every night I fall asleep around 8 PM and wake up around 7 AM. That's about 2-3 hours different from my usual sleep schedule. As a result, I've just been feeling so lethargic. Not to mention my boyfriend of 5 years and I are "taking a break." It's this whole confusing mess that sucks even more because of the timing. Happy Holidays! :( If I see another sappy jewelry commercial, I might spew vomit everywhere.

Sooo... I used a cake mix to make these cupcakes. No matter, they're really delicious and everyone LOVED them! The frosting is really spectacular!

That's Betty Crocker Butter Pecan cake mix.beautiful cupcakes cooling and smelling good!topped with luscious coconut pecan cream cheese frosting!

So how about that frosting recipe from The Cake Mix Doctor by Anne Byrn.

Coconut Pecan Cream Cheese Frosting
Makes 3-1/2 cups

1 package (8 ounces) cream cheese, at room temp
8 tablespoons (1 stick) butter, at room temp
2-1/2 cups confectioners sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup frozen unsweetened grated coconut, thawed
1/2 cup finely chopped pecans

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium, and blend the frosting until fluffy, 1 minute more. Fold in the coconut and pecans.