Italian Cream Cupcakes are the perfect blend of nutty pecans, sweet coconut, and tangy cream cheese frosting. A smaller take on the traditional Italian cream cake, these moist, fluffy cupcakes are an indulgent treat ideal for special occasions, family gatherings, or simply satisfying a dessert craving. With their balanced sweetness and rich texture, they’re sure to become a new favorite.
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut
1/2 cup chopped pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans, for garnish (optional)
Directions:
Prepare the Cupcakes:
Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix the Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set this aside.
Cream the Butter and Sugars: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed brown sugar until light and fluffy.
Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.
Alternate Dry Ingredients with Buttermilk: Gradually add the dry ingredients, alternating with 1/2 cup of buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Fold in Coconut and Pecans: Gently fold in 1/2 cup of shredded sweetened coconut and 1/2 cup of chopped pecans.
Bake the Cupcakes:
Divide the Batter: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Transfer the cupcakes to a wire rack to cool completely.
Make the Cream Cheese Frosting:
Beat the Cream Cheese and Butter: In a large bowl, beat 8 oz of softened cream cheese and 1/2 cup of softened unsalted butter until smooth.
Add the Powdered Sugar and Vanilla: Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until the frosting is light, creamy, and smooth.
Frost the Cupcakes:
Frost and Garnish: Once the cupcakes are fully cooled, frost each one generously with the cream cheese frosting. If desired, top with extra chopped pecans for garnish.
Serving Tips:
Room Temperature for Best Flavor: For the ultimate taste and texture, serve these Italian Cream Cupcakes at room temperature. This allows the cream cheese frosting to soften and the flavors to shine.
Garnish for Presentation: Add an extra sprinkle of chopped pecans or toasted coconut on top for a beautiful presentation and added crunch. You can also drizzle caramel or chocolate for an extra indulgent treat.
Pairings: Serve these cupcakes alongside coffee, tea, or even a dessert wine to complement the rich flavors. For a special touch, offer them with a scoop of vanilla ice cream.
Storage Tips:
Refrigeration: Since the cream cheese frosting is perishable, store the frosted cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 4 days. Allow them to come to room temperature for 15-20 minutes before serving to restore their soft, creamy texture.
Freezing:
Unfrosted Cupcakes: You can freeze the cupcakes without the frosting. Wrap each cooled cupcake tightly in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before frosting.
Frosted Cupcakes: If you need to freeze frosted cupcakes, place them on a tray and freeze for an hour to firm up the frosting, then wrap them individually and store in a freezer-safe container. Thaw in the refrigerator overnight and bring to room temperature before serving.
Make-Ahead Tip: You can make the cupcakes a day or two ahead of time and store them in the fridge. Frost right before serving for the freshest presentation.
Related Recipes:
- Zucchini Cookies with Cream Cheese Frosting
- Crumbl Red Velvet Cupcake Cookies
- Confetti Sprinkle Cupcakes
FAQs:
Can I make Italian Cream Cupcakes ahead of time?
Yes! You can bake the cupcakes up to 2 days in advance and store them in an airtight container in the refrigerator. For best results, frost the cupcakes just before serving. You can also freeze the unfrosted cupcakes for up to 2 months and thaw them when ready to frost and serve.
Can I use a different type of nut instead of pecans?
Absolutely! If you prefer, you can substitute the pecans with walnuts or even almonds for a slightly different flavor and texture. Just ensure they’re chopped finely for even distribution in the batter.
How do I keep the cupcakes moist?
The buttermilk and coconut in this recipe help keep the cupcakes moist. Be sure not to overbake them, as that can cause dryness. Store the cupcakes in an airtight container to retain their moisture, especially if refrigerating or freezing them.
Can I omit the coconut in the recipe?
Yes, if you’re not a fan of coconut, you can omit it without drastically altering the texture of the cupcakes. However, the coconut does add a lovely sweetness and moisture, so the flavor profile will change slightly.
Conclusion:
Indulge in the luscious, nutty sweetness of these Italian Cream Cupcakes today! Whether you’re celebrating or simply in the mood for something delicious, these cupcakes are a must-try.
📖 Recipe:
Print
Italian Cream Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in these Italian Cream Cupcakes, a miniature version of the classic Italian cream cake. These moist, coconut and pecan-studded cupcakes are topped with a tangy cream cheese frosting, making them the perfect dessert for special occasions or everyday indulgence. These cupcakes balance sweetness with richness and are sure to impress at any gathering.
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup shredded sweetened coconut
1/2 cup chopped pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the flour mixture, alternating with the buttermilk, starting and ending with the flour. Mix until just combined.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely.
- For the frosting: Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Frost the cooled cupcakes and garnish with additional chopped pecans if desired.
Notes
Ensure all ingredients, especially the butter and cream cheese, are at room temperature for smooth mixing.
For extra flavor, lightly toast the pecans before folding them into the batter.
Store cupcakes in the refrigerator and allow them to come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 400 kcal
