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
Keywords: Italian cream cupcakes, Italian cream cake, cream cheese frosting, coconut pecan cupcakes, cupcake recipe, dessert recipe, Italian dessert