Italian Cream Cupcakes
Italian Cream Cupcakes are a delightful homage to the classic Italian cream cake, featuring a tender, moist base enriched with sweetened shredded coconut and crunchy toasted pecans, all topped off with a decadent cream cheese frosting. These cupcakes are perfect for any occasion, from birthdays to potlucks, or just a sweet treat for yourself. The combination of flavors and textures makes these cupcakes irresistible!
What Sets This Recipe Apart
What truly makes these Italian Cream Cupcakes stand out is the blend of textures and flavors. The addition of shredded coconut gives a subtle sweetness and chewiness, while the toasted pecans add a delightful crunch that complements the soft, moist cake. The cream cheese frosting is luscious and creamy, providing the perfect finishing touch. This recipe balances richness with a lightness that makes each bite simply unforgettable.
Shopping List
- Sweetened shredded coconut (2/3 cup or 65g)
- Buttermilk (1/2 cup or 4.6 oz)
- All-purpose flour (3/4 cup or 100g)
- Cake flour (3/4 cup or 93g)
- Baking powder (1/2 tsp)
- Baking soda (1/4 tsp)
- Salt (1/4 tsp)
- Unsalted butter (1 cup or 8 oz, softened)
- Granulated sugar (3/4 cup or 160g)
- Large eggs (2)
- Vanilla extract (1 tsp + 1/2 tsp for frosting)
- Pecans (1/2 cup or 55g, chopped small and toasted)
- Powdered sugar (2 1/2 cups or 315g)
- Toasted coconut (for topping, about 1/2 cup)
Recommended Tools
- Mixing bowls – for combining the ingredients.
- Electric mixer – for achieving the perfect creamy frosting and batter.
- Measuring cups and spoons – precision is key in baking.
- Cupcake tin – to hold your cupcakes while they bake.
- Parchment paper liners – for easy removal and presentation.
- Cooling rack – to cool the cupcakes completely before frosting.
Italian Cream Cupcakes in Steps
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a cupcake tin with parchment paper liners to prepare for the batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. This will help ensure an even distribution of the leavening agents.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy. This should take about 3-4 minutes.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Your mixture should be creamy and well-combined.
Step 5: Incorporate the Buttermilk
Gradually add in the buttermilk, mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Step 6: Fold in the Dry Ingredients
Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
Step 7: Add Coconut and Pecans
Fold in the sweetened shredded coconut and toasted pecans until evenly distributed throughout the batter.
Step 8: Fill the Cupcake Liners
Scoop the batter into the prepared cupcake liners, filling them about two-thirds full to allow room for rising.
Step 9: Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
Step 10: Cool
Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
Step 11: Make the Frosting
While the cupcakes cool, make the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and the remaining vanilla extract, mixing until well combined and fluffy.
Step 12: Frost the Cupcakes
Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting using a spatula or piping bag.
Step 13: Finish with Toppings
Sprinkle the tops of the frosted cupcakes with additional toasted coconut and chopped pecans for a beautiful finishing touch.
How to Make It Lighter
- Substitute half of the unsalted butter with unsweetened applesauce for a lower-fat option.
- Use low-fat cream cheese in the frosting to reduce calories.
- Replace granulated sugar with a sugar substitute like erythritol or stevia, adjusting quantities as needed.
- Incorporate whole wheat flour in place of all-purpose flour for more fiber.
Pro Perspective
Perfecting Italian Cream Cupcakes is all about balancing flavors and textures. Toasting the coconut and pecans not only enhances their flavors but also adds a beautiful crunch that contrasts with the soft cake. Don’t rush the cooling process—frosting warm cupcakes can lead to melted frosting and a less appealing presentation. Allow them to cool completely for the best results!
Make Ahead Like a Pro
If you want to prepare these cupcakes ahead of time, you can bake the cupcakes and store them in an airtight container at room temperature for up to 2 days. The cream cheese frosting can be made a day in advance and stored in the refrigerator. Be sure to let it come to room temperature and re-whip it before frosting your cupcakes. This way, you’ll have a delicious treat ready to impress at a moment’s notice!
Quick Questions
Can I use fresh coconut instead of sweetened shredded coconut?
Yes, you can use fresh coconut, but make sure to sweeten it as needed, since sweetened shredded coconut adds both flavor and moisture to the cupcakes.
What can I substitute for pecans?
If you don’t have pecans or prefer another nut, walnuts or almonds work well as substitutes. You can also omit the nuts entirely if you have nut allergies.
How can I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for about a week. Allow them to come to room temperature before serving for the best flavor.
Can I freeze Italian Cream Cupcakes?
Absolutely! You can freeze the unfrosted cupcakes for up to 3 months. Just be sure to wrap them tightly in plastic wrap and store them in a freezer-safe bag. Frost them once thawed for the best texture and flavor.
Save & Share
If you love these Italian Cream Cupcakes, don’t forget to save the recipe and share it with friends and family! Baking is always better when enjoyed together, and these delightful cupcakes are sure to be a hit at any gathering.
These Italian Cream Cupcakes are not just a treat; they’re an experience, bursting with flavor and the kind of joy that only comes from homemade goodness. Whether you’re baking for a special occasion or simply treating yourself, this recipe will become a cherished favorite in your baking repertoire. Enjoy every bite and the smiles that come with sharing!
Italian Cream Cupcakes
Ingredients
Equipment
Method
- Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C). Line a cupcake tin with parchment paper liners to prepare for the batter.
- Step 2: Mix the Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
- Step 3: Cream the Butter and Sugar. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy.
- Step 4: Add the Eggs and Vanilla. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Step 5: Incorporate the Buttermilk. Gradually add in the buttermilk, mixing until just combined.
- Step 6: Fold in the Dry Ingredients. Gently fold the dry ingredients into the wet mixture using a spatula.
- Step 7: Add Coconut and Pecans. Fold in the sweetened shredded coconut and toasted pecans until evenly distributed throughout the batter.
- Step 8: Fill the Cupcake Liners. Scoop the batter into the prepared cupcake liners, filling them about two-thirds full.
- Step 9: Bake. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Step 10: Cool. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack.
- Step 11: Make the Frosting. While the cupcakes cool, make the cream cheese frosting by beating together the softened cream cheese and unsalted butter until smooth.
- Step 12: Frost the Cupcakes. Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting.
- Step 13: Finish with Toppings. Sprinkle the tops of the frosted cupcakes with additional toasted coconut and chopped pecans.
Notes
- Substitute half of the unsalted butter with unsweetened applesauce for a lower-fat option.
- Use low-fat cream cheese in the frosting to reduce calories.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
