Go Back
Homemade Italian Cream Cupcakes photo

Italian Cream Cupcakes

These Italian Cream Cupcakes are a delightful blend of coconut and pecans topped with creamy frosting!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 2/3 cup Sweetened shredded coconut
  • 1/2 cup Buttermilk
  • 3/4 cup All-purpose flour
  • 3/4 cup Cake flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1 cup Unsalted butter softened
  • 3/4 cup Granulated sugar
  • 2 large Eggs
  • 1 1/2 tsp Vanilla extract
  • 1/2 cup Pecans chopped small and toasted
  • 2 1/2 cups Powdered sugar
  • 1/2 cup Toasted coconut for topping

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cupcake tin
  • Parchment Paper Liners
  • Cooling rack

Method
 

Instructions:
  1. 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.
  2. Step 2: Mix the Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. Step 5: Incorporate the Buttermilk. Gradually add in the buttermilk, mixing until just combined.
  6. Step 6: Fold in the Dry Ingredients. Gently fold the dry ingredients into the wet mixture using a spatula.
  7. Step 7: Add Coconut and Pecans. Fold in the sweetened shredded coconut and toasted pecans until evenly distributed throughout the batter.
  8. Step 8: Fill the Cupcake Liners. Scoop the batter into the prepared cupcake liners, filling them about two-thirds full.
  9. Step 9: Bake. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  10. 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.
  11. 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.
  12. Step 12: Frost the Cupcakes. Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting.
  13. 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.