These Italian Cream Cupcakes are a delicious treat. They have a moist and flavorful crumb that is studded with pecans and coconut, and a creamy cream cheese frosting on top. Perfect for any event!
Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup buttermilk. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1/2 cup shredded coconut. 1/2 cup chopped pecans. Cream Cheese Frosting:. 8 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract. Additional shredded coconut and chopped pecans for garnish.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour and baking soda. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract, 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. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. For the cream cheese frosting, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Frost the cooled cupcakes with the cream cheese frosting and garnish with additional shredded coconut and chopped pecans. Serve and enjoy your delicious Italian Cream Cupcakes!
Prep Time: 20 minutes
Cook Time: 20 minutes
melissa haupsteen