Why You’ll Love This Recipe
- Rich and flavorful – A perfect balance of coconut, pecans, and cream cheese.
- Moist and tender – Buttermilk keeps these cupcakes soft and fluffy.
- Perfect for any event – Great for birthdays, holidays, or a simple sweet treat.
- Easy to make – Simple ingredients come together for a bakery-quality dessert.
- Make-ahead friendly – These cupcakes store well, making them great for planning ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Buttermilk
- Vanilla extract
- Sweetened shredded coconut
- Chopped pecans
- Cream cheese
- Powdered sugar
Directions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix dry ingredients – In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugar – Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Alternate wet and dry – Add the flour mixture in batches, alternating with buttermilk, beginning and ending with the flour mixture.
- Fold in coconut and pecans – Gently stir in the shredded coconut and chopped pecans.
- Bake – Divide batter among cupcake liners and bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Cool completely – Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
- Prepare frosting – Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar until fluffy.
- Frost and decorate – Pipe or spread frosting onto cooled cupcakes and garnish with additional pecans if desired.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Nut-free option – Omit pecans or replace them with toasted coconut.
- Extra coconut flavor – Add a teaspoon of coconut extract to the batter.
- Chocolate twist – Mix in mini chocolate chips for a richer taste.
- Lemon touch – Add a bit of lemon zest to the frosting for a bright, citrusy contrast.
Storage/Reheating
- Room temperature – Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigerator – Keep frosted cupcakes in the fridge for up to 5 days. Let them come to room temperature before serving.
- Freezer – Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge before frosting.
FAQs
How do I make these cupcakes extra moist?
Using buttermilk and not overmixing the batter helps keep these cupcakes moist and tender.
Can I use a different type of nut?
Yes, walnuts or almonds work well as substitutes for pecans.
Do I have to use shredded coconut?
Coconut adds texture and flavor, but you can leave it out if you prefer.
Can I make these cupcakes ahead of time?
Yes, bake them a day in advance and store them in an airtight container. Frost before serving.
What’s the best way to frost these cupcakes?
A piping bag gives a professional look, but a simple spatula works just as well.
Can I use a different frosting?
Yes, buttercream or whipped cream frosting can be great alternatives.
How can I make these cupcakes gluten-free?
Use a gluten-free flour blend in place of all-purpose flour.
Can I add fruit to the batter?
Yes, finely chopped pineapple or mashed bananas can add extra flavor.
How do I toast pecans for added flavor?
Bake pecans at 350°F for 5-7 minutes until fragrant, then let them cool before adding to the batter.
Can I turn this recipe into a cake?
Yes, bake the batter in an 8-inch cake pan for about 25-30 minutes.
Conclusion
Italian Cream Cupcakes are a fantastic way to enjoy the flavors of Italian Cream Cake in a smaller, easy-to-serve treat. Whether for a special occasion or just because, these cupcakes are sure to impress with their rich flavor and creamy frosting. Give them a try and enjoy a little taste of indulgence!
Italian Cream Cupcakes
These Italian Cream Cupcakes are soft, moist, and full of coconut, pecans, and rich cream cheese frosting. Perfect for parties, birthdays, or special occasions, these cupcakes bring a taste of Italy to your dessert table!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12-14 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Cupcakes:
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (for garnish)
- ½ cup shredded coconut (for garnish)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Separate Eggs: Add egg yolks one at a time, beating well after each addition. Save the egg whites for later.
- Mix Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt.
- Alternate Mixing: Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Stir in vanilla and almond extract.
- Add Coconut & Pecans: Fold in shredded coconut and chopped pecans.
- Beat Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
- Bake: Divide batter evenly into cupcake liners. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
- Decorate: Frost the cupcakes and sprinkle with chopped pecans and shredded coconut.
Notes
- For extra flavor, lightly toast the pecans before adding them to the batter.
- Make sure the egg whites are beaten to stiff peaks for a light, airy texture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
