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Italian Cream Cupcakes

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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!

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.

Find it online: https://yumfamilyrecipes.com/italian-cream-cupcakes/