Description
These Italian Cream Cupcakes boast irresistible flavor, featuring a delightful mix of coconut and pecans, topped with rich cream cheese frosting. Perfect for any occasion, they are easy to make and sure to bring joy to your gatherings!
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/4 cup unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk, at room temperature
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 8 ounces cream cheese, at room temperature
- 1/4 cup unsalted butter
- 2 tablespoons sour cream
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F and line a cupcake pan with paper liners.
- Mix flour, cornstarch, baking powder, and salt in a bowl.
- Beat sugar and butter until light and fluffy.
- Add eggs and vanilla, mixing until combined.
- Gradually stir in buttermilk, mixing until just combined.
- Fold in coconut and pecans gently.
- Fill muffin tins and bake for 15 minutes, or until a toothpick comes out clean.
- Cool in the pan before transferring to a wire rack.
- For frosting, mix cream cheese, butter, and sour cream, then add vanilla.
- Gradually add powdered sugar until desired thickness is reached.
- Frost cooled cupcakes and decorate with extra pecans or coconut.
Notes
Use room temperature ingredients for better blending.
If frosting is too thin, add more powdered sugar for thickness.
Store in an airtight container at room temperature for up to two days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
