Italian Cream Cupcakes
Indulge in the irresistible charm of these Italian Cream Cupcakes, a decadent twist on the beloved Southern classic. Bursting with rich flavors and delightful textures, these cupcakes combine a moist, tender crumb infused with shredded coconut and crunchy chopped pecans. The batter, made with buttermilk and a blend of butter and oil, ensures each bite is perfectly fluffy yet luscious. Topped with a silky cream cheese frosting and finished with a sprinkle of toasted coconut and pecans, these treats are a feast for the senses. Perfect for celebrations or simply to satisfy your sweet tooth, this recipe delivers bakery-quality cupcakes with minimal effort, all in under an hour. Whether you're a coconut lover or a fan of indulgent desserts, these cupcakes will quickly become a favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 0.5 cup Vegetable oil
- 5 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 cup Sweetened shredded coconut
- 1 cup Pecans, chopped
- 8 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 0.25 cup Additional shredded coconut for garnish
- 0.25 cup Additional chopped pecans for garnish
Instructions
Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the vegetable oil and beat until combined. Then, add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the shredded coconut and chopped pecans with a spatula until evenly dispersed in the batter.
Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven 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 pans for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Increase speed to medium-high and beat until fluffy.
Add the heavy cream and beat for another 1-2 minutes to reach a spreadable consistency.
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.
Sprinkle the tops with additional shredded coconut and chopped pecans for garnish, if desired.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
9409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.5 g | 625% | |
| Saturated Fat | 200.7 g | 1004% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1486 mg | 495% | |
| Sodium | 4039 mg | 176% | |
| Total Carbohydrate | 1223.6 g | 445% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 930.4 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 851 mg | 65% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2308 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
