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Italian Cream Cupcakes

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Everything that’s wonderful about Italian Cream Cake…but in cupcake form! Make regular sized or mini cupcakes (pssst: the mini ones are the best!)

Ingredients

  • CUPCAKES
  • 5 whole Eggs, Separated
  • ½ cups Butter, Softened
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 cup Sweetened, Flaked Coconut
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 cup Buttermilk
  • Icing
  • 2 packages (8 Ounces Each) Cream Cheese, Softened
  • ½ cups Butter, Softened
  • 2 teaspoons Vanilla Extract
  • 2 pounds Powdered Sugar
  • 1 cup Finely Chopped Pecans
  • 1 cup Sweetened, Flaked Coconut

Preparation

Preheat the oven to 350 degrees. Spray muffin pans (regular or mini) with nonstick baking spray OR line with paper cupcake liners.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites they’re stiff. Transfer to another bowl and set aside; clean the mixing bowl and return to the mixer.

Combine the butter, vegetable oil, and sugar in the mixing bowl and mix until light and fluffy. Add the egg yolks and vanilla, the beat until smooth. Add 1 cup of coconut and beat to combine.

Sift together the flour, baking soda, and baking powder in a bowl, then alternate adding the flour mixture with the buttermilk, mixing for a few seconds after each addition. Add the egg whites and use a rubber spatula to fold them into the batter. Add batter to the muffin cups, the bake for 13-14 minutes, or until golden brown on top. Remove from the oven and allow to cool completely.

To make the frosting, whip together the butter and cream cheese until smooth, then sift the powdered sugar and mix it in until combine. Add the vanilla and mix. Add 1 cup of coconut and the pecans, reserving a small amount of pecans for garnish. Mix until totally combined.

Frost cooled cupcakes, then sprinkle extra pecans on top. Refrigerate cupcakes if not serving right away (frosting will soften at room temperature.)

(Thank you, Billie, for the recipe!)

2 Comments

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beverlyb on 4.28.2014

When I first got married, Italian cream cake was what my mother-in-law and I used to make together. I have always loved the flavor of it. I have never been too good at making a 3 layer cake, but this could solve that problem. These cupcakes look and sound so good. I am putting this recipe in my box right now. Thanks for sharing.

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LaFern on 4.28.2014

Ree, although I do like the taste of coconut, I don’t care for the texture of it either so my remedy for that is to put the coconut into the food processor and give it a whirl until it’s a very fine chop instead of the usual “stringy” stuff. To me it’s much better in cake batter and frosting that way. Give it a try sometime, and if it works for you, maybe you will use coconut more often. I even make coconut cakes with the chopped, finer-textured coconut and everyone seems to like it that way. It’s not chewy and doesn’t get stuck in our teeth!

3 Reviews

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fawngonzalez on 6.27.2014

Excellent texture in the cupcake and frosting! Yummy!

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Erin Kraeft on 6.5.2014

These were a HUGE hit for a Bachelorette party. I don’t eat most desserts I make (I’m not a sweets person) but these were awesome I ate like 4!! <3

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firefighterswife on 5.13.2014

This is one of the very best cake recipes, the cupcakes are just as special. Have mercy this cake is wonderful!!!!!

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