Name: Italian Cream Cupcakes Recipe
Prep time: 30 min
Cook time: 20 min
Yield: 12
Ingredients: ⅔ cup sweetened coconut; ½ cup buttermilk; ¾ cup all purpose flour; ¾ cup cake flour; ½ tsp baking powder; ¼ tsp Baking Soda; ¼ tsp salt; ½ cup unsalted butter; ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup pecans; For Cream Cheese Frosting:; 8 oz cream cheese; ½ cup unsalted butter; 2½ cups powdered sugar; ½ tsp vanilla extract

How To Make Italian Cream Cupcakes

Delight in these Italian cream cupcakes that are baked with sweet shredded coconut and pecans for crunch! Whip up a batch in less than one hour.

Preparation: 30 minutes

Cooking: 20 minutes

Total: 50 minutes

Serves:

Ingredients

⅔cupsweetened coconut,shredded, toasted, plus more for topping
½cupbuttermilk
¾cupall purpose flour
¾cupcake flour
½tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened
¾cupgranulated sugar
2large eggs
1tspvanilla extract
½cuppecans,chopped small, toasted, plus more for topping

For Cream Cheese Frosting:

8ozcream cheese,softened slightly
½cupunsalted butter,softened
2½cupspowdered sugar
½tspvanilla extract

Instructions

Preheat the oven to 350 degrees F.
Spread the coconut in an even layer on a rimmed baking sheet.
Toast in the preheated oven for 5 to 8 minutes until golden brown, tossing once about halfway through. Leave oven at 350 degrees F.
Allow the coconut to cool slightly, then pour into a food processor and pulse for about 1 minute until finely ground.
Pour the ground coconut into a liquid measuring cup with buttermilk and stir to combine. Let rest for 10 minutes.
Sift all-purpose flour and cake flour into a mixing bowl. Add the baking powder, baking soda, and salt and whisk for 20 seconds.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter and granulated sugar until pale and fluffy. Mix in eggs one at a time, adding in vanilla with the second egg.
With the mixer set on low speed, add in ⅓ of the flour mixture and mix just until combined. Then, mix in ½ of the buttermilk mixture and mix until combined.
Repeat the process once more, scraping every bit of the buttermilk coconut mixture out with a rubber spatula. Finish by mixing in the last ⅓ of the flour mixture. Fold in toasted pecans.
Divide the batter among 12 paper-lined muffin cups, filling each about ⅔ full.
Bake in the oven for about 19 to 21 minutes until a toothpick inserted into the center comes out clean.
Cool in pan for several minutes, then transfer to a wire rack to cool completely.

Frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip the cream cheese and butter until smooth.
Mix in the vanilla, then stir in powdered sugar and mix until smooth and fluffy. If it seems slightly runny, chill, then stir before piping or spreading.
Once cupcakes are cool, frost with cream frosting and sprinkle tops with toasted coconut and pecans. Enjoy!