Italian Cream Cupcakes Recipe

Italian Cream Cupcakes Recipe

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



  • cupsweetened 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
  • cupspowdered sugar
  • ½tspvanilla extract


  1. Preheat the oven to 350 degrees F.

  2. Spread the coconut in an even layer on a rimmed baking sheet.

  3. Toast in the preheated oven for 5 to 8 minutes until golden brown, tossing once about halfway through. Leave oven at 350 degrees F.

  4. Allow the coconut to cool slightly, then pour into a food processor and pulse for about 1 minute until finely ground.

  5. Pour the ground coconut into a liquid measuring cup with buttermilk and stir to combine. Let rest for 10 minutes.

  6. Sift all-purpose flour and cake flour into a mixing bowl. Add the baking powder, baking soda, and salt and whisk for 20 seconds.

  7. 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.

  8. 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.

  9. 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.

  10. Divide the batter among 12 paper-lined muffin cups, filling each about ⅔ full.

  11. Bake in the oven for about 19 to 21 minutes until a toothpick inserted into the center comes out clean.

  12. Cool in pan for several minutes, then transfer to a wire rack to cool completely.


  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip the cream cheese and butter until smooth.

  2. 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.

  3. Once cupcakes are cool, frost with cream frosting and sprinkle tops with toasted coconut and pecans. Enjoy!

Recipe Notes

 Store in an airtight container.


  • Calories: 467.18kcal
  • Fat: 27.30g
  • Saturated Fat: 15.28g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 7.70g
  • Polyunsaturated Fat: 1.98g
  • Carbohydrates: 52.77g
  • Fiber: 1.15g
  • Sugar: 38.62g
  • Protein: 4.70g
  • Cholesterol: 92.87mg
  • Sodium: 193.98mg
  • Calcium: 60.03mg
  • Potassium: 109.17mg
  • Iron: 1.47mg
  • Vitamin A: 213.45µg
  • Vitamin C: 0.29mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to