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!

Nutriscore Rating: 40/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 24

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

Directions

Step 1

Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3

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.

Step 4

Add the vegetable oil and beat until combined. Then, add the eggs one at a time, mixing well after each addition.

Step 5

Stir in the vanilla extract.

Step 6

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.

Step 7

Fold in the shredded coconut and chopped pecans with a spatula until evenly dispersed in the batter.

Step 8

Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 10

Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Step 11

To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy.

Step 12

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.

Step 13

Add the heavy cream and beat for another 1-2 minutes to reach a spreadable consistency.

Step 14

Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.

Step 15

Sprinkle the tops with additional shredded coconut and chopped pecans for garnish, if desired.

Step 16

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	2457.4 grams (2457.4g)

Amount per serving	% Daily Value*
Calories	9409

Total Fat 487.50g	625%
Saturated Fat 200.70g	1004%
Polyunsaturated Fat 67.70g
Cholesterol 1486mg	495%
Sodium 4039mg	176%
Total Carbohydrate 1223.60g	445%
Dietary Fiber 39.60g	141%
Total Sugars 930.40g
Protein 106.40g	213%

Vitamin D 327IU	1635%
Calcium 851mg	65%
Iron 26mg	143%
Potassium 2308mg	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.

Source of Calories

Fat: 45.2%

Protein: 4.4%

Carbs: 50.4%