Description
These Italian Cream Cupcakes offer irresistible flavors with sweet coconut and crunchy pecans, perfectly topped with cream cheese frosting. Ideal for any celebration or as a delightful treat!
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cups granulated sugar
- 1/4 cup unsalted butter (at room temperature)
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk (at room temperature)
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 8 ounces cream cheese (at room temperature)
- 1/4 cup unsalted butter (at room temperature)
- 2 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together flour, cornstarch, baking powder, and salt in a bowl.
- Beat granulated sugar and room temperature butter until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, then mix in vanilla and almond extracts.
- Gradually add flour mixture and buttermilk, alternating and mixing until just combined.
- Gently fold in shredded coconut and chopped pecans.
- Fill cupcake liners 2/3 full and bake for approximately 15 minutes.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese, butter, sour cream, and extracts in a mixer until smooth.
- Gradually add powdered sugar to achieve desired frosting consistency.
- Once cupcakes are cooled, frost with cream cheese frosting and garnish if desired.
Notes
Ensure butter and eggs are at room temperature for proper mixing.
Avoid over-mixing the batter to maintain a light texture.
Use a gluten-free flour blend for a gluten-free version.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
