Description
These Italian Cream Cupcakes are wonderfully moist and flavorful, featuring toasted shredded coconut and chopped pecans mixed into a tender vanilla cake base. The cupcakes are topped with a luscious cream cheese frosting and garnished with additional toasted coconut and pecans for a delightful texture and taste. Perfect for celebrations or an indulgent everyday treat.
Ingredients
Cupcake Batter
- 2/3 cup (65g) sweetened shredded coconut, toasted
- 1/2 cup (4.6 oz) buttermilk
- 3/4 cup (100g) all-purpose flour
- 3/4 cup (93g) cake flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (4 oz) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (55g) pecans, chopped small and toasted
Frosting and Toppings
- 8 oz cream cheese, softened slightly
- 1/2 cup (4 oz) unsalted butter, softened
- 2 1/2 cups (315g) powdered sugar
- 1/2 tsp vanilla extract
- Toasted coconut and toasted chopped pecans for topping (about 1/2 cup of each)
Instructions
- Toast the Coconut: Preheat oven to 350°F (175°C). Spread shredded coconut in an even layer on a rimmed baking sheet and toast it in the oven, tossing once halfway through, until golden brown, about 5 to 8 minutes. Watch closely as it browns quickly. Allow to cool slightly, then pulse in a food processor until finely ground, about 1 minute.
- Prepare Coconut-Buttermilk Mixture: Pour ground toasted coconut into a liquid measuring cup, add buttermilk, and stir to combine. Let the mixture rest for 10 minutes to infuse flavor.
- Mix Dry Ingredients: Sift together all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda, and salt, then whisk to combine evenly for about 20 seconds.
- Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with a paddle attachment, whip softened butter and granulated sugar on medium-high speed until pale and fluffy. Add eggs one at a time, mixing well after each. Add vanilla extract with the second egg.
- Combine Batter: On low speed, add one-third of the flour mixture, mixing just until combined. Then add half of the coconut-buttermilk mixture and mix until combined. Repeat with another one-third of the flour and the remaining coconut-buttermilk mixture. Finish by mixing in the last third of the flour mixture. Fold in toasted pecans gently.
- Bake Cupcakes: Divide batter evenly into 12 paper-lined muffin cups, filling each about two-thirds full. Bake in preheated oven at 350°F for 19 to 21 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for several minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: In the clean bowl of an electric stand mixer with the paddle attachment, beat cream cheese and softened butter until smooth. Add vanilla extract and mix. Gradually add powdered sugar and beat until smooth and fluffy. If frosting is slightly runny, chill briefly and beat again before using for spreading or piping.
- Frost and Garnish: Once cupcakes are completely cooled, frost with cream cheese frosting. Sprinkle the tops generously with toasted coconut and toasted chopped pecans for a crunchy and flavorful finish.
- Store Properly: Store the cupcakes in an airtight container to keep them fresh.
Notes
- Be careful when toasting the coconut as it can burn quickly near the end.
- Using both all-purpose and cake flour yields a tender crumb and nice texture.
- Toasted pecans add a wonderful crunch and complement the coconut flavor.
- If frosting is too soft, chilling it briefly will help to firm it up for easier spreading or piping.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
