Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

italian cream cupcakes

(1 rating)
lindseyallyn avatar
Recipe by
Lindsey Cook
@lindseyallyn
Dallas, TX

Moist, rich, delicious... I can't stop thinking about these cupcakes. They spent all last week tempting me since I made them for an office birthday and I have officially given up sugar during the week. But I certainly did indulge in a few last weekend. Surprisingly, even after 6 days of being stored away, they still tasted fresh.

(1 rating)
yield 18 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For italian cream cupcakes

  • 1/2 c
    butter
  • 1/2 c
    crisco
  • 2 c
    sugar
  • 6
    eggs, separated
  • 1 1/4 c
    buttermilk
  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    vanilla
  • 1 c
    shredded coconut flakes
  • 1/2 c
    pecans
  • FOR THE ICING
  • 1 pkg
    cream cheese (8 ounces)
  • 1/3 c
    butter
  • 3 c
    powdered sugar
  • 1 tsp
    vanilla
  • 3 Tbsp
    half & half
  • 1/4 c
    shredded coconut flakes
  • 1/4 c
    pecans

How To Make italian cream cupcakes

  • 1
    Preheat oven to 350 degrees
  • 2
    Cream butter, sugar, and crisco. Add egg yolks one at a time, reserving egg whites in a separate bowl. Mix yolks into sugar mixture after every addition.
  • 3
    In another bowl, sift together flour and baking soda. Once sifted, gradually add in 1 cup to the sugar mixture. Blend. Add 1/2 cup buttermilk. Blend. Add remaining flour mixture. Blend. Add remaining buttermilk. Blend. Add vanilla and mix together.
  • 4
    In a separate bowl, beat egg whites until stiff and peaks have formed. Once stiff, fold into the batter. When combined, stir in coconut and pecans. I like to run my coconut through a food processor to help alleviate the coconut texture so many people struggle with. Pour batter into prepared muffin tins, filling liners about 3/4 full. Bake for about 26 minutes, until cupcakes are a light brown.
  • 5
    While cupcakes are baking, prepare the icing. Cream together cream cheese and butter. Add in powdered sugar, half & half, and vanilla. Mix together, adding more powdered sugar if necessary. Stir in coconut and pecans.
  • 6
    Ice cupcakes when cool.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Italian Cream Cupcakes:

ADVERTISEMENT