Italian Cream Cupcakes

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 1 Rating
Serves: 18
Prep Time:
Cook Time:


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
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

The Cook

Lindsey Cook Recipe
Full Flavored
Dallas, TX (pop. 1.2M)
Member Since Sep 2011
Lindsey's notes for this recipe:
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.
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Preheat oven to 350 degrees
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.
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.
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.
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.
Ice cupcakes when cool.

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1-5 of 6 comments

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user Jodie Loven JALVN - Jan 30, 2012
Hmmm, the recipes says there is flour and baking soda but I don't see how much in the ingredient list. I love Italian Cream Cake and would like to try these but looks like something might be missing here.
user Karla Everett Karla59 - Jan 30, 2012
Karla Everett [Karla59] has shared this recipe with discussion group:
user letty maldonado letty24 - Jan 30, 2012
I cudnt find the flour and baking soda how much. can you please tell me.. tanks a lot
user letty maldonado letty24 - Jan 30, 2012
and the egg whites you dont use? ty. Lindsay
user Lindsey Cook lindseyallyn - Jan 30, 2012
Sorry ladies! Had many problems today with the site... looks like I somehow deleted half the recipe! I will update it as soon as I get home and have my notes.

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