italian cream cupcakes

Name: Italian Cream Cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 18
Ingredients: 1/2 cup(s) butter; 1/2 cup(s) crisco; 2 cup(s) sugar; 6 - eggs, separated; 1 1/4 cup(s) buttermilk; 2 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) vanilla; 1 cup(s) shredded coconut flakes; 1/2 cup(s) pecans; ## FOR THE ICING; 1 package(s) cream cheese (8 ounces); 1/3 cup(s) butter; 3 cup(s) powdered sugar; 1 teaspoon(s) vanilla; 3 tablespoon(s) half & half; 1/4 cup(s) shredded coconut flakes; 1/4 cup(s) pecans

(1 RATING)

209 Pinches 1 Photo

Lindsey Cook

Dallas, TX

Updated on Jan 30, 2012

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.

Rate

prep time 15 Min

cook time 20 Min

method ---

yield 18 serving(s)

Ingredients

1/2 cup butter
1/2 cup crisco
2 cups sugar
6 - eggs, separated
1 1/4 cups buttermilk
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
1 cup shredded coconut flakes
1/2 cup pecans
FOR THE ICING
1 package cream cheese (8 ounces)
1/3 cup butter
3 cups powdered sugar
1 teaspoon vanilla
3 tablespoons half & half
1/4 cup shredded coconut flakes
1/4 cup pecans

How To Make italian cream cupcakes

Step 1

Preheat oven to 350 degrees

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

Ice cupcakes when cool.
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