Italian Cream Cupcakes

Lindsey Cook


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 vote
15 Min
20 Min


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1/2 c
1/2 c
2 c
eggs, separated
1 1/4 c
2 c
all purpose flour
1 tsp
baking soda
1 tsp
1 c
shredded coconut flakes
1/2 c


1 pkg
cream cheese (8 ounces)
1/3 c
3 c
powdered sugar
1 tsp
3 Tbsp
half & half
1/4 c
shredded coconut flakes
1/4 c

How to Make Italian Cream Cupcakes


  • 1Preheat oven to 350 degrees
  • 2Cream 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.
  • 3In 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.
  • 4In 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.
  • 5While 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.
  • 6Ice cupcakes when cool.

Printable Recipe Card

About Italian Cream Cupcakes

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids

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