Oh, Italian cream cupcakes, where have you been all my life? These little bites of heaven, with their rich, velvety texture and a hint of coconut, are like a hug from a long-lost friend. I remember stumbling upon this recipe during a rainy afternoon baking spree—my kitchen filled with the warm, nutty aroma, and I was instantly transported to a bustling Italian café.
Steps
- Start by separating the eggs, placing the yolks in one bowl and the whites in another. Beat the whites in a mixer until stiff, transfer them to a separate bowl, and set aside. Clean the mixing bowl or use a second one for the batter.
- In the mixing bowl, cream together softened butter and sugar, then add a little oil and mix until fully combined. Add the egg yolks and vanilla, and beat the mixture again.
- Measure a cup of shredded coconut and add it to the batter, mixing until incorporated. For the dry ingredients, combine flour, baking powder, and baking soda in a separate bowl and mix.
- Alternate adding the dry ingredients and buttermilk to the batter until everything is incorporated. Scrape the bowl and mix once more to ensure a smooth batter.
- Remove the whisk attachment and gently fold the beaten egg whites into the batter until it becomes light and golden. Line a muffin pan with paper liners and fill each one 3/4 full with the batter.
- Bake the cupcakes in a preheated oven for 13-14 minutes until they turn golden brown. Decide on a mix of regular-sized and mini cupcakes if desired.
- Let the cupcakes cool completely. For the frosting, whip together softened butter and cream cheese in a mixer. Gradually add sifted powdered sugar and continue beating until smooth.
- Add vanilla, coconut, and finely chopped pecans to the frosting, mixing thoroughly. Use a scoop to place a dollop of icing on each cooled cupcake.
- Spread the frosting over the cupcakes with an offset spatula until all are covered. Optionally, use a piping bag for a neater look, but it’s not necessary.
- Finish by sprinkling more chopped pecans on top of the frosted cupcakes. These cupcakes are perfect for any occasion, from parties to breakfast treats.
Ingredients
- 3 eggs, separated
- 1/2 cup softened butter
- 1 cup sugar
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 1 cup shredded flake coconut
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup softened butter
- 8 oz cream cheese
- 4 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded flake coconut
- 1/2 cup finely chopped pecans
- Additional chopped pecans for garnish
FAQ
- What makes Italian Cream Cupcakes different from traditional Italian Cream Cake?
- Italian Cream Cupcakes feature a slightly crisp, golden surface due to their increased surface area compared to a full cake. This allows for more icing coverage, enhancing their deliciousness.
- How do you prepare the batter for Italian Cream Cupcakes?
- Begin by separating the egg yolks from the whites, whipping the whites to stiff peaks. Cream softened butter and sugar together, then add oil, yolks, and vanilla. Incorporate shredded coconut, then alternate adding dry ingredients with buttermilk. Lastly, gently fold in the egg whites.
- How should I bake these cupcakes?
- Line a muffin pan with paper liners, fill each cup 3/4 full with batter, and bake at 350°F for 13-14 minutes until they are golden brown.
- What is the frosting made of?
- The frosting is a mix of softened butter, cream cheese, sifted powdered sugar, vanilla, coconut, and finely chopped pecans.
- Can I use different sizes for the cupcakes?
- Yes, you can bake both regular-sized and mini cupcakes, catering to different preferences or occasions.
Tips
- Separate and Beat Egg Whites First: Start by separating the eggs and beat the whites until stiff. This allows you to easily reuse the mixer bowl for the batter without needing to clean it first.
- Alternate Dry Ingredients and Buttermilk: When combining the dry ingredients with buttermilk, alternate between the two, ensuring a smooth and well-incorporated batter.
- Folding in Egg Whites: Gently fold the beaten egg whites into the batter to maintain the light and airy texture of the cupcakes.
- Cooling Before Frosting: Ensure the cupcakes are completely cooled before applying the frosting to prevent it from melting and sliding off.
Equipment
- Electric Mixer (Stand Mixer or Hand Mixer)
- Offset Spatula
- Muffin Pan (Regular and Mini)
- Piping Bag (optional, for frosting)
- Mixing Bowls (at least two, if you don’t want to clean in between steps)
- Whisk Attachment for Mixer (if using a stand mixer)
- Cookie Scoop (for evenly distributing batter or frosting)
