I’ve wanted to share an Italian cream cake recipe as long as I can remember but since there seems to be a plethora of Italian Cream Cake recipes out there and not near as many cupcakes I decided to go the cupcake route. Plus, cupcakes just seem easier to make right? And what can I say, I’m crazy about cupcakes! They are all the love you get from an Italian creme cake but in individual, hand-held form. Plus, for me, they are much easier to decorate than an entire cake, I’ve got so much to learn there.
These cupcakes are truly dreamy! I don’t recommend eating the batter, raw eggs can be dangerous, but it is hands down the best cupcake batter I’ve ever tasted. You might swear off white cake mix entirely. With that I knew the cupcakes would have to turn out good, and oh did they! You get this decadent toasted sweetness from the shredded coconut just the right amount of crunch from the pecans, and that perfect creamy richness from the luscious cream cheese frosting – all paired together in one soft and fluffy Italian Cream Cupcake! You are going to love them!! Go the extra mile and don’t forget the cherry on top! Always a win in my book. Ingredients for Italian Cream Cupcakes
Sweetened Shredded Coconut 1/2 cup Buttermilk Flour Cake Flour Baking Powder Baking Soda Salt 1 Cup Unsalted butter (or margarine or shortening, but not as good) White Sugar Eggs (I use both egg whites and egg yolks) 1.5 teaspoon Vanilla Extract Chopped Pecans Confectioners’ sugar Cream Cheese
