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Top-down look at a cupcake with cream cheese frosting, chopped pecans, coconut flakes, and a cherry on top.

Italian Cream Cupcakes

Baked Italian cream cupcakes with coconut and pecans, topped with cream cheese frosting and a cherry.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Course Dessert
Cuisine Italian
Servings 30 servings
Calories 360 kcal

Ingredients
  

Cupcakes

  • 2½ cups all-purpose flour 313 g
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup unsalted butter, softened 226 g
  • 1½ cups granulated sugar 300 g
  • ½ cup packed light brown sugar 107 g
  • 2½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 5 large eggs
  • 1 cup whole buttermilk 240 ml
  • 7 ounces sweetened shredded coconut 198 g
  • 1 cup chopped pecans 109 g

Frosting

  • 12 tablespoons unsalted butter, softened 170 g
  • 12 tablespoons shortening 170 g
  • 6 cups powdered sugar 720 g
  • 3 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 16 ounces cream cheese, softened 454 g
  • fresh cherries for garnish
  • chopped pecans for garnish

Instructions
 

Cupcakes

  • Preheat Oven and Prep Pan:

    Heat oven to 350°F (175°C). Place liners in a muffin pan; set aside.

  • Whisk Dry Ingredients:

    Combine flour, baking soda, salt, and baking powder in a large bowl; whisk to blend.

  • Cream Butter and Sugars:

    In a stand mixer bowl, beat softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract until fluffy and pale, about 4 minutes.

  • Beat in Eggs:

    Beat in eggs one by one, mixing thoroughly after each addition.

  • Alternate Additions, Fold Mix-ins:

    Add buttermilk and dry ingredients alternately, mixing on medium-low until incorporated. Raise speed and beat until smooth. Fold in coconut and pecans.

  • Bake Cupcakes Until Done:

    Fill liners 3/5 full. Bake 20-23 minutes until a toothpick inserted in center emerges clean. Cool completely on a rack before frosting.

Frosting

  • Make Cream Cheese Frosting:

    For frosting: Beat softened butter, shortening, and powdered sugar for 3-5 minutes. Beat in cream cheese a quarter at a time. Add vanilla extract, almond extract, and a pinch of salt; beat 3 more minutes. Transfer to a piping bag and refrigerate 30 minutes.

  • Pipe Frosting and Garnish:

    Use a Russian ball tip or similar to pipe frosting onto cupcakes. Pipe additional softened frosting into the center hole. Garnish with a cherry and chopped pecans.

Notes

If you are not using a Russian ball tip and instead apply the frosting with a knife or spatula, you can cut the frosting recipe in half.
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