Italian Cream Cupcakes are made with coconut and pecans in a fluffy vanilla and almond flavored cake. The rich, creamy cream cheese frosting is the perfect complement to this sweet dessert.
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Most of my life I would almost always choose the chocolate dessert, whether it was candy, cookies, or cake. As I’ve grown older I definitely appreciate other dessert flavors so much more.
These Italian Cream Cupcakes are made with shredded, sweetened coconut and chopped pecans. The cake is flavored with both vanilla and almond extract which are both also incorporated into the cream cheese frosting to carry the flavors through every bite. While the cake is very sweet, the pecans add a nice savory balance and a bit of texture.
This recipe, along with Pignoli Cookies and Italian Christmas Cookies remind me so much of the sweets my Italian grandmother would make during Christmas, but these cupcakes can be served anytime of the year for holidays, birthdays and other celebrations.
Why This Recipe Works
Italian Cream Cupcakes are a delicious blend of vanilla, coconut, pecan and almond flavors. The cream cheese frosting tops them off perfectly.
These cupcakes are surprisingly easy to make. It’s based off of a basic vanilla cupcake with a few additions mixed in.
They can be served for almost any occasion, such as holidays like Thanksgiving, Christmas and Easter, as well as birthdays, weddings and other celebrations.
Step-By-Step Instructions
Ingredients
Cupcakes
- 1 1/4 cups all purpose flour
- 3 tablespoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cups granulated sugar
- 1/4 cup unsalted butter (at room temperature)
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk (at room temperature)
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Cream Cheese Frosting
- 8 ounces cream cheese (at room temperature)
- 1/4 cup unsalted butter (at room temperature)
- 2 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups powdered sugar
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Set the butter, eggs, buttermilk and cream cheese out about 1 hour ahead of time to allow them to come to room temperature.
Preheat your oven to 350°F.
Line a standard cupcake pan with paper liners.
Create!
Cupcakes
Combine the flour, cornstarch, baking powder and salt in a small bowl. Set aside.
Beat the sugar and butter in the bowl of an electric mixer fitted with a paddle until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, then the vanilla and almond extracts until evenly blended.
Gradually alternate adding the flour mixture and the buttermilk until just combined. Do not over-mix.
Stir in the shredded coconut and pecans.
Fill each cupcake liner 2/3rds of the way full.
Bake approximately 15 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for a few minutes, then remove to cool fully before frosting.
Cream Cheese Frosting
Beat the cream cheese, butter, sour cream, vanilla and almond extracts in the bowl of an electric mixer fitted with a whisk attachment until well blended and smooth.
Gradually mix in the powdered sugar until the desired consistency is reached. For a thicker, stiffer frosting, you may need to add more powdered sugar.
Present!
Once the cupcakes are fully cooled, top each cupcake with frosting using a piping bag and piping tip, spatula or butterknife. I used a 2A Wilton tip.
Chef’s Note: you may have extra frosting depending on personal preferences on how much to pipe on.
Top with chopped pecans or shredded plain or toasted coconut, if desired.
Tips and Techniques
- Set the butter, eggs, buttermilk and cream cheese out about 1 hour ahead of time to allow them to come to room temperature.
- You may have extra frosting. There should be enough frosting for it to be piped on. If spread on with a spatula or butterknife there will be most likely be extra frosting.
- Store cupcakes in an airtight container in the refrigerator. Consume within 3-5 days.
- Unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 3 months.
- Cream cheese frosting can also be stored in the freezer for up to 3 months.
More Cupcake Recipes
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Italian Cream Cupcakes
Ingredients
Cupcakes
- 1 1/4 cups all purpose flour
- 3 tablespoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cups granulated sugar
- 1/4 cup unsalted butter (at room temperature)
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk (at room temperature)
- 1/2 cup sweetened shredded coconut
- 1/2 cup pecans (chopped)
Cream Cheese Frosting
- 8 ounces cream cheese (at room temperature)
- 1/4 cup unsalted butter (at room temperature)
- 2 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F.
- Line a standard cupcake pan with paper liners.
Cupcakes
- Combine the flour, cornstarch, baking powder and salt in a small bowl. Set aside.1 1/4 cups all purpose flour, 3 tablespoons cornstarch, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt
- Beat the sugar and butter in the bowl of an electric mixer fitted with a paddle until light and fluffy, about 2-3 minutes.2/3 cups granulated sugar, 1/4 cup unsalted butter
- Add the eggs one at a time, then the vanilla and almond extracts until evenly blended.2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Gradually alternate adding the flour mixture and the buttermilk until just combined. Do not over-mix.1/2 cup buttermilk
- Stir in the shredded coconut and pecans.1/2 cup sweetened shredded coconut, 1/2 cup pecans
- Fill each cupcake liner 2/3rds of the way full.
- Bake approximately 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes, then remove to cool fully before frosting.
Cream Cheese Frosting
- Beat the cream cheese, butter, sour cream, vanilla and almond extracts in the bowl of an electric mixer fitted with a whisk attachment until well blended and smooth.8 ounces cream cheese, 1/4 cup unsalted butter, 2 tablespoons sour cream, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon almond extract
- Gradually mix in the powdered sugar until the desired consistency is reached. For a thicker, stiffer frosting, you may need to add more powdered sugar.2 cups powdered sugar
- Once the cupcakes are fully cooled, top each cupcake with frosting using a piping bag and piping tip, spatula or butterknife. I used a 2A Wilton tip.
- Top with chopped pecans or shredded plain or toasted coconut, if desired.
Notes
- Set the butter, eggs, buttermilk and cream cheese out about 1 hour ahead of time to allow them to come to room temperature.
- You may have extra frosting. There should be enough frosting for it to be piped on. If spread on with a spatula or butterknife there will be most likely be extra frosting.
- Store cupcakes in an airtight container in the refrigerator. Consume within 3-5 days.
- Unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 3 months.
- Cream cheese frosting can also be stored in the freezer for up to 3 months.
Jen says
I loved these! The flavor balance is amazing. They’re sweet but not too sweet with complex enough flavor that they’re classy and interesting. Loved the cream cheese frosting finish!