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Italian Cream Cupcakes

Thursday, February 14, 2019 Edit
Light, airy and rich vanilla buttermilk and almond cupcakes blended with sweetened coconut and pecans. Topped with the ultimate cream cheese and buttercream frosting with cherries and pecans.  These cupcakes will quickly become a family favorite.  Serve for the holidays or during summer months when fresh cherries are readily available.
Italian Cream Cupcakes


Ingredients
For the Cupcakes


  1. 2 1/2 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1/4 teaspoon salt
  4. 1/2 teaspoon baking powder
  5. 1 cup unsalted butter, at room temperature
  6. 1 1/2 cups granulated sugar
  7. 1/2 cup light brown sugar, packed
  8. 2 1/2 teaspoons pure vanilla extract
  9. 1/2 teaspoon almond extract
  10. 5 large eggs
  11. 1 cup whole buttermilk
  12. 7 ounces sweetened coconut flakes
  13. 1 cup chopped pecans
  14. For the Frosting
  15. 12 tablespoons unsalted butter, at room temperature
  16. 12 tablespoons shortening
  17. 6 cups confectioner's sugar
  18. 3 teaspoons pure vanilla extract
  19. 1/2 teaspoon almond extract
  20. 16 ounces cream cheese
  21. fresh cherries, to garnish
  22. chopped pecans, to garnish

Instructions

  • heat oven to 350 degrees F. Prepare a muffin tin pan with cupcake liners; set aside.
  • In a large bowl, combine flour, baking soda, salt and baking powder then whisk well to combine.
  • In a bowl fit with a mixer, cream together softened butter, granulated sugar, brown sugar and both extracts. Beat mixture until light and creamy, about 4 minutes.
  • Add eggs one at a time beating well after each addition.
  • Alternately add buttermilk and dry flour mixture beating on medium-low until done. Once done, increase mixer speed and beat until fully combined.