Recipes Cookbook - Italian Cream Cupcakes

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Ingredients

• For the Cupcakes
• 8 Tbsp (4 oz.) unsalted butter, room temperature
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 large egg yolk
• 1¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup buttermilk
• 2 tsp vanilla extract
• 1¾ cups pecans, toasted + chopped (divided)
• 1 cup coconut flakes
• For the Cream Cheese Frosting
• ¾ cup coconut flakes
• 12 oz. cream cheese, room temperature
• 12 Tbsp (6 oz.) unsalted butter, room temperature
• 1 Tbsp vanilla extract
• 3–3 ½ cups powdered sugar
• {optional garnish} maraschino cherries

Instructions

1. For the Cupcakes
2. Preheat oven to 350°F. Line standard muffin pan with paper liners; set aside.
3. Using a countertop mixer, cream together butter and both sugars on medium speed until light and fluffy (~2-3 minutes on medium speed).
4. Add egg and egg yolk; mix until just combined.
5. In a separate bowl, sift together dry ingredients (flour, baking soda and salt). In another bowl, whisk together the liquid ingredients (buttermilk and vanilla).
6. Add ½ of the dry ingredients to the mixing bowl; mix on low speed until fully combined. Add ½ of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients.
7. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on medium speed until batter is smooth.
8. Fold in coconut flakes and 1 cup of the toasted, chopped pecans. (Note: The remaining pecans will be used to garnish tops of cupcakes.)
9. Divide the batter evenly among cupcake liners. Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
10. Let cupcakes cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
11. For the Cream Cheese Frosting
12. Spread the coconut flakes out on a baking sheet; bake at 350°F for 6-8 minutes, or until lightly golden brown. (Tip: Watch coconut closely as it can burn quickly!) Set toasted coconut flakes aside.
13. Using a countertop mixer, cream together the cream cheese and butter until fully combined.
14. Add vanilla extract and powdered sugar (½ cup at a time) until frosting reaches desired consistency.
15. Beat on medium-high speed for 2-3 minutes, or until fluffy.
16. Once cupcakes are completely cool, fill piping bag with frosting and decorate as desired. (Note: I used a Wilton 1M large star tip.)
17. Garnish tops of cupcakes with toasted coconut and reserved chopped pecans.
18. {Optional} Garnish cupcakes with maraschino cherry before serving.

recipe adapted  >>>>>  here