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Italian Cream Cupcakes | URBAN BAKES

Italian Cream Cupcakes

  • Author: URBAN BAKES
  • Total Time: 1 hour 30 minutes
  • Yield: 16 1x
  • Diet: Vegetarian


Luscious Italian Cream Cupcakes have an incredible delicate crumb and are capped with sweetened cream cheese frosting. Studded with toasted pecans and shredded coconut throughout allows its creamy and nutty flavors to emerge in every bite.




  • 1/4 cup (57 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 3 large eggs (150 grams), room temperature
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1/2 cup (125 grams) buttermilk
  • 1/4 cup (56 grams) vegetable oil
  • 1 teaspoon (5 grams) pure vanilla extract
  • 1/2 cup (30 grams) sweetened or unsweetened flaked coconut
  • 1/3 cup (37 grams) pecans, chopped and toasted


  • 8 oz (226 grams) cream cheese, softened
  • 1/4 cup (57 grams) unsalted butter, softened
  • 1 to 2 tablespoons (15 to 30 grams) milk
  • 1 teaspoon (5 grams) pure vanilla extract
  • 5 cups (575 grams) powdered sugar


  • 1/4 cup (28 grams) pecans, finely chopped and toasted
  • 1/2 cup (30 grams) sweetened or unsweetened shredded coconut
  • 16 pecan halves


  1. CUPCAKES: Heat oven to 350°F (175°C).  Line 16 cupcake wells with cupcake liner; set aside.
  2. Using an electric mixer or a large bowl fitted to a stand mixer with the paddle attachment on medium speed, beat butter and sugar until light and fluffy. Increase speed to high and add eggs one at a time until well combined. Decrease speed to low and gradually add flour and baking soda, continue to mix until smooth. Add buttermilk, oil and vanilla and mix until just combined. Fold in coconut and pecans. 
  3. Fill each cupcake liner about 3/4 full of batter which is about 1/4 cup. 
  4. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Let cupcakes rest in the pan for 1 minute before carefully removing them onto a wire rack to cool to room temperature.  
  5. FROSTING: Meanwhile, in the bowl fitted to an electric stand mixer with the paddle attachment on low to medium speed, beat cream cheese, butter, 1 tablespoon of milk and vanilla until smooth.  Reduce speed to low and add powdered sugar 1 cup at a time, continue to mix until thick and smooth. If the frosting becomes too thick, add the remaining tablespoon of milk. 
  6. ASSEMBLY: In a large piping bag fitted with a standard-size decorating coupler, fill the bag with frosting, about 3/4 full. Twist the wide-end opening of the bag to push down and seal in the frosting.  Cut the tip of the piping bag. 
  7. Pipe a ring of frosting toward the outer edge over the cupcake and lightly dip the piped frosting into a shallow bowl of finely chopped pecans. 
  8. At the center of the cupcake, pipe swirls clockwise or counterclockwise working inward toward the center with each layer of the swirl. Sprinkle coconut and top the tip of the frosting with a pecan half.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Cupcakes

Keywords: Italian cream cupcakes, Italian cream cake, white cake with pecans and coconut, pecans and coconut, cream cheese frosting

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