ITALIAN CREAM CUPCAKES
Moist, rich, delicious... I can't stop thinking about these cupcakes. They spent all last week tempting me since I made them for an office birthday and I have officially given up sugar during the week. But I certainly did indulge in a few last weekend. Surprisingly, even after 6 days of being stored away, they still tasted...
Provided by Lindsey Cook
Categories Cakes
Time 35m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees
- 2. Cream butter, sugar, and crisco. Add egg yolks one at a time, reserving egg whites in a separate bowl. Mix yolks into sugar mixture after every addition.
- 3. In another bowl, sift together flour and baking soda. Once sifted, gradually add in 1 cup to the sugar mixture. Blend. Add 1/2 cup buttermilk. Blend. Add remaining flour mixture. Blend. Add remaining buttermilk. Blend. Add vanilla and mix together.
- 4. In a separate bowl, beat egg whites until stiff and peaks have formed. Once stiff, fold into the batter. When combined, stir in coconut and pecans. I like to run my coconut through a food processor to help alleviate the coconut texture so many people struggle with. Pour batter into prepared muffin tins, filling liners about 3/4 full. Bake for about 26 minutes, until cupcakes are a light brown.
- 5. While cupcakes are baking, prepare the icing. Cream together cream cheese and butter. Add in powdered sugar, half & half, and vanilla. Mix together, adding more powdered sugar if necessary. Stir in coconut and pecans.
- 6. Ice cupcakes when cool.
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JS SOHEL
[email protected]These cupcakes are a must-try for any Italian cream lover.
Purnima Magar
[email protected]Overall, I really enjoyed these cupcakes and would definitely make them again.
Ishaya Favour
[email protected]These cupcakes are very rich, so a little goes a long way.
Starnev
[email protected]I had some trouble getting the cupcakes to rise properly, but other than that, they turned out great.
Godfrey Sospeter
[email protected]I found the sponge cake to be a bit dry, but the custard filling and cream cheese frosting were delicious.
Marvy Lblack
[email protected]These cupcakes are a bit too sweet for my taste, but they are still very good.
Drew Darling
[email protected]I was a bit hesitant to try this recipe because I'm not a fan of coconut, but I'm so glad I did. The coconut flavor is very subtle and it really complements the other flavors in the cupcake.
Mosi Yaqobi
[email protected]I've made these cupcakes several times now, and they always turn out great. They are a family favorite.
Jamshad lakho
[email protected]I made these cupcakes for my daughter's birthday party and she loved them! They were a big hit with all of her friends.
Anika Queen
[email protected]These cupcakes are a bit time-consuming to make, but they are definitely worth the effort. They are perfect for a special occasion.
Antor Baishnab
[email protected]I'm not a big fan of custard fillings, but these cupcakes changed my mind. The filling is light and fluffy, and it pairs perfectly with the sponge cake.
Neo Posholi
[email protected]These cupcakes are so moist and flavorful. I love the combination of the sponge cake, custard filling, and cream cheese frosting.
Sanik Pudasaini
[email protected]I've tried many Italian Cream Cupcake recipes, but this one is by far the best. The custard filling is amazing!
Madman77718
[email protected]The cupcakes were easy to make and turned out beautifully. I would definitely recommend this recipe.
Carlos H
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved them.
Chadni chandni
[email protected]These Italian Cream Cupcakes are divine! The sponge cake is moist and flavorful, and the custard filling is rich and creamy. The cream cheese frosting is the perfect finishing touch, adding a bit of tanginess and sweetness.