If you’re a fan of coconut and pecans, you will adore these Italian Cream Cupcakes! Get the entire recipe from Cooking Classy below!
Ingredients
- 2/3 cup (65g) sweetened shredded coconut, toasted
- 1/2 cup (4.6 oz) buttermilk
- 3/4 cup (100g) all-purpose flour
- 3/4 cup (93g) cake flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (4 oz) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (55g) pecans, chopped small and toasted
- Toasted coconut and toasted chopped pecans for topping (about 1/2 cup of each)
Cream Cheese Frosting
- 8 oz cream cheese, softened slightly
- 1/2 cup (4 oz) unsalted butter, softened
- 2 1/2 cups (315g) powdered sugar
- 1/2 tsp vanilla extract
Sources:
- Main Image & Recipe: Cooking Classy
