Italian Wedding Cake Cupcakes
Moist almond vanilla cupcakes with coconut and pecans topped with tangy cream cheese frosting
PRINT PINServings 12
INGREDIENTS
Cupcakes
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup buttermilk room temperature
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans.
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 1/2 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 to 2 tbsp heavy cream or milk
- pinch of salt.
Garnish
- 2 tbsp sweetened shredded coconut toasted
- 2 tbsp chopped pecans.
INSTRUCTIONS
Cupcakes
- Heat oven to 350 F and line a 12 cup muffin pan with liners
- whisk flour baking powder baking soda and salt
- beat butter and sugar until light and fluffy
- beat in eggs one at a time then mix in vanilla and almond extracts
- mix in dry ingredients in two additions alternating with buttermilk just until combined
- fold in coconut and pecans
- divide batter evenly among liners filling about two thirds full
- bake until a toothpick comes out clean and tops spring back then cool 5 minutes in pan and cool completely on a rack.
Frosting and Assembly
- Beat cream cheese and butter until smooth
- add powdered sugar gradually and beat until fluffy
- mix in vanilla almond extract salt and enough cream to reach a pipeable consistency
- frost cooled cupcakes
- garnish with toasted coconut and pecans.
Notes
1. Use room temperature dairy and eggs for a smoother batter and frosting; Do not overmix after adding flour to keep cupcakes tender; Substitute sour cream plus a splash of milk for buttermilk; Use finely chopped pecans for cleaner piping and slicing; Chill frosted cupcakes 15 minutes for sharper frosting swirls
Nutrition
Calories: 420kcal | Carbohydrates: 46g | Protein: 4g | Fat: 25g