Cooking Classy · by Jaclyn★ 4.5 (8)
Italian Cream Cupcakes
NUTRITION · PER SERVING50M COOK
CAL 24%·PRO 11%
CARBS 58G49% OF CAL
2G FIBER12G OTHER43G TOTAL SUGAR
FAT 25G48% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery cupcakes studded with coconut and pecans, topped with rich cream cheese frosting. A classic Southern cake reimagined as individual cupcakes, sweet and tender.
dessertitalianbaked good🍪 sheet pan⚙️ food processor🥣 mixer🔥 ovenvegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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))
- 8 oz cream cheese, (softened slightly)
- 2 1/2 cups (315g) powdered sugar
- 1/2 tsp vanilla extract
At a glance
PER SERVING · TIME 50M
CAL 24%·PRO 11%
CARBS 58G49% OF CAL
2G FIBER12G OTHER43G TOTAL SUGAR
FAT 25G48% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 183mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 183MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.