Italian Cream Cupcakes

Light, airy and rich vanilla buttermilk and almond cupcakes blended with sweetened coconut and pecans. Topped with the ultimate cream cheese and buttercream frosting with cherries and pecans.  These cupcakes will quickly become a family favorite.  Serve for the holidays or during summer months when fresh cherries are readily available.

These cupcakes have been on my mind for some time now and I just knew I wanted to make them at the start of cherry season in June.  I’ve been waiting for the perfect time to share these Italian Cream Cupcakes as they are such a delight to enjoy with fresh cherries during the summer.

These cupcakes are a twist on traditional Italian Cream Cake.  With a few adjustments I’ve turned a classic recipe into a fun dessert that everyone will love.  These cupcakes come out light and airy thanks the addition of buttermilk and hand-stirred coconut flakes and pecans.

What truly makes these cupcakes special is the buttermilk.  I find that buttermilk helps to make cupcakes moist and rich.  It’s not often I bring this ingredient on in baking but you’ll want to splurge and give this a try!

Ingredients
For the Cupcakes

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 2 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 5 large eggs
• 1 cup whole buttermilk
• 7 ounces sweetened coconut flakes
• 1 cup chopped pecans

For the Frosting

• 12 tablespoons unsalted butter, at room temperature
• 12 tablespoons shortening
• 6 cups confectioner's sugar
• 3 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 16 ounces cream cheese
• fresh cherries, to garnish
• chopped pecans, to garnish

Instructions

• heat oven to 350 degrees F. Prepare a muffin tin pan with cupcake liners; set aside.
• In a large bowl, combine flour, baking soda, salt and baking powder then whisk well to combine.
• In a bowl fit with a mixer, cream together softened butter, granulated sugar, brown sugar and both extracts. Beat mixture until light and creamy, about 4 minutes.
• Add eggs one at a time beating well after each addition.
• Alternately add buttermilk and dry flour mixture beating on medium-low until done. Once done, increase mixer speed and beat until fully combined.
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