• January 9, 2015
Italian Cream Cheese Cupcakes

Today is our official one year anniversary, or blogiversary! To celebrate, we’ve got 2 exciting things: this amazing cupcake recipe, and a giveaway! Go check it out and enter to win awesome Pampered Chef stuff!

I actually had several ideas for today’s post and had a hard time deciding what was worthy of this very auspicious occasion. In the end I decided to go simple: what better way to celebrate than with cupcakes? I say there is none.

These cupcakes are fabulously delicious. They’re moist and full of flavor and topped with cream cheese frosting. I know a lot of times with cupcakes, it’s all about the big flavor. But sometimes I want something subtle, but also amazingly delicious. These Italian Cream Cheese Cupcakes definitely fit the bill. The coconut and pecan add just a bit of flavor and also a bit of texture to these moist and fluffy cakes, but neither of them is overpowering. And the simplicity of the cream cheese frosting just accentuates it all.

So, find something to celebrate and make these today! I’m pretty sure that’s what the rest of winter is really supposed to be about; finding things to celebrate so the cold doesn’t make us crazy!

Italian Cream Cheese Cupcakes
Italian Cream Cheese Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 15 minutes

Yield: 15 cupcakes


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs, separated
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut
  • 1/2 cup chopped pecans
  • for the frosting:
  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2-3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream


  1. Heat oven to 350 degrees F. Place cupcake liners in tins and set aside.
  2. Cream butter with mixer until light, then add sugar and beat well.
  3. Add egg yolks and beat.
  4. Add flour and baking soda and mix until combined.
  5. Add buttermilk and vanilla and mix, then mix in coconut and nuts.
  6. Beat egg whites in large bowl until stiff peaks form.
  7. Fold the batter into the whites, a spoonful at a time.
  8. Divide batter between cupcake tins, filling about 2/3 full (I got 15 cupcakes).
  9. Bake for 15-20 minutes or until a toothpick comes out clean. Cool and then frost with cream cheese frosting and top with more chopped pecans.
  10. for the frosting:
  11. Blend cream cheese and butter for 3 minutes, until lighter in color. Add 2 cups powdered sugar and mix completely. Add vanilla and 1 tablespoon of cream and mix well. Add more powdered sugar or cream, as needed, until piping consistency is reached.

One Year Ago, 2014:

Pecan, Chicken and Green Apple Salad

Pecan Chicken and Green Apple Salad

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