I had an order today for an Italian Cream Cake. I haven’t baked one in a long time, but man, oh man, I should’ve been baking them regularly.
Actually, I’ve only made this recipe three times before, but one of those times was for my sister. I tell you that for a reason.
Prior to baking for my sister, I was worried that maybe my recipe didn’t taste like an “authentic” Italian Cream Cake, because honestly, I had never eaten it before taking an order for it (oy!).
I have no idea how I made it into my 30’s without this cake in my life. It’s so, so good!
Here’s a picture of the one I sent out very early this morning. The pics aren’t great – I blame it on the fact that I wasn’t fully awake at 7 am. I’ve told you before, I’m not a morning person!
Back to my sister… she absolutely loves Italian Cream Cake and she had had it before quite a few times and she assures me that this one tastes great!!
Granted, I already knew that it was delicious (I may or may not be scarfing down an extra cupcake right now)… but I didn’t know if it tasted how it was supposed to taste. But it does. I’m sure now.
How did this lead to cupcakes, you ask? Well today I was making a cake a little larger than my “normal” Italian Cream Cake, so I doubled the recipe and ended up with extra batter.
What better to do with extra batter than to make cupcakes? YAY!!
I wasn’t sure how the cake recipe would translate to cupcakes, but let me assure you – it holds up just fine! These cupcakes are fantastic!!
Without further delay… here’s my recipe for Italian Cream Cheese Cupcakes.
Wait – before I do that… quick question for you. Do you call it an Italian Cream Cake or an Italian Cream Cheese Cake? Which is right? Italian Cream Cheese Cupcakes? Or is it just Italian Cream Cupcakes? Just wondering.
Ooooh, don’t forget: if you love pecans, be sure to also check out the Chocolate Drizzled Pecan Pie cookies I made last week and check out this post with tons of Christmas candy, cupcakes and other goodies!!
Okay – here’s the printable recipe! This will make a 3 layer 8″ cake or approximately 24 cupcakes. For the purpose of this recipe – we’re talking about cupcakes!
These cupcakes are linked up at Creative Thursday!!
- 1 (15.25 ounce) package white cake mix; I prefer Pillsbury*
- ½ cup all purpose cake flour
- 1 (3.4 ounce) instant vanilla pudding mix
- 4 large eggs
- 1 cups buttermilk
- ¼ cup vegetable oil
- 1 tablespoon pure vanilla extract
- 3 tablespoons rum extract (or to taste, if you don't like rum, don't add this much!)
- 1 loose cup flaked coconut
- ½ cup chopped pecans
- 2 (8 ounce) package cream cheese, softened
- 2 sticks of real butter, softened
- 2 teaspoon vanilla
- 1 teaspoon coconut extract
- 1 teaspoon rum extract, optional
- 2 lb. sifted confectioners' sugar (must be sifted)
- 2 tablespoons heavy whipping cream, as needed
- ½ cup soft sweetened flaked coconut, for garnish
- ½ cup chopped pecans, for garnish
- *Please see this post about the adjusting recipes for smaller cake mixes.
- **This amount can be cut in half if you don't like a lot of frosting, but who doesn't like ALOT of frosting? This stuff is to die for... you will eat at least half of it with a spoon anyway ;)
- Preheat oven to 325°. Line 30 muffin cups with cupcake liners.
- In a large mixing bowl, beat together the cake mix, flour, pudding, eggs, buttermilk, oil and extracts. Mix for 3-4 minutes until very well combined.
- Gently fold in the coconut and pecans.
- Fill the cupcake liners approximately ⅔ full of batter. I love to use a cookie scoop to do this... you get the perfect amount for each cupcake!
- Bake for 17-18 minutes, until the cupcakes are very lightly browned and spring back when touched in the center.
- While the cupcakes are baking, combine the butter, cream cheese, and extracts in a mixing bowl. Beat until very smooth.
- Add in the sifted powdered sugar and mix until smooth. Add heavy cream as needed to thin the frosting for spreading.
- At this point, some people mix in the coconut and pecans. I don't. I don't like the texture of chunky frosting, plus it's really hard to pipe that way. So I frost the cupcakes, then garnish with coconut and pecans!