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Italian Cream Cupcakes

Jessica Knott
  • 38 minutes
  • Serves 30

INGREDIENTS

2 1/2 cups

all-purpose flour

1 tsp

baking soda

1/4 tsp

salt

1/2 tsp

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 tsp

pure vanilla extract

1/2 tsp

almond extract

5

large eggs

1 cup

whole buttermilk

7 oz

sweetened coconut flakes

1 cup

chopped pecans

12 tbsp

unsalted butter, at room temperature

12 tbsp

shortening

6 cups

confectioner's sugar

3 tsp

pure vanilla extract

1/2 tsp

almond extract

16 oz

cream cheese

fresh cherries, to garnish

chopped pecans, to garnish