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.
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
Ingredients
- 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
Instructions
Heat oven to 350 degrees F. Place cupcake liners in tins and set aside.
Cream butter with mixer until light, then add sugar and beat well.
Add egg yolks and beat.
Add flour and baking soda and mix until combined.
Add buttermilk and vanilla and mix, then mix in coconut and nuts.
Beat egg whites in large bowl until stiff peaks form.
Fold the batter into the whites, a spoonful at a time.
Divide batter between cupcake tins, filling about 2/3 full (I got 15 cupcakes).
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.
for the frosting:
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.