Dessert for 12
Italian Cream Cupcakes
$4.86for 450 minServes 12
Tender coconut pecan cupcakes bake until set, cool completely, and receive a sweet cream cheese frosting.
Photo: cookingclassy.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Shredded coconut$0.30/oz typical | 2.25 oz | $0.67Typical price |
 | Buttermilk$0.05/oz typical | 4.25 oz | $0.21Typical price |
| Butter$0.40/oz typical | 8 oz | $3.20Typical price |
 | Eggs$0.30 each typical | 2 | $0.60Typical price |
| Nuts and seeds$0.70/oz typical | 2.25 oz | $1.57Typical price |
| Cream cheese$0.30/oz typical | 8 oz | $2.40Typical price |
| Total for the servings shown | $14.58 | ||
Pantry staples you likely have
FlourBaking powder and sodaSugar and brown sugarCornstarch, vanilla, yeast, cocoaSyrups, molasses, powdered sugar
Not included in the cost.
Swaps
- Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
- 50 minstart to table
- Mediumdifficulty
- 12servings as written
- $typical cost tier
ItalianVegetarianKid-friendlyBudgetDesserts
Typical price
$1.22 per serving$4.86 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 2/3 cup sweetened shredded coconut
- 1/2 cup buttermilk
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pecans
- toasted coconut and toasted chopped pecans for topping (optional)
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
Steps
- Heat the oven to 350 F and line a 12-cup muffin pan with liners.
- Stir the coconut, buttermilk, flours, baking powder, baking soda, and salt in a bowl.
- Beat 1/2 cup butter and sugar until fluffy, then beat in the eggs and vanilla.
- Stir the dry mixture into the butter mixture, then fold in the pecans and soaked coconut.
- Divide the batter among the cups and bake for 18 to 22 minutes, until a toothpick comes out clean.
- Cool the cupcakes for 10 minutes in the pan, then cool them completely and beat the cream cheese, remaining butter, powdered sugar, and vanilla into frosting.
- Frost the cupcakes and add toasted coconut or pecans if desired.
Main ingredient on sale this week? See what to make with eggs on sale.
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