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Coconut Pecan Cupcakes Recipe

Coconut Pecan Cupcakes Recipe photo by Taste of Home

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Pecan lovers have lots to cheer about with these flavorful cupcakes. I created the recipe for my best friend, Ann, who said she loved Italian cream cake but didn't want a whole cake. They have a wonderful aroma and fabulous flavor. —Tina Harrison, Prairieville, Louisiana

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Coconut Pecan Cupcakes Recipe

Prep: 50 min. Bake: 20 min. + cooling

Yield: 24 Servings

50 20 70

Ingredients

5 eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups flaked coconut
1 cup finely chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3-3/4 cups confectioners' sugar
3/4 cup chopped pecans

Directions

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 410 calories, 23 g fat (10 g saturated fat), 70 mg cholesterol, 206 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Coconut Pecan Cupcakes in Taste of Home April/May 2007, p27

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Reviews for Coconut Pecan Cupcakes

Coconut Pecan Cupcakes

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Reviewed on May. 16, 2012 by marrisa_s

WOW!!! These were amazing!! I made these for a mothers day lunch and every single one of them went! I was kinda disappointed that there wasnt any leftover for me to eat later :)

Reviewed on Jul. 02, 2011 by parksville

These are really good, although we found them a bit too sweet for our taste. Will make again and try cutting back on the sugar and use unsweetened coconut next time. Overall - a great cupcake!

Reviewed on Mar. 21, 2011 by jen.hollingsworth

These cupcakes were the best!!!! Everyone loved them..... very moist!

Reviewed on Aug. 09, 2010 by jamiekidd77

These cupcakes were awesome! My husband loved them. They are probably the best cupcakes I've ever had!

Reviewed on Mar. 16, 2010 by vickivee3

I halved the recipe and only used 2 eggs-very good. Loved the nutty taste!

Reviewed on Mar. 16, 2010 by mary296a

use the buttermilk, it complments the frosting

Reviewed on Mar. 16, 2010 by tramthum

I made these for a church pot luck. I ran out of time and did not have time to frost them with the recipe given so i just substituted an almond flavored powdered sugar drizzle. They were a hit and all but a couple were eaten. Everyone raved about how good they tasted. While i liked them, The recipe was not a 1,2,3 step recipe. Also, you have to fill the cupcake liner up almost all of the way. I only filled up the liner half way for the first batch and that batch was not enought (should have read the directions a little better). I did toast the coconut as suggested by another reader. I will make these again, with more time so i can make the frosting also.

Reviewed on Mar. 15, 2010 by michalczak

These were fabulous!!!

Reviewed on Mar. 15, 2010 by zucchinilady

I made a double batch of these to take to a block party - had many request for the recipe/very light and love the coconut/pecan mixture. Will be in my "favorite" box!

Reviewed on Mar. 15, 2010 by jmscott

Husband took them to work and everyone raved about them. Friend of mine loves Italian cream cake and asked for the recipe for the cupcakes.

Reviewed on Mar. 12, 2010 by maggieaw

yes, I made these exactly as the recipe states. And they disappeared fast so I will make them again. I love "cupcake of the week"!

Reviewed on Mar. 10, 2010 by JennieJean

Definitely a keeper. To convert this to a cake pan, would I just bake it for 30-35 minutes? This would be great to take to a church fellowship.

Reviewed on Mar. 09, 2010 by prissymae06

I have not made these but I will.I was reading the reviews and a few of them talked about adding milk not adding milk which is it do I add the 1cup of buttermilk?

Reviewed on Mar. 08, 2010 by tkarinas

Coconut pecan cupcakes are a family favourite in our home and one we'll be making many more times. They are so easy and so delicious, they're a keeper for sure and one that will end up in my recipe box.

Reviewed on Mar. 08, 2010 by marcoates

Haven't made this yet; but, just based on the ingredients I will definitely make it. Sounds wonderful! To try to shed some light on 1946quilter's question, I believe Terilee meant to add 1/4 cup of regular milk to the frosting. My reasoning for this is because the cupcake ingredients calls for 1 cup of buttermilk. Maybe Terilee thought the frosting was too thick and added the 1/4 cup of regular milk. This is just my guess. When I make a new recipe, I usually make it exactly as stated in the recipe.

Reviewed on Mar. 08, 2010 by maggieaw

Pretty good- I think if I made these again I would toast the coconut before adding to batter. Mine do not look as pretty as the photo. Guess I wait to see how fast they disappear to really judge if they are great!

Reviewed on Mar. 08, 2010 by 1946quilter

terilee, what do you add the quarter cup of milk to -- the batter or the frosting? It sounds scrumptious, and I can't wait to try it!

Reviewed on Jun. 08, 2009 by terilee

Add about 1/4 cup milk to it (not buttermilk)

Reviewed on Jul. 07, 2008 by kimsonmerk