ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Pecan-Bourbon Crunch Italian Cream Cups

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Susan Scarborough from Fernandina Beach, Florida

CLOSE
 (2) 1 Reviews
+

Share

  • Prep Time 40 min
  • Total Time 1 hr 40 min
  • Servings 20

Ingredients

Cake

4
eggs
1/2
cup water
4 1/2
teaspoons bourbon or apple cider
1
teaspoon vanilla
2 1/4
cups cake flour
1 1/2
cups granulated sugar
2
teaspoons baking powder
1
bag (5 oz) glazed pecans, finely chopped
15
tablespoons butter or margarine, slightly softened
1
package (8 oz) cream cheese, softened

Frosting

9
tablespoons butter or margarine, slightly softened
2
tablespoons bourbon or apple cider
1/2
teaspoon finely grated lemon peel
1/8
teaspoon salt
4 1/2
cups powdered sugar
3/4
cup flaked coconut

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
  • 2 In 2-cup glass measure, mix eggs, water, 4 1/2 teaspoons bourbon and the vanilla with wire whisk. In medium bowl, mix flour, granulated sugar and baking powder. Remove 1 tablespoon of the flour mixture to small bowl; add 3/4 cup of the glazed pecans and toss to coat. Set aside. Reserve remaining glazed pecans for frosting.
  • 3 Cut butter into tablespoon-size pieces. Cut 3 tablespoons of the cream cheese into cubes; reserve remaining cream cheese for frosting. Add butter pieces and cream cheese cubes, a few at a time, to flour mixture in medium bowl, beating with electric mixer on low speed. Pour in all but 1/2 cup of the egg mixture. Beat on low for 30 seconds, then medium for 30 seconds, scraping bowl occasionally. Add remaining egg mixture in a slow stream; beat 30 seconds longer. Stir in reserved pecan mixture.
  • 4 Spoon into muffin cups. Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 5 Meanwhile, in large bowl, beat 9 tablespoons butter, 2 tablespoons bourbon, the lemon peel, salt and reserved cream cheese with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Stir in 1/2 cup of the reserved glazed pecans and the coconut.
  • 6 Pipe or spread frosting on top of each cupcake; sprinkle with remaining glazed pecans.

EXPERT TIPS

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
480
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
90mg
90%;
Sodium
250mg
250%;
Total Carbohydrate
57g
57%
(Dietary Fiber
1g
1%
  Sugars
43g
43%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
when you buy ONE BOX Trix® cereal
when you buy ONE BOX Betty Crocker® Create 'n' Bake Cookie Mix
when you buy ONE BOX any flavor Fiber One™ Streusel Bars
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close