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Pecan-Bourbon Crunch Italian Cream Cups

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

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

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

Steps

Hide Images
  • 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

  • "As a kid, I loved southern sweets, and I still do. Trouble is, I now know about (and love) the treats from other cultures too. So since I can’t choose, I combine. These cupcakes are like an Italian Cream Cake, but with pecans instead of walnuts or hazelnuts, plus a little bourbon to warm them up." Susan Scarborough
  • Lightly spray lined muffin pan with cooking spray to help prevent cupcake crowns from sticking to pan.
  • Look for the glazed pecans in the produce or snack section of your grocery store.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake
Calories
480
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
90mg
30%
Sodium
250mg
10%
Potassium
90mg
3%
Total Carbohydrate
57g
19%
Dietary Fiber
1g
4%
Sugars
43g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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