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Pecan-Bourbon Crunch Italian Cream Cups

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  • Prep 40 min
  • Total 1 hr 40 min
  • Servings 20
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Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Susan Scarborough from Fernandina Beach, Florida
Updated Feb 1, 2011
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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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Lightly spray lined muffin pan with cooking spray to help prevent cupcake crowns from sticking to pan.
  • tip 2
    Look for the glazed pecans in the produce or snack section of your grocery store.

Nutrition

480 Calories, 25g Total Fat, 4g Protein, 57g Total Carbohydrate, 43g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
480
Calories from Fat
230
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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