Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Susan Scarborough from Fernandina Beach, Florida
Pecan-Bourbon Crunch Italian Cream Cups
- Prep Time 40 min
- Total 1 hr 40 min
- Servings 20
- Ingredients 16
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
Instructions
-
Step1Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
-
Step2In 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.
-
Step3Cut 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.
-
Step4Spoon 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.
-
Step5Meanwhile, 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.
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Step6Pipe or spread frosting on top of each cupcake; sprinkle with remaining glazed pecans.
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
4Tips from the Betty Crocker Kitchens
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