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Pecan-Bourbon Crunch Italian Cream Cups

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By Betty Crocker Kitchens
Updated Feb 1, 2011
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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
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    6
    Pipe 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
4
*Percent Daily Values are based on a 2,000 calorie diet.

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