Our esteemed cupcake contributor, Lauren from Crave. Indulge. Satisfy, is thrilled to kick off the year with a truly special recipe!

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Delightful Italian Cream Snowball Cupcakes: A Beloved Family Recipe

Happy New Year to all! I sincerely hope you enjoyed a wonderful holiday season and are embracing the fresh start that a new year brings. I am incredibly excited to share with you one of my family’s most cherished recipes: Italian Cream Cake. This isn’t just any recipe; it’s a culinary legacy that has been passed down through generations, a constant presence at our holiday gatherings, especially during the cozy winter months. As winter lingers, and with the possibility of a charming snowfall for those in colder climates, I envisioned these delightful treats baked as individual cakes, perfectly resembling pristine snowballs. It is with immense joy that I present to you these exquisite Italian Cream ‘Snowball’ Cupcakes.

The Irresistible Charm of Italian Cream Cake

While its name might suggest a European origin, Italian Cream Cake is, in fact, a beloved classic of Southern American cuisine. It’s renowned for its unique blend of textures and flavors – a wonderfully moist and tender crumb, enriched with the delightful crunch of chopped walnuts and the exotic sweetness of flaked coconut. This cake is typically crowned with a rich, tangy cream cheese frosting, a perfect counterpoint to the sweetness of the cake itself. Our ‘Snowball’ Cupcakes encapsulate all these beloved qualities in a convenient, individual serving, making them a perfect treat for any occasion, from casual family desserts to elegant winter gatherings.

Why These Cupcakes Are a Winter Wonderland Treat

The base of these cupcakes is a vision of white, light, and fluffy perfection, generously studded with finely chopped walnuts and tender flaked coconut. Each bite offers a harmonious balance of nutty texture and tropical sweetness, a true delight for the palate. Once baked, each cupcake becomes a canvas for a lavish mound of decadent cream cheese icing, artfully garnished with additional coconut flakes to evoke the image of freshly fallen snow. Aren’t they simply the most adorable, edible snowballs you’ve ever seen? The visual appeal alone makes them a showstopper on any dessert table. While these cupcakes are undeniably delicious at room temperature, my family has a particular fondness for enjoying them after they’ve been delightfully chilled in the refrigerator, which seems to intensify the flavors and firm up the frosting beautifully. Rest assured, you can’t go wrong either way – they are heavenly no matter how you serve them, offering a comforting warmth or a refreshing coolness depending on your preference.

Tips for Crafting Your Perfect Snowball Cupcakes

For this specific batch of Italian Cream Snowball Cupcakes, I opted for a slightly unconventional yet charming presentation, baking them in Wilton White Nut & Party Cups. These sturdy paper cups hold their shape beautifully, providing a delightful individual presentation without the need for a muffin pan. Instead of using a traditional muffin tin, I simply arranged these cups directly onto baking sheets. These particular cups offer a lovely aesthetic and are often available in the baking or craft section of most local stores, should you wish to replicate the look. However, please know that standard paper cupcake liners will perform perfectly well and yield equally delicious results. My choice was simply a fun way to try something “new” and festive to welcome the year, adding an extra touch of charm to these already exquisite treats. The beauty of baking is in the ability to experiment and personalize, so feel free to use whatever liners you prefer or have on hand.

Versatility and Customization: Beyond the Snowball

One of the fantastic attributes of this Italian Cream Cake recipe is its remarkable versatility. While we’re celebrating it today in individual cupcake form, which is perfect for portion control and easy serving, the base cake recipe works beautifully as an 8-inch, three-layer cake. This larger format is ideal for bigger gatherings, special celebrations, or when you simply want a grander presentation. Should you find yourself less inclined towards coconut, fear not! You can easily adjust the garnish by using only chopped walnuts, offering a more pronounced nutty flavor. Alternatively, you can swap out the walnuts entirely for an equal measure of pecans, which impart a slightly different, often richer, nutty profile. My family loves experimenting with these small changes, keeping the recipe fresh and exciting while maintaining its beloved core flavor. Feel free to explore your own garnishing preferences – toasted coconut flakes, candied pecans, a delicate sprinkle of white chocolate shavings, or even a dusting of powdered sugar could all add a delightful and personalized touch to these already stunning cupcakes.

Essential Baking Tips for Success

Achieving the perfect Italian Cream Cupcakes requires attention to a few key details that can make all the difference. Firstly, ensure all your refrigerated ingredients, especially butter, cream cheese, and eggs, are brought to true room temperature before you begin mixing. This allows for smoother incorporation, preventing lumps and creating a more homogenous batter, which in turn leads to a finer, more tender crumb texture in your finished cupcakes. Secondly, when folding in the whipped egg whites, be gentle and deliberate! The air incorporated into the whites is crucial for the cake’s signature light and fluffy texture. Overmixing at this stage can deflate them, resulting in a denser, heavier cupcake. Gently fold until just combined, streaks of white are okay. Lastly, and this is a golden rule for any frosted treat, always make sure your cupcakes are completely cooled before applying the luscious cream cheese frosting. Frosting warm cupcakes will inevitably lead to a melty, runny, messy disaster, and nobody wants that! Patience here will be rewarded with beautifully frosted, picture-perfect Italian Cream Snowball Cupcakes.

The Recipe: Italian Cream ‘Snowball’ Cupcakes

Get ready to bake a batch of these unforgettable treats. This recipe is designed to yield 24 delicious cupcakes, perfect for sharing with loved ones, gifting to neighbors, or simply indulging in yourself!

Italian Cream Cake Cupcakes

(makes 24 cupcakes)

For the cake:

1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1 tsp pure vanilla extract
1 bag (14 oz) flaked coconut (use 1/2 cup for cake, remaining for garnish)
1/2 cup chopped walnuts

Preheat your oven to 350 degrees F (175 degrees C). Arrange paper cups or cupcake liners on a baking sheet; no muffin pan is needed if using sturdy cups like the Wilton Nut & Party Cups.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and vegetable shortening on medium speed until they are light and creamy, approximately 2-3 minutes.
Gradually add the granulated sugar, continuing to beat until the mixture is smooth, light, and fluffy. This can take another 2-3 minutes, ensuring the sugar is well incorporated.
Add the egg yolks one at a time, beating well after each addition until fully incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
In a separate medium bowl, whisk together the all-purpose flour and baking soda to ensure even distribution.
With the mixer on low speed, alternately add the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix just until combined, being careful not to overmix the batter. Scrape down the sides of the bowl frequently to ensure all ingredients are incorporated.
Gently stir in the vanilla extract, 1/2 cup of the flaked coconut, and the chopped walnuts by hand using a rubber spatula, or on very low speed, just until evenly distributed.
In a clean, separate bowl, using an electric mixer with the whisk attachment (or the stand mixer’s whisk attachment, thoroughly cleaned), beat the egg whites until stiff peaks form. The whites should be glossy and hold their shape when the whisk is lifted.
Carefully and gradually fold the whipped egg whites into the cake batter using a rubber spatula, taking extreme care not to deflate them. This step is crucial for the cake’s light and airy texture. Fold gently until no large streaks of egg white remain.
Fill each cupcake liner approximately 2/3 full with the prepared batter. This ensures they bake evenly and don’t overflow.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
Allow the cupcakes to cool in their pans (or on the baking sheet if using individual cups) for about 5 minutes before carefully transferring them to wire racks to cool completely. Cooling completely is vital before frosting.

For the luxurious Cream Cheese Icing:

1 stick (1/2 cup) unsalted butter, room temperature
8 oz cream cheese, softened
5 cups confectioner’s sugar (powdered sugar), sifted
1 tsp pure vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and softened cream cheese on medium speed until they are light, fluffy, and well combined (about 2-3 minutes). The mixture should be smooth with no lumps of cream cheese.
Gradually add the sifted confectioner’s sugar, one cup at a time, mixing on low speed until incorporated. Once all sugar is added, increase speed to medium and beat for an additional 2-3 minutes until the frosting is smooth, creamy, and light. Scrape down the sides of the bowl as necessary to ensure all sugar is mixed in and there are no dry spots.
Add the vanilla extract and mix until just combined, ensuring the frosting is smooth and wonderfully aromatic.
Using an offset spatula, a piping bag with your favorite tip, or simply a knife, generously frost each completely cooled cupcake. Garnish with the remaining flaked coconut for that signature ‘snowball’ look and an extra touch of flavor and texture.

Enjoying and Storing Your Masterpiece

Once frosted, these Italian Cream Snowball Cupcakes are ready to be savored. As mentioned, my family loves them chilled, finding that the flavors deepen and the frosting sets to a delightful firmness, enhancing the overall experience. However, they are equally delightful at room temperature, offering a softer frosting and a more immediate melt-in-your-mouth sensation. To ensure their freshness and maintain their delicious taste, place them in an airtight container and store them in the refrigerator for up to 3-4 days. Bringing them to room temperature for about 15-20 minutes before serving can be a nice touch if you prefer them slightly softer. The beauty of these cupcakes is their ability to remain moist and flavorful over several days, making them a perfect make-ahead dessert.

I genuinely hope you find as much joy in baking and savoring this recipe as my family and I do. May your year be filled with wonderful moments, delicious treats, and exciting new adventures in the kitchen and beyond!