Italian Cream Christmas Cupcake Pull Apart
Italian Cream Christmas Cupcake Pull Apart | Surprise! Part of this Ski Lodge Scene is EDIBLE! I’m loving this Winter Wonderland scene! The true star is the wonderfully moist cupcakes topped with an orange cream cheese frosting! What more could your guests ask for? FUN AND DELICIOUSNESS! This Italian Cream Christmas Cupcake Pull Apart will truly impress your guests! With incredible ingredients like orange, walnuts and coconut. Lady Behind The Curtain received compensation for this post. This is a sponsored post written by Lady Behind The Curtain on behalf of Safeway.
Christmas should be about indulging in delicious treats. Incredible on its own but loads of fun styled as a holiday ski slope. These simple yet scrumptious cupcakes will have your guests asking for seconds! Watch the video below for a detailed look at how to create this Italian Cream Christmas Cupcake Pull Apart.
Here’s an up close look at all the fun!
If creating a cupcake display isn’t your thing, don’t worry, it’s all about these delicious Italian Cream Cupcakes. They don’t have to have a big display to taste incredible!
LET’S GET STARTED CREATING SOME FUN HOLIDAY PARTY CUPCAKES! If you choose to put together the fun ski slope then you’ll need to collect some decorating supplies. Like trees and skiers. If you don’t have a bakery supply store in your area you might want to consider ordering from the internet. Also, check your local craft store. They will have some things on the mini tree decorating aisle or village aisle. There, you can find all kinds of fun things for your ski slope. I would love to hear if you created this cupcake pull apart or single cupcakes. Just leave a comment below!
HERE WE GO!
Once the cupcakes have been baked and are completely cooled, place the first layer (still in the cupcake wrapper) on the cake board. NOTE: The size of this display is totally up to you. My board was 16×13-inches. This allowed for 30 cupcakes to be the base with a grand total of 50 CUPCAKES!
Add a small amount of frosting to the three back rows.
Take the wrapper off of 10 cupcakes and place them on top of the two back rows. Add another layer of frosting to the back row.
Take the wrapper off of 5 cupcakes and place them on the top (back) row. Insert a skewer (cut to fit all the way down into the stacked cupcakes) into the top row (back) of the cupcakes.
Take the wrapper off of 5 cupcakes, cut across the cupcake and place on top of the third row from the back.
Cover the cupcakes with frosting. I used tip #789 the opening is super wide. You’ll see in the video how easy this tip makes a job like adding a wide area of frosting.
Use an offset spatula to cover the entire area.
Now comes the fun! THE DECORATING! Add whatever things you collected!
HAVE FUN CREATING!
REMINDER—–I know this recipe may seem large but remember this is for 50 cupcakes.
Italian Cream Christmas Cupcake Pull Apart
Ingredients
For the Italian Cream Cupcakes
- 4 teaspoons of vanilla extract or 4 vanilla beans, split with seeds removed
- 2 cups unsalted butter, softened
- 3 cups granulated sugar
- 2 tablespoons orange zest
- 4 large (Brown O Organics) eggs
- 8 large (Brown O Organics) egg yolks
- 6 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups (O Organics) milk
- 1 (12 ounce) bag (O Organics) organic shredded coconut, unsweetened
For the Orange Cream Cheese Frosting
- 4 (8 ounce) cream cheese blocks, softened
- 2 cups unsalted butter, softened
- 4 teaspoons orange zest
- 4 teaspoons vanilla extract
- 2 (2 pound) bags confectioners' sugar
- Optional Topping: coconut
Instructions
For the Italian Cream Cupcakes:
Preheat oven to 350°. Line muffin cups with liners. In a large mixing bowl whip together the butter, 4 teaspoons of vanilla extract, sugar and orange zest until light and fluffy. Add eggs and egg yolks to the butter mixture mix until incorporated. In a separate bowl whisk together the flour, baking powder and salt. Pour the remaining 2 teaspoons of vanilla in with the milk. Alternate adding the flour mixture and the milk mixture to the butter mixture until combined. Fold in the coconut and walnuts. Fill each cup to three fourths full (one ice cream scoop). Bake 20 to 25 minutes. Cool completely before adding the frosting. If desired add additional coconut to the top of the frosted cupcakes.
For the Orange Cream Cheese Frosting:
Add the cream, butter and orange zest to a large mixing bowl. Cream together until light and fluffy (about 10 minutes). Add vanilla, whip until combined. Slowly add the confectioners' sugar (1 cup at a time) making sure the sugar is completely incorporated before adding more. Continue beating until the frosting is light and fluffy. If the frosting is too thick add small amounts of milk (1 tablespoon) at a time until the frosting is a nice smooth texture and easy to frost. 
Notes
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Oh my gosh! THAT is the cutest! Love anything Italian Cream but these cupcake pull aparts are making me drool!
Thanks Meg! The cupcakes were so good! I love adding orange to baked goods. Have a GREAT day!