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    You are in: Home / Recipes / Italian Cream Cupcakes Recipe
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    Italian Cream Cupcakes

    Italian Cream Cupcakes. Photo by Hannah Marie

    1/1 Photo of Italian Cream Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr 30 mins

    25 mins

    KandB's Note:

    I just got my hands on this recipe from a friend. I haven't tried them yet, but supposed to be yummy.

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Cream Cheese Icing

    Directions:

    1. 1
      Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
    2. 2
      Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
    3. 3
      cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about 5 minutes. Add egg yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix 1/2 the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend until just incorporated.
    4. 4
      Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fille liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, about 20-25 minutes. Cool cupcakes in pan for about 20 minutes, transfer to a rack, then when completely cool frost with icing.
    5. 5
      Icing:.
    6. 6
      Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy. Generously frost each cupcake.
    7. 7
      Garnish with shredded coconut and hazelnuts.

    Ratings & Reviews:

    • on October 05, 2011

      55

      These are the best. I have made them many times, everyone thinks they're wonderful. I have made some other gourmet type cupcakes that were good, but these just are the best.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2011

      55

      Definately the best cupcakes I've ever made. I swapped pecans for the hazelnuts because I couldn't find hazelnuts in the store. Left everything else the same. They were to die for. I brought them to a baby shower along with two other types of cupcakes and there were leftovers of the other two but not the italian creams. Everyone was asking for the recipe and one woman said it was the best cupcake she'd ever eaten! This will now be my go-to cupcake for events.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2011

      55

      Very delicious. I think they could be a little more moist for Italian Cream but that might just be the way I made them. I don't have a stand mixer so my arms definitely got a good work out.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Italian Cream Cupcakes

    Serving Size: 1 (3290 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 566.5
     
    Calories from Fat 340
    60%
    Total Fat 37.7 g
    58%
    Saturated Fat 21.8 g
    109%
    Cholesterol 131.3 mg
    43%
    Sodium 204.0 mg
    8%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 1.3 g
    5%
    Sugars 39.9 g
    159%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    hazelnut syrup

    hazelnut syrup

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