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    You are in: Home / Recipes / Italian Cream Cupcakes With Cream Cheese Frosting Recipe
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    Italian Cream Cupcakes With Cream Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    "Food:The Way To Anyone's Heart"'s Note:

    Cupcakes have become very popular lately. I do not recall where this recipe is from, possibly Cuisine Magazine, but I have made them. They were very good despite being alittle labor intensive. Nice for special occasions.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    WHISK TOGETHER

    CREAM TOGETHER AND ADD

    BEAT AND FOLD IN

    Directions:

    1. 1
      Preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray.
    2. 2
      Whisk dry ingredients together in a bowl; set aside.
    3. 3
      Cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until white and fluffy, about 5 minutes.
    4. 4
      Add yolks, 1 at a time, beating well after each addition.
    5. 5
      Mix in syrup and vanilla until incorporated.
    6. 6
      Mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated.
    7. 7
      In a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter.
    8. 8
      Fold hazelnuts and coconut into batter.
    9. 9
      Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes.
    10. 10
      Cool Cupackes in the pan for 20-minutes; transfer to rack.
    11. 11
      Frost when cool.
    12. 12
      CREAM CHEESE ICING:.
    13. 13
      2 packages (8-oz. each) cream cheese, softened.
    14. 14
      3 sticks unsalted butter, softened (1 1/2 cups).
    15. 15
      3 tablespoons hazelnut syrup.
    16. 16
      2 tablespoons heavy cream.
    17. 17
      1 lb. powered sugar, sifted.
    18. 18
      Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
    19. 19
      Add syrup and cream; beat in powdered sugar until creamy.
    20. 20
      Generously frost each cupcake.
    21. 21
      GARNISH:.
    22. 22
      1 1/2 cups sweetened shredded coconut, toasted (5 oz.).
    23. 23
      1/2 cup hazelnuts.

    Ratings & Reviews:

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    Nutritional Facts for Italian Cream Cupcakes With Cream Cheese Frosting

    Serving Size: 1 (2195 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3898.2
     
    Calories from Fat 2070
    53%
    Total Fat 230.1 g
    354%
    Saturated Fat 125.3 g
    626%
    Cholesterol 1005.4 mg
    335%
    Sodium 1846.9 mg
    76%
    Total Carbohydrate 407.4 g
    135%
    Dietary Fiber 15.8 g
    63%
    Sugars 251.6 g
    1006%
    Protein 67.3 g
    134%

    The following items or measurements are not included:

    hazelnut syrup

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