Italian Cream Cupcakes With Cream Cheese Frosting

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READY IN: 1hr 20mins
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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