Best 3 Italian Cream Cupcakes Recipes

ITALIAN CREAM CUPCAKES

Steps:

• Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
• Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
• 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.
• 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.
• Icing:.
• 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.
• Garnish with shredded coconut and hazelnuts.

ITALIAN CREAM CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• 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.

ITALIAN CREAM CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees
• 2. Cream butter, sugar, and crisco. Add egg yolks one at a time, reserving egg whites in a separate bowl. Mix yolks into sugar mixture after every addition.
• 3. In another bowl, sift together flour and baking soda. Once sifted, gradually add in 1 cup to the sugar mixture. Blend. Add 1/2 cup buttermilk. Blend. Add remaining flour mixture. Blend. Add remaining buttermilk. Blend. Add vanilla and mix together.
• 4. In a separate bowl, beat egg whites until stiff and peaks have formed. Once stiff, fold into the batter. When combined, stir in coconut and pecans. I like to run my coconut through a food processor to help alleviate the coconut texture so many people struggle with. Pour batter into prepared muffin tins, filling liners about 3/4 full. Bake for about 26 minutes, until cupcakes are a light brown.
• 5. While cupcakes are baking, prepare the icing. Cream together cream cheese and butter. Add in powdered sugar, half & half, and vanilla. Mix together, adding more powdered sugar if necessary. Stir in coconut and pecans.
• 6. Ice cupcakes when cool.