Italian Cream Cupcakes Recipe

Name: Italian Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 2 cups sugar; 1 1/2 cups unsalted butter, softened (1 1/2 c); 6 eggs, separated; 2 tablespoons hazelnut syrup; 1 1/2 teaspoons vanilla extract; 1 cup buttermilk; 2 cups sweetened flaked coconut, toasted; 1 cup hazelnuts, toasted, skinned, chopped; Cream Cheese Icing; 16 ounces cream cheese, softened; 1 1/2 cups unsalted butter, softened (1 1/ c); 3 tablespoons hazelnut syrup; 3 tablespoons heavy cream; 1 lb powdered sugar, sifted

Servings: persons

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 cups sugar
1 1/2 cups unsalted butter, softened (1 1/2 c)
6 eggs, separated
2 tablespoons hazelnut syrup
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups sweetened flaked coconut, toasted
1 cup hazelnuts, toasted, skinned, chopped
Cream Cheese Icing
16 ounces cream cheese, softened
1 1/2 cups unsalted butter, softened (1 1/ c)
3 tablespoons hazelnut syrup
3 tablespoons heavy cream
1 lb powdered sugar, sifted

1
Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
2
Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
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
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
Icing:.
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
Garnish with shredded coconut and hazelnuts.

3429

kcal

Calories

242

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon table salt, and more.

Yes, Italian Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Cream Cupcakes

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