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