Panettone Cupcakes Recipe

Name: Panettone Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 stick Butter (for The Cake); 1/2 cups Chestnuts, Ground Up Fine; 1 cup Sugar; 2 cups Cake Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 3 whole Eggs; 14 ounces, weight Sweetened, Condensed Milk; 1 teaspoon Vanilla; 1/2 cups Milk (for The Cake); 1 cup Dried Berries; _____; FOR THE FROSTING:; 1 stick Butter (for The Frosting); 20-1/2 cups Powdered Sugar; 3 Tablespoons Milk (for The Frosting); 1 teaspoon Almond Extract

Servings: persons

FOR THE CUPCAKES:
1 stick Butter (for The Cake)
1/2 cups Chestnuts, Ground Up Fine
1 cup Sugar
2 cups Cake Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
3 whole Eggs
14 ounces, weight Sweetened, Condensed Milk
1 teaspoon Vanilla
1/2 cups Milk (for The Cake)
1 cup Dried Berries
_____
FOR THE FROSTING:
1 stick Butter (for The Frosting)
20-1/2 cups Powdered Sugar
3 Tablespoons Milk (for The Frosting)
1 teaspoon Almond Extract

1
Start out by browning your butter. To brown butter you'll want to cook it on medium heat until it turns a golden brown color and emits the most amazing nutty delicious smell you've ever inhaled. Turn off the heat on your butter and allow it to cool.
2
Head over to your mixer bowl and add your dry ingredients; the chestnuts, sugar, flour, baking powder, and salt.
3
Add in your wet ingredients; the eggs, condensed milk, vanilla, and milk and mix it together. Add in the cooled brown butter. Last up, you'll fold in your dried fruit.
4
Put muffin papers in a muffin tin - this recipe makes around 20 cupcakes. Pour the batter into the muffin tin. Cook your cupcakes in an oven set to 350 degrees (F) for about 25 minutes.
5
For the frosting you'll cream together the butter, powdered sugar, milk, and almond extract in your mixer. Pipe or spread frosting onto cooled cupcakes.

2959

kcal

Calories

Fat

606

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: FOR THE CUPCAKES:, 1 stick Butter (for The Cake), 1/2 cups Chestnuts, Ground Up Fine, 1 cup Sugar, and more.

Yes, Panettone 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.

Panettone Cupcakes

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