Italian Cream Cheese Cupcakes Recipes

ITALIAN CREAM CHEESE CUPCAKES

Steps:

• Heat oven to 350 degrees F. Place cupcake liners in tins and set aside. Cream butter with mixer until light, then add sugar and beat well. Add egg yolks and beat. Add flour and baking soda and mix until combined. Add buttermilk and vanilla and mix, then mix in coconut and nuts. Beat egg whites in large bowl until stiff peaks form. Fold the batter into the whites, a spoonful at a time. Divide batter between cupcake tins, filling about 2/3 full (I got 15 cupcakes). Bake for 15-20 minutes or until a toothpick comes out clean. Cool and then frost with cream cheese frosting and top with more chopped pecans. for the frosting: Blend cream cheese and butter for 3 minutes, until lighter in color. Add 2 cups powdered sugar and mix completely. Add vanilla and 1 tablespoon of cream and mix well. Add more powdered sugar or cream, as needed, until piping consistency is reached.

ITALIAN CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 325°. Line 30 muffin cups with cupcake liners.
• In a large mixing bowl, beat together the cake mix, flour, pudding, eggs, buttermilk, oil and extracts. Mix for 3-4 minutes until very well combined.
• Gently fold in the coconut and pecans.
• Fill the cupcake liners approximately 2/3 full of batter. I love to use a cookie scoop to do this... you get the perfect amount for each cupcake!
• Bake for 17-18 minutes, until the cupcakes are very lightly browned and spring back when touched in the center.
• While the cupcakes are baking, combine the butter, cream cheese, and extracts in a mixing bowl. Beat until very smooth.
• Add in the sifted powdered sugar and mix until smooth. Add heavy cream as needed to thin the frosting for spreading.
• At this point, some people mix in the coconut and pecans. I don't. I don't like the texture of chunky frosting, plus it's really hard to pipe that way. So I frost the cupcakes, then garnish with coconut and pecans!

ITALIAN CREAM CUPCAKES

Steps:

• heat oven to 350 degrees F. Prepare a muffin tin pan with cupcake liners; set aside.In a large bowl, combine flour, baking soda, salt and baking powder then whisk well to combine.In a bowl fit with a mixer, cream together softened butter, granulated sugar, brown sugar and both extracts. Beat mixture until light and creamy, about 4 minutes.Add eggs one at a time beating well after each addition.Alternately add buttermilk and dry flour mixture beating on medium-low until done. Once done, increase mixer speed and beat until fully combined. Stir in coconut and chopped pecans. Fill each cupcake 3/5 full of batter. Bake in oven for 20-23 minutes or until a toothpick inserted in the center comes out clean.Repeat with remaining batter, then completely cool cupcakes before frosting.

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 CAKE I

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

ITALIAN CREAM CHEESE CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.
• In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.
• Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.
• When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

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 RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350 degrees. Spray muffin pans (regular or mini) with nonstick baking spray OR line with paper cupcake liners. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites they're stiff. Transfer to another bowl and set aside; clean the mixing bowl and return to the mixer. Combine the butter, vegetable oil, and sugar in the mixing bowl and mix until light and fluffy. Add the egg yolks and vanilla, the beat until smooth. Add 1 cup of coconut and beat to combine. Sift together the flour, baking soda, and baking powder in a bowl, then alternate adding the flour mixture with the buttermilk, mixing for a few seconds after each addition. Add the egg whites and use a rubber spatula to fold them into the batter. Add batter to the muffin cups, the bake for 13-14 minutes, or until golden brown on top. Remove from the oven and allow to cool completely. To make the frosting, whip together the butter and cream cheese until smooth, then sift the powdered sugar and mix it in until combine. Add the vanilla and mix. Add 1 cup of coconut and the pecans, reserving a small amount of pecans for garnish. Mix until totally combined. Frost cooled cupcakes, then sprinkle extra pecans on top. Refrigerate cupcakes if not serving right away (frosting will soften at room temperature.)

CREAM CHEESE CUPCAKES

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in cake mix, water, butter and eggs., Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350° for 25 minutes or until golden brown. Remove to a wire rack to cool completely. Frost if desired.

ITALIAN LOVE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat Cake Layer ingredients with electric mixer on low speed 30 seconds. Increase speed to medium; beat 2 minutes, scraping bowl occasionally.
• In separate large bowl, mix Ricotta Layer ingredients until combined.
• Fill each muffin cup about one-third full with cake batter (you may not use all the batter). Divide ricotta mixture evenly among cups.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
• When cupcakes are completely cooled, make frosting. In large bowl, beat pudding mix and milk with whisk until combined and set. Fold in whipped cream. Pipe frosting on top of cupcakes.