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 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.

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.