Italian Cream Cupcakes With Cream Cheese Frosting

“Cupcakes have become very popular lately. I do not recall where this recipe is from, possibly Cuisine Magazine, but I have made them. They were very good despite being alittle labor intensive. Nice for special occasions.”
1hr 20mins
2 dozen

Ingredients Nutrition


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

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