Decadent Italian Cream Cupcakes with Cream Cheese Frosting
Indulge in the delectable layers of flavor with these Decadent Italian Cream Cupcakes! Perfect for special occasions or when you want to treat yourself, these cupcakes feature a rich, buttery base infused with hazelnut syrup, and an irresistible combination of toasted coconut and chopped hazelnuts. Topped with a luscious cream cheese frosting, they are sure to impress your family and friends. Though the recipe is a bit labor-intensive, the resulting cupcakes are a heavenly delight that is well worth the effort. Perfect for birthdays, anniversaries, or any celebration, these cupcakes bring a taste of Italy right to your kitchen.
N/A
Servings
175
Calories
19
Ingredients
Ingredients
All-purpose flour
3 cups (Sifted)
Baking powder
1 teaspoon (None)
Baking soda
1/2 teaspoon (None)
Salt
1/2 teaspoon (None)
Sugar
2 cups (None)
Unsalted butter
1 1/2 cups (Softened)
Eggs
6 (Separated into yolks and whites)
Hazelnut syrup
2 tablespoons (None)
Vanilla extract
1 1/2 teaspoons (None)
Buttermilk
1 cup (None)
Sweetened flaked coconut
2 cups (Toasted)
Hazelnuts
1 cup (Toasted and chopped)
Cream cheese
16 ounces (Softened (2 packages of 8 oz. each))
Unsalted butter
1 1/2 cups (Softened (3 sticks))
Hazelnut syrup
3 tablespoons (None)
Heavy cream
2 tablespoons (None)
Powdered sugar
1 pound (Sifted)
Sweetened shredded coconut
1 1/2 cups (Toasted (for garnish))
Hazelnuts
1/2 cup (Chopped (for garnish))
Instructions
1
Preheat your oven to 325°F (163°C). Line two 12-cup muffin pans with paper liners and lightly coat them with nonstick spray.
2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3
In a stand mixer fitted with a paddle attachment, cream the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 5 minutes.
4
Add the egg yolks one at a time, beating well after each addition until fully incorporated.
5
Mix in the hazelnut syrup and vanilla extract, ensuring all ingredients are well blended.
6
Gradually add half of the dry mixture to the butter-sugar mixture, followed by the buttermilk. Then add the remaining dry ingredients and mix just until fully combined.
7
In a separate clean bowl, beat the reserved egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.
8
Carefully fold in the toasted coconut and chopped hazelnuts, ensuring they are evenly distributed throughout the batter.
9
Fill each cupcake liner all the way to the top with batter and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the cupcakes to cool in the pan for 20 minutes before transferring them to a wire rack to cool completely.
11
While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, use a mixer on medium speed to beat together the softened cream cheese and unsalted butter until well combined and creamy.
12
Add the hazelnut syrup and heavy cream, mixing until incorporated. Gradually add the sifted powdered sugar, blending until the frosting is smooth and creamy.
13
Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting.
14
For garnish, sprinkle the toasted shredded coconut and chopped hazelnuts over the frosted cupcakes.
Nutrition Information
11.25g
Fat
17.7g
Carbs
1.67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Italian Cream Cupcakes?
These cupcakes are a rich, buttery dessert infused with hazelnut syrup, toasted coconut, and chopped hazelnuts, topped with a luscious cream cheese frosting.
What oven temperature is required for this recipe?
Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
How long do the Italian Cream Cupcakes need to bake?
The cupcakes should bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
What are the nutritional values for one cupcake?
Each cupcake contains approximately 175 calories, 11.25g of fat, 17.7g of carbohydrates, and 1.67g of protein.
How many cupcakes does this recipe make?
The recipe fills two 12-cup muffin pans, resulting in 24 cupcakes.
How should the eggs be prepared for the batter?
The six eggs should be separated into yolks and whites.
What is the role of the egg whites in this recipe?
The egg whites are beaten on high speed until stiff peaks form and then gently folded into the batter to create a light texture.
Do I need to toast the coconut and hazelnuts?
Yes, the recipe calls for toasted sweetened flaked coconut and toasted chopped hazelnuts for both the batter and the garnish.
What type of flour is recommended?
The recipe requires 3 cups of sifted all-purpose flour.
What flavoring is used in the frosting?
The cream cheese frosting is flavored with three tablespoons of hazelnut syrup.
How much cream cheese is needed?
You will need 16 ounces of softened cream cheese, which is two 8-ounce packages.
How long should I cream the butter and sugar?
Cream the softened butter and sugar on medium speed for about 5 minutes until the mixture is light and fluffy.
What kind of syrup is used in the cupcakes?
Hazelnut syrup is used in both the cupcake batter and the cream cheese frosting.
Can I use heavy cream in the frosting?
Yes, the frosting recipe includes two tablespoons of heavy cream for a smooth consistency.
How do I prepare the muffin pans?
Line the pans with paper liners and lightly coat them with nonstick spray.
When do I add the buttermilk?
Add the buttermilk after gradually mixing in the first half of the dry ingredients.
What garnish is used for these cupcakes?
Garnish the frosted cupcakes with a sprinkle of toasted shredded coconut and chopped hazelnuts.
How much butter is used in total?
The recipe uses 1.5 cups of unsalted butter in the batter and another 1.5 cups in the frosting.
How long should the cupcakes cool in the pan?
Allow the cupcakes to cool in the pan for 20 minutes before transferring them to a wire rack.
What leavening agents are in this recipe?
The recipe uses 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
How much powdered sugar is required for the frosting?
One pound of sifted powdered sugar is used for the frosting.
Should the cream cheese be softened?
Yes, the cream cheese should be softened to ensure it blends smoothly with the butter.
Is vanilla extract used?
Yes, 1.5 teaspoons of vanilla extract are mixed into the cupcake batter.
How full should I fill the cupcake liners?
Fill each cupcake liner all the way to the top with the prepared batter.
What mixer attachment is best for the batter?
A stand mixer fitted with a paddle attachment is recommended for creaming the ingredients.
What are the primary flavor components of the Italian Cream cupcake?
The main flavors are hazelnut, coconut, and cream cheese.
Is salt added to the batter?
Yes, 1/2 teaspoon of salt is whisked in with the dry ingredients.
What is the first step in making the frosting?
Beat together the softened cream cheese and unsalted butter until well combined and creamy.
Are these cupcakes good for celebrations?
Yes, they are described as perfect for birthdays, anniversaries, or any special occasion.
What speed should be used for beating egg whites?
Beat the reserved egg whites on high speed until they form stiff peaks.