Italian Cream Cupcakes Recipe 415

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ITALIAN CREAM CUPCAKES WITH CREAM CHEESE FROSTING



Italian Cream Cupcakes With Cream Cheese Frosting image

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.

Provided by quotFoodThe Way To

Categories     Dessert

Time 1h20m

Yield 2 dozen

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 1/2 cups unsalted butter, softened
6 eggs, seperated (reserve whites)
2 tablespoons hazelnut syrup
1 1/2 teaspoons vanilla extract
1 cup buttermilk
6 egg whites (reserved earlier)
2 cups sweetened flaked coconut, toasted
1 cup hazelnuts, toasted and chopped

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.

Nutrition Facts : Calories 3898.2, Fat 230.1, SaturatedFat 125.3, Cholesterol 1005.4, Sodium 1846.9, Carbohydrate 407.4, Fiber 15.8, Sugar 251.6, Protein 67.3

ITALIAN CREAM CUPCAKES



Italian Cream Cupcakes image

Light, airy and rich vanilla buttermilk and almond cupcakes blended with sweetened coconut and pecans. Topped with the ultimate cream cheese and buttercream frosting with cherries and pecans. These cupcakes will quickly become a family favorite. Serve for the holidays or during summer months when fresh cherries are readily available.

Provided by Jessica (swankyrecipes.com)

Categories     Dessert

Time 38m

Number Of Ingredients 21

2½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter (at room temperature)
1½ cups granulated sugar
½ cup light brown sugar (packed)
2½ teaspoons pure vanilla extract
½ teaspoon almond extract
5 large eggs
1 cup whole buttermilk
7 ounces sweetened coconut flakes
1 cup chopped pecans
12 tablespoons unsalted butter (at room temperature)
12 tablespoons shortening
6 cups confectioner's sugar
3 teaspoons pure vanilla extract
½ teaspoon almond extract
16 ounces cream cheese
fresh cherries (garnish)
chopped pecans (garnish)

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.

Nutrition Facts : Calories 358 kcal, Carbohydrate 52 g, Protein 4 g, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 75 mg, Sodium 146 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 11 g, ServingSize 1 serving

ITALIAN CREAM CHEESE CUPCAKES



Italian Cream Cheese Cupcakes image

Time 1h15m

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
3 eggs, separated
1 cup flour
1/2 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup coconut
1/2 cup chopped pecans
4 oz cream cheese, softened
1/4 cup butter, softened
2-3 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream

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 CUPCAKES RECIPE - (4.1/5)



Italian Cream Cupcakes Recipe - (4.1/5) image

Provided by CandyH

Number Of Ingredients 18

CUPCAKES
5 whole Eggs, Separated
1/2 cups Butter, Softened
1 cup Vegetable Oil
1 cup Sugar
1 Tablespoon Vanilla Extract
1 cup Sweetened, Flaked Coconut
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Buttermilk
Icing
2 packages (8 Ounces Each) Cream Cheese, Softened
1/2 cups Butter, Softened
2 teaspoons Vanilla Extract
2 pounds Powdered Sugar
1 cup Finely Chopped Pecans
1 cup Sweetened, Flaked Coconut

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.)

ITALIAN CREAM CUPCAKES



Italian Cream Cupcakes image

I just got my hands on this recipe from a friend. I haven't tried them yet, but supposed to be yummy.

Provided by KandB

Categories     Dessert

Time 1h55m

Yield 24 cupcakes

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 cups sugar
1 1/2 cups unsalted butter, softened (1 1/2 c)
6 eggs, separated
2 tablespoons hazelnut syrup
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups sweetened flaked coconut, toasted
1 cup hazelnuts, toasted, skinned, chopped
16 ounces cream cheese, softened
1 1/2 cups unsalted butter, softened (1 1/ c)
3 tablespoons hazelnut syrup
3 tablespoons heavy cream
1 lb powdered sugar, sifted

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.

Nutrition Facts : Calories 566.5, Fat 37.8, SaturatedFat 21.8, Cholesterol 131.3, Sodium 204.1, Carbohydrate 53.6, Fiber 1.3, Sugar 40, Protein 6

ITALIAN CREAM CUPCAKES



Italian Cream Cupcakes image

Moist, rich, delicious... I can't stop thinking about these cupcakes. They spent all last week tempting me since I made them for an office birthday and I have officially given up sugar during the week. But I certainly did indulge in a few last weekend. Surprisingly, even after 6 days of being stored away, they still tasted...

Provided by Lindsey Cook

Categories     Cakes

Time 35m

Number Of Ingredients 18

1/2 c butter
1/2 c crisco
2 c sugar
6 eggs, separated
1 1/4 c buttermilk
2 c all purpose flour
1 tsp baking soda
1 tsp vanilla
1 c shredded coconut flakes
1/2 c pecans
FOR THE ICING
1 pkg cream cheese (8 ounces)
1/3 c butter
3 c powdered sugar
1 tsp vanilla
3 Tbsp half & half
1/4 c shredded coconut flakes
1/4 c pecans

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.

ITALIAN LOVE CUPCAKES



Italian Love Cupcakes image

Chocolaty fudge cupcakes topped with chocolate frosting get some Italian lovin' thanks to a layer of ricotta cheese filling. Add some white chocolate shavings for an elegant touch.

Provided by Stephanie Wise

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
2 containers (15 oz each) whole-milk ricotta cheese
3/4 cup sugar
1 teaspoon vanilla
4 eggs
1 box (6-serving size) chocolate instant pudding and pie filling mix
1 cup milk
1 1/2 cups whipped cream or Cool Whip frozen whipped topping, thawed

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.

Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g

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