Italian Cream Cupcakes Recipes
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...
Recipe From justapinch.com
Provided by Lindsey Cook
Categories Cakes
Time 35m
Number Of Ingredients 18
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.
Recipe From food.com
Provided by quotFoodThe Way To
Categories Dessert
Time 1h20m
Yield 2 dozen
Number Of Ingredients 13
I just got my hands on this recipe from a friend. I haven't tried them yet, but supposed to be yummy.
Recipe From food.com
Provided by KandB
Categories Dessert
Time 1h55m
Yield 24 cupcakes
Number Of Ingredients 17
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ITALIAN CREAM CUPCAKES - COOKING CLASSY
From cookingclassy.com
Mar 17, 2015 Italian Cream Cupcakes Irresistible soft and butter cupcakes brimming with coconut and pecans and finished with a rich …
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Mar 17, 2015 Italian Cream Cupcakes Irresistible soft and butter cupcakes brimming with coconut and pecans and finished with a rich …
4.3/5 (6)
Total Time 50 mins
Category Dessert
Calories 617 per serving
- Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Toast in preheated oven, tossing once about halfway through, until golden brown 5 - 8 minutes (keep a close eye on it because it will change color rapidly near the end. Leave oven at 350 to bake cupcakes). Allow to cool slightly then pour into a food processor and pulse until finely ground, about 1 minute.
- Pour ground coconut into liquid measuring cup with buttermilk and stir to combine. Let rest 10 minutes.
- Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk for 20 seconds.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in eggs one at a time, adding in vanilla with second egg. With mixer set on low speed, add in 1/3 of the flour mixture and mix just until combined then mix in 1/2 of the buttermilk mixture and mix until combined then repeat process once more (scrape every bit of the buttermilk coconut mixture out with a rubber spatula) and finish by mixing in last 1/3 of the flour mixture. Fold in toasted pecans.
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From swankyrecipes.com
Jul 31, 2017 These Italian Cream Cupcakes are tasty and delicious! Light, airy and rich vanilla buttermilk and almond cupcakes blended with …
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Jul 31, 2017 These Italian Cream Cupcakes are tasty and delicious! Light, airy and rich vanilla buttermilk and almond cupcakes blended with …
Reviews 8
Category Dessert
Cuisine Italian
Total Time 38 mins
- 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.
- I've used Russian Ball Tips to frost each cupcake. Using this type of tip requires a lot of frosting. If not using a Russian Ball Tip to frost and simply just applying icing with spatula or knife, frosting recipe can be halved. Beat softened butter, shortening and confectioners' sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla extract, almond extract and a pinch of salt. Beat for an additional 3 minutes. Fill a cupcake liner bag with frosting.Refrigerate frosting for about 30 minutes. Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes. Once frosted, fill the center hole with frosting by filling a pipping bag with softened frosting. Top with a cherry and chopped pecans.
SUGAR FREE ITALIAN CREAM CUPCAKES - NANA'S LITTLE KITCHEN
From nanaslittlekitchen.com
Mar 22, 2017 Whip the softened cream cheese and butter until smooth. Mix in vanilla, then stir in powdered sweetener and mix until smooth and fluffy. Place in a bag to pipe onto the cupcakes or just frost as you wish. …
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Mar 22, 2017 Whip the softened cream cheese and butter until smooth. Mix in vanilla, then stir in powdered sweetener and mix until smooth and fluffy. Place in a bag to pipe onto the cupcakes or just frost as you wish. …
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ITALIAN CREAM CAKE WITH CREAM CHEESE FROSTING
From cookiesandcups.com
Nov 13, 2020 Italian Cream Cake Ingredients: vegetable oil butter granulated sugar eggs at room temperature: egg whites at room temperature will whip better than cold egg whites, and since you …
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ITALIAN CREAM CUPCAKES USING CAKE MIX: AMAZING RECIPE
From cakedecorist.com
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Jan 19, 2023 What You Will Need: Italian Cream Cupcakes From Cake Mix Ingredients for the Cake 1 package white cake mix with pudding (16.25 oz.) 3 egg whites 1 teaspoon almond extract 1 1/4 cups buttermilk 1/4 …
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RASPBERRY CREAM CUPCAKES RECIPE | GIADA DE LAURENTIIS | FOOD …
From foodnetwork.com
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and …
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Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and …
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Steps 5
Difficulty Easy
ITALIAN CREAM CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
Apr 18, 2014 Ingredients you'll need to make homemade Italian Cream Cake: All purpose flour, granulated sugar, light brown sugar, salted butter, baking powder, baking soda, …
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From swankyrecipes.com
Italian Cream Cupcakes - Light, airy and rich vanilla buttermilk and almond cupcakes blended with sweetened coconut and pecans. Topped with the ultimate cream cheese …
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From anitalianinmykitchen.com
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