Nougat and Amaretti d’Italia Macaroons cupcakes

AUTHOR: Matilde Vicenzi

Small, soft and tasty: cupcakes are a classic from America, a mini-cake with butter frosting with an unforgettable flavour.  Today, I am proposing a Christmas version thanks to the presence of nougat that, combined with my Amaretti d’Italia macaroons, will make them even tastier.


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For the cupcakes:

  • 250g flour
  • 170g butter
  • 2 eggs
  • 300g sugar
  • 300g nougat, hard type
  • 150g Amaretti d’Italia macaroons

For the frosting:

  • 125g softened butter
  • 250g icing sugar
  • 1 spoon of whipping cream
  • 100g Amaretti d’Italia macaroons


With an electric beater, whip butter and sugar, then add one egg at a time.

Add flour, crumbled Amaretti d’Italia macaroons and nougat previously blended in a food processor.

Pour the mixture in single-serving aluminium cups, then bake in the oven at 165°C for 30 minutes.

Now prepare the frosting: put soft butter, icing sugar and cream in a large bowl, then whip everything with an electric beater.  When the mixture is even, smooth and airy, it is ready: fill a pastry bag with a ribbed tip and let it rest in the refrigerator for at least 20 minutes.

Garnish the cupcakes with the frosting and crumbled macaroons on top.  Serve cold.