Tiramisu Cupcakes Recipe
If you adore classic tiramisu but wish it came in a grab-and-go package, these Tiramisu Cupcakes are your new favorite treat! Imagine all the creamy, coffee-soaked, chocolate-dusted richness of the Italian dessert transformed into delicate cupcakes, crowned with an irresistibly fluffy mascarpone frosting. Each bite delivers that harmonious blend of espresso, vanilla, and cocoa, all in a perfectly portioned, portable serving. Tiramisu Cupcakes are the ultimate party dessert, equally adored at birthdays, brunches, or whenever you just need a little Italian magic to sweeten your day.
Ingredients You’ll Need
Making these Tiramisu Cupcakes couldn’t be simpler, and each ingredient plays a starring role—whether it’s creating a tender crumb, adding a hit of espresso, or whipping up dreamy mascarpone clouds on top. Here’s what you’ll need and why you’ll love using each one.
- All-purpose flour: Forms the structure of the cupcakes, giving just the right amount of lift and fluff.
- Baking powder: Key for that perfect rise and soft, airy texture.
- Salt: Enhances sweetness and deepens all the other flavors.
- Unsalted butter: For rich flavor and a wonderfully moist crumb.
- Granulated sugar: Sweetens the cupcakes and helps with tenderness.
- Large egg: Provides structure and helps the batter emulsify for even baking.
- Large egg yolks: Add extra richness, giving the cupcakes that luscious texture.
- Vanilla extract: Adds warmth and sweetness; essential for that classic tiramisu flavor.
- Milk: Keeps the cupcakes soft and helps dissolve the dry ingredients.
- Buttermilk: Brings a gentle tang and helps keep the crumb moist.
- Instant espresso powder: The heart of tiramisu, delivering robust coffee flavor throughout.
- Mascarpone: This creamy Italian cheese is what makes the frosting so silky and signature.
- Powdered sugar: Sweetens and smooths the mascarpone frosting without grit.
- Heavy cream: Whips up to a cloud-like texture and gives the frosting its luxurious body.
- Cocoa powder: That finishing dust of chocolate brings authentic tiramisu flair.
How to Make Tiramisu Cupcakes
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F and lining a standard 12-cup muffin pan with cupcake liners. You want everything ready to go so you can focus on building impeccable flavor layers for your Tiramisu Cupcakes! Prepping the pan in advance means your batter can go in as soon as it’s mixed, helping with even baking.
Step 2: Mix the Dry Ingredients
Grab a medium mixing bowl and whisk together your flour, baking powder, and salt. This ensures the leavening is evenly distributed, so every cupcake is perfectly light and rises just right. Set aside while you start the batter.
Step 3: Cream the Butter and Sugar
In a large bowl, blend together the softened butter and granulated sugar with an electric mixer on low until combined. Then ramp up to high speed and whip until the mixture turns pale and fluffy—about 3 minutes. This extra air will yield the most tender Tiramisu Cupcakes.
Step 4: Incorporate Eggs and Vanilla
Add the egg, blending it in fully. Then add the duo of egg yolks and vanilla extract, mixing until smooth. Don’t forget to scrape down the sides of the bowl as you go; you want everything perfectly combined for a consistent crumb.
Step 5: Alternate Dry and Wet Ingredients
Now, with the mixer on low, add a third of your flour mixture to the bowl. Stir just until combined, then mix in the milk. Follow with another third of the flour, then the buttermilk, then the rest of the flour mixture. Alternate these additions and mix gently to maintain the lightness of the batter—overmixing can toughen your cupcakes.
Step 6: Add Espresso
Scoop out half the batter (about 12 ounces) into a separate bowl and fold in the instant espresso powder. It’s okay if it doesn’t dissolve all the way; that coffee flavor will infuse the cupcakes as they bake, delivering that unmistakable tiramisu essence.
Step 7: Layer and Bake
Layer about 2 tablespoons of the plain vanilla batter into each cupcake liner, followed by 2 tablespoons of espresso-speckled batter on top. This gives you a lovely marbled effect and ensures every bite of your Tiramisu Cupcakes has that coffee-vanilla balance. Bake 18-22 minutes, or until a toothpick comes out clean. Let them cool in the pan briefly before moving to a wire rack.
Step 8: Make the Mascarpone Frosting
In a large mixing bowl, beat together mascarpone and powdered sugar until smooth. Add the heavy cream, starting on medium-low speed and moving to high, whipping until sturdy peaks form. Finish with vanilla extract and a quick final whip for billowy frosting perfection.
Step 9: Frost and Finish
Pipe or generously spread the mascarpone frosting over each cooled cupcake. Dust them liberally with cocoa powder for that dramatic tiramisu look. Pop your Tiramisu Cupcakes in the fridge to set, if needed, before serving or stashing away for later.
How to Serve Tiramisu Cupcakes
Garnishes
For the finishing touch, dust each cupcake generously with cocoa powder—this is the signature tiramisu flourish. Up the ante with a couple of chocolate-covered espresso beans on top, or a delicate grating of dark chocolate for extra elegance.
Side Dishes
Tiramisu Cupcakes shine with a cappuccino or hot espresso, of course. For parties, consider pairing with fresh berries, a simple fruit salad, or even a platter of crisp, buttery biscotti to lean into that Italian café vibe.
Creative Ways to Present
Serve your cupcakes on a tiered stand dusted with cocoa, tuck each one into a tulip paper liner for extra flair, or dress them up with mini flags or edible gold leaf for special occasions. For a fun twist, pipe the frosting to mimic the rustic waves of classic tiramisu, and serve in vintage tea cups for a whimsical afternoon tea.
Make Ahead and Storage
Storing Leftovers
Keep leftover Tiramisu Cupcakes covered in the refrigerator to maintain their fresh, creamy texture. They’re best enjoyed within 2-3 days; the mascarpone frosting will stay dreamy and the crumb will remain tender if chilled.
Freezing
If you want to keep cupcakes for a longer stretch, freeze the unfrosted cakes in an airtight container for up to two months. Thaw overnight in the fridge, then frost and garnish just before serving to keep everything at its peak.
Reheating
Since these cupcakes are meant to be served chilled, there’s no need to reheat! If they’ve been frozen, allow them to come to fridge temperature before frosting, then serve straight from the refrigerator for the best texture and flavor.
FAQs
Can I use regular cream cheese instead of mascarpone?
You can substitute cream cheese in a pinch, though it will give the frosting a tangier, slightly heavier vibe than classic Tiramisu Cupcakes. For the most authentic flavor and texture, mascarpone is worth seeking out!
Will the espresso powder make the cupcakes taste bitter?
Not at all! The espresso powder infuses the cake with coffee depth, but the sweetness of the batter and frosting ensures a balanced, rich flavor—not bitterness.
Can I make these cupcakes gluten-free?
Yes, you can replace the all-purpose flour with your favorite 1:1 gluten-free flour blend. Just make sure all other ingredients are certified gluten free for safe and delicious Tiramisu Cupcakes.
How long does the mascarpone frosting stay stable?
As long as you keep the frosted cupcakes refrigerated, the mascarpone topping will hold its shape and texture beautifully for a couple of days. For the best look and taste, frost just before serving if possible.
Can I add a coffee syrup soak like traditional tiramisu?
Absolutely! If you want even more classic tiramisu flair, brush the baked cupcakes lightly with cooled espresso or coffee syrup before frosting for an extra kick of flavor.
Final Thoughts
If you’ve never tried Tiramisu Cupcakes before, you’re in for a real treat—this recipe captures everything you love about the iconic dessert, reinvented in festive cupcake form. Set aside an afternoon, gather your ingredients, and surprise your friends or family with these little bites of Italian joy!
Print
Tiramisu Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious Tiramisu cupcakes with layers of espresso-infused and vanilla batter, topped with a creamy mascarpone frosting and a dusting of cocoa powder.
Ingredients
Cupcakes:
- 1 1/2 cups (213g) all-purpose flour ((scoop and level to measure))
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 8 Tbsp (113g) unsalted butter, (brought to room temperature)
- 3/4 cup + 2 Tbsp (175g) granulated sugar
- 1 large egg, (brought to room temperature)
- 2 large egg yolks, (brought to room temperature)
- 1 tsp vanilla extract
- 1/3 cup (80ml) milk, (brought to room temperature)
- 1/3 cup (80l) buttermilk, (brought to room temperature)
- 1 1/2 Tbsp instant espresso powder ((I like Medaglia D’oro brand))
Frosting:
- 8 oz. mascarpone ((I use BelGioioso for consistency))
- 2/3 cup (80g) powdered sugar
- 1 cup (235ml) heavy cream
- 1 tsp vanilla extract
- 1 Tbsp cocoa powder, (Dutch process or regular unsweetened)
Instructions
- Cupcakes: Preheat oven to 350 degrees. Line a muffin pan. Combine dry ingredients. Cream butter and sugar, add eggs and vanilla. Alternate adding dry ingredients and milk/buttermilk. Fold in espresso batter. Fill liners and bake.
- Frosting: Blend mascarpone and sugar. Whip in cream and vanilla until stiff. Frost cupcakes and dust with cocoa powder. Refrigerate.
Notes
- Ensure all dairy ingredients are at room temperature for best results.
- Espresso powder can be adjusted to taste for a stronger or milder coffee flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Tiramisu, Cupcakes, Dessert, Mascarpone, Espresso, Baking
