Tiramisu Cupcakes Recipe
If you love classic Italian desserts and adore charming single-serve treats, these Tiramisu Cupcakes are a must-bake! Imagine tender layers of vanilla and espresso-infused cake, topped with clouds of creamy mascarpone frosting, all finished with a dusting of cocoa. The result: a cupcake that captures the flavor magic of tiramisu in every adorable bite. Whether you’re treating yourself or impressing friends, Tiramisu Cupcakes are guaranteed to steal the show and satisfy your sweet tooth!
Ingredients You’ll Need
The ingredient list for Tiramisu Cupcakes is simple but absolutely essential—you probably have most of the basics waiting in your pantry right now! Each plays a special role, from building tender cake layers to delivering that signature coffee-kissed flavor and silky frosting we all crave.
- All-purpose flour: The backbone of your cupcakes, creating a soft and fluffy crumb.
- Baking powder: Gives your cupcakes that beautiful, light lift.
- Salt: Just a pinch brings all the flavors together and enhances sweetness.
- Unsalted butter: Adds richness and moisture—make sure it’s at room temperature for easy mixing!
- Granulated sugar: Sweetens the batter and contributes to a tender texture.
- Egg: Provides structure and binds the batter, making the cupcakes sturdy yet delicate.
- Egg yolks: Intensify richness and add that gorgeous yellow hue.
- Vanilla extract: Fragrant and warm, it gives depth to both the cake and the frosting.
- Milk: Keeps the crumb soft and moist—don’t skip it!
- Buttermilk: Brings a gentle tang and super-tender texture.
- Instant espresso powder: The star ingredient for authentic tiramisu flavor—pick a good brand like Medaglia D’oro.
- Mascarpone: Essential for ultra-creamy, lightly tangy frosting (BelGioioso brand has consistent texture).
- Powdered sugar: Sweetens and stabilizes the mascarpone frosting for easy piping.
- Heavy cream: Whips up light and fluffy for that signature tiramisu topping.
- Cocoa powder: Dutch process or unsweetened—your finishing touch for that classic look and a slightly bitter edge.
How to Make Tiramisu Cupcakes
Step 1: Prep Work
Start by preheating your oven to 350 degrees and lining a 12-cup muffin pan with cupcake liners. I always find this step oddly satisfying—it’s the blank canvas moment before all the goodness happens!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. This simple dry mix keeps your cupcakes nice and airy, with just the right rise and crumb.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, blend together your room-temperature butter and granulated sugar with an electric mixer on low. Then crank up the speed and whip until the mixture turns pale and fluffy—about 3 minutes will do the trick. Scrape down the sides to make sure everything blends evenly.
Step 4: Eggs and Vanilla Go In
Beat in the whole egg, then the two yolks and the vanilla. Each addition makes your batter richer and silkier. Remember to scrape down the bowl to catch the bits that like to stick!
Step 5: Alternate Dry and Wet Ingredients
Now, with the mixer on low, add one third of your flour mixture, then all the milk, another third of flour, then buttermilk, and finally the last third of the flour. Mix just until combined each time—you want to keep your cupcakes fluffy, not dense.
Step 6: Split and Mix in Espresso
Here’s where the tiramisu magic happens! Separate about half of the batter into another bowl and gently fold in the instant espresso powder. It might look a little speckled and not fully blended, but don’t worry—it’ll dissolve beautifully as the cupcakes bake.
Step 7: Layer the Batters
Spoon about 2 tablespoons of the plain vanilla batter into each cupcake liner and spread it gently. Top each one with 2 tablespoons of espresso batter for a gorgeous, layered effect—so every bite tastes authentically tiramisu.
Step 8: Bake the Cupcakes
Pop your pan in the oven and bake for 18 to 22 minutes. They’re done when a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes, then move to a wire rack and let them cool completely before frosting.
Step 9: Make the Mascarpone Frosting
In a large bowl, beat mascarpone and powdered sugar together. Pour in the cold heavy cream and start whipping—first on low, then increase to high—until you get those perfect, medium-stiff peaks. Add the vanilla extract and continue until the frosting holds very stiff peaks. You want it luxurious yet pipeable!
Step 10: Frost and Dust with Cocoa
Pipe or spread the mascarpone frosting generously over each cooled cupcake, then finish with a dusting of cocoa powder. That visual punch with the cocoa really makes these Tiramisu Cupcakes irresistible!
How to Serve Tiramisu Cupcakes
Garnishes
Dust each frosted cupcake with cocoa powder right before serving (I like to use a fine-mesh sieve for a pretty finish!). For an extra flourish, try topping each one with a chocolate-covered espresso bean or a sprinkle of shaved dark chocolate—they make these already-elegant cupcakes look like they belong in a bakery window.
Side Dishes
These Tiramisu Cupcakes love good company. Serve them alongside a shot of espresso, a frothy cappuccino, or a glass of sweet dessert wine like Vin Santo. If you’re hosting a dessert party, offer them with a platter of fresh berries or simple almond biscotti for extra bite and contrast.
Creative Ways to Present
Tiramisu Cupcakes make quite the centerpiece! For special occasions, pile them high on a tiered cake stand dusted with extra cocoa. For dinner parties, serve them individually on dainty plates with a doily or a swirl of chocolate sauce. You can also pop them into mini mason jars for a portable twist—perfect for picnics or thoughtful edible gifts.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers, store Tiramisu Cupcakes in an airtight container in the fridge. The mascarpone frosting keeps best when refrigerated—these cupcakes will stay fresh for up to three days (though good luck making them last that long!).
Freezing
For longer storage, you can freeze the unfrosted cupcakes. Just wrap each cupcake tightly in plastic wrap and place them in a freezer bag for up to two months. Thaw them in the fridge overnight before frosting and serving. Freezing the mascarpone frosting isn’t recommended, as it can change texture.
Reheating
No need to reheat these cupcakes! Simply let them come to room temperature for 20 minutes after removing from the fridge. This brings out the best in the mascarpone and makes the cake extra tender—just like classic tiramisu.
FAQs
Can I make Tiramisu Cupcakes without espresso powder?
You can substitute strong instant coffee, but espresso powder gives the most authentic flavor. If you’re sensitive to caffeine, opt for decaf powder—the taste stays true to tiramisu!
What’s the best way to get stiff peaks in mascarpone frosting?
Start with cold mascarpone and chilled heavy cream, and whip with an electric mixer, increasing the speed gradually. Stop as soon as stiff peaks hold their shape and check frequently—over-beating can make the frosting grainy.
Can I add a coffee soak to the cupcakes for extra flavor?
Absolutely! For even more traditional tiramisu flair, gently brush the cooled espresso cake tops with cooled brewed espresso before frosting. Just don’t overload them, or the cupcakes may get soggy.
Are Tiramisu Cupcakes safe for kids?
Yes! There’s no alcohol in this recipe, and while there is coffee flavor from the espresso powder, the caffeine content is minimal. If you want to go caffeine-free, opt for a decaf espresso powder so everyone can enjoy a treat.
Can I double the recipe for a crowd?
Definitely. Simply double all the ingredients and bake in batches, making sure not to overcrowd your oven. It’s an excellent way to share Tiramisu Cupcakes at potlucks, parties, or bake sales!
Final Thoughts
I hope you’re as excited as I am to try these luscious Tiramisu Cupcakes in your own kitchen! They turn any occasion into a moment worth savoring. Each bite is creamy, soft, and completely irresistible—so pour yourself a coffee, gather your loved ones, and treat everyone to a sweet taste of Italy, one cupcake at a time!
Print
Tiramisu Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Tiramisu Cupcakes are a delightful twist on the classic Italian dessert, with layers of coffee-infused sponge cake and a creamy mascarpone frosting. Perfect for any special occasion or just when you’re craving something sweet and indulgent.
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
- For the Cupcakes Preheat oven to 350 degrees. Line a 12 cup standard size muffin pan with cupcake liners. In a medium mixing bowl whisk together flour, baking powder and salt. Set aside. In a large mixing bowl using an electric hand mixer (or in the bowl of an electric stand mixer using a paddle attachment), blend together butter and granulated sugar on low speed until combined. Then whip until pale and fluffy on high speed, about 3 minutes. Scrape down bowl. Blend in egg, then blend in egg yolks and vanilla extract. Scrape down bowl. Add flour and milk in alternating additions, mixing until just combined. Divide batter, mix espresso powder into a portion, then layer batters into cupcake liners. Bake for 18-22 minutes.
- For the Frosting In a large mixing bowl, blend mascarpone and powdered sugar until combined. Add heavy cream and vanilla, whip until stiff peaks form. Frost cupcakes and dust with cocoa powder. Refrigerate before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Tiramisu Cupcakes, Italian dessert, Mascarpone frosting, Coffee cupcakes
