Okay, friend—let’s talk cupcakes. But not just any cupcakes. These are tiramisu cupcakes. You know, like the iconic, coffee-soaked Italian dessert… but in handheld, fluffy, frosting-swirl form. Think moist vanilla cake infused with espresso, topped with a silky mascarpone frosting that’s just the right amount of sweet. One bite and it’s game over. You’re hooked.
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These little delights are perfect for when you want to impress without stress. Whether you’re hosting brunch, need a make-ahead dessert, or just want to treat yourself (and you should), these cupcakes deliver all the cozy coffeehouse vibes—with way less effort than making a full tiramisu. Trust me, you’re going to love this.
Now let’s get into the good stuff.
Why You’ll Love Tiramisu Cupcakes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: These cupcakes are the perfect dessert for everything from a dinner party to a “treat yourself” Tuesday. They’re fancy enough to impress, but easy enough for a lazy weekend bake.
Budget-Friendly: No need to hit a specialty store—most of these ingredients are probably already in your kitchen (okay, maybe grab mascarpone, but it’s so worth it).
Quick and Easy: Straightforward steps make these a dream, even if you’re new to baking. You’ll go from “I want cupcakes” to “I have cupcakes” in under an hour.
Customizable: Want to skip the coffee for a kid-friendly version? Go for it. Prefer dark rum instead of coffee liqueur? Absolutely. These cupcakes are your canvas.
Crowd-Pleasing: Soft, moist cake + creamy frosting + a hit of coffee = dessert heaven. Even non-tiramisu fans can’t resist these.
Ingredients in Tiramisu Cupcakes
Here’s where the magic begins. These cupcakes may look fancy, but they come together with familiar, comforting ingredients that pack big flavor.
All-Purpose Flour: The sturdy base for your cupcakes, giving them structure without being too dense.
Sugar: Adds sweetness and helps with that golden cupcake top.
Eggs: Bring richness, moisture, and hold everything together like a dream.
Butter: For a soft, tender crumb and irresistible flavor. Room temp is key!
Vanilla Extract: Adds a warm, aromatic depth that pairs beautifully with the coffee.
Espresso or Strong Coffee: Soaks into the cupcakes to create that classic tiramisu vibe. Bold and beautiful.
Mascarpone Cheese: The velvety, creamy star of the frosting. It’s like cream cheese’s more luxurious cousin.
Heavy Cream: Whipped into the frosting for extra fluffiness and richness.
Powdered Sugar: Keeps the frosting smooth and sweet without the graininess.
Cocoa Powder (for dusting): That final flourish—just like the top of a traditional tiramisu.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). This gives your cupcakes the best rise and that perfect golden top.
Combine Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. In another bowl, whisk the dry ingredients. Gradually add them to the wet ingredients, alternating with milk, until smooth.
Prepare Your Cooking Vessel: Line a cupcake pan with paper liners. This not only prevents sticking but makes cleanup so easy.
Assemble the Dish: Divide the batter evenly between the liners, filling each about 2/3 full. Bake until a toothpick comes out clean.
Cook to Perfection: Bake for 18–22 minutes, then remove and let them cool completely on a wire rack.
Finishing Touches: Once cool, brush each cupcake with espresso or coffee liqueur. Don’t soak—just a gentle brush for flavor.
Serve and Enjoy: Frost with mascarpone cream, dust with cocoa powder, and enjoy! Each bite is like a little love letter to tiramisu.
Nutrition Facts
Servings: 12 cupcakes
Calories per serving: Approximately 290
Preparation Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
How to Serve Tiramisu Cupcakes
These cupcakes are already showstoppers, but here are a few ways to take them to the next level:
Espresso Pairing: Serve with a hot shot of espresso or an iced coffee for a full café moment.
Fresh Berries: Add a side of strawberries or raspberries to brighten the plate and balance the richness.
Dust of Flair: Right before serving, give them an extra cocoa dusting or even a sprinkle of shaved chocolate.
Mini Dessert Board: Add to a tray with biscotti, truffles, and fruit for an epic dessert spread.
Just as They Are: Honestly, they’re pretty perfect on their own. One cupcake, one happy soul.
Additional Tips
Prep Ahead: Bake the cupcakes the day before and store them (unfrosted) in an airtight container.
Frosting Tip: Keep mascarpone cold before whipping. Overmixing can cause it to break—gentle is key.
Alcohol-Free Option: Skip the coffee liqueur and use sweetened espresso or decaf for a kid-friendly version.
Storage Tips: Store frosted cupcakes in the fridge for up to 3 days. Bring to room temp before serving for the best flavor.
Freeze for Later: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, then frost fresh.
FAQ Section
Q1: Can I substitute mascarpone with cream cheese?
A1: Yes! It will be slightly tangier, but still delicious. Just be sure it’s softened and smooth before mixing.
Q2: Can I make these cupcakes ahead of time?
A2: Absolutely. Bake them a day or two in advance and frost right before serving for best results.
Q3: How do I store leftovers?
A3: Keep them in an airtight container in the fridge for up to 3 days. Let them sit out a few minutes before eating.
Q4: Can I freeze these cupcakes?
A4: Yes! Freeze them unfrosted in a sealed container. When ready, thaw and add fresh frosting.
Q5: What’s the best way to reheat cupcakes?
A5: These are best at room temperature. If you must warm them, pop them in the microwave for 5–10 seconds.
Q6: Can I double the recipe?
A6: Totally! This recipe doubles beautifully if you’re baking for a crowd.
Q7: What kind of coffee should I use?
A7: Strong brewed espresso or instant espresso powder dissolved in water gives the best flavor.
Q8: Is there a gluten-free version?
A8: You can use a gluten-free all-purpose flour blend—just check that it’s 1:1 substitute friendly.
Q9: Can I skip the coffee altogether?
A9: Sure! Use a vanilla or almond syrup for soaking instead to keep them coffee-free.
Q10: Can I make mini cupcakes with this recipe?
A10: Yes! Just reduce the bake time to around 10–12 minutes and check for doneness.
Conclusion
So there you have it—tiramisu cupcakes that are every bit as dreamy as the classic dessert, but in an adorable, party-ready form. Whether you’re a coffee lover or just in it for the frosting (no judgment!), these cupcakes are the kind of treat that feels special without being fussy. Go ahead and give them a try—you deserve a little sweetness in your day.
Print
Tiramisu Cupcakes Recipe with Mascarpone Frosting
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cupcakes
- Category: Dessert
- Method: undefined
- Cuisine: American, Italian
- Diet: Vegetarian
Description
These tiramisu cupcakes bring the rich flavors of the classic Italian dessert into a delightful handheld treat. Moist vanilla cupcakes soak up espresso and coffee liqueur, topped with mascarpone frosting and a dusting of cocoa powder. It’s tiramisu in cupcake form!
Ingredients
- Cupcakes: 180 grams cake flour 200 grams granulated sugar 1 1/2 teaspoon baking powder 1/4 teaspoon salt 60 grams vegetable oil 60 grams plain Greek yogurt (room temperature) 2 large eggs (room temperature) 2 teaspoon vanilla extract 120 grams milk (room temperature)
- Coffee Soak: 30 ml coffee (room temperature) 30 ml coffee liqueur
- Mascarpone Frosting: 226 grams mascarpone cheese (cold) 1 teaspoon vanilla extract 1/4 teaspoon almond extract (optional) 1/8 teaspoon salt 120 grams powdered sugar 240 grams heavy cream (cold)
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and line a cupcake pan with paper cupcake liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt until combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the oil, yogurt, eggs, and vanilla until smooth. Stir in the milk.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined.
- Bake Cupcakes: Divide the batter evenly between the cupcake liners, filling each about halfway. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Prepare Coffee Soak: Mix the brewed coffee and coffee liqueur together in a small bowl.
- Soak Cupcakes: Once the cupcakes are cool, poke holes in the top of each and generously brush with the coffee soak or drizzle it over the cupcakes.
- Make Mascarpone Frosting: Beat the mascarpone, vanilla, almond extract (optional), and salt on medium-low speed until smooth. Gradually mix in powdered sugar, then increase speed to medium-high and beat for 1-2 minutes. Slowly add in cold cream while mixing on low. Turn the mixer up to high and beat for 1-2 minutes until the frosting is fluffy and stiff.
- Frost and Garnish: Transfer the frosting to a piping bag and pipe onto the cooled cupcakes. Dust with cocoa powder and garnish with coffee beans, if desired. Serve and enjoy!
Notes
- If you don’t have coffee liqueur, you can substitute it with more brewed coffee for a non-alcoholic version.
- The frosting may seem runny at first, but it will thicken up after being beaten for a few minutes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 257.1
- Sugar: 19g
- Sodium: 99mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg