Tiramisu Cupcakes Recipe

Introduction

Tiramisu Cupcakes offer a delicious twist on the classic Italian dessert. Combining espresso-soaked cake with creamy mascarpone frosting, these cupcakes are perfect for coffee lovers and special occasions alike.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup brewed espresso (cooled)
• 1/2 cup brewed espresso (hot, for syrup)
• 1/4 cup coffee liqueur (such as Kahlúa, optional)
• 1/4 cup granulated sugar (for syrup)
• 8 ounces mascarpone cheese (softened)
• 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Cocoa powder (for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
2. Step 2: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and cooled espresso. Mix until just combined.
3. Step 3: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Step 4: While the cupcakes bake, combine the hot espresso, coffee liqueur (if using), and granulated sugar in a small saucepan. Stir until the sugar dissolves and set aside.
5. Step 5: Beat the mascarpone cheese until smooth. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone, then add the powdered sugar and vanilla extract. Mix until smooth.
6. Step 6: Once the cupcakes are cool, poke a few holes on top with a toothpick. Brush the coffee syrup over each cupcake, allowing it to soak in. Pipe or spread the mascarpone frosting on top and dust with cocoa powder.
7. Step 7: Serve the tiramisu cupcakes chilled or at room temperature and enjoy this delightful dessert.

Tips & Variations

• Use decaf espresso if you prefer a caffeine-free dessert without compromising flavor.
• For a boozy version, increase the coffee liqueur in the syrup slightly, or omit it for a kid-friendly option.
• Try adding a little orange zest to the frosting for a subtle citrus twist.
• Store leftover cupcakes in the refrigerator to keep the mascarpone frosting fresh.

Storage

Store the tiramisu cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, you can let them sit at room temperature for 10-15 minutes for the best texture. These cupcakes are not ideal for freezing due to the delicate mascarpone frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without espresso?

While espresso gives tiramisu its signature flavor, you can substitute strong brewed coffee if needed. The flavor will be slightly milder but still delicious.

How do I prevent the frosting from becoming too runny?

Make sure your mascarpone and heavy cream are well chilled before whipping. Also, avoid overmixing the mascarpone; fold the whipped cream gently to keep the frosting light and stable.

Tiramisu Cupcakes Recipe

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4.4 from 54 reviews

These Tiramisu Cupcakes combine the classic Italian flavors of coffee-soaked sponge and creamy mascarpone frosting in a convenient, individual-sized dessert. Moist espresso-infused cupcakes are brushed with a coffee syrup and topped with a luscious mascarpone whipped cream frosting, finished with a dusting of cocoa powder for an elegant, irresistible treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup brewed espresso (cooled)

For the Coffee Syrup:

• 1/2 cup brewed espresso (hot)
• 1/4 cup coffee liqueur (such as Kahlúa, optional)
• 1/4 cup granulated sugar

For the Mascarpone Frosting:

• 8 ounces mascarpone cheese (softened)
• 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Cocoa powder (for dusting)

Instructions

1. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually incorporate the dry ingredients to the butter mixture, alternating with buttermilk and cooled espresso, mixing until just combined.
2. Bake the Cupcakes: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
3. Prepare the Coffee Syrup: In a small saucepan, combine hot espresso, coffee liqueur (if using), and granulated sugar. Stir over low heat until the sugar dissolves completely. Remove from heat and let cool slightly.
4. Prepare the Mascarpone Frosting: In a bowl, beat the mascarpone cheese until smooth. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone, then add powdered sugar and vanilla extract, mixing until well combined and smooth.
5. Assemble the Cupcakes: Once cupcakes are fully cooled, poke several holes on top with a toothpick. Brush the coffee syrup evenly over the cupcakes, allowing it to soak in. Pipe or spread the mascarpone frosting over each cupcake, then dust with cocoa powder for garnish.
6. Serve: Serve the Tiramisu Cupcakes chilled or at room temperature for the best flavor and texture enjoyment.

Notes

• Using cooled espresso in the batter prevents any heat from cooking the eggs prematurely.
• The coffee liqueur in the syrup is optional but adds authentic tiramisu flavor.
• Ensure mascarpone cheese is softened to achieve a smooth frosting consistency.
• For easy frosting application, pipe the mascarpone mixture with a piping bag or a zip-top bag with the corner snipped.
• Store assembled cupcakes in the refrigerator for up to 2 days.

Keywords: Tiramisu Cupcakes, Coffee Cupcakes, Mascarpone Frosting, Italian Dessert, Espresso Cupcakes