Name: Tiramisu Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup whole milk; 1/2 cup brewed espresso or strong coffee (cooled); 1 tablespoon coffee liqueur (optional); 8 ounces mascarpone cheese (room temperature); 1/2 cup heavy cream (cold); 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; cocoa powder (for dusting)

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Say hello to your new favorite sweet treat: Tiramisu Cupcakes. These bite-sized delights are what happens when the classic Italian dessert meets the comfort of tender, coffee-kissed cake, all crowned with a pillowy mascarpone frosting. They’re full of bold espresso flavor, just a hint of liqueur (if you like), and an irresistible dusting of cocoa—perfect for dinner parties, celebrations, or just a joyful pick-me-up. The best part? You don’t need to mess with any complicated layering or specialty pans. Tiramisu Cupcakes are easy to make, incredibly impressive, and every bit as dreamy as the original!

Ingredients You’ll Need

Every ingredient in these Tiramisu Cupcakes brings something special to the table. Simple staples join forces with a couple of luxurious ingredients to create layers of flavor, an airy crumb, and that quintessential creamy finish that tiramisu fans adore.

All-purpose flour: Forms the sturdy, yet soft, base of the cupcakes—don’t substitute unless you’re confident with ratios!
Baking powder: Gives rise and lightness, ensuring your cakes are fluffy and not dense.
Salt: Just a pinch enhances every flavor and balances the sweetness beautifully.
Unsalted butter: Adds rich, creamy notes that melt right into the batter for maximum moistness.
Granulated sugar: Sweetens the cupcakes perfectly and helps with that gloriously tender crumb.
Large eggs: Bind everything and lend structure; room temperature eggs incorporate best.
Vanilla extract: A subtle, aromatic background that brings all the flavors together.
Whole milk: Moistens the batter, giving you cupcakes that are soft and luscious.
Brewed espresso or strong coffee: This is where that unmistakable tiramisu kick comes in—use the best you can brew.
Coffee liqueur (optional): For an adult twist, the liqueur deepens the coffee flavor and gives a gentle warmth.
Mascarpone cheese: The secret to authentic tiramisu flavor and a truly dreamy frosting texture.
Heavy cream: Whipped and folded in, it makes the mascarpone frosting super airy and light.
Powdered sugar: Sweetens and thickens the frosting without any grittiness.
Cocoa powder: A final dusting for that classic tiramisu finish—use good-quality cocoa for an intense, aromatic touch.

How to Make Tiramisu Cupcakes

Step 1: Mix the Cupcake Batter

Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners—go for something festive if you’re feeling fancy! Whisk together your flour, baking powder, and salt in a medium bowl so they’re nicely combined. Then, in a large bowl, cream the butter and sugar until pale and fluffy. Take your time here; well-creamed butter is the secret to tender cupcakes. Beat in the eggs one at a time, followed by the vanilla, then gently add the dry ingredients in three batches, alternating with milk. Start and finish with the flour mixture for the smoothest batter.

Step 2: Bake to Perfection

Scoop the batter (an ice cream scoop works wonders) into your cupcake liners, filling each about two-thirds full. Slide them into the oven and bake for 18 to 20 minutes. You’re aiming for lightly golden tops and the sweet smell of cake filling your kitchen. Test with a toothpick—if it comes out clean or with a few crumbs, you’re good to go. Let them cool for a few minutes in the tin, then transfer to a wire rack to cool completely. This step is important; a warm cupcake will melt the frosting right off!

Step 3: Add the Espresso Soak

While your cupcakes cool, stir together the cooled espresso and coffee liqueur (if using). Using a toothpick or skewer, poke a few holes into the tops of each cupcake—this helps the coffee mixture soak in and infuse every crumb with bold flavor. Carefully brush or spoon the coffee mixture over the cupcakes, letting each one absorb a generous amount. This step is where the Tiramisu Cupcakes earn their name, giving them that unmistakable, grown-up complexity.

Step 4: Whip Up the Mascarpone Frosting

Combine mascarpone, vanilla, and powdered sugar in a mixing bowl. Beat until smooth and creamy, but don’t overdo it or the mascarpone can become too soft. In a separate bowl, whip the cold heavy cream until you see stiff peaks—this adds a cloud-like lightness. Gently fold the whipped cream into the mascarpone mixture, being careful to keep everything fluffy. The result: a gently sweet, ultra-smooth frosting that tastes just like tiramisu in cream form.

Step 5: Decorate and Finish

Once your cupcakes are completely cool and have soaked in that wonderful espresso, it’s time for the frosting! You can pipe it high for a bakery-worthy look or simply dollop it on with a spatula for cozy, homemade charm. Right before serving, dust each cupcake with a generous shake of cocoa powder. This final flourish brings everything together, giving you that classic tiramisu look and a hint of chocolate in every bite.

How to Serve Tiramisu Cupcakes

Garnishes

Finish your Tiramisu Cupcakes with a snowy layer of cocoa powder, a few espresso beans for a cute touch, or even delicate chocolate curls if you’re feeling extra. Adding chocolate shavings or a dusting of instant espresso powder makes every cupcake look a little more like its classic namesake.

Side Dishes

Pair these cupcakes with after-dinner coffee, a scoop of vanilla gelato, or a plate of fresh berries. Their richness loves a little contrast, so a tart raspberry or a sip of something bubbly balances every bite. For a brunch spread, try them alongside fresh fruit salad and mini quiches for a decadent Italian-American twist.

Creative Ways to Present

Arrange your Tiramisu Cupcakes on a vintage cake stand with edible flowers tucked around them, or display them in single-serve shot-glass “cups” for a modern party twist. For a dessert buffet, set them up with a “DIY toppings” bar—chopped chocolate, mini ladyfingers, or flavored syrups—for a playful, interactive vibe that guests will love.

Make Ahead and Storage

Storing Leftovers

To keep your Tiramisu Cupcakes fresh, cover them tightly and refrigerate. The mascarpone frosting and espresso soak mean these must be chilled, but they’ll stay moist and flavorful for up to 3 days. In fact, cupcakes often taste even better after a rest, when all the flavors really meld together.

Freezing

You can freeze unfrosted cupcakes for up to two months! Wrap each cupcake well in plastic wrap and store them in a zip-top bag. Thaw overnight in the fridge before adding the espresso soak and mascarpone frosting. Freezing the frosted cupcakes isn’t recommended, as the mascarpone may separate when thawed.

Reheating

No reheating needed for Tiramisu Cupcakes—these beauties are best enjoyed straight from the fridge (or after sitting out for just a few minutes to take the chill off). If you’ve frozen the plain cupcakes, let them come to room temperature before soaking and frosting for the best texture.

FAQs

Can I make these Tiramisu Cupcakes without coffee liqueur?

Absolutely! Just skip the coffee liqueur and stick with brewed espresso or strong coffee. You’ll still get all the delicious coffee flavor, but your cupcakes will be alcohol-free and perfect for any age group or occasion.

Can I use cream cheese instead of mascarpone?

You can substitute full-fat cream cheese for mascarpone in a pinch, but the texture and flavor will be a little tangier and less rich. For the iconic tiramisu flavor, mascarpone is really worth seeking out if you can.

How do I prevent my frosting from becoming runny?

Make sure your mascarpone is at room temperature and your heavy cream is very cold before whipping. Don’t overbeat the mascarpone, and gently fold in the whipped cream to keep things stable and fluffy. If things do get soft, a quick chill in the fridge usually saves the day!

Can I make these Tiramisu Cupcakes gluten-free?

Yes! Use your favorite 1:1 gluten-free flour blend in place of all-purpose flour for delicious results. The cupcake may be a touch denser, but the bold flavors and creamy topping will still shine bright.

What if I don’t have an espresso machine?

No problem. Strongly brewed coffee (use double the grounds for less water) will work perfectly for the soak. Instant espresso powder, dissolved in hot water, is also a great option and adds big, bold flavor in just seconds.

Final Thoughts

If you’re craving a show-stopping dessert with all the magic of the original, you’ll fall in love with these Tiramisu Cupcakes. They’re simple, sophisticated, and bursting with the cozy flavors of coffee, cream, and chocolate. Give them a try—the first bite might just make you famous at every gathering!

Tiramisu Cupcakes Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 45 minutes (plus cooling time)
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the flavors of classic tiramisu in cupcake form with these delightful treats. Moist vanilla cupcakes soaked in espresso, topped with a luscious mascarpone frosting and a dusting of cocoa powder.

Ingredients

Scale

For the cupcakes:

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

For the espresso soak:

1/2 cup brewed espresso or strong coffee (cooled)
1 tablespoon coffee liqueur (optional)

For the mascarpone frosting:

8 ounces mascarpone cheese (room temperature)
1/2 cup heavy cream (cold)
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
cocoa powder (for dusting)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare the cupcakes: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Mix in dry ingredients and milk. Fill cupcake liners and bake for 18-20 minutes.
Soak the cupcakes: Poke holes in cooled cupcakes and brush with espresso mixture.
Make the frosting: Beat mascarpone with vanilla and sugar. Whip cream separately and fold into mascarpone. Frost the cupcakes and dust with cocoa powder.