Tiramisu Cupcakes Recipe

There's something irresistible about the rich, coffee-infused flavors of classic tiramisu, and now you can enjoy them in a perfectly portioned cupcake! These Tiramisu Cupcakes bring together light, fluffy cake soaked in espresso, layered with a luscious mascarpone frosting, and finished with a dusting of cocoa powder. Whether you're hosting a dinner party or simply treating yourself, these cupcakes are a decadent yet effortless way to enjoy the beloved Italian dessert.

this Recipe

I first made these for a friend's birthday, wanting to capture the essence of tiramisu in an easy-to-serve form. The combination of soft vanilla cupcakes, espresso syrup, and creamy mascarpone frosting was an instant hit. Now, they're a go-to whenever I want to impress without spending hours in the kitchen.

Why You'll Love These Tiramisu Cupcakes

Get ready to indulge in the best of both worlds—cupcakes and tiramisu in one delightful bite!

First off, they’re incredibly easy to make. You don’t need any fancy techniques—just a simple cupcake batter, a quick espresso soak, and a dreamy frosting.

They’re also perfectly portioned. No need for slicing or serving; just grab a cupcake and enjoy the creamy, coffee-kissed goodness.

If you love the classic flavors of tiramisu but want something less time-consuming, this recipe delivers all the same indulgence in a fraction of the effort.

And let’s not forget how gorgeous they are! A dusting of cocoa powder on top adds an elegant touch, making them perfect for special occasions.

Ingredients Notes

These cupcakes rely on simple yet high-quality ingredients to create their signature flavor.

Cake Base: A light and fluffy vanilla cupcake serves as the foundation. I use cake flour for a softer texture, but all-purpose flour works too if that’s what you have on hand.

Espresso Soak: Brewed espresso or strong coffee is key to achieving that classic tiramisu flavor. I recommend using a high-quality espresso for the best results. If you prefer a milder taste, you can mix the espresso with a little milk.

Mascarpone Frosting: The magic of tiramisu lies in its creamy topping. Mascarpone cheese, combined with whipped cream and powdered sugar, creates a rich yet light frosting that perfectly balances the coffee-soaked cake.

Cocoa Powder: A final dusting of unsweetened cocoa powder adds a subtle bitterness that enhances the overall flavor, just like in traditional tiramisu.

You’ll also need a piping bag to neatly swirl the frosting on top, but if you don’t have one, a spoon or zip-top bag will do the trick!

How To Make These Tiramisu Cupcakes

Making these cupcakes is easier than you might think. Let’s break it down step by step.

Start by preheating your oven to 350°F (175°C) and lining a cupcake tin with paper liners. This ensures even baking and easy cleanup.

Next, prepare the vanilla cupcake batter. Cream together butter and sugar until light and fluffy, then add eggs one at a time, mixing well. Incorporate vanilla extract, followed by alternating additions of dry ingredients and milk to keep the batter smooth and airy.

Once the cupcakes are baked and cooled, it’s time for the espresso soak. Use a pastry brush or spoon to drizzle the brewed espresso over each cupcake, letting the flavors seep in. Be careful not to oversaturate—you want a moist texture without making them soggy.

For the frosting, beat together mascarpone cheese, heavy cream, and powdered sugar until thick and smooth. Be gentle to avoid overmixing, which can cause the mascarpone to separate.

Finally, pipe or spread the frosting onto each cupcake and finish with a generous dusting of cocoa powder. Refrigerate for about 30 minutes before serving to let the flavors meld.

Storage Options

If you have leftovers (which is rare in my house!), these tiramisu cupcakes store beautifully.

Keep them in an airtight container in the fridge for up to 3 days. The mascarpone frosting stays fresh and creamy, while the espresso-soaked cake remains moist and flavorful.

For longer storage, you can freeze the cupcakes (without frosting) for up to a month. When ready to serve, thaw them at room temperature and frost them fresh for the best texture.

To enjoy them at their best, let refrigerated cupcakes sit at room temperature for about 10 minutes before eating. This helps the frosting soften slightly for the perfect bite.

Variations and Substitutions

This recipe is flexible, so feel free to get creative with different flavors and ingredients!

If you’re looking for a boozy twist, add a splash of coffee liqueur, like Kahlua or rum, to the espresso soak for a more authentic tiramisu taste.

For a chocolatey upgrade, fold mini chocolate chips into the cupcake batter or drizzle melted chocolate over the frosting.

Need a dairy-free version? Swap mascarpone for a dairy-free cream cheese alternative and use coconut cream in place of heavy cream.

If you’re short on time, you can also use store-bought vanilla cupcakes and just add the espresso soak and mascarpone frosting for a quick fix.

No matter how you make them, these Tiramisu Cupcakes are sure to be a hit. So brew some coffee, grab your mixing bowl, and get ready to indulge!

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