Tiramisu Cupcakes Recipe
If you love the rich, dreamy flavors of classic tiramisu but want something that feels special, individually wrapped, and entirely irresistible, Tiramisu Cupcakes are about to become your new passion. These cupcakes capture every bit of tiramisu’s magic: moist vanilla-espresso cakes, a lush coffee soak, and a mascarpone whipped cream topping, all finished with an elegant dusting of cocoa powder. Whether you’re hosting a party or simply treating yourself, this recipe makes the Italian favorite both portable and perfectly portioned—it’s like a tiny holiday in every bite!
Ingredients You’ll Need
What makes Tiramisu Cupcakes so delightful is their combination of simple pantry staples and a few Italian-inspired gems. Each ingredient contributes to the wonderful flavor, velvety texture, or that signature coffee-kissed color of the final treat.
- All-purpose flour: The base of the cupcakes, giving them just the right crumb and structure.
- Baking powder: Lifts the batter gently, resulting in a soft, fluffy cake.
- Salt: Brings out all the flavors and ensures the cupcakes never taste flat.
- Unsalted butter (softened): Adds richness and creates a tender cupcake crumb when creamed with sugar.
- Granulated sugar: Sweetens the cupcakes perfectly and helps aerate the batter for lightness.
- Large eggs: Bind the ingredients and add structure while keeping the cakes moist.
- Vanilla extract: Boosts the overall aroma and warmth of both the cake and frosting.
- Whole milk: Ensures extra moisture and a rich, luscious texture.
- Instant espresso powder (dissolved): Provides that essential tiramisu coffee flavor without extra brewing fuss.
- Strong brewed coffee (cooled): Used for soaking the cupcakes, infusing them with deep, aromatic coffee notes.
- Coffee liqueur (optional): For grown-up flavor—swap in more coffee for a kid-friendly or alcohol-free option.
- Mascarpone cheese (cold): Creamy, slightly tangy, and crucial for the authentic tiramisu frosting.
- Heavy whipping cream (cold): Whips up fluffy and strong, ready to support the mascarpone for that cloudlike topping.
- Powdered sugar: Sweetens the frosting delicately without any graininess.
- Unsweetened cocoa powder: The crowning touch—just a dusting for that beautiful, classic finish.
How to Make Tiramisu Cupcakes
Step 1: Make the Cupcake Batter
Start by preheating your oven to 350°F and line a muffin tin with 12 cupcake liners. In a medium bowl, whisk the flour, baking powder, and salt together—they’ll blend more evenly this way and guarantee a light crumb. In a large bowl, beat the softened butter and sugar until it looks pale and fluffy; this step is essential for those soft, bakery-style cupcakes. Add eggs one by one, mixing well after each. Now comes the best part: add your dissolved instant espresso for that signature tiramisu flavor, along with the vanilla extract. Gently add your dry ingredients and milk in alternate additions, beginning and ending with the dry mix, and stir just until combined. Avoid over-mixing for the most tender results.
Step 2: Bake the Cupcakes
Spoon the batter evenly into the cupcake liners—they should be about two-thirds full. Bake for 15 to 18 minutes, or until a toothpick comes out clean from the center. The cakes should look lightly golden and smell amazing. Let them cool in the pan for a few minutes before moving to a wire rack to cool completely; this ensures they won’t collapse or get soggy.
Step 3: Prepare the Coffee Soak
In a small bowl or measuring cup, stir together the cooled brewed coffee and, if using, the coffee liqueur. Once cupcakes are cool, use a fork to poke several holes in each one—don’t be shy, this helps the coffee soak right into every bite. Gently brush or spoon the coffee mixture over each cupcake top and let it soak in. This step is what transforms these from “coffee cupcakes” into true tiramisu cupcakes!
Step 4: Whip Up the Mascarpone Frosting
Combine the mascarpone, cold heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl. Start slow, then increase speed and beat until stiff peaks form; the frosting should hold its shape but still feel light and airy. Cold ingredients are key here, so don’t let them sit out too long before mixing, or your frosting might not whip up properly.
Step 5: Assemble and Finish
Once the cupcakes are thoroughly cooled and soaked, you can either spread or pipe the mascarpone frosting on top—either way, you’ll get billowy, irresistible tops. Just before serving, dust each frosted cupcake generously with unsweetened cocoa powder for that iconic tiramisu look and extra touch of chocolate flavor. Chill the cupcakes until you’re ready to share them; the flavors mingle and deepen even more with a little rest.
How to Serve Tiramisu Cupcakes
Garnishes
A light snowfall of unsweetened cocoa powder is classic, but you can also add a chocolate-covered espresso bean on top for a little crunch and hint at the coffee flavor inside. For a touch of elegance, try a sprinkle of finely grated dark chocolate or a swirl of chocolate sauce before serving.
Side Dishes
Tiramisu Cupcakes shine alongside simple accompaniments that won’t overshadow their creamy, coffee-forward flavor. Serve with a scoop of vanilla bean ice cream, or offer an assortment of fresh berries to add brightness and contrast. They also go perfectly with Italian espresso or even a glass of dessert wine if you’re looking to make dessert extra special.
Creative Ways to Present
For parties, arrange the cupcakes on a rustic wooden platter, line them up on a mirrored tray, or present each cupcake in a glass dessert cup for an extra nod to classic tiramisu. You can also top each one with a mini ladyfinger or a dusting of edible gold for a glamorous twist that will make guests feel like they’re at a chic Italian café.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Tiramisu Cupcakes in the refrigerator, loosely covered so the frosting stays fresh but the cakes don’t dry out. The cupcakes are at their peak flavor and texture within the first two to three days—they’ll remain moist thanks to the coffee soak, but fresher always tastes better.
Freezing
If you want to make the cupcakes ahead, you can bake them and soak them with coffee, then freeze (unfrosted) in an airtight container for up to two months. When ready to serve, thaw them in the fridge and frost freshly for best results. Freezing the mascarpone frosting isn’t recommended, as the texture can change.
Reheating
Since these are chilled desserts, reheating isn’t usually necessary (or recommended). If the cupcakes have been stored for a while and feel a touch firm from refrigeration, just let them sit at room temperature for 15–20 minutes to soften up before serving—this also brings out the best flavors.
FAQs
Can I make Tiramisu Cupcakes without the coffee liqueur?
Absolutely! The coffee liqueur is optional and mainly adds an adult depth, but extra brewed coffee is a perfect substitute for a family-friendly version. You’ll still get all the authentic flavor of classic tiramisu.
What’s the best way to get strong coffee flavor?
Dissolving instant espresso powder in hot water—and using strong brewed coffee for the soak—guarantees you won’t lose that signature punch. If you love extra bold coffee notes, you can add an extra half-teaspoon of espresso powder to the soak or batter.
How do I avoid runny mascarpone frosting?
Cold ingredients are vital—use mascarpone and heavy cream straight from the fridge and don’t overbeat. If the mixture starts looking thin, stop immediately and chill; occasionally, over-mixing breaks down the cream and mascarpone, so keeping things cool and stopping at stiff peaks will ensure success.
Can I make Tiramisu Cupcakes gluten-free?
Yes! Simply substitute a cup-for-cup gluten-free all-purpose flour blend for regular flour. Check that your baking powder and other ingredients are gluten-free as well—these swaps should result in cupcakes that everyone can enjoy.
How far ahead can I assemble the cupcakes?
You can bake and soak the cupcakes up to one day ahead and keep them refrigerated. Frost the cupcakes the same day you plan to serve for the freshest, fluffiest results—if you have leftovers, they’ll stay lovely for a couple of days in the fridge.
Final Thoughts
There’s something truly magical about transforming a beloved classic into a handheld treat! Tiramisu Cupcakes bring all the cozy flavors of traditional tiramisu into a dessert that’s easy to share, make ahead, or simply savor all by yourself. Give them a try, and you just might find yourself looking for excuses to bake another batch—your taste buds will absolutely thank you!
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Tiramisu Cupcakes Recipe
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the flavors of classic tiramisu in cupcake form with these delicious Tiramisu Cupcakes. Moist coffee-infused cupcakes soaked in a coffee liqueur mixture, topped with a creamy mascarpone frosting and a dusting of cocoa powder.
Ingredients
Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 1/4 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
- 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
Coffee Soak:
- 1/2 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
Frosting:
- 8 ounces cold mascarpone cheese
- 1 cup cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- unsweetened cocoa powder for dusting
Instructions
- Preheat oven and prepare cupcake batter: Whisk together dry ingredients. Beat butter and sugar, add eggs and flavorings. Alternate adding dry ingredients and milk.
- Bake the cupcakes: Divide batter into liners and bake until done.
- Prepare coffee soak: Combine coffee and liqueur.
- Soak the cupcakes: Poke holes in cupcakes and brush with coffee mixture.
- Make the frosting: Beat mascarpone, cream, sugar, and vanilla until stiff peaks form.
- Decorate the cupcakes: Pipe or spread frosting on cupcakes and dust with cocoa powder. Chill before serving.
Notes
- For alcohol-free version, replace liqueur with extra coffee.
- Refrigerate cupcakes and consume within 2–3 days for best taste.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 257
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 64 mg
