Let me tell you, this Tiramisu Cupcakes Recipe is one of those magical baking projects that feels both fancy and totally doable. I love this because it combines the rich, coffee-soaked flavors of classic tiramisu into a perfectly moist cupcake that’s great for parties or a cozy coffee break at home. You’ll find that these cupcakes have a subtle espresso swirl baked right into the batter, topped with a dreamy mascarpone buttercream that’s just out of this world.
When I first tried making these, I was amazed at how the layers of flavors come together without feeling overwhelming. It’s a fantastic recipe for someone who wants to bring a bit of elegance to their baking without spending hours in the kitchen. Plus, the Tiramisu Cupcakes Recipe works great all year round — whether it’s a family gathering or a special dessert for date night.
Why You’ll Love This Recipe
- Coffee Flavor Infusion: The instant espresso powder swirled into the batter gives it an authentic rich tiramisu taste without soaking.
- Easy Mascarpone Buttercream: A luscious frosting that captures the creamy essence of tiramisu in a smooth, pipeable form.
- Perfectly Moist Texture: Using sour cream (or Greek yogurt) keeps the cupcakes so tender and moist.
- Elegant Yet Simple: A beautiful dessert that looks impressive but is straightforward enough for even beginner bakers.
Ingredients You’ll Need
Each component in this Tiramisu Cupcakes Recipe plays a special role in balancing flavor, moisture, and texture. I like to use real mascarpone for the buttercream because it’s key to capturing that genuine tiramisu creaminess.
- All-purpose flour: The base for your cupcake, all-purpose flour provides the right structure without making it dense.
- Almond flour: Adds subtle nuttiness and tenderness, but you can skip it or replace with more all-purpose flour if needed.
- Baking soda and baking powder: Leavening agents to keep the cupcakes delightfully light.
- Butter: Room temperature and beaten in for richness and a tender crumb.
- Granulated sugar: Sweetness and moisture retention come from this trusty ingredient.
- Eggs: Provide structure and help with rise — room temperature eggs will mix better.
- Sour cream or full-fat Greek yogurt: This is what makes the cupcakes so moist and gives a slight tang that balances the sweetness.
- Vegetable oil: Adds extra moisture without heaviness.
- Vanilla extract: A classic note that enhances all the other flavors.
- Instant espresso powder: Gives that unmistakable coffee flavor without liquid, so the batter texture stays perfect.
- Mascarpone cheese: Essential for the creamy, authentic tiramisu frosting.
- Powdered sugar: For a smooth, sweet buttercream.
- Vanilla bean paste: Added depth and those pretty specks make it look special — vanilla extract works fine too.
- Amaretto or vanilla extract: I love Amaretto in the buttercream for a subtle almond kick, but vanilla is a great alternative.
- Cocoa powder: Dust lightly on top for that classic tiramisu finishing touch.
Variations
I love experimenting with this recipe depending on the occasion — you can tweak the flavors or swap ingredients to fit your taste or dietary needs. It’s a fun base that welcomes personalization!
- Gluten-Free: I’ve swapped all-purpose flour for a gluten-free blend and it worked wonderfully, just be sure it has xanthan gum or a binder.
- Non-Dairy: For dairy-free, try coconut yogurt instead of sour cream and a vegan butter substitute with a vegan cream cheese alternative for frosting.
- Spiked Buttercream: Adding a splash of coffee liqueur or more Amaretto can elevate the buttercream for an adult twist I adore for celebrations.
- Chocolate Swirl: A dash of cocoa powder or melted dark chocolate folded into part of the batter gives a mocha-esque spin that my family goes crazy for.
How to Make Tiramisu Cupcakes Recipe
Step 1: Prepare Your Dry Ingredients
Start by preheating your oven to 160ºC (320ºF) — a slightly lower temperature gives these cupcakes their gentle crumb without drying out. Line your cupcake tin with liners. Next, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Sifting is a simple step I never skip because it helps the ingredients blend smoothly and keeps your cupcakes fluffy.
Step 2: Cream the Butter and Sugar
Using a stand mixer with a paddle attachment (or a hand mixer), beat your room temperature butter and granulated sugar on medium-high speed for about 3 minutes. You want the mixture to be pale and fluffy — this aerates your batter and makes a big difference in texture. Don’t rush this step!
Step 3: Add Eggs and Flour Mixture
Incorporate the eggs one at a time, mixing just enough to combine after each addition. Then, scrape down the bowl and add your sifted dry ingredients slowly. Mix on low speed until everything is just combined — be careful not to overmix here, or your cupcakes might turn out dense.
Step 4: Mix in Sour Cream, Oil, and Vanilla
Gently add the sour cream, vegetable oil, and vanilla extract to the batter, mixing just until incorporated. This is one of the key steps that keeps the cupcakes moist and tender — you’ll notice the batter becoming creamy and smooth.
Step 5: Create Espresso Batter and Swirl
Take half of your cupcake batter and gently fold in the instant espresso powder until dissolved and smooth. Now comes the fun part: spoon small amounts of the espresso batter and plain batter alternately into cupcake liners. Use a toothpick to swirl the two batters together, creating a beautiful marbled effect just like classic tiramisu layers.
Step 6: Bake and Cool
Bake for 20-23 minutes or until a tester inserted into the center comes out clean. When done, let your cupcakes cool for 5 minutes in the tin, then carefully transfer them to a wire rack to cool completely before frosting.
Step 7: Make the Mascarpone Buttercream
Bring the butter and mascarpone out of the fridge about 10 minutes prior — they mix better at room temperature. Beat the butter for 4 minutes until creamy, then add mascarpone and blend for another minute on low. Next, add half the powdered sugar, vanilla bean paste, and Amaretto, mixing gently. Add the rest of the powdered sugar and blend until smooth and fluffy. This frosting is heavenly and replicates that creamy tiramisu flavor we all crave.
Step 8: Pipe and Dust
Fill a piping bag fitted with a large round tip (I recommend Wilton 1A) and swirl a generous amount of buttercream on each cooled cupcake. Finish with a light dusting of cocoa powder for the classic tiramisu look and that hint of bittersweet chocolate flavor.
Pro Tips for Making Tiramisu Cupcakes Recipe
- Use Room Temperature Ingredients: I learned the hard way that eggs, butter, and sour cream mix better and trap more air when not cold, giving the cupcakes a lighter texture.
- Don’t Overmix: Mixing just until combined avoids a dense crumb; the sour cream already adds moisture so less mixing is better.
- Swirl Gently: Use a toothpick softly to keep the marbled effect distinct without knocking out too much air.
- Pipe Buttercream Properly: For a polished look, chill the buttercream for 10 minutes before piping if it’s too soft, so it holds shape nicely.
How to Serve Tiramisu Cupcakes Recipe
Garnishes
I love finishing these cupcakes with a light dusting of unsweetened cocoa powder because it perfectly balances the sweetness and gives that iconic tiramisu touch. Sometimes I sprinkle a few chocolate shavings or a tiny coffee bean on top for extra flair. It might sound small, but those little details take the presentation from homemade to café-worthy.
Side Dishes
These cupcakes are rich enough on their own, but I often enjoy pairing them with a fresh espresso or a lightly brewed black coffee to complement the coffee notes. If serving a crowd, a small fruit salad with berries or candied orange peel adds a refreshing contrast that makes everyone ask for seconds.
Creative Ways to Present
For birthdays or special occasions, I’ve piped the mascarpone buttercream into adorable rose shapes or used edible gold dust for a touch of glam. Another fun idea is to serve them in mini clear cupcake wrappers with layered espresso drizzle inside to mimic a tiramisu parfait. Your guests will definitely notice the thoughtful presentation!
Make Ahead and Storage
Storing Leftovers
I keep leftover tiramisu cupcakes covered tightly in the fridge for up to 3 days — the mascarpone buttercream needs refrigeration due to the dairy. Before serving leftovers, I let them come to room temperature to let the flavors shine and the buttercream soften for the best texture.
Freezing
Freezing is totally doable! I usually freeze unfrosted cupcakes in an airtight container and then thaw them overnight in the fridge. Once thawed, I spread the buttercream fresh or just pipe it on for a quick dessert fix. Frosted cupcakes don’t freeze as well because the buttercream can separate or look grainy when thawed.
Reheating
Since these are delicate, I don’t recommend reheating them in a microwave. Instead, let refrigerated cupcakes warm at room temperature for about 20-30 minutes. If you want a slightly warm cupcake, a quick 5-second zap at low power works but keep an eye so they don’t melt the frosting.
FAQs
-
Can I use regular coffee instead of instant espresso powder in this recipe?
Instant espresso powder is preferred because it dissolves easily and won’t affect the batter’s consistency like liquid coffee would. Using brewed coffee could make the batter too wet and alter the cupcake’s texture. If you don’t have espresso powder, strong instant coffee granules with low moisture can be a substitute.
-
What if I don’t have mascarpone for the buttercream?
While mascarpone is key to the authentic tiramisu flavor, you can substitute it with full-fat cream cheese for a similar texture and tang. Just be aware the frosting might be a bit tangier and less silky. Taste and adjust sweetness as needed.
-
How can I prevent my cupcakes from drying out?
Using sour cream or Greek yogurt in the batter is my secret weapon for moist cupcakes. Also, avoid overbaking by checking them a couple minutes before the recommended bake time, and cool them properly before frosting.
-
Can I make these cupcakes dairy-free?
Yes! Swapping sour cream for unsweetened coconut yogurt and butter/mascarpone for vegan alternatives works well. The texture might be slightly different but still delicious. Just make sure your substitutes are creamy and full-fat for best results.
Final Thoughts
This Tiramisu Cupcakes Recipe has become a favorite in my kitchen — it’s that perfect balance of elegant flavors and simple ingredients that feels like a special treat you can make anytime. I hope you’ll enjoy baking and sharing them as much as I do. Trust me, once you try these cupcakes, they’ll be in regular rotation for birthdays, holidays, or even just because you need a little delicious comfort.
Print
Tiramisu Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Tiramisu Cupcakes combine the classic flavors of the beloved Italian dessert into perfectly portioned cupcakes. Featuring a marbled espresso-flavored batter paired with a luscious mascarpone buttercream frosting, they make an elegant and indulgent treat perfect for any occasion.
Ingredients
Tiramisu Cupcakes
- 150 g all-purpose flour
- 50 g almond flour (can be replaced with all-purpose flour)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 70 g butter, room temperature
- 200 g granulated sugar
- 3 large eggs, room temperature
- 150 g sour cream (12-18%), room temperature or full-fat Greek yogurt
- 2 tablespoons vegetable oil (e.g. canola oil)
- 1 ½ teaspoons vanilla extract
- 1 tablespoon instant espresso powder
Mascarpone Buttercream
- 200 g butter
- 100 g mascarpone cheese
- 360 g powdered sugar
- ½ teaspoon vanilla bean paste
- 2 teaspoons Amaretto or vanilla extract
- Cocoa powder for dusting
Instructions
- Preheat oven and prepare cupcake tray: Preheat your conventional oven to 160ºC (320ºF). Line a 12-cup cupcake tray with cupcake liners to ensure easy removal and cleanup.
- Sift dry ingredients: In a bowl, sift together the all-purpose flour, almond flour, baking soda, baking powder, and salt. Set aside this dry mixture until needed.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
- Add eggs: One at a time, add the eggs to the creamed mixture, mixing on low speed after each addition just until combined to maintain batter aeration.
- Incorporate dry ingredients: Scrape down the bowl to ensure even mixing. Add the sifted flour mixture gradually while mixing on low speed. Mix just until combined to avoid overworking the batter.
- Add wet ingredients: Add the sour cream, vegetable oil, and vanilla extract and mix on low speed just until the batter is smooth and uniform. Avoid overmixing to keep cupcakes tender.
- Divide batter and add espresso: Transfer half of the batter into a separate bowl and gently fold in the instant espresso powder until dissolved and incorporated into a smooth coffee-flavored batter.
- Fill cupcake liners with swirled batter: Alternate spoonfuls of plain and espresso batter into cupcake liners. Use a toothpick to gently swirl the two batters together, creating a marbled effect.
- Bake: Place the tray in the oven and bake for 20-23 minutes or until a cake tester inserted into the center comes out clean.
- Cool cupcakes: Allow cupcakes to cool on a cooling rack. After 5 minutes, carefully remove cupcakes from the tin and let them cool completely before frosting.
- Prepare mascarpone buttercream: Take butter and mascarpone out of the fridge 10 minutes before starting to soften. Cut butter into cubes and sift the powdered sugar for a smooth frosting.
- Cream butter: Beat the cubed butter with a mixer on medium-high speed for 4 minutes until pale and fluffy. Scrape down the sides and beat for another 2 minutes.
- Add mascarpone: Mix in mascarpone cheese on low speed for 1 minute until fully combined.
- Add sugar and flavorings: Add half of the sifted powdered sugar, vanilla bean paste, and Amaretto or vanilla extract. Mix on low speed until incorporated. Scrape down the bowl, add the remaining powdered sugar, and mix until smooth. Finish with a final 1-minute mix to create a silky buttercream.
- Pipe and dust topping: Fill a piping bag fitted with a large round tip (e.g., Wilton 1A) with the buttercream. Pipe onto cooled cupcakes generously and finish with a light dusting of cocoa powder.
Notes
- Room temperature ingredients promote better mixing and a tender crumb.
- Almond flour can be replaced with equal amounts of all-purpose flour to simplify the recipe.
- Do not overmix batter once dry ingredients and wet ingredients are combined to avoid tough cupcakes.
- Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.
- Amaretto can be substituted with vanilla extract to keep the flavor mild and kid-friendly.
- Use a toothpick to check the doneness carefully to avoid overbaking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 35g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Your email address will not be published. Required fields are marked *