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
Scale
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
