A portable version of the classic dessert, these tiramisu cupcakes are seriously amazing. Moist and delicious vanilla cupcake, filled with a coffee liquor soak, and topped with a light and creamy mascarpone frosting
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Why you will love these Tiramisu Cupcakes
These Tiramisu Cupcakes have all the flavours of the classic tiramisu but in a portable cupcake form! Made with fluffy vanilla cupcakes that are soaked in a coffee liquor syrup, topped off with a creamy mascarpone cheese icing and a dusting on unsweetened cocoa powder.
These cupcakes are so impressive and delicious. The come together in no time are the perfect dessert for any occasion!
Ingredient Notes
- Unsalted butter – If you use salted butter, you’ll want to omit the extra salt.
- Granulate white Sugar
- Plain Yoghurt– Gives the cupcakes a slight tang and also helps keep them moist.
- Eggs – I used large room temperature eggs
- All purpose flour – I like to use unbleached all purpose flour
- Instant Coffee – Any brand of instant coffee or espresso would work
- Confectioner’s sugar – Ensure your sugar is sifted to avoid any lumps in the frosting.
- Kahlua or espresso – It’s up to you which of these you prefer in the frosting.
- Mascarpone cheese – This should also be at room temperature.
- Heavy Cream – Make sure to use heavy whipping cream
Step by Step Instructions
Before you start: Preheat the oven to 350F/177C. Line a 12 cup muffin pan with paper liners
Step 1:Whisk the dry ingredients. In a large bowl stir all the dry ingredients until well combined.
Step 2: Beat the butter and sugar. Beat the butter and sugar on high for 3 minutes. It will become very light in color almost white. Next, add in the vanilla, lemon extract, eggs and egg white. Mix well.
Step 3: Mix in the yoghurt and milk. Alternate the dry ingredients with the wet. Scoop the batter into the pan. Using an ice cream scoop pour batter into cupcake liners about ⅔ full with batter.
Step 4: Bake the cupcakes. Bake for 22-25 mins or until wooden pick inserted in center comes out clean. Remove from pans and place on wire racks to cool completely before frosting.
How to prepare the mascarpone frosting
Step 1:Beat the mascarpone cheese and confectioners sugar. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone cheese and confectioners’ sugar on medium high speed until smooth and creamy.
Step 2:Beat in the heavy cream. Add heavy cream and Kalhua and beat on low speed for 30 seconds, then switch to high speed and beat for 4-5 minutes until thick and fluffy.
Keep the prepared frosting in the refrigerator until ready to use.
How to prepare the coffee soak
For the coffee soak combine the instant espresso powder and hot boiling water until the coffee is dissolved. Stir in the Kalhua, if using
How to assemble the Tiramisu Cupcakes
Step 1:Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the coffee soak over each cupcake, and allow it to soak in.
Step 2:Transfer the frosting to a piping bag and pipe a big dollop on top of each cupcake.
Step 3:Dust the cupcakes with cocoa powder and enjoy!
Tips & Tricks
- Spoon and level your flour: Make sure to spoon measure your flour. This means using a spoon to fluff the flour first, then spooning it into your measuring cup.
- Use room temperature eggs: Using room temperature eggs would ensure that eggs whip correctly.Place the egg whites in a mason jar and seal the top. Submerge the jar in a bowl of hot tap water for 5-10 minutes until the egg whites are warm.
- Mix the batter gently: If you mix it too vigorously, you will deflate the air in the batter and then the cupcakes won’t rise.
- Use a cookie scoop: Using a cookie scoop will allow you to fill the liners easily and ensure all the cupcakes are the same size.
- Don’t over bake the cupcakes: Over baking will result in dry and crumbly crumb.
- Wait until they cool to frost: You must wait for the cupcakes to cool completely before frosting them, otherwise the frosting will literally melt right off the cake!
FAQ’s
Can I use espresso instead of the instant coffee powder ?
Yes! Ideally, Tiramisu should be made with espresso. I used instant coffee here as thats easily available everywhere.
Can I substitute the yoghurt?
Yes! Use sour cream or buttermilk.
Can I Make These Without Kahlua?
Yes, if you want to make non-alcoholic tiramisu cupcakes, you can omit the Kahlua from this recipe.Simply replace the Kahlua with more espresso if desired. You can even try using other liquors such as amaretto or Frangelico.
Can these be made into a layered cake?
Yes it can! Just double the recipe. It will make three 8 inch cake layers when doubled.
How to store and Freeze Tiramisu cupcakes
Store these tiramisu cupcakes in an airtight container in the refrigerator for up to 5 days.
Let the cupcakes come to room temperature before enjoying.
FREEZING
You can freeze the cupcakes before decorating. Wrap the cupcakes individually in plastic wrap or store them together in a freezer safe bag. Freeze up to 30 days.
Let them thaw for 1-2 hours before decorating.
More Cupcake recipes to try!
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Tiramisu Cupcakes
Equipment
- Electric Mixer
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter
- 1 egg plus 1 egg white room temperature
- ½ cup plain yoghurt room temperature
- ¼ cup milk
- 1 tsp vanilla extract
Mascarpone Frosting:
- 4 oz mascarpone cheese softened to room temperature
- ¾ cup heavy whipping cream cold
- ¾ cup confectioners’ sugar
Coffee Soak:
- 1 ½ tbsp instant coffee dissolved in ⅓ cup water
- ¼ cup coffee liquor optional,such as Kalhua
Instructions
For the mascarpone frosting
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone cheese on medium high speed until smooth and creamy. Add confectioners’ sugar and heavy cream Beat on low speed for 30 seconds, then switch to high speed and beat for 4-5 minutes.
- Keep the prepared frosting in the refrigerator until ready to use.
For the coffee soak
- For the coffee soak combine the instant espresso powder and hot boiling water until the coffee is dissolved. Stir in the Kalhua, if using
For the Cupcakes:
- Preheat oven to 350F/180C. Line a 12 cup cupcake tin with liners.
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, egg white and vanilla extract. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
- Add the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the yoghurt and milk. Do not over mix the batter.
- Spoon batter evenly into the prepared pan, filling them about ⅔ full. Bake for about 20-22 minutes.
- Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely
TO ASSEMBLE
- Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the coffee soak over each cupcake, and allow it to soak in.
- Transfer the frosting to a piping bag and pipe a big dollop on top of each cupcake.
- Dust the cupcakes with cocoa powder and enjoy!
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