A portable version of the classic Italian dessert, these tiramisu cupcakes are seriously amazing. Moist and delicious vanilla cupcakes soaked in a coffee liquor syrup, and topped with a light and creamy mascarpone frosting , and a dusting of cocoa powder.
These Tiramisu Cupcakes have all the flavors 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 frosting and a dusting of unsweetened cocoa powder.
If you love tiramisu you are going to love these cupcakes. They are so impressive and delicious. The come together in no time are the perfect dessert for any occasion!
For more cupcake recipes try my lemon blueberry cupcakes, chocolate strawberry cupcakes or funfetti cupcakes.
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Why you will love these Tiramisu Cupcakes
- Classic Tiramisu Flavors in Cupcake Form: Rich coffee, creamy mascarpone, and a hint of cocoa all in a handheld dessert.
- Perfect for Parties: These elegant cupcakes are easy to serve and make a great impression at gatherings.
- Easy to Make: No layering or complicated assembly required—these come together easily!
- Customizable: Adjust the coffee intensity or add a splash of liqueur to suit your taste.
Ingredient Notes
- Unsalted butter: If you use salted butter, you’ll want to omit the extra salt.
- Granulate white Sugar: White sugar sweetens the cupcake batter and holds on to moisture.
- Plain Yoghurt: Gives the cupcakes a slight tang and also helps keep them moist.You can also substitute with greek yogurt.
- Eggs: I used large room temperature large eggs.
- All purpose flour: I like to use unbleached all purpose flour. You can also use cake flour in place of all purpose flour.
- Baking Powder: This leavening agent helps the cupcakes rise and get fluffy as they bake.
- Brewed coffee- You can use brewed coffee, espresso for a more concentrated flavor, or cold brew to make the coffee soak. You can also use instant coffee or espresso powder dissolved in hot water in case brewed coffee is not available.
- Confectioner’s sugar: Ensure your sugar is sifted to avoid any lumps in the frosting.
- Coffee liqueur: Any type of coffee-flavored liqueur works.My favorite is Kalhua.
- Pure Vanilla Extract:
- Mascarpone Cheese: Adds the signature creamy richness to the frosting. Substitute with cream cheese in a pinch, but mascarpone is ideal for authentic flavor.
- Heavy Cream: Make sure to use heavy whipping cream with at least 35% fat.
- Unsweetened Cocoa Powder: For the signature dusting on top.
Step by Step Instructions
Here is how to make these easy tiramisu cupcakes. You can use a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer. 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 flour, baking soda, baking powder and salt until well combined.
Step 2: Beat the butter and sugar. Beat the butter and sugar on high speed for 3 minutes. It will become very light in color almost white.
Step 3: Beat the eggs and vanilla: With the mixer on medium speed add the egg & egg white, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Mix in the yoghurt and milk. With the mixer on low speed gently add the flour mixture into the wet ingredients.Then slowly add the yoghurt and milk until just combined and you don’t see any specs of flour. Do not over mix the batter.
Step 5:Pour batter into liners.Using an ice cream scoop pour the cupcake batter into cupcake liners about ⅔ full with batter.
Step 6: Bake the cupcakes. Bake for 22-25 mins or until wooden pick inserted in center comes out clean. Remove from the cupcake pan and place on a cooling rack to cool completely before frosting.
How to prepare the mascarpone frosting
Step 1: Beat the mascarpone cheese and confectioners sugar. In the bowl of a stand mixer fitted with a paddle or whisk attachment or large bowl using a handheld mixer, beat the mascarpone cheese and confectioners’ sugar on medium high speed until smooth and creamy.
Step 2: Beat in the heavy whipping 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 liqueur soak
For the coffee soak combine the brewed coffee or instant espresso powder mixed with 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 or wooden skewer, poke the tops of each cupcake a couple of times. Using a pastry brush, Brush a small amount of the coffee mixture over each cupcake, and allow it to soak in.
Step 2:Transfer the frosting to a pastry 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.
- Chill the Frosting: If the mascarpone frosting gets too soft, refrigerate it for 10-15 minutes before piping.
- Coffee Intensity: Adjust the espresso strength to match your taste preference. Stronger espresso creates a more authentic tiramisu flavor.
- Even Cupcake Sizes: Use an ice cream scoop to evenly divide the batter into the liners for consistent cupcakes.
- 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.
- 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
Absolutely! Use a vanilla or white cake mix to save time, and focus on the espresso soak and mascarpone frosting.
Yes! Use sour cream or greek yoghurt.
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.
Yes it can! Just double the recipe. It will make three 8 inch cake layers when doubled.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the cupcakes and once it comes out clean, with no cake batter on it, then it’s done.
Storage & Freezing
Storage
- Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature for 10-15 minutes before serving to enjoy the best flavor and texture.
Freezing
Frosted Cupcakes: Place the frosted cupcakes on a baking sheet and freeze until the frosting is firm. Then, wrap each cupcake in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and dust with cocoa powder before serving.
Unfrosted Cupcakes: Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before assembling.
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
- 12 cup muffin or cupcake pan
Ingredients
For the cupcakes:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 egg plus 1 egg white room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup plain yoghurt room temperature
- ¼ cup milk
Mascarpone Frosting:
- 1 cup mascarpone cheese softened to room temperature
- ¾ cup heavy whipping cream cold
- ¾ cup confectioners’ or powdered sugar sifted
Coffee Soak:
- ¼ cup brewed coffee or 2 tablespoons instant coffee dissolved in ⅓ cup hot water
- ¼ cup coffee liquor
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 brewed coffee or 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.
- Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
- 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.
- With the mixer on low speed gently add the dry ingredients into the wet ingredients.Then slowly add the yoghurt and milk until just combined and you don't see any specs of flour.. Do not over mix the batter.
- Spoon batter evenly into the prepared pan, filling them about ⅔ full.
- Bake the cupcakes for 20-22 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- 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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