Tiramisu Cupcakes are a delightful twist on the classic Italian dessert. These moist coffee-infused cupcakes are topped with a rich mascarpone frosting, capturing all the flavors of traditional tiramisu in a fun and portable cupcake form. With a hint of coffee syrup soaked into the cupcakes, these treats are perfect for any occasion.
Ingredients
For the Cupcakes:
1 1/4 cups all-purpose flour
1 1/2 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
1/4 cup strong brewed coffee, cooled
For the Coffee Syrup:
1/3 cup strong brewed coffee
2 tablespoons coffee liqueur (optional)
2 tablespoons sugar
For the Mascarpone Frosting:
8 ounces mascarpone cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Unsweetened cocoa powder, for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients, alternating with the milk and brewed coffee, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
For the coffee syrup, mix together the brewed coffee, sugar, and coffee liqueur (if using) until the sugar dissolves.
Brush the tops of the cooled cupcakes with the coffee syrup, allowing it to soak in. Repeat 2-3 times for maximum flavor.
For the mascarpone frosting, beat the mascarpone, heavy cream, powdered sugar, and vanilla extract together until smooth and fluffy.
Pipe or spread the frosting generously onto the cooled cupcakes.
Dust with unsweetened cocoa powder just before serving.
Servings and Timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Variations
Add chocolate chips: For a bit of extra richness, you can fold in some mini chocolate chips into the batter before baking. This will give the cupcakes a nice chocolate surprise.
Coffee liqueur variation: If you love a more intense coffee flavor, you can add extra coffee liqueur to both the syrup and the frosting for a more pronounced flavor.
Vegan Tiramisu Cupcakes: To make these cupcakes vegan, replace the butter with a plant-based alternative, the eggs with flax eggs, and use non-dairy milk and whipped coconut cream for the frosting.
Storage/Reheating
Storage: Store these cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them for up to 5 days.
Reheating: These cupcakes are best enjoyed at room temperature, but if you prefer them a little warmer, you can gently heat them in the microwave for a few seconds before serving.
FAQs
Can I make these cupcakes ahead of time?
Yes! These cupcakes can be made up to a day ahead of time. Just keep them covered and store them at room temperature until ready to serve.
What if I don’t have coffee liqueur for the syrup?
No problem! If you don’t have coffee liqueur, you can skip it and just use the brewed coffee and sugar. The flavor will still be delicious!
Can I freeze these cupcakes?
Absolutely! You can freeze the cupcakes (without frosting) for up to 3 months. Just make sure to wrap them tightly in plastic wrap or place them in an airtight container. Thaw them at room temperature before frosting and serving.
Can I make the frosting ahead of time?
Yes, the mascarpone frosting can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to re-whip it before spreading it on the cupcakes for the best texture.
How do I make the frosting fluffier?
To get an even fluffier frosting, I like to chill the mascarpone cheese and the mixing bowl before whipping the cream. This will help the frosting hold its shape and become lighter.
Conclusion
Tiramisu Cupcakes are the perfect treat for anyone who loves the rich flavors of the classic Italian dessert. With their soft, coffee-flavored cupcake base and luscious mascarpone frosting, these cupcakes offer all the deliciousness of tiramisu in a fun, handheld version. Whether you’re serving them for a special occasion or just because, they are sure to impress everyone who tries them.
Recipe:
Print
Tiramisu Cupcakes
Tiramisu Cupcakes are a delightful twist on the classic Italian dessert. These moist coffee-infused cupcakes are topped with a creamy mascarpone frosting, capturing the essence of traditional tiramisu in a convenient and portable form. Ideal for coffee lovers, these cupcakes are perfect for any occasion, offering all the flavors of tiramisu in every bite.
- Total Time: 40 minutes
- Yield: 12 cupcakes
Ingredients
For the Cupcakes:
1 1/4 cups all-purpose flour
1 1/2 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
1/4 cup strong brewed coffee, cooled
For the Coffee Syrup:
1/3 cup strong brewed coffee
2 tablespoons coffee liqueur (optional)
2 tablespoons sugar
For the Mascarpone Frosting:
8 ounces mascarpone cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Unsweetened cocoa powder, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add dry ingredients, alternating with milk and brewed coffee, starting and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners, filling each two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely.
- For the coffee syrup, mix brewed coffee, sugar, and coffee liqueur (optional) until the sugar dissolves.
- Brush the tops of cooled cupcakes with coffee syrup, allowing it to soak in. Repeat 2-3 times for maximum flavor.
- For the mascarpone frosting, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
- Pipe or spread frosting generously on cupcakes and dust with unsweetened cocoa powder before serving.
Notes
For added richness, fold mini chocolate chips into the batter before baking.
If you love a more intense coffee flavor, add extra coffee liqueur to both the syrup and frosting.
To make these cupcakes vegan, substitute butter with a plant-based alternative, eggs with flax eggs, and use non-dairy milk and whipped coconut cream for the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 12 cupcakes
- Calories: 280 kcal
