Tiramisu cupcakes are a delightful twist on the classic Italian dessert, combining the bold flavors of espresso and creamy mascarpone with the light, fluffy texture of a cupcake. These handheld treats are perfect for coffee lovers and dessert enthusiasts alike, offering a rich yet balanced flavor profile in every bite. Whether you’re preparing for a party or just indulging in a sweet craving, tiramisu cupcakes are an elegant and satisfying choice. In this recipe, we’ll guide you step-by-step to create these irresistible cupcakes with a marbled espresso swirl and a luscious mascarpone buttercream frosting.
Why You’ll Love This Tiramisu Cupcakes Recipe
These tiramisu cupcakes bring together the timeless elegance of traditional tiramisu with the convenience of a cupcake. The delicate crumb from a combination of all-purpose and almond flour, the swirl of espresso-infused batter, and the luxurious mascarpone buttercream make every bite indulgent yet refined. With easy-to-follow instructions and ingredients you can find at most grocery stores, this recipe is both approachable and gourmet. Perfect for celebrations, afternoon coffee breaks, or special desserts.
Ingredients
Tiramisu Cupcakes:
- 150 g all-purpose flour
- 50 g almond flour (can substitute 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%) or full-fat Greek yogurt, room temperature
- 2 tablespoon vegetable oil (e.g. canola oil)
- 1 ½ teaspoon 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 teaspoon Amaretto or vanilla extract
- Cocoa powder for dusting
Step-by-Step: How to Make Tiramisu Cupcakes
- Preheat your oven to 160ºC (320ºF) for a conventional oven. Line a 12-cup muffin tray with cupcake liners.
- In a bowl, sift together the all-purpose flour, almond flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter and sugar on medium-high speed for about 3 minutes until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Reduce speed to low and gradually incorporate the sifted dry ingredients, mixing just until combined.
- Add sour cream, vegetable oil, and vanilla extract. Mix until just combined. Do not overmix.
- Divide the batter in half. Sprinkle the instant espresso powder into one portion and fold it in gently until the espresso is evenly blended throughout.
- Alternate spoonfuls of the plain and espresso batters into each cupcake liner. Swirl with a toothpick to create a marbled effect.
- Bake for 20-23 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack, removing from the pan after 5 minutes.
For the Mascarpone Buttercream:
- Let the butter and mascarpone sit at room temperature for 10 minutes.
- Cube the butter and sift the powdered sugar.
- Beat the butter on medium-high speed for 4 minutes, scrape down the bowl, then beat for 2 more minutes.
- Add mascarpone and mix on low for 1 minute.
- Add half the powdered sugar, vanilla bean paste, and Amaretto. Mix on low until combined.
- Add the remaining powdered sugar and mix thoroughly, scraping down the bowl as needed. Finish with a final 1-minute mix.
- Pipe the frosting using a large round tip (e.g. Wilton 1A) and dust with cocoa powder.
Helpful Tips
- Make sure all your ingredients have come to room temperature before beginning to ensure a silky batter and smooth frosting texture.
- Do not overmix the batter to keep the cupcakes light and tender.
- For best flavor, use high-quality instant espresso powder.
- Mascarpone should be added gently to prevent curdling.
- Chill frosted cupcakes briefly before serving for firmer buttercream.
Substitutions And Variations
- Replace almond flour with more all-purpose flour if needed.
- Use full-fat Greek yogurt in place of sour cream.
- Vanilla extract can replace Amaretto for an alcohol-free version.
- Add a coffee soak (espresso and sugar) for a more authentic tiramisu touch.
- Sprinkle chocolate shavings over the frosting for added decadence.
Storage Instructions
- Keep the cupcakes in an airtight container in the fridge for a maximum of four days.
- Bring to room temperature before serving for the best texture.
- Frosted cupcakes can be frozen for up to one month. Thaw overnight in the fridge.
Nutritional Information
- Calories: 515 kcal
- Carbohydrates: 59 g
- Protein: 5 g
- Fat: 30 g
- Saturated Fat: 16 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 7 g
- Trans Fat: 1 g
- Cholesterol: 105 mg
- Sodium: 250 mg
- Potassium: 67 mg
- Fiber: 1 g
- Sugar: 47 g
- Vitamin A: 816 IU
- Vitamin C: 0.1 mg
- Calcium: 53 mg
- Iron: 1 mg
Serving Suggestions
- Serve these cupcakes with a cup of freshly brewed espresso or cappuccino.
- Pair with a glass of dessert wine for an elegant after-dinner treat.
- Decorate with chocolate curls or a dusting of cinnamon for a festive touch.
- Include them in a dessert table with mini cannolis and tiramisu jars.
Frequently Asked Questions About Tiramisu Cupcakes
Can I make tiramisu cupcakes ahead of time? Yes, you can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost and dust with cocoa powder before serving.
Is it okay to leave out the almond flour? Absolutely. You can replace it with equal parts all-purpose flour. Almond flour adds a subtle nutty flavor and moist texture.
Can I use cream cheese instead of mascarpone? While mascarpone gives the authentic tiramisu taste, cream cheese can be used for a tangier variation.
What can I use instead of Amaretto? Vanilla extract or a splash of coffee liqueur makes a great alternative depending on your preference.
How do I get a perfect swirl in the batter? Use a toothpick or skewer to gently swirl the two batters together in the liners before baking.
Final Thoughts
Thank you for trying out this irresistible tiramisu cupcake recipe. It brings all the rich, creamy, and bold flavors of a classic tiramisu into a delightful handheld dessert. I personally love how the espresso swirl pairs with the mascarpone buttercream for a sophisticated, yet approachable treat. Whether you’re sharing them with friends or enjoying a quiet moment with coffee, these cupcakes are bound to impress. Happy baking and thank you for being a part of this sweet, food-loving community!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Tiramisu Cupcakes
- Total Time: 43 minutes
- Yield: 12 cupcakes 1x
Description
Tiramisu cupcakes bring all the flavor of the classic Italian dessert into a perfectly sized cupcake, complete with espresso swirl and mascarpone buttercream. Light, rich, and simple to make!
Ingredients
Tiramisu Cupcakes:
150 g all-purpose flour
50 g almond flour (can substitute 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%) or full-fat Greek yogurt, room temperature
2 tablespoon vegetable oil (e.g. canola oil)
1 ½ teaspoon 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 teaspoon Amaretto or vanilla extract
Cocoa powder for dusting
Instructions
Preheat your oven to 160ºC (320ºF) for a conventional oven. Line a 12-cup muffin tray with cupcake liners.
In a bowl, sift together the all-purpose flour, almond flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter and sugar on medium-high speed for about 3 minutes until fluffy.
Add the eggs one at a time, mixing well after each addition.
Reduce speed to low and gradually incorporate the sifted dry ingredients, mixing just until combined.
Add sour cream, vegetable oil, and vanilla extract. Mix until just combined. Do not overmix.
Divide the batter in half. Sprinkle the instant espresso powder into one portion and fold it in gently until the espresso is evenly blended throughout.
Alternate spoonfuls of the plain and espresso batters into each cupcake liner. Swirl with a toothpick to create a marbled effect.
Bake for 20-23 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack, removing from the pan after 5 minutes.
For the Mascarpone Buttercream:
Let the butter and mascarpone sit at room temperature for 10 minutes.
Cube the butter and sift the powdered sugar.
Beat the butter on medium-high speed for 4 minutes, scrape down the bowl, then beat for 2 more minutes.
Add mascarpone and mix on low for 1 minute.
Add half the powdered sugar, vanilla bean paste, and Amaretto. Mix on low until combined.
Add the remaining powdered sugar and mix thoroughly, scraping down the bowl as needed. Finish with a final 1-minute mix.
Pipe the frosting using a large round tip (e.g. Wilton 1A) and dust with cocoa powder.
Notes
Almond flour can be swapped with all-purpose flour.
Use full-fat Greek yogurt if sour cream is unavailable.
Vanilla extract is a good Amaretto substitute.
For a more authentic twist, brush cupcakes with sweetened espresso.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cupcake
- Calories: 515
- Sugar: 47g
- Carbohydrates: 59g
- Protein: 5g