Tiramisu Cupcakes are a delightful twist on the classic Italian dessert, transformed into individual treats with layers of espresso-soaked cake, creamy mascarpone frosting, and a dusting of deep cocoa. These cupcakes offer all the rich, coffee-kissed flavors of tiramisu in handheld form—perfect for parties, special occasions, or simply treating yourself.
Tiramisu Cupcakes combine rich espresso-soaked flavor with fluffy mascarpone frosting and a dusting of cocoa—your favorite Italian dessert in cupcake form!
Why These Tiramisu Cupcakes Are the Best
- Dual-Layer Cake Base: Made with a moist yellow cake and espresso cake combo for flavor and contrast.
- Espresso Soak: Each cupcake is gently brushed with espresso for that signature tiramisu flavor.
- Mascarpone Frosting: Light, fluffy, and rich—just like the traditional filling.
- Cocoa Dusting: Finished with a deep cocoa powder topping for the perfect tiramisu touch.
- Elegant and Fun: Classic flavors in an updated, party-ready presentation.
These cupcakes taste like your favorite dessert—reimagined in the most adorable and indulgent way.
Ingredient Notes
Cupcakes:
- All-Purpose Flour: Provides structure to the cupcakes, ensuring they hold their shape while staying tender.
- Baking Powder: Gives the batter its rise, making the cupcakes light and fluffy.
- Salt: Balances sweetness and enhances the depth of flavor.
- Unsalted Butter: Adds richness and moisture, contributing to a soft, delicate crumb.
- Granulated Sugar: Sweetens the batter while aiding in structure and tenderness.
- Egg & Egg Yolks: Add richness and help bind the ingredients while enhancing the cupcakes’ velvety texture.
- Vanilla Extract: Adds warmth and aroma that complement the espresso flavor.
- Milk: Provides moisture and helps create a light texture.
- Buttermilk: Adds tang and tenderness while reacting with the baking powder for lift.
- Instant Espresso Powder: Infuses the batter with bold coffee flavor, capturing the essence of classic tiramisu.
Mascarpone Frosting:
- Mascarpone: A creamy, slightly tangy cheese that forms the luxurious base of the frosting.
- Powdered Sugar: Sweetens the frosting while keeping it smooth and stable.
- Heavy Cream: Whipped into the mascarpone for a light, fluffy consistency.
- Vanilla Extract: Adds subtle sweetness and flavor depth.
- Cocoa Powder: Lightly dusted on top for the iconic tiramisu finish and rich chocolate note.
Tips for Making the Best Tiramisu Cupcakes
- Use Room Temp Ingredients: Especially for the frosting to blend smoothly.
- Soak, Don’t Drench: Gently brush espresso over the cupcakes—too much and they’ll get soggy.
- Whip the Frosting Well: For that light, cloud-like texture tiramisu is known for.
- Use High-Quality Cocoa: A rich Dutch-processed cocoa gives a deeper, more authentic flavor.
- Chill Before Serving: Let the flavors meld and frosting set slightly before serving.
Serving Suggestions
- With a Shot of Espresso or Coffee: Enhance the experience with a cozy drink pairing.
- On a Dessert Platter: Add to a tray with other mini desserts for an elegant spread.
- With Chocolate Shavings: Top with curls or shavings of dark chocolate for an extra touch.
- Dusted Just Before Serving: Keep that cocoa dusting fresh and picture-perfect.
- As a Birthday or Celebration Treat: These feel fancy enough to celebrate something special.
A Must Try
Each bite of these Tiramisu Cupcakes delivers a perfectly balanced blend of soft cake, bold espresso, airy mascarpone frosting, and that irresistible cocoa finish. Whether you’re a tiramisu fanatic or new to the flavor, these cupcakes are sure to impress and disappear fast. A sophisticated dessert made simple, and always a crowd favorite!
Tiramisu Cupcakes combine rich espresso-soaked flavor with fluffy mascarpone frosting and a dusting of cocoa—your favorite Italian dessert in cupcake form!
Be sure to check out these other delicious recipes!
Tiramisu Cupcakes
Tiramisu Cupcakes combine rich espresso-soaked flavor with fluffy mascarpone frosting and a dusting of cocoa—your favorite Italian dessert in cupcake form!
Ingredients
Cupcakes
- 1 1/2 cups 215g all-purpose flour (scoop and level to measure)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoon 115g unsalted butter, brought to room temperature
- 3/4 cup + 2 tablespoon 175g granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoon instant espresso powder
- 1 large egg brought to room temperature
- 2 large egg yolks brought to room temperature
- 1/3 cup 80ml milk, brought to room temperature
- 1/3 cup 80l buttermilk, brought to room temperature
Mascarpone Frosting
- 8 oz. mascarpone
- 1 cup 235ml heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder Dutch process or regular unsweetened
- 2/3 cup powdered sugar
Instructions
For the Cupcakes
- Start by preheating your oven to 350°F. Then line a 12-cup standard muffin pan with cupcake liners to get everything ready.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined. Then just set it aside for now—it'll come in handy soon!
- In a large mixing bowl, use an electric hand mixer (or a stand mixer with the paddle attachment) to mix the butter and sugar on low speed until they come together. Then turn up the speed and beat it all until the mixture turns pale and fluffy—this should take about 3 minutes. Don’t forget to scrape down the sides of the bowl so everything gets mixed evenly!
- Mix in the egg first, then add the egg yolks and vanilla extract. Give the bowl a good scrape to keep everything mixed evenly.
- Next, add 1/3 of the flour mixture and mix on low speed just until it's combined—don’t overmix! Pour in the milk and mix again. Now add another 1/3 of the flour mixture, blend it in, then mix in the buttermilk. Finally, add the last 1/3 of the flour and mix until everything is just combined. Nice and easy!
- Grab a rubber spatula and gently scrape down the sides of the bowl, folding the batter to make sure everything is mixed evenly. Now take about half of the dough (around 12 oz) and move it into a separate bowl. Sprinkle in the espresso powder and fold it in until it’s mostly blended—don’t worry if you see some specks, they’ll melt right in as it bakes!
- Scoop about 2 tablespoons of the plain vanilla batter into each cupcake liner and gently spread it out to make an even layer. Then add 2 tablespoons of the espresso batter right on top.
- Pop the pan into your preheated oven and bake for 18 to 22 minutes—just until a toothpick poked into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Time to enjoy the delicious smell while they cool!
For the Frosting
- In a large mixing bowl, use an electric hand mixer to beat together the mascarpone and powdered sugar until smooth and well combined.
- Pour in the heavy cream and start whipping on medium-low speed, then gradually crank it up to high. Keep whipping until medium-stiff peaks form. Add the vanilla and whip a little more until the frosting is super thick and holds its shape—hello, very stiff peaks!
- Now you’re ready to frost those cupcakes! Pipe or spread the frosting on top, then give them a light dusting of cocoa powder for that fancy touch. Keep the cupcakes stored in the fridge until you're ready to enjoy.
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Tiramisu Cupcakes combine rich espresso-soaked flavor with fluffy mascarpone frosting and a dusting of cocoa—your favorite Italian dessert in cupcake form!
AJ
The foresting instructions call for powder sugar but the frosting ingredient list doesn’t include sugar. How much sugar should be used?
Holly Henry
Thanks so much for noticing that! I’ve updated the recipe to include 2/3 cup (80 g) powdered sugar. It makes the frosting perfectly smooth and lightly sweet.