These Tiramisu Cupcakes transform the beloved Italian dessert into a tasty treat that's perfect for any occasion. With a light vanilla base soaked in espresso, topped with a mascarpone frosting, and finished with a dusting of cocoa powder, they capture all the classic flavours of traditional tiramisu in cupcake form. These elegant treats make a sophisticated addition to afternoon tea, dinner parties, or whenever you crave that perfect coffee-infused indulgence.
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Recipe Ingredients:
This Tiramisu Cupcake recipe brings together all the beloved elements of the classic Italian dessert in a convenient cupcake form. Each ingredient creates that perfect balance of coffee, cream, and subtle sweetness that tiramisu is famous for. Here's what you'll need:
- Plain flour: This forms the structure of our cupcakes (this is all-purpose flour for US readers).
- Baking powder: Provides the lift needed for light, fluffy cupcakes.
- Salt: Enhances all the flavours and balances the sweetness.
- Caster sugar: Adds sweetness without being grainy (superfine sugar in the US).
- Unsalted butter: This creates a rich, tender crumb in the cupcakes.
- Eggs: Bind the ingredients and add structure to the cupcakes.
- Vanilla extract: This adds warmth and depth to the cake's flavour.
- Whole milk: It creates moisture and a tender texture in the cupcakes.
- Espresso or strong coffee: The signature flavour component of tiramisu is used to soak the cupcakes.
- Mascarpone cheese: The star of traditional tiramisu, creating a creamy, slightly tangy frosting.
- Double cream: Whips up to create a light, airy frosting (heavy cream in the US).
- Icing sugar: Sweetens the frosting without graininess (powdered sugar in the US).
- Cocoa powder: For the classic tiramisu finish on top.
Optional Add-Ins
While these tiramisu cupcakes stay true to the classic dessert flavours, here are some delicious variations you might want to try:
- Chocolate chips: Add mini chocolate chips to the cupcake batter for a chocolate twist.
- Orange zest: Mix a teaspoon into the batter for a subtle citrus note that pairs beautifully with coffee.
- Amaretto: Add amaretto for an almond flavour variation.
- Grated chocolate: Fold some finely grated dark chocolate into the frosting for texture and flavour.
- Ladyfinger crumbs: Sprinkle crushed ladyfingers between the cocoa powder on top for an authentic touch.
- Espresso powder: Add a ½ teaspoon to the cupcake batter to enhance the coffee flavour throughout.
- Vanilla bean: Use the seeds from half a vanilla bean in the frosting instead of extract for a more intense flavour.
How To Make Tiramisu Cupcakes?
Creating these elegant cupcakes is simpler than you might think. The process involves making a light vanilla cupcake, soaking it with coffee, and topping it with a luscious mascarpone frosting.
Preheat the oven to 175°C (350°F). Line a 12-hole muffin tin with paper cupcake cases.
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer. This step is crucial for light, tender cupcakes.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry ingredients (about three additions of dry and two of milk). Mix just until combined after each addition to avoid overmixing.
Divide the batter evenly between the cupcake cases, filling each about ⅔ full. Bake for 18-20 minutes, or until the cupcakes are golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. While the cupcakes are cooling, prepare the espresso soak by combining the strong espresso or coffee with the coffee liqueur (if using). Once the cupcakes are completely cool, use a skewer or fork to poke several holes in the top of each cupcake.
Spoon about 1-2 teaspoons of the coffee mixture over each cupcake, allowing it to soak in. Be careful not to over soak, which could make the cupcakes soggy.
For the frosting, in a large bowl, beat the mascarpone cheese until smooth. Add the icing sugar and mix well.
In a separate bowl, whip the double cream until it holds soft peaks. Gently fold the whipped cream into the mascarpone mixture until well combined and smooth.
Pipe or spread the frosting onto the soaked cupcakes. Just before serving, dust generously with cocoa powder, using a small sieve.
How To Make Ahead and Store Leftovers?
Make ahead:
- Unfrosted cupcakes can be made a day in advance and stored in an airtight container at room temperature.
- The coffee soak can be prepared up to 3 days ahead and stored in the refrigerator.
- For best results, soak the cupcakes and add the frosting on the day of serving, as the moisture from the soak can make the cupcakes soften over time.
- The mascarpone frosting can be made up to 24 hours ahead and stored in the refrigerator. Re-whip lightly before using if it becomes too firm.
Storing leftovers:
- Once frosted, store the cupcakes in an airtight container in the refrigerator for up to 2 days. The mascarpone in the frosting requires refrigeration.
- Bring it to room temperature for about 20 minutes before serving for the best texture and flavour.
- These cupcakes are not ideal for freezing due to the nature of the mascarpone frosting, which can separate when thawed.
- If necessary, the unfrosted and unsoaked cupcakes can be frozen for up to 1 month. Thaw completely before soaking and frosting.
Expert Tips:
Room temperature ingredients are key for the smoothest cupcake batter – take butter, eggs, and milk out of the refrigerator about 30 minutes before baking.
Don't overmix the batter after adding the flour as this can develop too much gluten, resulting in tough cupcakes.
For the coffee soak, use freshly brewed espresso or very strong coffee for the best flavour. Allow it to cool completely before using.
Control the amount of soak carefully – you want the cupcakes moist but not soggy. About 1-2 teaspoons per cupcake is usually sufficient.
When making the frosting, ensure the mascarpone is at room temperature to prevent lumps, but don't let it get too warm or it can become runny.
Whip the cream to soft peaks only – if you overwhip, the frosting may become grainy or butter-like.
For a cleaner look, use a piping bag with a large round or star tip for the frosting.
Dust with cocoa powder just before serving to prevent it from absorbing moisture from the frosting and losing its distinct appearance.
For a deeper coffee flavour, add 1 teaspoon of instant espresso powder to the dry ingredients in the cupcake batter.
Serving Suggestions:
Serve these cupcakes slightly chilled for the authentic tiramisu experience.
Pair with a shot of espresso or cappuccino for the ultimate coffee lover's treat.
Create a dessert table featuring these cupcakes alongside other Italian-inspired treats like cannoli or amaretti cookies.
For an adults-only version, add a small drizzle of coffee liqueur over the frosting just before serving.
If you make these Tiramisu Cupcakes, I would greatly appreciate it if you could take a minute to leave a rating and a comment below. Enjoy your coffee-infused treat!
📖 Recipe
Tiramisu Cupcakes
Ingredients
For the Cupcakes:
- 125 g plain flour 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 100 g caster sugar ½ cup superfine sugar
- 60 g unsalted butter softened (¼ cup + 1 tbsp)
- 2 medium eggs
- ½ teaspoon vanilla extract
- 120 ml whole milk ½ cup
For the Espresso Soak:
- 60 ml strong espresso or coffee ¼ cup
For the Frosting:
- 225 g mascarpone cheese 8 oz
- 120 ml double cream ½ cup heavy cream
- 30 g icing sugar ¼ cup powdered sugar
- Unsweetened cocoa powder for dusting
Instructions
- Preheat the oven to 175°C (350°F). Line a 12-hole muffin tin with paper cupcake cases.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with milk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Divide the batter evenly between the cupcake cases, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Once the cupcakes are completely cool, use a skewer or fork to poke several holes in the top of each cupcake. Spoon about 1-2 teaspoons of the coffee mixture over each cupcake, allowing it to soak in.
- For the frosting, in a large bowl, beat the mascarpone cheese until smooth. Add the icing sugar and mix well.
- In a separate bowl, whip the double cream until it holds soft peaks. Gently fold the whipped cream into the mascarpone mixture until well combined and smooth.
- Pipe or spread the frosting onto the soaked cupcakes. Just before serving, dust generously with cocoa powder.
Notes
- Use room-temperature ingredients for the smoothest cupcake batter.
- Control the amount of coffee soak carefully—you want the cupcakes moist but not soggy.
- Ensure the mascarpone is at room temperature to prevent lumps in the frosting.
- Whip the cream to soft peaks only—if you overwhip, the frosting may become grainy.
- Dust with cocoa powder just before serving for the freshest appearance.
- Store frosted cupcakes in the refrigerator for up to 2 days.
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