Why You’ll Love This Recipe
- Tiramisu Meets Cupcakes: Combines the best of two desserts into one delicious creation.
- Rich and Flavorful: Coffee-soaked cupcakes paired with a creamy, slightly tangy mascarpone frosting.
- Perfect for Any Occasion: These elegant cupcakes are great for parties, gatherings, or just because.
- Customizable: Adjust the coffee flavor or add a dusting of cocoa powder for the perfect finishing touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Coffee Soak:
- 1/2 cup brewed espresso or strong coffee, cooled
- 1 tablespoon coffee liqueur (optional)
For the Mascarpone Frosting:
- 1 cup mascarpone cheese, chilled
- 1 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder (for garnish)
Directions
- Prepare the Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Coffee Soak
- Combine the brewed espresso and coffee liqueur (if using) in a small bowl.
- Once the cupcakes are cool, use a toothpick or skewer to poke small holes in the tops of each cupcake.
- Spoon the coffee mixture over the cupcakes, allowing it to soak in.
- Prepare the Mascarpone Frosting
- In a large bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overmix.
- Frost the Cupcakes
- Pipe or spread the mascarpone frosting onto the cooled, coffee-soaked cupcakes.
- Dust the tops with unsweetened cocoa powder for a classic tiramisu touch.
- Serve and Enjoy
- Refrigerate the cupcakes for at least 30 minutes before serving to allow the flavors to meld.
Servings and Timing
- Yield: Makes 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Chocolate Tiramisu: Add a tablespoon of cocoa powder to the cupcake batter for a chocolate twist.
- Extra Coffee Flavor: Mix 1/2 teaspoon of instant espresso powder into the cupcake batter for a stronger coffee flavor.
- Mini Cupcakes: Use a mini muffin tin and adjust the baking time to 10-12 minutes for bite-sized treats.
- Layered Dessert: Instead of cupcakes, bake the batter in a sheet pan, cut into rounds, and layer with coffee soak and frosting like a traditional tiramisu.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: The unfrosted cupcakes can be frozen for up to 2 months. Thaw in the refrigerator before soaking and frosting.
- Reheating: These cupcakes are best served chilled and do not require reheating.
FAQs
Can I use cream cheese instead of mascarpone?
Yes, but the flavor will be tangier. To replicate mascarpone’s creamy texture, mix equal parts cream cheese and heavy cream.
How can I make these cupcakes egg-free?
Use a commercial egg replacer or substitute each egg with 1/4 cup unsweetened applesauce.
Can I make these cupcakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
What can I use instead of coffee liqueur?
Try Kahlúa, amaretto, or vanilla extract for a non-alcoholic option.
Can I prepare the frosting in advance?
Yes, you can prepare the frosting up to 1 day in advance. Store it in the refrigerator and re-whip slightly before use.
How do I prevent the frosting from curdling?
Ensure the mascarpone cheese and heavy cream are both chilled before whipping, and do not overmix.
Can I use decaf coffee?
Absolutely! Decaf espresso or coffee works perfectly for this recipe.
What piping tip should I use for the frosting?
A round or star tip works well for creating beautiful swirls on top of the cupcakes.
Can I skip the coffee soak?
Yes, but the coffee soak is essential for achieving the signature tiramisu flavor.
How do I keep the cupcakes moist?
Ensure they are stored in an airtight container in the refrigerator to retain their moisture.
Conclusion
Tiramisu Cupcakes are a decadent and elegant dessert that brings the classic flavors of tiramisu into a fun, portable form. With their coffee-soaked base, creamy mascarpone frosting, and dusting of cocoa powder, these cupcakes are guaranteed to impress. Perfect for parties, date nights, or simply to indulge your sweet tooth, this recipe is a must-try for tiramisu lovers.
Print
Tiramisu Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Tiramisu Cupcakes combine the classic Italian dessert with moist coffee-soaked cupcakes and creamy mascarpone frosting. Perfect for parties, gatherings, or indulging your sweet tooth.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Coffee Soak:
- 1/2 cup brewed espresso or strong coffee, cooled
- 1 tablespoon coffee liqueur (optional)
For the Mascarpone Frosting:
- 1 cup mascarpone cheese, chilled
- 1 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Unsweetened cocoa powder
Instructions
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition, then mix in vanilla.
- Gradually alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cupcakes:
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Coffee Soak:
- Mix brewed espresso and coffee liqueur (if using).
- Use a toothpick to poke small holes in the top of each cupcake. Spoon coffee soak over each cupcake, allowing it to absorb.
- Prepare the Mascarpone Frosting:
- In a large bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Avoid overmixing.
- Frost the Cupcakes:
- Pipe or spread the mascarpone frosting onto the coffee-soaked cupcakes.
- Dust with unsweetened cocoa powder for a classic tiramisu finish.
- Chill and Serve:
- Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
Notes
- Extra Coffee Flavor: Add 1/2 teaspoon instant espresso powder to the cupcake batter.
- Mini Cupcakes: Bake in a mini muffin tin for 10-12 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian-Inspired
