Tiramisu Cupcakes Recipe
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These Tiramisu Cupcakes have all the flavor of the classic Italian Tiramisu dessert, but in cute and handy single-serving cupcake shape. Perfect for parties, potlucks, and more!
Cupcakes are always a crowd favorite at parties and gatherings, but if you’re craving something beyond the usual flavors, these tiramisu cupcakes are the perfect twist. They combine my beloved Italian tiramisu recipe with classic vanilla cupcakes for a rich, coffee-kissed treat.
How to make Tiramisu Cupcakes
Watch the full video recipe to learn how to make the best tiramisu cupcake recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why you’ll love this tiramisu cupcake recipe
- Easy to make – Even though they have quite a few ingredients and they look complicate, they’re very easy to make.
- Customizable – You can customize them to your preferences, like using a chocolate muffin base, or a lighter frosting.
- Loved by everyone – Every single one of your guests will be impressed by these cupcakes and they’ll disappear very quickly!
- Scalable – You can double or triple the recipe to make these cupcakes for a large party.
- Great for entertaining – they look impressive, but come together fast
Ingredient Notes
Let’s break down what goes into this cupcake version of tiramisu. These are the building blocks that bring the flavor to life:
For the Cupcakes:
- Butter: Adds rich flavor and tenderness. Make sure it’s softened for best creaming.
- Sugar: A combination of white sugar and a little extra for balance. You can reduce slightly if you prefer less sweet.
- Eggs: Give structure and richness.
- Buttermilk or Milk: Buttermilk adds extra moisture and a slight tang (just like in bakery-style cupcakes). No buttermilk? Add 1 tsp vinegar or lemon juice to regular milk.
- Oil: Keeps the crumb soft and tender even after chilling.
- Vanilla Extract: Boosts the cupcake’s depth – don’t skip it.
- Flour: All-purpose flour works perfectly here.
- Leavening (Baking Powder + Soda): Helps give a fluffy rise.
- Strong Coffee: This is key for that authentic tiramisu flavor. I recommend espresso or dark roast brewed strong and cooled.
For the Frosting:
- Mascarpone Cheese: Classic tiramisu ingredient! Use cold mascarpone for a stable, creamy texture.
- Heavy Cream: Helps make the frosting light and airy.
- Powdered Sugar: Sweetens and stabilizes.
- Vanilla Bean Paste: Adds that lovely, rich vanilla flavor with specks.
- Instant Vanilla Pudding Mix (Optional): A great secret for keeping the frosting stiff and pipeable, especially in warm weather.
Dusting:
- Cocoa Powder: Go with Dutch-process for deeper color and flavor.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Substitutions and Variations
- Chocolate Version: You can make chocolate tiramisu cupcakes by using a chocolate muffin base, like the one from these Chocolate Cupcakes.
- Gluten-Free: Make gluten free tiramisu cupcakes by using gluten-free 1:1 flour and make sure all your other ingredients are gluten-free certified.
- Caramel: Carve a hole in the muffin before frosting and fill it with caramel sauce to make caramel tiramisu cupcakes.
- Mascarpone: If you want to make tiramisu cupcakes without mascarpone, you can substitute it with cream cheese.
- Kid-Friendly: If you’re serving these cupcakes at a party with kids, make sure to use decaf coffee, or make a few soaked with chocolate milk instead of coffee.
Expert Tips
- Cool Before Soaking: If you add coffee to warm cupcakes, they’ll fall apart. Let them cool fully first.
- Use strong coffee: Don’t water it down—intense flavor is key.
- Poke gently: Use a fork or skewer to create little tunnels so the coffee soaks in just enough without turning the cupcake soggy.
- Don’t overmix the batter: Mix until just combined for fluffy, bakery-style results.
- Keep frosting ingredients cold: Mascarpone and cream should go straight from fridge to bowl. It helps achieve that thick, whipped consistency.
- Add pudding mix for piping stability: Especially useful if you’re serving these at a party or in warmer weather.
What to Do With Leftover Mascarpone
Mascarpone is a dense fresh cheese with a slight tanginess similar to cream cheese but with more fat content. It’s used in many desserts like:
How to Store Tiramisu Cupcakes
- Make-Ahead Tip: Bake and soak the cupcakes a day ahead. Make and pipe the frosting fresh before serving for the best texture.
- Refrigerator: Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Let them sit out for 15 minutes before serving for the best texture.
- Freezer (Unfrosted): You can freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge before soaking and decorating.
More Tiramisu Recipes
Tiramisu Cupcakes Recipe
Equipment
Ingredients
For the cupcakes:
- ½ cup (115 g) Butter softened
- ½ cup + 2 tablespoons (125 g) Sugar
- 2 Eggs large
- ½ cup (120 ml) Buttermilk or milk
- ¼ cup (60 ml) Oil
- 1 teaspoon Vanilla extract
- 1¼ cups (156 g) Flour
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup (120 ml) Strong coffee
For the frosting:
- 1 cup (225 g) Mascarpone
- 1 cup (240 ml) Heavy cream
- â…” cup (78 g) Powdered sugar
- 1 teaspoon Vanilla bean paste
- 3-4 tablespoons Instant Vanilla pudding optional
For dusting:
- Cocoa powder
Instructions
- Make the Cupcakes: Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well after each addition.
- Mix in the oil, vanilla extract, and buttermilk. Sift in the flour, baking powder, baking soda, and salt. Mix just until the batter is smooth and combined—do not overmix.
- Divide the batter evenly between the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Soak the Cupcakes: Once the cupcakes are cool, use a fork or wooden skewer to poke holes on top of each cupcake. Gently spoon or brush a small amount of strong, brewed coffee over each one, allowing it to soak in. Repeat once more if desired for extra coffee flavor, but avoid over-saturating.
- Make the Frosting: In a large bowl, beat the mascarpone, powdered sugar, and vanilla bean paste until smooth and creamy (about 1–2 minutes).
- Add the cold heavy cream and instant pudding mix (if using), and beat on medium-high speed until stiff peaks form. The frosting should be smooth, thick, and pipeable.
- Transfer the frosting to a piping bag fitted with a round or star tip. Pipe generous swirls onto each cupcake.
- Just before serving, dust the tops with cocoa powder for that classic tiramisu finish.
Video
Notes
- Coffee Soak: Use strong brewed coffee or espresso. Let it cool completely before using to prevent soggy cupcakes. You can also add a splash of coffee liqueur like Kahlúa or Marsala for an adult twist.
- Instant Pudding Mix: This helps stabilize the frosting, especially on warmer days or if you’re making these ahead of time. It’s optional but highly recommended for a firmer texture.
- Make-Ahead & Storage Tips – Place the Tiramisu cupcakes in an airtight container and store them in the refrigerator. Because of the mascarpone frosting and coffee soak, they need to be kept cold.
- Avoid Overmixing: After adding the dry ingredients to the wet ingredients, mix until just combined. Overmixing can lead to dense and tough cupcakes.
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the mixing, baking, and presentation of the cupcakes to help you achieve the best results.
- Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card.
Nutrition
Common Questions
Tiramisu cupcakes combine the rich flavors of traditional tiramisu with the convenience of a cupcake. Unlike regular cupcakes, these include a coffee-soaked base and a creamy mascarpone frosting, offering a unique blend of coffee, cocoa, and creamy textures that mimic the classic Italian dessert.
Yes, you can use cream cheese as a substitute for mascarpone in tiramisu cupcakes. However, mascarpone provides a richer and more authentic flavor. If you use cream cheese, expect a slightly tangier taste and a firmer texture.
Strong coffee or espresso is best for tiramisu cupcakes. The intense flavor of strong coffee or espresso complements the sweetness of the cupcakes and the richness of the mascarpone frosting, delivering an authentic tiramisu taste.
To achieve stiff peaks in mascarpone frosting, ensure that both the mascarpone and heavy cream are cold. Beat the mascarpone with powdered sugar and vanilla bean paste until smooth, then gradually add the heavy cream and whip until stiff peaks form.
Yes, you can use instant coffee for the coffee soak in tiramisu cupcakes. Dissolve a teaspoon of instant coffee in hot water to make a strong brew. Let it cool before applying to the cupcakes.
Instant vanilla pudding is a dry mix that helps stabilize creams, ensuring they have a thick, creamy consistency and hold their shape when piped onto cupcakes or cakes. The pudding mix also adds a subtle vanilla flavor, enhancing the overall taste of the frosting.
Love this recipe, made it for a birthday party and it was a hit!