Tiramisu Cupcakes Recipe
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!
Servings: 12 yields
Calories: 374kcal
Equipment
Ingredients
For the cupcakes:
- ½ cup Butter softened
- ½ cup + 2 tablespoons Sugar
- 2 Eggs large
- ½ cup Buttermilk or milk
- ¼ cup Oil
- 1 teaspoon Vanilla extract
- 1¼ cups Flour
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Strong coffee
For the frosting:
- 1 cup Mascarpone
- 1 cup Heavy cream
- ⅔ cup 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
Calories: 374kcal | Carbohydrates: 30g | Protein: 5g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 219mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 847IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1mg