Tiramisu Cupcakes are a delightful twist on the classic Italian dessert. They combine the rich flavors of coffee and mascarpone into a moist and fluffy cupcake. Whether you’re treating yourself or sharing with family and friends, these cupcakes are sure to impress!
Table of Contents
Why Make This Recipe
These Tiramisu Cupcakes are not only delicious but also simple to make. They are perfect for any occasion, from birthdays to casual get-togethers. Plus, if you love coffee, this recipe is a must-try. It’s a fun way to enjoy the traditional tiramisu flavors in a portable form!
How to Make Tiramisu Cupcakes
Ingredients:
- 1 1/4 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup brewed espresso or strong coffee, cooled
- 1/4 cup brewed espresso or strong coffee, cooled (for soak)
- 1 tablespoon coffee liqueur (optional)
- 1 cup heavy cream, chilled
- 1/2 cup mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Unsweetened cocoa powder, for dusting
Directions:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside.
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs, one at a time, making sure to mix well after each addition. Stir in the vanilla extract.
Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
Gently fold in the cooled espresso or coffee. Divide the batter evenly among the cupcake liners.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
To prepare the coffee soak, mix the espresso and optional coffee liqueur in a small bowl. Once the cupcakes are cool, poke holes in the tops and brush on the coffee mixture.
For the frosting, beat the chilled heavy cream until soft peaks form. In another bowl, mix the mascarpone, powdered sugar, and vanilla until smooth. Fold the whipped cream into the mascarpone mixture.
Pipe or spread the frosting onto the cupcakes, and dust with cocoa powder just before serving.
How to Serve Tiramisu Cupcakes
Serve these Tiramisu Cupcakes at room temperature. They make a wonderful dessert for family dinners, parties, or just a sweet treat after a meal. Add a dusting of cocoa powder on top for that extra touch!
How to Store Tiramisu Cupcakes
Store leftover cupcakes in an airtight container in the fridge. They are best enjoyed within 2-3 days, but they can last for up to a week if kept cold. The flavors may deepen as they sit!
Tips to Make Tiramisu Cupcakes
- Make sure your butter is softened for easy mixing.
- Allow the cupcakes to cool completely before adding the coffee soak to prevent them from getting soggy.
- You can adjust the coffee amount to suit your taste preference.
Variation
If you’d like to change things up, try adding chocolate chips to the batter or using flavored liqueurs for the soak. You can also make a non-coffee version by replacing espresso with chocolate milk.
Tiramisu Cupcakes
Ingredients
- 1 1/4 cups all-purpose flour sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup brewed espresso or strong coffee cooled
- 1/4 cup brewed espresso or strong coffee cooled (for soak)
- 1 tablespoon coffee liqueur optional
- 1 cup heavy cream chilled
- 1/2 cup mascarpone cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract for frosting
- Unsweetened cocoa powder for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside.
- In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs, one at a time, making sure to mix well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the cooled espresso or coffee. Divide the batter evenly among the cupcake liners.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- To prepare the coffee soak, mix the espresso and optional coffee liqueur in a small bowl. Once the cupcakes are cool, poke holes in the tops and brush on the coffee mixture.
- For the frosting, beat the chilled heavy cream until soft peaks form. In another bowl, mix the mascarpone, powdered sugar, and vanilla until smooth. Fold the whipped cream into the mascarpone mixture.
- Pipe or spread the frosting onto the cupcakes, and dust with cocoa powder just before serving.
Notes
- Make sure your butter is softened for easy mixing.
- Allow the cupcakes to cool completely before adding the coffee soak to prevent them from getting soggy.
- You can adjust the coffee amount to suit your taste preference.
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👉 Keep snacking, keep smiling, and always enjoy sweet moments with your loved ones! 💛
FAQs
1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in the fridge. Just frost them on the day you plan to serve them.
2. What can I use instead of mascarpone?
If you can’t find mascarpone, a mix of cream cheese and heavy cream can work in a pinch. It won’t be exactly the same but still delicious!
3. Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk, you can use regular milk and add a splash of vinegar or lemon juice to sour it slightly.
