Description
Tiramisu Cupcakes bring together the richness of espresso, the sweetness of vanilla cake, and the creamy decadence of mascarpone frosting. With their delicate layers and dusting of cocoa, these dreamy treats capture all the elegance of traditional tiramisu in cupcake form—perfect for special occasions or a luxurious pick-me-up.
Ingredients
For the Cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
1 large egg, room temperature
2 large egg yolks, room temperature
1 teaspoon vanilla extract
1/3 cup milk, room temperature
1/3 cup buttermilk, room temperature
1 1/2 tablespoons instant espresso powder
For the Mascarpone Frosting
8 ounces mascarpone cheese
2/3 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon cocoa powder, for dusting
Instructions
Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar on low speed until blended. Increase to high and whip for 3 minutes until light and fluffy. Scrape the sides of the bowl.
Add the egg and beat until combined. Add egg yolks and vanilla extract, mixing well. Scrape the bowl again.
Alternate adding the dry ingredients with the milk and buttermilk in three batches, starting and ending with the flour. Mix just until combined after each addition.
Divide half the batter into a separate bowl and fold in the espresso powder. It may not fully dissolve—this is okay.
Scoop about 2 tablespoons of vanilla batter into each cupcake liner, followed by 2 tablespoons of espresso batter.
Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan briefly, then transfer to a wire rack to cool completely.
To make the frosting, beat mascarpone and powdered sugar until smooth. Add cream and whip to stiff peaks. Mix in vanilla extract.
Frost the cooled cupcakes with a piping bag or spatula. Dust with cocoa powder before serving.
Store cupcakes in the refrigerator and enjoy within 2 days for the best texture and flavor.
Notes
Don’t overmix the batter—mix just until ingredients are combined for a tender crumb.
Make sure the mascarpone is cold to prevent the frosting from becoming runny.
You can use espresso powder or instant coffee granules for the coffee flavor.
These cupcakes are best served slightly chilled, straight from the fridge.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American