REFINED Tiramisu Cupcakes are a fun and delicious twist on the classic Italian dessert, tiramisu. Instead of one large cake, these come as cute, individual cupcakes that are easy to hold, share, and enjoy. They have a creamy, sweet flavor with a gentle hint of coffee not too strong making them enjoyable for everyone, even kids when prepared lightly. Each cupcake features a soft vanilla base, a mild coffee touch, and a fluffy cream topping that feels light and airy, almost like a little cloud.
These cupcakes are perfect for birthdays, family gatherings, or a cozy weekend treat. They look elegant and impressive, but don’t let that fool you they’re actually simple to make if you follow the steps one at a time. Even beginners can bake these cupcakes and feel proud of the result.
Why You Should Try Tiramisu Cupcakes
You should try Tiramisu Cupcakes because they combine the best parts of classic tiramisu and cupcakes in one bite. They’re sweet without being overwhelming, soft without being messy, and rich in flavor without feeling heavy. If you enjoy desserts that feel special yet easy to eat, this recipe is a great choice.
Another bonus is that these cupcakes can be made ahead of time, which means less stress on the day of your event and more time to enjoy it. You can keep the decoration simple or dress them up for a fancy look it’s completely up to you!
Table of Contents
Table of Contents
Ingredients you’ll need for Tiramisu Cupcakes
Here is everything you need to make Tiramisu Cupcakes:
Cupcakes
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 tablespoons instant espresso powder or strong coffee cooled
Mascarpone Frosting
- 1 cup mascarpone cheese, chilled
- 1 cup heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Cocoa powder for dusting
How to Make Tiramisu Cupcakes
Step 1: Get Everything Ready
Before you start mixing anything, make sure your oven is preheated to 350°F (175°C) and your muffin tin is lined with cupcake liners. This is important because once you start mixing, you don’t want to stop halfway through to prepare the pan. Having everything ready also helps your cupcakes bake evenly and makes the process feel calm and organized. While the oven heats up, you can measure your ingredients so you don’t forget anything.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important because it spreads everything evenly and helps the cupcakes rise properly. If you don’t mix the dry ingredients well, you might end up with little pockets of baking powder or salt in your cupcakes, and that can make some bites taste strange. Once everything is combined, set this bowl aside for later.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until it becomes light and fluffy. This step takes a few minutes, and you’ll know it’s ready when the mixture looks pale and smooth. The butter and sugar need to be fully combined because this is what gives the cupcakes a soft texture. If the butter is too cold, it won’t mix well, so it’s best to let it sit out for a bit before starting.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. This helps the batter stay smooth and prevents it from separating. Once the eggs are fully mixed in, add the vanilla extract. Vanilla makes the cupcakes taste warm and rich, and it helps bring out the coffee flavor later. Make sure everything is mixed well, but don’t overmix, or the cupcakes could become dense.
Step 5: Combine the Dry and Wet Ingredients
Now it’s time to combine everything. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start with flour, then add some milk, then flour again, and finish with milk. This helps the batter stay light and prevents it from getting too thick. Mix gently and only until the flour disappears. Overmixing can make the cupcakes tough instead of soft.
Step 6: Add the Coffee Flavor
Stir in the instant espresso powder or the cooled strong coffee. Mix just until it’s combined so the coffee flavor spreads evenly through the batter. You can taste a tiny bit of the batter to check the flavor (just don’t eat too much raw batter). If you want a stronger coffee taste, you can add a little more espresso powder, but be careful not to add too much, or it will overpower the cupcake.
Step 7: Fill the Cupcake Liners and Bake
Fill each cupcake liner about two-thirds full with the batter. If you fill them too full, they might spill over while baking, and if you fill them too little, they will be too small. Bake for 18–22 minutes, or until a toothpick comes out clean. You can also gently press the top of a cupcake—if it springs back, it’s done. Once baked, let the cupcakes cool completely before frosting them so the frosting doesn’t melt.
Step 8: Make the Mascarpone Frosting
In a chilled bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until thick and fluffy. The bowl being cold helps the frosting whip better and stay stable. This should take about 3–4 minutes with an electric mixer. If the frosting seems too soft, chill it in the fridge for 10 minutes and then whip again. This frosting is what makes the cupcakes taste like real tiramisu.
Step 9: Frost and Finish
Once the cupcakes are completely cool, pipe or spread the frosting on top. You can use a piping bag for a fancy look or a spoon for a simple style. After frosting, dust each cupcake with cocoa powder to finish the classic tiramisu look. If you want, you can also add a small piece of chocolate or a sprinkle of coffee beans for decoration. Serve immediately or chill for a few minutes to let the frosting set.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Muffin tin
- Cupcake liners
- Mixing bowls small and large
- Electric mixer or hand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Toothpick
- Sifter for cocoa powder
Tips and Variation Ideas
Don’t overmix the batter, or the cupcakes can become dense.
If you want a stronger coffee flavor, add an extra teaspoon of espresso powder.
Chill the frosting bowl for 10 minutes before mixing to help it whip better.
You can add a tiny splash of coffee to the frosting for extra flavor.
What can I serve with this Tiramisu Cupcakes ?
I often serve these Tiramisu Cupcakes with fruit juice or orange juice for extra refreshment, and my daughter loves them with her milkshake. Sometimes I also like to enjoy them with my delicious coffee.
Commonly Asked Questions
Can I use regular coffee instead of espresso powder ?
Yes! Just use cooled strong coffee. Espresso powder is stronger, so you may need more coffee for the same flavor.
Can I add chocolate chips ?
Absolutely! Add a handful of chocolate chips to the batter for a fun twist.
Can I freeze these cupcakes ?
Yes, freeze unfrosted cupcakes for up to 1 month. Frost after thawing.
Can I make these without coffee ?
Yes, just leave out the espresso powder and add vanilla instead.
Tiramisu Cupcakes
Course: DessertCuisine: ItalianDifficulty: Easy–Medium12
servings20
minutes22
minutes320
kcal50
minutesTiramisu Cupcakes are soft, coffee-flavored cupcakes topped with creamy mascarpone frosting and a dusting of cocoa powder. They combine the classic tiramisu taste into a fun, easy-to-make cupcake form.
Ingredients
1 ½ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¾ cup milk
2 tablespoons instant espresso powder or strong coffee cooled
1 cup mascarpone cheese, chilled
1 cup heavy whipping cream, chilled
½ cup powdered sugar
1 teaspoon vanilla extract
Cocoa powder for dusting
Directions
- Before you start mixing anything, make sure your oven is preheated to 350°F (175°C) and your muffin tin is lined with cupcake liners. This is important because once you start mixing, you don’t want to stop halfway through to prepare the pan. Having everything ready also helps your cupcakes bake evenly and makes the process feel calm and organized. While the oven heats up, you can measure your ingredients so you don’t forget anything.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important because it spreads everything evenly and helps the cupcakes rise properly. If you don’t mix the dry ingredients well, you might end up with little pockets of baking powder or salt in your cupcakes, and that can make some bites taste strange. Once everything is combined, set this bowl aside for later.
- In a large bowl, beat the softened butter and sugar together until it becomes light and fluffy. This step takes a few minutes, and you’ll know it’s ready when the mixture looks pale and smooth. The butter and sugar need to be fully combined because this is what gives the cupcakes a soft texture. If the butter is too cold, it won’t mix well, so it’s best to let it sit out for a bit before starting.
- Add the eggs one at a time, mixing well after each addition. This helps the batter stay smooth and prevents it from separating. Once the eggs are fully mixed in, add the vanilla extract. Vanilla makes the cupcakes taste warm and rich, and it helps bring out the coffee flavor later. Make sure everything is mixed well, but don’t overmix, or the cupcakes could become dense.
- Now it’s time to combine everything. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start with flour, then add some milk, then flour again, and finish with milk. This helps the batter stay light and prevents it from getting too thick. Mix gently and only until the flour disappears. Overmixing can make the cupcakes tough instead of soft.
- Stir in the instant espresso powder or the cooled strong coffee. Mix just until it’s combined so the coffee flavor spreads evenly through the batter. You can taste a tiny bit of the batter to check the flavor (just don’t eat too much raw batter). If you want a stronger coffee taste, you can add a little more espresso powder, but be careful not to add too much, or it will overpower the cupcake.
- Fill each cupcake liner about two-thirds full with the batter. If you fill them too full, they might spill over while baking, and if you fill them too little, they will be too small. Bake for 18–22 minutes, or until a toothpick comes out clean. You can also gently press the top of a cupcake if it springs back, it’s done. Once baked, let the cupcakes cool completely before frosting them so the frosting doesn’t melt.
- In a chilled bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until thick and fluffy. The bowl being cold helps the frosting whip better and stay stable. This should take about 3–4 minutes with an electric mixer. If the frosting seems too soft, chill it in the fridge for 10 minutes and then whip again. This frosting is what makes the cupcakes taste like real tiramisu.
- Once the cupcakes are completely cool, pipe or spread the frosting on top. You can use a piping bag for a fancy look or a spoon for a simple style. After frosting, dust each cupcake with cocoa powder to finish the classic tiramisu look. If you want, you can also add a small piece of chocolate or a sprinkle of coffee beans for decoration. Serve immediately or chill for a few minutes to let the frosting set.
Notes
- Don’t overmix the batter mix just until ingredients are combined.
- If using coffee, make it strong and let it cool so it doesn’t melt the butter or eggs.
- Fill cupcake liners ⅔ full to prevent overflowing while baking.
- Let cupcakes cool completely before frosting so the frosting doesn’t melt.
