Introduction

Tiramisu Cupcakes are a delightful twist on the classic Italian dessert, combining moist coffee-infused cake with a luscious mascarpone buttercream. Perfect for any occasion, these cupcakes offer all the flavors of tiramisu in a fun, handheld treat.

Ingredients

150 g all-purpose flour
50 g almond flour (can be replaced with all-purpose flour)
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
70 g butter (room temperature)
200 g granulated sugar
3 large eggs (room temperature)
150 g sour cream (12-18%, room temperature, or full-fat Greek yogurt)
2 tbsp vegetable oil (e.g. canola oil)
1 ½ tsp vanilla extract
1 tbsp instant espresso powder
200 g butter (for buttercream)
100 g mascarpone cheese
360 g powdered sugar
1/2 tsp vanilla bean paste
2 tsp Amaretto (or vanilla extract)
Cocoa powder for dusting

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) for a conventional oven and line a 12-cup cupcake tray with cupcake liners.
Step 2: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer bowl with the paddle attachment or a large bowl with a hand mixer, cream the butter and sugar on medium-high speed for 3 minutes until fluffy.
Step 4: Add the eggs one at a time, mixing on low speed after each addition until combined. Scrape down the bowl sides.
Step 5: Add the flour mixture gradually on low speed and mix until just combined.
Step 6: Add the sour cream, vegetable oil, and vanilla extract; mix gently until incorporated without overmixing.
Step 7: Using a rubber spatula, fold the batter to ensure all ingredients are combined evenly.
Step 8: Remove half of the batter into a separate bowl and fold in the instant espresso powder until fully dissolved and smooth.
Step 9: Alternate spoonfuls of plain and espresso batter into the cupcake liners. Use a toothpick to swirl the batters together gently.
Step 10: Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for 5 minutes in the pan, then remove and let cool completely.
Step 11: For the mascarpone buttercream, take butter and mascarpone out of the fridge 10 minutes prior. Cut the butter into cubes and sift powdered sugar.
Step 12: Beat the butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl and continue beating for 2 more minutes.
Step 13: Add mascarpone and mix on low speed for 1 minute until combined.
Step 14: Add half of the powdered sugar, vanilla bean paste, and Amaretto. Mix on low speed, scrape down bowl sides, then add the remaining powdered sugar and mix until smooth.
Step 15: Transfer buttercream to a piping bag fitted with a large round tip (e.g., Wilton 1A). Pipe onto cooled cupcakes and dust with cocoa powder before serving.

Tips & Variations

Replace almond flour with all-purpose flour if you prefer a milder nut flavor or have allergies.
Use full-fat Greek yogurt instead of sour cream for a tangier taste.
For a boozy kick, brush the cupcakes with coffee liqueur before frosting.
Try adding finely chopped dark chocolate to the batter for extra richness.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days due to the mascarpone buttercream. Bring them to room temperature before serving for the best flavor. You can also freeze the unfrosted cupcakes for up to 1 month; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without caffeine?

Yes, simply omit the instant espresso powder and swirl only the plain batter for a coffee-free version.

What if I don’t have Amaretto?

You can substitute Amaretto with an equal amount of vanilla extract or coffee liqueur for a similar flavor profile.

Tiramisu Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

These Tiramisu Cupcakes combine the classic Italian dessert flavors with a moist marble cupcake and a rich mascarpone buttercream frosting. Featuring espresso-infused and vanilla batters swirled together, topped with smooth mascarpone buttercream and a dusting of cocoa powder, they make an elegant and delicious treat perfect for any occasion.

Author: Tara
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: Italian-inspired

Ingredients

Scale

Cupcake Batter

150 g all-purpose flour
50 g almond flour (can be replaced with all-purpose flour)
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
70 g butter (room temperature)
200 g granulated sugar
3 large eggs (room temperature)
150 g sour cream (12-18%, room temperature or full-fat Greek yogurt)
2 tbsp vegetable oil (e.g., canola oil)
1 ½ tsp vanilla extract
1 tbsp instant espresso powder

Mascarpone Buttercream

200 g butter (softened)
100 g mascarpone cheese
360 g powdered sugar (sifted)
1/2 tsp vanilla bean paste
2 tsp Amaretto (or vanilla extract)
Cocoa powder for dusting

Instructions

Preheat and Prepare Pan: Preheat your conventional oven to 160ºC (320ºF). Line a 12-cup cupcake tray with cupcake liners to prevent sticking and ensure easy removal.
Sift Dry Ingredients: Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt into a bowl. Set aside to combine the dry ingredients evenly.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and granulated sugar on medium-high speed for 3 minutes until fluffy and pale.
Add Eggs: Add eggs one at a time, mixing on low speed after each addition until just combined to maintain a smooth batter without overmixing.
Add Dry Ingredients: Scrape down the bowl sides, then add the sifted dry ingredients gradually on low speed until just combined. Avoid overmixing to keep the cupcakes tender.
Add Wet Ingredients: Incorporate sour cream, vegetable oil, and vanilla extract into the batter. Mix gently until just combined, taking care not to overwork the batter.
Fold Batter: Use a rubber spatula to gently fold the batter to ensure all ingredients are fully integrated.
Espresso Batter: Transfer half of the batter into a separate bowl and fold in the instant espresso powder until it dissolves completely and the batter is smooth.
Layer and Swirl Batter: Alternate spoonfuls of the plain batter and espresso batter into the cupcake liners. Use a toothpick to swirl the two batters together, creating a marbled effect.
Bake: Bake the cupcakes in the preheated oven for 20-23 minutes or until a cake tester inserted into the center comes out clean.
Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 5 minutes. Then gently take them out of the tin and transfer to a cooling rack to cool completely.
Prepare Buttercream: Take the butter and mascarpone out of the fridge 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar for smoothness.
Cream Butter: Beat the butter in a stand mixer with the paddle attachment or using a hand mixer on medium-high speed for 4 minutes until light and fluffy. Scrape down sides and continue mixing for an additional 2 minutes.
Add Mascarpone: Mix the mascarpone into the creamed butter for 1 minute on low speed until well combined and smooth.
Add Sugar and Flavorings: Add half of the sifted powdered sugar, vanilla bean paste, and Amaretto. Mix on low speed, scraping bowl sides before adding the remaining powdered sugar. Mix again until fully combined and creamy. Finish with a final mix for 1 minute.
Pipe Frosting and Finish: Transfer the buttercream to a piping bag fitted with a large round tip (e.g., Wilton 1A). Pipe a generous swirl of buttercream on each cooled cupcake. Finish by dusting the tops lightly with cocoa powder to reproduce the classic tiramisu look.

Notes

Room temperature ingredients help achieve a smooth batter and even baking.
For almond flour substitution, all-purpose flour can be used but may slightly change texture.
Instant espresso powder dissolves quickly, imparting strong coffee flavor without liquid addition.
Amaretto adds authentic flavor to the buttercream, but vanilla extract is an easy substitute.
Be careful not to overmix batter to keep cupcakes tender and moist.
Ensure cupcakes are completely cool before frosting to prevent melting.
Use fresh mascarpone for best taste and texture of the buttercream.
For a low-fat alternative, consider reducing butter in the frosting and increasing mascarpone slightly.

Keywords: tiramisu cupcakes, mascarpone buttercream, espresso cupcakes, Italian dessert cupcakes, coffee flavored cupcakes