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Tiramisu Cupcakes Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fold Batter: Use a rubber spatula to gently fold the batter to ensure all ingredients are fully integrated.
  8. 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.
  9. 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.
  10. Bake: Bake the cupcakes in the preheated oven for 20-23 minutes or until a cake tester inserted into the center comes out clean.
  11. 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.
  12. 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.
  13. 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.
  14. Add Mascarpone: Mix the mascarpone into the creamed butter for 1 minute on low speed until well combined and smooth.
  15. 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.
  16. 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

Find it online: https://www.cheftara.com/tiramisu-cupcakes-recipe/