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–+ servings
Tiramisu Cupcakes

Tiramisu Cupcakes That Bring Italy to Your Kitchen

Delight in Tiramisu Cupcakes that combine classic dessert flavors into a convenient treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend for gluten-free.
  • 1 tbsp Baking Powder No substitutes suggested.
  • 1 tsp Baking Soda No substitutes suggested.
  • 1/2 tsp Salt No substitutes suggested.
  • 1 cup Granulated Sugar Use coconut sugar for a less refined option.
  • 1/2 cup Unsalted Butter Can be replaced with margarine or coconut oil for dairy-free.
  • 2 large Eggs For vegan, use flax eggs instead.
  • 1 tsp Vanilla Extract Substitute with almond extract for a different taste.
  • 1/2 cup Sour Cream Plain yogurt can be used as a substitute.
  • 1 cup Espresso Strongly brewed coffee can be a suitable alternative.
  • 1/4 cup Coffee Liqueur Can be omitted for a non-alcoholic version.
For the Frosting
  • 8 oz Mascarpone Cheese Cream cheese can substitute for a tangier flavor.
  • 1 cup Powdered Sugar No substitutes suggested.
  • 1/2 cup Heavy Cream Coconut cream can be used for a dairy-free option.
For the Topping
  • 2 tbsp Cocoa Powder Dark chocolate shavings also make a delightful alternative.

Equipment

  • muffin tin
  • mixing bowls
  • piping bag

Method
 

Step-by-Step Instructions for Tiramisu Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Cream together granulated sugar and unsalted butter until fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract, sour cream, and brewed espresso. In another bowl, whisk together flour, baking powder, baking soda, and salt before gradually mixing into the wet ingredients.
  2. Fill each cupcake liner three-quarters full and bake for 18-20 minutes until a toothpick comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack.
  3. Mix the espresso and coffee liqueur for the coffee soak. Poke holes in the cooled cupcakes and brush the soak over the tops.
  4. Beat mascarpone cheese, powdered sugar, and vanilla extract until smooth. Whip heavy cream to stiff peaks and gently fold into the mascarpone.
  5. Pipe the mascarpone frosting onto each cupcake, dust with cocoa powder, and garnish with chocolate curls if desired. Serve chilled.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 130mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Use high-quality espresso for the best flavor. Allow cupcakes to cool completely before soaking them with the coffee mixture to prevent sogginess.

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