Tiramisu Cupcakes Recipe

Introduction

Tiramisu cupcakes combine the classic flavors of the beloved Italian dessert into a fun, individual treat. These moist, coffee-infused cupcakes are topped with a rich mascarpone buttercream and finished with a dusting of cocoa powder for an elegant touch.

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

1. Step 1: Preheat the oven to 160ºC (320ºF) for a conventional oven. Line a 12-cup cupcake tray with liners.
2. Step 2: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a mixing bowl, cream the butter and granulated sugar using a stand or hand mixer on medium-high speed for 3 minutes until fluffy.
4. Step 4: Add the eggs one at a time, mixing on low speed until just combined after each addition. Scrape down the sides of the bowl as needed.
5. Step 5: Gradually add the sifted dry ingredients to the butter mixture and mix on low speed until just combined.
6. Step 6: Add the sour cream, vegetable oil, and vanilla extract. Mix gently until the batter is unified, taking care not to overmix.
7. Step 7: Transfer half of the batter to a separate bowl. Stir the instant espresso powder into this half until fully dissolved and smooth.
8. Step 8: Alternate spoonfuls of the plain and espresso batters into the cupcake liners. Use a toothpick to gently swirl the batters together.
9. Step 9: Bake for 20–23 minutes or until a cake tester inserted in the center comes out clean. Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
10. Step 10: For the buttercream, let the butter and mascarpone soften at room temperature for 10 minutes. Sift the powdered sugar.
11. Step 11: Beat the butter alone on medium-high speed for 4 minutes. Scrape the bowl and beat for 2 more minutes until light and creamy.
12. Step 12: Add mascarpone and mix on low speed for 1 minute until combined.
13. Step 13: Add half the powdered sugar, vanilla bean paste, and Amaretto. Mix gently on low speed, scraping the bowl as needed.
14. Step 14: Add the remaining powdered sugar and mix until fully incorporated. Give a final beat for 1 minute to smooth out the frosting.
15. Step 15: Pipe the buttercream generously over each cooled cupcake using a piping bag fitted with a large round tip. Dust the tops with cocoa powder before serving.

Tips & Variations

• Use almond flour for a subtle nuttiness, or substitute with all-purpose flour for a more traditional texture.
• For a non-alcoholic version, replace Amaretto with an additional teaspoon of vanilla extract.
• Ensure all wet ingredients are at room temperature to create a smooth batter and even baking.
• Adjust the espresso amount based on how strong you like the coffee flavor in your cupcakes.

Storage

Store these tiramisu cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 20 minutes before serving for the best texture and flavor. The mascarpone buttercream holds up well but is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Yes, you can replace almond flour with an equal amount of all-purpose flour. The texture will be slightly different but still delicious.

Is it necessary to use instant espresso powder?

Instant espresso powder provides a concentrated coffee flavor without adding moisture. You can use strong brewed espresso or coffee in a reduced amount as an alternative, but be mindful of extra liquid affecting the batter consistency.

Tiramisu Cupcakes Recipe

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★★★★★

4.4 from 58 reviews

• Author: Charlotte
• Total Time: 43 minutes
• Yield: 12 cupcakes 1x

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Description

These Tiramisu Cupcakes offer a delightful twist on the classic Italian dessert, combining moist, espresso-infused cupcakes with a creamy mascarpone buttercream frosting. Swirled with coffee-flavored batter and topped with a rich, smooth buttercream and a dusting of cocoa powder, these cupcakes make an elegant and delicious treat for any occasion.

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Ingredients

Scale 1x2x3x

Cake 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
• 100 g mascarpone cheese
• 360 g powdered sugar
• 1/2 tsp vanilla bean paste
• 2 tsp Amaretto (or vanilla extract)
• Cocoa powder for dusting

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 160ºC (320ºF) conventional setting and line a 12-cup cupcake tray with cupcake liners to ensure easy removal after baking.
2. Mix Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside for later use.
3. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, beat the room temperature butter and granulated sugar on medium/high speed for 3 minutes until light and fluffy.
4. Add Eggs: Add the eggs one at a time, mixing on low speed between additions until just combined to keep the batter smooth.
5. Combine Flour Mixture: Scrape down the sides of the bowl, then add the sifted flour mixture. Mix on low speed until just incorporated, avoiding overmixing to keep cupcakes tender.
6. Add Wet Ingredients: Incorporate the sour cream, vegetable oil, and vanilla extract into the batter, mixing gently until just combined.
7. Fold Batter: Using a rubber spatula, gently fold the batter to ensure even mixing of all ingredients.
8. Prepare Coffee Batter: Transfer half of the batter to a separate bowl. Add the instant espresso powder and fold gently with a rubber spatula until the coffee powder is fully dissolved and the batter is smooth and uniform in color.
9. Fill Cupcake Liners: Alternate spooning plain and espresso batter into the cupcake liners to fill them, then use a toothpick to swirl the two batters together for a marbled effect.
10. Bake: Bake the cupcakes for 20-23 minutes, or until a cake tester inserted into the center comes out clean. Remove from oven and let cool on a wire rack.
11. Cool Cupcakes: After 5 minutes, gently remove the cupcakes from the pan and allow them to cool completely on the cooling rack before frosting.
12. Prepare Buttercream – Soften Ingredients: Take butter and mascarpone out of the refrigerator about 10 minutes before starting. Cut butter into cubes and sift the powdered sugar for smoothness.
13. Cream Butter: Beat the butter using a stand mixer with paddle attachment or hand mixer on medium/high speed for 4 minutes until fluffy. Scrape down sides and beat for an additional 2 minutes.
14. Add Mascarpone: Mix the mascarpone cheese into the butter on low speed for 1 minute until fully incorporated.
15. Incorporate Sugar and Flavorings: Add half the powdered sugar, vanilla bean paste, and Amaretto (or vanilla extract). Mix on low speed until blended, scrape down sides, then add the remaining powdered sugar. Continue mixing until all is combined smoothly. Finish with a 1-minute final mix for fluffiness.
16. Pipe Buttercream: Transfer the buttercream into a piping bag fitted with a large round tip (such as Wilton 1A). Pipe decorative swirls onto the cooled cupcakes.
17. Finish: Dust the frosted cupcakes with cocoa powder to give an authentic tiramisu look and flavor.

Notes

• Room temperature ingredients help the batter to mix more evenly and create a tender crumb.
• If almond flour is not available, simply replace with an equal amount of all-purpose flour.
• For a non-alcoholic version, substitute Amaretto with vanilla extract.
• Use a light hand when folding the batter to avoid overmixing which can lead to dense cupcakes.
• Ensure cupcakes are completely cool before piping the buttercream to prevent melting.
• Instant espresso powder dissolves easily and provides a strong coffee flavor without adding liquid.

• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired

Keywords: Tiramisu cupcakes, espresso cupcakes, mascarpone buttercream, Italian dessert, coffee cupcakes