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Tiramisu Cupcakes Recipe

Irresistible Tiramisu Cupcakes Recipe You’ll Love

Delightful Tiramisu Cupcakes capture the essence of classic tiramisu in a portable form, featuring coffee-infused cake and creamy mascarpone buttercream.
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Prep Time 35 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 1 hour 3 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/4 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
  • 1/4 cup Almond Flour Can be replaced with more all-purpose flour if nut allergies are a concern.
  • 1 teaspoon Baking Soda Ensure they are fresh for proper rise.
  • 1 teaspoon Baking Powder Ensure they are fresh for proper rise.
  • 1/2 teaspoon Salt Standard table salt is suitable.
  • 1/2 cup Unsalted Butter Can substitute with vegan butter for a dairy-free option.
  • 1 cup Granulated Sugar Coconut sugar can be used for a healthier alternative.
  • 2 large Eggs For egg-free, consider flax eggs or applesauce.
  • 1/2 cup Sour Cream Can substitute with Greek yogurt for a similar effect.
  • 1/4 cup Vegetable Oil Can replace with melted coconut oil.
  • 1 teaspoon Vanilla Extract Use pure extract for the best taste.
  • 3 tablespoons Instant Espresso Powder Strong brewed coffee is an alternative.
For the Frosting
  • 1 cup Mascarpone Cheese Can use cream cheese but will alter the flavor.
  • 2 cups Powdered Sugar Adjust sugar amount to taste.
  • 1 teaspoon Vanilla Bean Paste/Vanilla Extract Choose based on preference.
  • 1/4 cup Amaretto Omit for a non-alcoholic version or use almond extract.
For Garnish
  • 2 tablespoons Cocoa Powder For dusting, adjust to personal taste.

Equipment

  • 12-cup cupcake tray
  • Electric mixer
  • Mixing bowls

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and prepare a 12-cup cupcake tray with liners.
  2. Sift together all-purpose flour, almond flour, baking soda, baking powder, and salt in a large mixing bowl.
  3. Beat softened unsalted butter and granulated sugar together for about 3 minutes until pale and fluffy.
  4. Crack the eggs into the butter-sugar mixture one at a time, mixing well after each addition.
  5. Gradually introduce the prepared dry ingredients into the wet mixture, mixing until just combined.
  6. Fold in sour cream, vegetable oil, and vanilla extract until the batter is smooth and creamy.
  7. Divide the batter in half, mixing instant espresso powder into one half.
  8. Alternate the two batters into the cupcake liners, swirling them together with a toothpick.
  9. Bake for 20–23 minutes and check for doneness using a toothpick.
  10. Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a wire rack.
  11. Beat mascarpone cheese, butter, powdered sugar, vanilla, and Amaretto until smooth and fluffy for frosting.
  12. Once cool, pipe the mascarpone buttercream onto each cupcake and dust with cocoa powder.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 130mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Ensure your butter is softened but not melted for the best frosting texture. Avoid overmixing to keep cupcakes tender.

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