Tiramisu Cupcakes Recipe Easy Homemade Dessert for Parties

Name: Tiramisu Cupcakes Recipe Easy Homemade Dessert for Parties
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 1/2 cups cake flour (180g); 3/4 cup granulated sugar (150g); 1/2 cup unsalted butter, room temperature (115g); 2 large eggs; 1/2 cup whole milk (120ml); 1 tsp vanilla extract (5ml); 1 1/2 tsp baking powder (6g); 1/2 cup espresso or strong coffee (120ml); 8 oz mascarpone cheese, cold (225g); 1/2 cup heavy cream, cold (120ml); 3/4 cup powdered sugar, sifted (90g); Cocoa powder, for dusting; 2 tbsp Kahlúa or coffee liqueur (optional, 30ml)

Posted on August 12, 2025

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Have you ever craved the rich, coffee-kissed flavors of classic tiramisu but wanted something a little more fun and portable? Well, you’re in for a treat! My delicious easy tiramisu cupcakes recipe takes everything you love about that iconic Italian dessert and transforms it into a stunning, party-friendly cupcake. The first time I baked these little beauties for a friend’s birthday, people couldn’t stop talking about them (or eating them, honestly). With layers of soft vanilla cake, a velvety mascarpone frosting, and a gentle dusting of cocoa, these cupcakes are the perfect fancy dessert for anyone who wants an easy homemade treat that looks as impressive as it tastes.

What makes tiramisu cupcakes so special, you ask? It’s that magical combination of flavors: light, coffee-soaked cake topped with a creamy, not-too-sweet mascarpone frosting—all finished with a touch of cocoa. Each bite is pure bliss. Plus, they’re so much easier to serve at parties than a big pan of traditional tiramisu. No messy scooping or slicing! If you like desserts that make people go “wow,” this is your new go-to. And you don’t need to be a professional baker to pull them off. Trust me, if I can do it (with my not-so-steady hands), anyone can.

Did you know tiramisu means “pick me up” in Italian? That’s exactly what these cupcakes do—perk you up with every bite thanks to their subtle coffee flavor and cloud-like frosting. Whether you’re hosting a fancy dinner party or just want to treat yourself on a Tuesday, these cupcakes are sure to impress. So grab your apron, put on your favorite playlist, and let’s make some tiramisu magic together!

Why You Will Love This Recipe

Tiramisu has deep roots in Italian culinary tradition, originating in the Veneto region in the 1960s. But here’s the fun part: while the classic dessert is all about layers in a glass dish, tiramisu cupcakes bring their own kind of joy to the table. I first discovered tiramisu cupcakes at a friend’s wedding, where the couple wanted something fancier than the usual cake slices but still full of personality. It was love at first bite for me—and ever since, tiramisu cupcakes have become my favorite way to “wow” a crowd without much effort.

There’s something extra special about serving these at parties. People see the swirled mascarpone frosting, the sprinkle of cocoa, and their eyes light up. They almost look too pretty to eat (almost). I’ve made these for birthdays, bridal showers, and even just for cozy movie nights at home. The recipe has evolved a bit every time—sometimes I use seasonal berries as decoration, and other times I tinker with the espresso strength depending on my audience. That’s the beauty of tiramisu cupcakes: they’re flexible, forgiving, and always a hit.

These cupcakes are especially popular during the holidays and cooler months, thanks to their rich flavors and comforting coffee aroma. But honestly, there’s never a wrong season for tiramisu. The cupcake format makes them easy to serve, easy to eat, and easy to transport. No more worrying about slicing up a messy dessert at your next party! Plus, if you have kids or coffee-averse guests, you can adjust the amount of espresso for a milder taste.

Food history tidbit: tiramisu was once considered a “modern” dessert, but it’s now classic comfort food the world over. By transforming it into cupcakes, you get the nostalgia of tiramisu with the fun of cupcakes—a match made in dessert heaven. Every time I make these, someone always asks for the recipe. So, go ahead and make some memories (and maybe start your own tiramisu cupcake tradition)!

Ingredient Discussion

Cake Flour (1 1/2 cups / 180g): Cake flour is key for a tender, light crumb. If you can’t find it, you can substitute all-purpose flour, but the cupcakes will be a bit denser. I recommend sifting your flour for extra fluffiness! Store unused flour in an airtight container to keep it fresh.
Granulated Sugar (3/4 cup / 150g): Regular white sugar sweetens the cupcakes just right. You could use cane sugar if you prefer a hint of molasses flavor. Keep sugar tightly sealed to avoid clumping.
Unsalted Butter (1/2 cup / 115g): Go for good-quality, room-temperature butter for the best flavor. I love using European-style butter (like Kerrygold), but any unsalted variety works. Store butter in the fridge until ready to use; let it soften on the counter before baking.
Eggs (2 large): Eggs provide structure and richness. Use room-temperature eggs for easier mixing. If you forget to take them out ahead of time, just soak them in warm water for 5 minutes.
Whole Milk (1/2 cup / 120ml): Whole milk gives the cupcakes moisture and richness. You can substitute with any plant-based milk for a dairy-free version, though the flavor will change a bit. Always use fresh milk for best results.
Vanilla Extract (1 tsp / 5ml): Vanilla rounds out the cupcake’s flavor. Pure vanilla is best, but imitation works if that’s what you have. For a twist, try vanilla bean paste.
Espresso or Strong Coffee (1/2 cup / 120ml): The heart of tiramisu! Use freshly brewed espresso for bold flavor, or strong coffee if you don’t have an espresso maker. Decaf works for a less caffeinated dessert. If you want to skip coffee entirely, use a coffee substitute like chicory tea.
Mascarpone Cheese (8 oz / 225g): Mascarpone is creamy and slightly tangy—essential for that authentic tiramisu flavor. If you can’t find it, use a mix of cream cheese and heavy cream. Keep mascarpone cold until you’re ready to use it.
Heavy Cream (1/2 cup / 120ml): Heavy cream makes the frosting luxuriously light. You can use coconut cream for a dairy-free option (it’ll taste a bit different, but still yum). Chill your cream before whipping for the best texture.
Powdered Sugar (3/4 cup / 90g): Powdered sugar sweetens and stabilizes the frosting. Sift it to avoid lumps. Store in a cool, dry place.
Cocoa Powder (for dusting): Good-quality unsweetened cocoa adds that classic tiramisu finish. I love Dutch-process cocoa for its rich color and flavor. Store unopened cocoa in a pantry and use within a year for peak flavor.
Kahlúa or Coffee Liqueur (optional, 2 tbsp / 30ml): For grown-up cupcakes, a splash of coffee liqueur amps up the tiramisu vibe. Omit if serving kids or swap for a dash of vanilla extract.

When shopping for these ingredients, hit up your local Italian deli for mascarpone and espresso powder. Most grocery stores carry everything else. If you’re making these in the summer, try adding fresh berries on top for a seasonal twist. In winter, a sprinkle of cinnamon or nutmeg in the batter gives a cozy touch. I tend to stick with classic brands, but feel free to use your favorites!

Equipment Needed

Muffin Tin (12-cup standard): A nonstick muffin tin is best for easy cleanup. (Mine’s a little scratched up, but it still does the job!)
Paper Cupcake Liners: These help the cupcakes pop out easily and look cute for parties. You can use silicone liners if you prefer something reusable.
Electric Mixer: Hand or stand mixer works for creaming butter and whipping frosting. I used to mix by hand, but my wrists were not happy, so I recommend a mixer for this recipe.
Mixing Bowls: One large, one medium. Glass or metal bowls are both fine.
Measuring Cups and Spoons: Accuracy matters for baking, so use proper measuring tools.
Sifter or Fine Mesh Strainer: For flour and powdered sugar, to avoid lumps.
Small Saucepan: For brewing espresso or coffee if you’re not using a machine.
Piping Bag and Star Tip (optional): For that swirly, bakery-style frosting. You can use a zip-top bag with the corner snipped off if you don’t have a piping set.
Small Offset Spatula (optional): Makes spreading and swirling frosting easier, but the back of a spoon works in a pinch.

Budget tip: You don’t need fancy tools to make great cupcakes. I’ve used dollar-store muffin pans and DIY piping bags, and they work just fine. Just wash everything well, especially if you use tools for other strong flavors (like garlic!).

Preparation Method

Preheat and Prep (10 minutes): Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Tip: If you skip the liners, grease the tin really well so the cakes don’t stick.
Cream Butter and Sugar (5 minutes): In a large bowl, beat 1/2 cup (115g) unsalted butter and 3/4 cup (150g) sugar until pale and fluffy. This should take about 3 minutes with an electric mixer on medium speed. Warning: Butter should be soft but not melted or your cupcakes will be greasy.
Add Eggs and Vanilla (2 minutes): Beat in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 tsp (5ml) vanilla extract. The mixture might look a bit curdled—don’t worry, it’ll smooth out once you add the flour.
Combine Dry Ingredients (2 minutes): Sift 1 1/2 cups (180g) cake flour and 1 1/2 tsp (6g) baking powder together in a separate bowl. Note: Sifting removes lumps and gives a lighter cake.
Mix Wet and Dry (3 minutes): Add the dry ingredients to the butter mixture in three parts, alternating with 1/2 cup (120ml) whole milk. Start and finish with the flour. Mix until just combined—don’t overmix or cupcakes get tough.
Bake (18–20 minutes): Divide the batter evenly among the cupcake liners (about 2/3 full). Bake for 18-20 minutes until a toothpick comes out clean. The tops should be lightly golden and springy to the touch. Cool in the tin for 5 minutes, then transfer to a wire rack.
Make Espresso Soak (while cupcakes bake): Brew 1/2 cup (120ml) strong espresso or coffee. Stir in 2 tbsp (30ml) Kahlúa (if using). Let cool to room temperature. If you don’t want alcohol, skip it!
Poke and Soak (5 minutes): While cupcakes are still slightly warm, use a toothpick or skewer to poke holes in the tops (5-6 pokes per cupcake). Spoon about 1 tsp (5ml) of espresso soak over each cupcake, letting it absorb. Don’t overdo it or cupcakes get mushy!
Make Mascarpone Frosting (10 minutes): In a chilled bowl, whip 8 oz (225g) mascarpone until smooth. Add 1/2 cup (120ml) cold heavy cream and 3/4 cup (90g) sifted powdered sugar. Beat until thick and spreadable, about 2-3 minutes. Don’t overbeat or it’ll turn grainy. Frosting should look glossy and hold soft peaks.
Frost and Finish (10 minutes): Pipe or spread the mascarpone frosting onto cooled cupcakes. Dust with cocoa powder using a small sieve. For a fancier look, swirl the frosting high and add a chocolate curl or coffee bean on top.

Personal Prep Note: I usually start the frosting while the cupcakes are baking to save time. If your kitchen is warm, chill your mixing bowl and beaters for best results. And if you forget to cool your espresso, just pop it in the freezer for a couple of minutes (I do this more often than I care to admit!).

Cooking Tips & Techniques

Here’s a truth: my first batch of tiramisu cupcakes was a little…soggy. Don’t soak the cupcakes with too much coffee! About 1 teaspoon per cupcake is just right. If you want extra flavor, you can brush on a second layer after the first is absorbed—just go slow and steady.

When it comes to the mascarpone frosting, always use cold ingredients. Mascarpone can break if it gets too warm or is overmixed. Stop whipping as soon as you see soft peaks. If you accidentally overbeat and it looks curdled, gently fold in a little more cold cream to rescue it (it works most of the time, promise!).

To get even cupcakes, use an ice cream scoop to portion the batter. This little trick keeps the sizes consistent and helps them bake evenly. Don’t skip sifting your flour and powdered sugar