Description
These tiramisu cupcakes transform the classic Italian dessert into a fun, portable treat perfect for parties. With coffee-soaked vanilla cake, creamy mascarpone frosting, and a dusting of cocoa, they’re easy to make and sure to impress.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, beat unsalted butter and granulated sugar until pale and fluffy, about 3 minutes with an electric mixer on medium speed.
- Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift cake flour and baking powder together in a separate bowl.
- Add the dry ingredients to the butter mixture in three parts, alternating with whole milk. Start and finish with the flour. Mix until just combined.
- Divide the batter evenly among the cupcake liners (about 2/3 full). Bake for 18-20 minutes until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
- While cupcakes bake, brew espresso or strong coffee. Stir in Kahlúa if using. Let cool to room temperature.
- While cupcakes are still slightly warm, poke holes in the tops with a toothpick or skewer. Spoon about 1 tsp of espresso soak over each cupcake, letting it absorb.
- In a chilled bowl, whip mascarpone until smooth. Add cold heavy cream and sifted powdered sugar. Beat until thick and spreadable, about 2-3 minutes. Do not overbeat.
- Pipe or spread the mascarpone frosting onto cooled cupcakes. Dust with cocoa powder using a small sieve. Optionally, garnish with chocolate curls or coffee beans.
Notes
Don’t over-soak the cupcakes with coffee—about 1 teaspoon per cupcake is perfect. Use cold mascarpone and cream for the frosting, and stop whipping as soon as soft peaks form. For a kid-friendly version, omit the liqueur. For even cupcakes, use an ice cream scoop to portion the batter.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 18
- Sodium: 110
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 32
- Fiber: 0.5
- Protein: 4
Keywords: tiramisu cupcakes, Italian dessert, party cupcakes, mascarpone frosting, coffee dessert, easy tiramisu, homemade cupcakes