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Tiramisu Cupcakes Recipe

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4.2 from 3 reviews

These Tiramisu Cupcakes combine the classic flavors of the beloved Italian dessert into moist, marbled coffee and vanilla cupcakes topped with creamy mascarpone buttercream and a dusting of cocoa powder. Perfect for serving 12 guests, these cupcakes feature a tender crumb with swirls of espresso-infused batter, topped with a rich but light mascarpone frosting that evokes the iconic tiramisu taste.

  • Total Time: 42 minutes
  • Yield: 12 cupcakes

Ingredients

Cupcake 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 (room temperature)
  • 100 g mascarpone cheese (room temperature)
  • 360 g powdered sugar, sifted
  • 1/2 tsp vanilla bean paste
  • 2 tsp vanilla extract
  • Cocoa powder for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 160ºC (320ºF) using the conventional setting. Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
  2. Prepare Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. Cream Butter and Sugar: In a stand mixer bowl fitted with a paddle attachment or a large mixing bowl with 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 to the butter-sugar mixture, mixing on low speed after each addition until fully incorporated.
  5. Add Dry Ingredients: Scrape down the sides of the bowl, then add the sifted flour mixture and mix on low speed just until combined to avoid overmixing.
  6. Add Sour Cream, Oil, and Vanilla: Incorporate the sour cream, vegetable oil, and vanilla extract into the batter, mixing on low speed until just combined. Use a rubber spatula to gently fold the batter and ensure even distribution of ingredients.
  7. Divide Batter for Marbling: Transfer half of the batter to a separate bowl. Add the instant espresso powder to this portion and gently fold it in with a rubber spatula until the espresso has fully dissolved and combined into a smooth batter.
  8. Fill Cupcake Liners with Swirled Batter: Alternate spoonfuls of the espresso batter and vanilla batter into the cupcake liners. Use a toothpick to swirl the two batters together gently, creating a marbled effect.
  9. Bake Cupcakes: Bake the cupcakes in the preheated oven for 20-23 minutes or until a cake tester inserted in the center comes out clean.
  10. Cool Cupcakes: Remove the cupcakes from the oven. Let them sit in the tray for 5 minutes, then gently transfer them to a cooling rack and allow them to cool completely.
  11. Prepare Mascarpone Buttercream – Soften Ingredients: Take the butter and mascarpone cheese out of the refrigerator 10 minutes before starting the frosting preparation to soften them. Cut the butter into cubes and sift the powdered sugar for easier mixing.
  12. Cream Butter: Using a stand mixer with a paddle attachment or a hand mixer, beat the cubed butter on medium-high speed for 4 minutes until creamy. Scrape down the sides of the bowl and continue mixing for an additional 2 minutes to achieve a light texture.
  13. Add Mascarpone: Add the mascarpone cheese and mix on low speed for 1 minute to combine thoroughly with the creamed butter.
  14. Add Powdered Sugar and Vanilla: Scrape down the bowl again. Add half of the powdered sugar and the vanilla bean paste, mixing on low until incorporated. Scrape the bowl once more, add the remaining powdered sugar, and mix until well combined. Finish with a final 1-minute mix for a smooth and fluffy buttercream.
  15. Pipe and Decorate Cupcakes: Transfer the mascarpone buttercream into a piping bag fitted with a large round tip (such as Wilton 1A). Pipe the frosting generously onto the cooled cupcakes. Finish each cupcake with a light dusting of cocoa powder for an authentic tiramisu touch.

Notes

  • Room temperature ingredients (butter, eggs, sour cream/Greek yogurt) ensure a smoother batter and better texture.
  • To soften espresso powder in the batter, fold gently to avoid deflating the mixture.
  • If almond flour is unavailable, simply use 200 g all-purpose flour instead.
  • Use a toothpick to test doneness—when it comes out clean, cupcakes are fully baked.
  • The shortening or vegetable oil adds moisture to the cupcakes, ensuring a tender crumb.
  • Mascarpone buttercream should be kept refrigerated if not used immediately to maintain consistency.
  • For best results, allow cupcakes to cool completely before frosting to prevent melting.
  • These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 22 minutes
  • Cook Time: 20-23 minutes
  • Category: Dessert, Baked Goods
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://iamstarved.com/tiramisu-cupcakes-recipe/