Name: Tiramisu Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 1/4 cups all-purpose flour (can swap part with cake flour for lighter crumb); 3/4 cup granulated sugar (adjust if syrup is sweet); 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp baking powder (leavening); 1/4 tsp salt; 1/2 cup milk (or buttermilk); 1/4 cup espresso or strong coffee, cooled (can replace part of milk); 1/2 cup espresso (for brushing warm cupcakes); 2–3 Tbsp granulated sugar (to taste); 8 oz mascarpone cheese (cold, then softened slightly); 1/2 cup heavy cream (kept cold for whipping); 1/2 cup powdered sugar (or to taste); 1 pinch fine salt (optional, balances sweetness); 1–2 Tbsp unsweetened cocoa powder (for dusting); chocolate curls or coffee beans (optional garnish)

Jump to Recipe

Introduction

Tiramisu Cupcakes bring the beloved flavors of classic tiramisu into a delightful individual treat. These moist cupcakes infused with espresso and topped with creamy mascarpone frosting are perfect for any coffee lover’s dessert craving.

The image shows three chocolate cupcakes standing close together on a white plate with a few pieces of chocolate around them. Each cupcake has a dark brown base with a soft, fluffy texture. On top, there are two layers of creamy light brown frosting, piped in a tall swirl with a smooth, slightly ridged texture. At the peak of each swirl, there is a small triangular chocolate piece and a few tiny chocolate shavings. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour (can swap part with cake flour for lighter crumb)
3/4 cup granulated sugar (adjust if syrup is sweet)
1/2 cup unsalted butter, softened
2 large eggs
1 tsp baking powder (leavening)
1/4 tsp salt
1/2 cup milk (or buttermilk)
1/4 cup espresso or strong coffee, cooled (can replace part of milk)
Optional Coffee Syrup:
- 1/2 cup espresso (for brushing warm cupcakes)
- 2–3 Tbsp granulated sugar (to taste)
Mascarpone Frosting:
- 8 oz mascarpone cheese (cold, then softened slightly)
- 1/2 cup heavy cream (kept cold for whipping)
- 1/2 cup powdered sugar (or to taste)
- 1 pinch fine salt (optional, balances sweetness)
Finishing:
- 1–2 Tbsp unsweetened cocoa powder (for dusting)
- Chocolate curls or coffee beans (optional garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until fluffy, about 2–3 minutes.
Step 3: Beat in the eggs one at a time, mixing well after each addition.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Combine the milk and cooled espresso in a measuring cup.
Step 6: Alternately add the dry ingredients and the liquids to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
Step 7: Fill the cupcake liners about two-thirds full with the batter.
Step 8: Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Step 10 (Optional): For coffee syrup, heat espresso and sugar together until the sugar dissolves. Brush syrup lightly over the warm cupcakes and allow it to soak in.
Step 11: For the frosting, beat mascarpone cheese until smooth.
Step 12: Slowly drizzle in cold heavy cream and whip until soft peaks form.
Step 13: Add powdered sugar and a pinch of salt, then whip just to stable soft peaks—avoid overwhipping.
Step 14: Pipe or spread the mascarpone frosting over cooled cupcakes.
Step 15: Dust with unsweetened cocoa powder through a fine sieve and garnish with chocolate curls or coffee beans if desired.

Tips & Variations

For a lighter cupcake texture, substitute part of the all-purpose flour with cake flour.
You can replace the milk with buttermilk for a tangier flavor and softer crumb.
Adjust sugar amounts in the batter and syrup depending on your preferred sweetness.
For an alcohol touch, brush cupcakes with coffee liqueur instead of plain espresso syrup.
Use a piping bag to create a neat frosting swirl for a professional look.

Storage

Store tiramisu cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the mascarpone frosting, refrigeration is important. Bring to room temperature before serving for the best flavor and texture. You can gently re-whip the frosting if it loses some fluffiness.

How to Serve

Three chocolate cupcakes sit on a white cake stand with a white marbled surface below. Each cupcake has a dark brown base with a swirl of light beige cream topping, piped in tall spirals. On top of each swirl is a small roasted coffee bean, and around the base are tiny chocolate flakes scattered on the cake stand. In the background, the white marbled texture is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and keep them stored in the fridge without frosting. Add the mascarpone frosting just before serving for freshness.

What if I don’t have espresso or strong coffee?

You can use instant espresso powder dissolved in hot water or strong brewed coffee as a substitute. The coffee flavor is key to the tiramisu taste, but adjust strength to your preference.