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Tiramisu Cupcakes Recipe

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★★★★★

4.8 from 146 reviews

Delight in these luscious Tiramisu Cupcakes that capture the classic Italian dessert’s essence. Moist espresso-infused cupcakes are brushed with a sweet coffee syrup, topped with a creamy mascarpone frosting, and finished with a dusting of cocoa powder and optional chocolate curls or coffee bean garnish. Perfect for an elegant dessert or special occasion treat.

Ingredients

Scale

Cupcake Batter

  • 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

  1. Make the batter: Cream 1/2 cup softened butter with 3/4 cup sugar until fluffy, about 2–3 minutes. Beat in 2 eggs, one at a time, ensuring each is fully incorporated. In a separate bowl, whisk together 1 1/4 cups flour, 1 tsp baking powder, and 1/4 tsp salt. Combine 1/2 cup milk with 1/4 cup cooled espresso. Alternate adding the dry ingredients and liquid mixture into the butter mixture, mixing just until combined to avoid overmixing.
  2. Bake: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners and fill each about two-thirds full with batter. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  3. Prepare coffee syrup (optional): In a small saucepan, heat 1/2 cup espresso with 2–3 tablespoons sugar, stirring until the sugar dissolves. Lightly brush the warm syrup over the tops of the warm cupcakes and allow it to soak in, enhancing the coffee flavor.
  4. Make mascarpone frosting: Beat 8 oz mascarpone cheese until smooth and creamy. Slowly drizzle in 1/2 cup cold heavy cream while whipping to soft peaks. Add about 1/2 cup powdered sugar and a pinch of fine salt if desired. Whip gently just until you have stable, soft peaks. Be careful not to overwhip to maintain a smooth texture.
  5. Assemble and garnish: Once cupcakes are completely cooled, pipe or spread the mascarpone frosting generously on top. Dust them with 1–2 tablespoons of unsweetened cocoa powder using a fine sieve. Optionally, garnish with chocolate curls or a coffee bean for an elegant presentation.

Notes

  • For lighter cupcakes, replace part of the all-purpose flour with cake flour.
  • Adjust sugar in batter if using a very sweet coffee syrup.
  • If espresso is unavailable, use strong brewed coffee as a substitute.
  • Chilling mascarpone cheese before frosting helps achieve smoother consistency.
  • For best results, do not overmix batter or overwhip frosting.

Keywords: Tiramisu cupcakes, espresso cupcakes, mascarpone frosting, Italian dessert, coffee flavored cupcakes, easy tiramisu recipe

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