Tiramisu Cupcakes

Tiramisu, the beloved Italian dessert featuring layered coffee-soaked ladyfingers with a sweetened mascarpone filling, is hard to pass up. It is cool and creamy, is just sweet enough and has that extra kick of caffeine (and sometimes alcohol!). Plus, you can take those components of classic tiramisu and turn them into so many other kinds of desserts, including this hand-held treat.

To make a tiramisu cupcake recipe, prepare a simple cupcake batter for a fluffy, moist cake. Then, poke holes in the cupcakes to allow for an easy coffee soak, and top them all off with mascarpone frosting (think poke cake but smaller!). You get all the same flavors—the vanilla, coffee and cream—in a delightful single serving. Though if you can eat just one, you have impeccable willpower.

Make tiramisu cupcakes for any occasion that calls for a beautiful dessert, whether you’re hosting a dinner party or taking something sweet to a friend’s house.

Tiramisu Cupcake Ingredients

• Butter: Unsalted, softened butter provides a rich flavor and plays a crucial role in the cupcake’s airy texture.
• Granulated sugar: The granulated sugar contributes to a fluffy texture and adds a touch of sweetness.
• Eggs: Eggs are key for binding ingredients and helping the cupcakes rise while baking. Start with room-temperature eggs for easier incorporation into the batter.
• Lemon zest: A small amount of freshly grated lemon zest helps liven up and balance the flavors in the cupcakes.
• Vanilla extract: Enhance the flavor of both the cupcakes and the frosting with one of the finest vanilla extracts available.
• All-purpose flour: All-purpose flour serves as the base of the dry ingredients, providing structure for the cupcakes.
• Baking soda and baking powder: Baking soda and baking powder are key leavening agents that help the cupcakes rise.
• Salt: Add a touch of salt to both the cupcakes and the frosting for balanced sweetness.
• Sour cream: Sour cream is incorporated into the cupcake batter to provide excellent moisture.
• Instant coffee: Dissolving instant coffee granules in hot, boiling water creates the soaking liquid.
• Heavy whipping cream: Heavy whipping cream serves as the base for the fluffy mascarpone frosting.
• Confectioners’ sugar: Add confectioners’ sugar to the mascarpone frosting for added structure and sweetness.
• Mascarpone cheese: A soft and creamy cow’s milk cheese, mascarpone is a classic component of tiramisu. Here it becomes the frosting.
• Baking cocoa: Dust the top of each cupcake with baking cocoa for a beautiful presentation.

Directions

Step 1: Cream the butter and sugar

Preheat the oven to 350°F. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla.

Editor’s Tip: Properly creaming butter and sugar should result in a light, fluffy pale yellow mixture.

Step 2: Finish the cupcake batter

Combine the flour, baking soda, baking powder and salt. Add the flour mixture to the creamed mixture alternately with sour cream, beating well after each addition. Keep in mind the batter will be thick.

Step 3: Bake the cupcakes

Fill greased or paper-lined muffin cups with 1/4 cup of batter each. Bake until a toothpick inserted in the center comes out clean, 21 to 23 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Step 4: Brush with the coffee mixture

Poke holes in the tops of the cupcakes with a skewer or toothpick. Dissolve coffee granules in the boiling water and brush the liquid over the cupcakes.

Step 5: Top with the frosting

For the frosting, whip heavy cream, confectioners’ sugar, vanilla and salt in a bowl until light and fluffy, five to seven minutes. Add the mascarpone and beat until smooth. Frost the cupcakes and dust the tops liberally with baking cocoa.

Tiramisu Cupcake Variations

• Add additional garnishes: These tiramisu cupcakes are finished with a classic dusting of baking cocoa, but you can sprinkle the top with mini chocolate chips or dress them up with chocolate curls or shavings for a chocolate twist. You could also place a ladyfinger cookie on top as a nod to traditional tiramisu.
• Make a chocolate version: Love chocolate? Use chocolate cupcakes for this recipe, and then follow the rest as directed. You’ll end up with a coffee-soaked chocolate cupcake with a dreamy mascarpone frosting.
• Fill the cupcakes: For an even more flavorful treat, consider adding a filling to the cupcakes. Make extra frosting and use a piping bag to fill the cupcake center. You could also core out the center and add caramel or chocolate sauce.

How to Store Tiramisu Cupcakes

With a mascarpone cheese frosting on top, store tiramisu cupcakes in an airtight container in the fridge.

How long do tiramisu cupcakes last?

Keep any leftover tiramisu cupcakes in an airtight container in the fridge for up to three days. It’s best to skip freezing frosted cupcakes, as the texture of the frosting won’t hold up well. However, you can freeze the unfrosted cupcakes for longer storage.

Can you make tiramisu cupcakes ahead of time?

Want to prep these sooner? You can certainly make and store cupcakes in the freezer before finishing them with the coffee syrup and mascarpone frosting. Bake and cool the cupcakes, then store them in an airtight container or a freezer bag for up to two months. Let the cupcakes thaw at room temperature before soaking in syrup and topping with frosting.

Tiramisu Cupcake Tips

Why is my frosting runny?

If your mascarpone frosting isn’t quite thick enough, it may be due to the cheese’s moisture content. Continue to mix in confectioners’ sugar, a small amount at a time, to thicken the frosting.

What’s the best way to frost tiramisu cupcakes?

You can use a spoon, a butter knife or an offset spatula to frost these cupcakes. For a beautiful design, transfer the frosting to a piping bag fitted with a star tip for a stunning swirled loop.

Can I bake tiramisu cupcakes in another pan?

This recipe yields 12 standard cupcakes, but you can also opt for giant cupcakes instead. Divide the batter into jumbo muffin tins to make six large tiramisu cupcakes.