Tiramisu Cupcakes Recipe with Mascarpone Frosting (2024)

Step 3: Pour the wet ingredients into the bowl of dry ingredients. Fold with a rubber spatula until combined. The cupcake batter will be a bit thin.

Step 4:Distribute the batter into the cupcake liners, making sure they're only ½ full so they don't overflow in the oven. I recommend using acookie scoopto fill them easily.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire cooling rack and cool completely.

Step 5: While the cupcakes cool, make the coffee soak by mixing brewed coffee with coffee liqueur in a small bowl. Set aside.

Step 6: Make the mascarpone icing by beating cold mascarpone cheese, vanilla, and salt in the bowl of a handheldelectric mixerorstand mixerwith the whisk attachment.

Then gradually add the powdered sugar on low and stream in the heavy cream, mixing on medium-high speed until fluffy.

Step 7: Once the cupcakes are cool, poke a few holes on top of each one with a fork. Then use a pastry brush to brush the coffee soak on top of each or just drizzle with a spoon. Be generous with the coffee!

Step 8: Transfer the frosting to a piping bag fitted with a decorative tip (I used the Wilton 1M) and pipe a swirl on each tiramisu cupcake. Dust with cocoa powder and garnish with coffee beans or chocolate shavings and enjoy!

Expert Baking Tips

1. Use room temperature ingredients for the batter.Cold ingredients don't mix evenly and can ruin the cupcake's texture, so make sure they're room temperature for a smooth batter.
2. Measure the flour correctly. It's easy to overmeasure flour if you pack it into a measuring cup. Too much flour = dry cupcakes! I always recommend weighing flour in grams with a kitchen scale for the best results.
3. Don't overmix.If you mix the batter too much, too much gluten will develop and make the tiramisucupcakes gummy and chewy.
4. Be generous with the coffee soak.​Make sure to brush a lot of coffee on the tops of each cupcake. We want the liquid to soak through to the center of the cupcakes to make them moist and flavorful.

Can these be made into mini cupcakes?

Definitely! The recipe will make 30-40 mini cupcakes. Follow the recipe and bake for 10-12 minutes or until a toothpick comes out clean.

Can I make the cupcakes ahead of time?

Yes, you can make them 1 day ahead of time! I recommend baking the cupcakes and storing them, without the soak or frosting, at room temperature in an airtight container. Then make the soak and frosting the day of and brush and pipe onto the cupcakes.

How do I know when the cupcakes are done baking?

I always recommend the toothpick test. Insert a toothpick into the center of a cupcake. If it comes out with wet batter, the cupcakes aren't done yet. If it comes out clean with a few sticky crumbs attached, the cupcakes are done! When the toothpick is completely clean, the cupcakes might be a little overdone and dry.
Another way to test doneness is to gently press down on the top of a cupcake with your finger. If it sinks, the cupcakes aren't done yet. If it bounces back into place, they're ready!

Can I make tiramisu cupcakes without alcohol?

Yes, just leave out the coffee liqueur and substitute more coffee or freshly pulled espresso.

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Cupcakes

• 180 grams cake flour
• 200 grams granulated sugar
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 60 grams vegetable oil
• 60 grams plain Greek yogurt room temperature
• 2 large eggs room temperature
• 2 teaspoon vanilla extract
• 120 grams milk room temperature

Coffee Soak

• 30 ml coffee room temperature
• 30 ml coffee liqueur

Mascarpone Frosting

• 226 grams mascarpone cheese cold
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract optional
• ⅛ teaspoon salt
• 120 grams powdered sugar
• 240 grams heavy cream cold

• Preheat the oven to 350°F (180°C) and line acupcake panwith paper cupcakeliners.

• Whisk the cake flour, sugar, baking powder, and salt together in a large mixing bowl until combined.

  180 grams cake flour, 200 grams granulated sugar, 1 ½ teaspoon baking powder, ¼ teaspoon salt

• Add oil, yogurt, eggs, and vanilla to a separate bowl. Whisk together until smooth and then whisk in the milk.

  60 grams vegetable oil, 60 grams plain Greek yogurt, 2 large eggs, 2 teaspoon vanilla extract, 120 grams milk

• Pour the wet ingredients into the bowl of dry ingredients. Gently fold with a rubber spatula until combined.

• Evenly distribute the cupcake batter between the cupcake liners, filling each ½ full. Do not overfill.

• Bake the cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.

• Remove from the oven and let the cupcakes cool in the pan for 5-10 minutes. Transfer to a wire rack and cool completely.

Coffee Soak

• Mix brewed coffee with coffee liqueur in a small bowl.

  30 ml coffee, 30 ml coffee liqueur

• Once the cupcakes are cool, poke holes on top of each one and generously brush the tops with the soak or drizzle it on with a spoon.

Mascarpone Frosting

• Beat cold mascarpone, vanilla, almond extract (optional), and salt in the bowl of a hand mixer or stand mixerwith the whisk attachment on medium-low speed until smooth.

  226 grams mascarpone cheese, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, ⅛ teaspoon salt

• Gradually mix in the powdered sugar on low speed. Increase to medium-high for 1-2 minutes. Stop and scrape the sides of the bowl with a rubber spatula.

  120 grams powdered sugar

• Drizzle in the cold cream while mixing on low. The frosting will look soft and a bit runny at first.

  240 grams heavy cream

• Turn the mixer up to high and beat for 1-2 minutes until the frosting is fluffy and stiffens like whipped cream.

• Transfer the frosting to a piping bag fitted with a piping tip. Frost each cupcake and dust with cocoa powder. Garnish with coffee beans if desired and serve!

Use room temperature dairy ingredients for the cupcakes, but use cold mascarpone and heavy cream for the frosting.

Storage:Store tiramisu cupcakes in the refrigerator in an airtight container for up to 4 days. Bring to room temperature before serving.

Freezing:Freeze without frosting on a sheet pan until frozen solid and transfer to a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before eating.