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Tiramisu Cupcakes

Irresistible Tiramisu Cupcakes That You'll Fall in Love With

These Tiramisu Cupcakes bring the beloved Italian dessert to life with rich coffee and cream flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 15 minutes
Total Time 1 hour 8 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Almond flour Can be replaced with an equal amount of all-purpose flour for a nut-free version.
  • 1 teaspoon Baking soda
  • 2 teaspoons Baking powder
  • a pinch Salt Enhances sweetness and balances flavors.
  • 1 cup Butter (room temperature) Substitute with margarine for a dairy-free option.
  • 1 cup Granulated sugar
  • 2 large Eggs (room temperature) Can use flax eggs for a vegan alternative.
  • 1 cup Sour cream Full-fat Greek yogurt can be used as a substitute.
  • ⅓ cup Vegetable oil Can use melted coconut oil as an alternative.
  • 1 tablespoon Vanilla extract Vanilla bean paste can be a richer option.
  • 2 tablespoons Instant espresso powder Can swap for strong brewed coffee if preferred.
For the Frosting
  • 1 cup Butter (for frosting) Margarine can be used for a non-dairy version.
  • 1 cup Mascarpone cheese Can use cream cheese for a similar flavor profile.
  • 3 cups Powdered sugar
  • 1 teaspoon Vanilla bean paste Vanilla extract can be used as a substitute.
  • 2 tablespoons Amaretto For a non-alcoholic version, use almond extract.
  • as needed Cocoa powder Used for dusting on top for a classic tiramisu finish.

Equipment

  • Cupcake pan
  • Electric Mixer
  • mixing bowls
  • Piping bag
  • Toothpick

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake pan with cupcake liners.
  2. Cream together the room temperature butter and granulated sugar on medium speed for about 3 minutes until light and fluffy.
  3. Add the large eggs one at a time, mixing on low speed until fully incorporated, about 1 minute for each egg.
  4. Gradually mix in the all-purpose flour, almond flour, baking soda, baking powder, and salt until just combined. Then add the sour cream, vegetable oil, and vanilla extract, mixing smoothly.
  5. Divide the batter in half and stir in the instant espresso powder into one half.
  6. Spoon alternate dollops of the plain and espresso batter into each cupcake liner and swirl with a toothpick.
  7. Bake for 20-23 minutes until a toothpick comes out clean and cupcakes spring back lightly when touched. Allow to cool.
  8. Prepare the frosting by beating the softened butter until creamy, then mix in the mascarpone cheese, powdered sugar, vanilla bean paste, and Amaretto until fluffy.
  9. Frost cooled cupcakes with the Amaretto mascarpone buttercream and dust with cocoa powder.
  10. Serve these delightful cupcakes immediately or store in an airtight container for 2-3 days.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for best mixing results and avoid overmixing.

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