Name: Tiramisu Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-inspired
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

Jump to Recipe

Introduction

Tiramisu Cupcakes capture the beloved flavors of the classic Italian dessert in a portable, individual treat. These moist cupcakes are infused with espresso and topped with a creamy mascarpone frosting, perfect for coffee lovers and dessert fans alike.

The image shows four chocolate cupcakes on a white ceramic cake stand. Each cupcake has a dark brown base with a ridged texture from the paper cup. On top, there is a tall swirl of light cream-colored frosting with a smooth, creamy texture, sprinkled with cocoa powder. A single dark brown coffee bean sits on the peak of each frosting swirl. Around the base of the cupcakes, there are a few scattered coffee beans and some cocoa powder dusted on the white marbled surface under the cake stand. The 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)
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)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: Cream 1/2 cup softened butter with 3/4 cup granulated sugar until fluffy, about 2–3 minutes. Beat in the eggs one at a time until well combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: Combine the milk and 1/4 cup cooled espresso. Alternately add the dry ingredients and the milk-espresso mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 6: Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack.
Step 7: For the coffee syrup, heat 1/2 cup espresso with 2–3 tablespoons sugar until the sugar dissolves. Lightly brush this syrup over the warm cupcakes and allow it to soak in.
Step 8: To make the mascarpone frosting, beat the mascarpone cheese until smooth. Slowly drizzle in the cold heavy cream while whipping to soft peaks.
Step 9: Add powdered sugar and a pinch of salt if using, then whip gently to stable soft peaks. Avoid overwhipping.
Step 10: Pipe or spread the frosting on the cooled cupcakes. Dust with unsweetened cocoa powder through a fine sieve. Garnish with chocolate curls or coffee beans if desired.

Tips & Variations

Swap part of the flour with cake flour for a lighter, softer cupcake crumb.
If you prefer a stronger coffee flavor, increase the amount of espresso in the syrup or batter.
Use buttermilk instead of milk for a slight tang that complements the mascarpone frosting.
For a boozy twist, add a tablespoon of coffee liqueur to the espresso syrup.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the mascarpone frosting, keeping them chilled is important to maintain freshness. Before serving, you can bring them to room temperature for 15–20 minutes. These cupcakes do not freeze well due to the delicate frosting.

How to Serve

The image shows four chocolate cupcakes on a white cake stand with a white marbled surface below. Each cupcake has a dark brown base and is topped with a swirl of light brown cream with a dusting of cocoa powder. On top of each cream swirl, there is a single dark coffee bean. Scattered coffee beans are placed around the cupcakes on the cake stand. The background is softly blurred, keeping the focus on the cupcakes. 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 uniced in an airtight container. Prepare the mascarpone frosting fresh and frost just before serving for best texture and flavor.

What can I substitute if I don’t have mascarpone cheese?

You can use cream cheese as a substitute, but expect a tangier flavor. Soften it well and whip with heavy cream and powdered sugar similarly for a creamy frosting.