Tiramisu Cupcakes Recipe

Imagine the elegance of classic tiramisu transformed into a delightful handheld treat—these Tiramisu Cupcakes bring all the flavors you love, wrapped up in perfect, swirled little cakes with mascarpone buttercream and a dusting of cocoa. Each bite offers the unmistakable aroma of espresso, rich vanilla, soft, airy crumb, and luscious, creamy frosting that melts on your tongue. They’re not just cupcakes—they’re a mini celebration of Italian dessert in every bite, making any gathering or quiet afternoon feel instantly special.

Ingredients You’ll Need

The magic of Tiramisu Cupcakes lies in their approachable, everyday ingredients, each playing an irreplaceable part. These essentials come together to create cupcakes that are impossibly fluffy, perfectly marbled, and topped with the silkiest frosting you’ll ever taste.

• All-purpose flour (150g): Provides the structure these cupcakes need while keeping the crumb light and tender.
• Almond flour (50g, or substitute all-purpose): Adds a gentle nuttiness and soft texture that sets the cakes apart.
• Baking soda (1/4 tsp): Gives a little lift for airy cupcakes—don’t skip!
• Baking powder (1/4 tsp): Works with the baking soda for optimal rise and softness.
• Salt (1/4 tsp): Enhances every flavor and balances the sweetness.
• Butter (70g, room temperature): Ensures a rich flavor and beautifully tender crumb for the base cakes.
• Granulated sugar (200g): Sweetens the cupcakes and helps achieve that light, fluffy texture.
• Eggs (3 large, room temperature): Bind everything together and add richness for a soft cake.
• Sour cream (150g, 12-18% or full-fat Greek yogurt): Makes the cupcakes ultra-moist and slightly tangy.
• Vegetable oil (2 tbsp): Adds moisture and keeps the cupcakes soft for days.
• Vanilla extract (1 ½ tsp): For classic deep, warm notes that carry throughout the batter.
• Instant espresso powder (1 tbsp): The heart of tiramisu flavor—rich and fragrant in every swirl.
• Butter (200g, for frosting): Makes the buttercream loftily light and creamy-smooth.
• Mascarpone cheese (100g): The deliciously authentic cheese gives the frosting its irresistible flavor.
• Powdered sugar (360g): Sweetens the buttercream and gives it structure without grittiness.
• Vanilla bean paste (1/2 tsp): Adds beautiful vanilla flecks and pure, intense flavor to the frosting.
• Amaretto (2 tsp, or extra vanilla extract): A subtle hint of almond liqueur brings real Italian flair—use vanilla if you prefer non-alcoholic.
• Cocoa powder: For that essential tiramisu finish and a dramatic, chocolatey dusting on top.

How to Make Tiramisu Cupcakes

Step 1: Prep Your Oven and Pan

Before you dive into cake batter magic, set your oven to 160°C (320°F) and line a 12-cup muffin tray with cupcake liners. This gentle, even heat is key for perfectly risen, moist Tiramisu Cupcakes. Getting everything ready in advance sets you up for cupcake success.

Step 2: Sift Dry Ingredients

In a large bowl, sift together your all-purpose flour, almond flour, baking powder, baking soda, and salt. This extra step ensures there’s no lumps hiding and helps distribute the leaveners evenly—giving you cupcakes with a light, delicate crumb.

Step 3: Cream Butter and Sugar

Using a stand mixer with the paddle attachment (or a hand mixer), beat your butter with the granulated sugar on medium-high for about three minutes. Watch the mixture turn pale and fluffy, which means air is getting incorporated—this is what gives the cupcakes their softness!

Step 4: Add Eggs One by One

With the mixer on low, add your eggs one at a time, beating until just combined after each. This method ensures the batter doesn’t become lumpy or curdled—slow and steady really wins here.

Step 5: Combine the Dry Mix

Scrape down the sides of your bowl, then add the sifted flour mixture. Mix on low just until all the flour disappears. Over-mixing equals dense cupcakes, so stop as soon as things come together.

Step 6: Add Sour Cream, Oil, and Vanilla

While still mixing on low, add the sour cream, vegetable oil, and vanilla extract. The batter should now look rich and luscious. Give it a gentle final fold with a spatula to ensure everything’s combined—careful not to overwork!

Step 7: Swirl in Espresso Batter

Divide the batter in half, and fold the instant espresso powder into one portion until it dissolves. Now for the fun part: alternate spoonfuls of vanilla and espresso batter into your cupcake liners. Swirl with a toothpick for gorgeous marbled Tiramisu Cupcakes that look as dreamy as they taste.

Step 8: Bake and Cool

Bake cupcakes for 20 to 23 minutes, or until a cake tester comes out clean (a little crumb is fine, just no wet batter). Let them cool in the pan for five minutes before transferring to a rack. This rest keeps them perfectly moist, then finish cooling completely before frosting.

Step 9: Make the Mascarpone Buttercream

Take your butter and mascarpone out of the fridge about 10 minutes ahead so they’re slightly softened, but not melty. Beat the butter for four minutes on medium-high speed, scraping the bowl, then beat two more minutes until extra fluffy. Add mascarpone and blend on low for a minute. Mix in half the powdered sugar, vanilla bean paste, and Amaretto (or vanilla), then the rest of the sugar. Give it a final whiz—your frosting should be creamy, light, and dreamy.

Step 10: Frost and Finish

Spoon your mascarpone buttercream into a big piping bag fitted with a round tip. Pipe tall, generous swirls on each cupcake, then finish with a dusting of cocoa powder for that signature tiramisu flair. Your Tiramisu Cupcakes are ready to wow!

How to Serve Tiramisu Cupcakes

Garnishes

The finishing touch for Tiramisu Cupcakes is a generous dusting of cocoa powder, echoing the classic dessert. For a little extra pizzazz, top with a chocolate-covered espresso bean or a tiny piece of dark chocolate. A sprinkle of shaved toasted almonds is also delicious and pretty.

Side Dishes

Serve these cupcakes alongside steaming coffee, a scoop of vanilla gelato, or fresh strawberries for a light, Italian-inspired spread. The coffee notes pair beautifully with a simple fruit salad, making your dessert table feel like a true café experience.

Creative Ways to Present

Arrange your Tiramisu Cupcakes on a tiered cake stand for birthdays or showers, nestling each in pretty paper liners. For extra wow factor, serve with miniature espresso cups or pipettes of coffee syrup tucked into each cupcake. They also look irresistible topped with chocolate curls or edible gold leaf for special celebrations.

Make Ahead and Storage

Storing Leftovers

Store any leftover Tiramisu Cupcakes in an airtight container in the fridge. The mascarpone buttercream stays velvety for two to three days, and the cakes stay wonderfully fresh, moist, and aromatic.

Freezing

You can freeze the plain cupcakes (without frosting) in a sealed container for up to two months. To enjoy, just thaw at room temperature, then frost and finish with cocoa powder right before serving for a fresh, bakery-quality treat.

Reheating

Tiramisu Cupcakes are best enjoyed at room temperature. If you’ve chilled or frozen them, let the cakes and frosting sit out for about 30 minutes before eating, so the buttercream turns blissfully smooth and creamy again.

FAQs

Can I make these cupcakes without almond flour?

Absolutely! Substitute the almond flour with an equal amount of all-purpose flour for a more traditional texture. While the almond flour adds a gentle nutty taste and tenderness, they’ll still be moist and delicious without it.

What’s the best way to get that marbled tiramisu effect?

Alternate spoonfuls of plain vanilla batter and espresso batter when filling the liners, then use a toothpick to gently swirl the two together. Don’t over-mix—just a few swirls will give your Tiramisu Cupcakes a beautiful, bakery-style marbled look.

Is there a non-alcoholic substitute for Amaretto in the frosting?

Yes! Simply replace the Amaretto with an additional splash of vanilla extract or a touch of almond extract if you still want that nutty essence. This way, everyone can enjoy the cupcakes, no matter their preference.

Can I make Tiramisu Cupcakes ahead of time for a party?

Definitely. You can bake the cupcakes a day ahead and store them unfrosted in an airtight container. The mascarpone buttercream also keeps well in the fridge—just give it a quick beat before piping and dust with cocoa powder just before serving to keep everything fresh.

Why do I need to use room temperature ingredients?

Room temperature butter, eggs, and sour cream blend together smoothly, creating a uniform batter and ensuring the cupcakes bake up light and fluffy. Cold ingredients can cause the batter to curdle or bake unevenly, so planning ahead truly pays off.

Final Thoughts

If you’re ready for a cupcake that’s truly special, these Tiramisu Cupcakes deliver unforgettable flavor and show-stopping style. They’re a joy to make, share, and savor—so gather your ingredients, pop on some music, and treat yourself to an afternoon of sweet Italian inspiration. Happy baking!

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