Confession time: I don’t always love vanilla cupcakes. But these Tiramisu Cupcakes completely changed my mind. They’re the kind of dessert that makes people stop mid bite. I created this recipe to fix everything I’ve ever disliked about cupcakes, they’re soft, rich, and bursting with flavor from top to bottom.
The base is espresso vanilla cake and, soaked in just the right amount of coffee liqueur for that signature tiramisu depth. Each cupcake is topped with a silky mascarpone frosting that’s dreamy, and Italian!
This recipe has been tested and refined it for the perfect texture, balance, and flavor. If you’ve ever wanted a tiramisu you can hold in your hand, this is the one!! Bakery quality, and made for anyone who truly loves an Italian dessert.
Why You Will Love This Recipe For Tiramisu Cupcakes
- Flavor: the perfect mix of vanilla, espresso, and creamy mascarpone.
- Texture: fluffy cake, soft soak, and smooth frosting in every bite.
- Balance: not overly sweet, with just enough coffee to keep it bold.
- Crowd appeal: elegant enough for entertaining, simple enough for everyday baking.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Tiramisu Cupcakes Recipe Ingredients
- Mascarpone cheese: Full fat only, it’s what gives the frosting that signature smoothness and richness. Make sure it is room temperature, you might think it is because it's so creamy but it should not be cold at all.
- Instant Espresso powder: Use your favorite instant espresso, make sure you don't use instant coffee, it's not the same.
- Vanilla extract: Always choose high quality pure vanilla for warmth and depth.
- Flour and sugar: Simple pantry staples, but accuracy matters, measure carefully for consistent results. Use a kitchen scale or the fluff and spoon method when measuring flour.
- Buttermilk: I love buttermilk in cake recipes, it makes the flavor pop and creates a moist crumb.If you cannot find it, to make ½ cup of buttermilk, add 1 ½ teaspoons of lemon juice or white vinegar to a measuring cup, then pour in enough milk to reach the ½ cup mark. Stir it together and let it sit for about 5 to 10 minutes before using. It will look slightly curdled, and that is exactly what you want.
See recipe card below for quantities.
How to Make Tiramisu Cupcakes
- Using a hand or stand mixer, beat the softened butter, granulated sugar, together on medium high speed until light and fluffy. Set a timer for 2-3 minutes, stopping halfway to scrape down the sides and bottom of the bowl. Beat in one egg at a time, mixing well after each addition.
- Scrape down the bowl, then add the vanilla extract and mix until fully combined. Stop using the mixer. With a spatula, gently fold in half of the flour mixture and half of the buttermilk by hand until just combined.
- Add the remaining flour mixture and buttermilk, folding again until everything is fully incorporated. Be sure to scrape the bottom of the bowl, but do not over mix, this keeps the cupcakes light and fluffy.
- Divide the batter evenly among the 12 liners. Place the pan in the preheated oven and bake for 16–19 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cupcakes have cooled slightly, use a toothpick to poke small holes all over the tops. In a small bowl, stir together the water, instant espresso powder, and coffee liqueur until fully dissolved. Using a pastry brush, lightly brush the mixture over each cupcake, allowing it to soak in evenly.
- Using a stand mixer or handheld mixer, cream together the butter and mascarpone until smooth and fluffy. Add the powdered sugar, start beating on low speed, then increase to high until fully incorporated. Mix in the vanilla, heavy cream, and liqueur. Beat on low, then switch to high and whip until the frosting is light and fluffy. Make sure to beat it well to add air, especially into the heavy cream.
Hint: If your eggs are cold, submerge them in a bowl of warm water to take the chill out, room temperature eggs make a huge difference in the cakes final texture.
Tips For Making This Recipe For Tiramisu Cupcakes
- Don’t over mix the cake batter: this keeps the crumb light and tender. Mixing the dry ingredients in with a spatula is the only way not to over mix.
- Try not to over bake the cupcakes: they should spring back gently to the touch or a toothpick should come out clean.
- Soak while slightly warm: the coffee absorbs better and deepens the flavor.
- Use a brush: it helps distribute the soak evenly.
Tiramisu Cupcakes Recipe Variations
- Top with a mini ladyfinger: a playful nod to classic tiramisu!
- Dust with cocoa powder: for that authentic finishing touch.
- Add different liqueur: a grown up twist for dinner parties.
- Sprinkle crushed espresso beans: adds crunch and a bold aroma.
- Try a mocha version: Use chocolate cake with espresso instead!
Storing Tiramisu Cupcakes
Store the cupcakes in an airtight container in the refrigerator for up to three days. Before serving, let them sit at room temperature for about 15–20 minutes to soften slightly and bring out the flavors. Unfrosted cupcakes can be frozen for up to two months; thaw them overnight in the fridge, then soak and frost as usual.
FAQs
Do these cupcakes contain alcohol?
You can absolutely make these cupcakes without alcohol. Simply replace it with a bit more espresso powder for the same rich coffee essence. However, the addition of liqueur enhances the depth and authenticity of flavor, creating that true classic tiramisu experience.
How long do these cupcakes last?
I really don’t like storing cupcakes in the refrigerator, it’s such a small amount of cake, and it dries out fast. If you can, I recommend freezing them instead and thawing when you’re ready to enjoy. But if you’d rather refrigerate, keep them there for up to 2 days, then let them sit at room temperature for about an hour before serving so they soften back up.
Can I use instant coffee instead of espresso powder?
I do not recommend using instant coffee, it is not as strong as instant espresso powder and wont yield the same flavor.
More Sweet Treats
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📖 Recipe
Recipe For Tiramisu Cupcakes
Tiramisu Cupcakes!! The base is espresso vanilla cake, soaked in just the right amount of coffee liqueur for that signature tiramisu depth. Each cupcake is topped with mascarpone frosting that’s light, dreamy, and authentically Italian.
Equipment
- Cupcake pan
- Cupcake liners
- Stand or handheld mixer
Ingredients
Cupcakes
- 8 tablespoons (113 grams) unsalted butter room temperature, soft to touch
- ¾ cup (150 grams) granulated sugar
- 2 large eggs, room temperature submerge in warm water if they are cold before using
- 2 and ½ teaspoons vanilla extract
- 1 and ¼ cups (156 grams) all purpose flour *if not weighing use the fluff and spoon method
- 1 and ¼ teaspoons baking powder
- ½ teaspoon instant espresso powder
- ½ teaspoon fine kosher salt
- ½ cup buttermilk room temperature
Espresso Coffee Liqueur Mixture (double this if you want more of a soak)
- ⅓ cup hot water
- 1 tablespoon plus 1 teaspoon Instant Espresso Powder
- 3 tablespoons coffee liqueur or to taste
Mascarpone Frosting
- 5 oz (141 grams) mascarpone cheese, room temperature make sure it is not cold
- 8 tablespoons (113 grams) salted butter, room temperature add ⅛th teaspoon of salt if using unsalted butter
- 2 cups (260 grams) powdered sugar
- 2 tablespoons heavy cream
- 1 tablespon coffee liqueur
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- In a medium bowl, whisk together the flour, baking powder, salt, and espresso powder. Set aside.
- Using a hand or stand mixer, beat the softened butter and granulated sugar together on medium high speed until light and fluffy. Set a timer for 2-3 minutes, stopping halfway to scrape down the sides and bottom of the bowl.
- Beat in one egg at a time, mixing well after each addition. Scrape down the bowl, then add the vanilla extract and mix until fully combined.
- Stop using the mixer. With a spatula, gently fold in half of the flour mixture and half of the buttermilk by hand until just combined. Add the remaining flour mixture and buttermilk, folding again until everything is fully incorporated. Be sure to scrape the bottom of the bowl, but do not over mix, this keeps the cupcakes light and fluffy.
- Divide the batter evenly among the 12 liners.
- Place the pan in the preheated oven on the middle rack and bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 2 minutes, then transfer them to a wire rack before soaking.
Espresso Coffee Liqueur Mixture *see notes on quantity
- Once the cupcakes have cooled slightly, use a toothpick to poke small holes all over the tops. In a small bowl, stir together the water, instant espresso powder, and coffee liqueur until fully dissolved. Using a pastry brush, lightly brush the mixture over each cupcake, allowing it to soak in evenly. Let the cupcakes rest for a few minutes to absorb while you prepare the frosting.
Mascarpone Frosting
- Using a stand mixer or handheld mixer on. medium speed, cream together the butter and mascarpone until smooth and fluffy.
- Add the powdered sugar, start beating on low speed, then increase to high until fully incorporated.
- Mix in the vanilla, heavy cream, and liqueur. Beat on low, then switch to high and whip until the frosting is light and fluffy. Make sure to beat it well to add air, especially into the heavy cream.
- If the frosting is too thick, add a bit more heavy cream and continue beating until smooth and fluffy. Distribute evenly over the cooled down cupcakes. Dust with cocoa powder.
Notes
*if you want more of a soak you can double the coffee liqueur mixture
*how to measure flour correctly if not weighing: start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
*Buttermilk: I love buttermilk in cake recipes, it makes the flavor pop and creates a moist crumb. If you cannot find it, to make ½ cup of buttermilk, add 1 ½ teaspoons of lemon juice or white vinegar to a measuring cup, then pour in enough milk to reach the ½ cup mark. Stir it together and let it sit for about 5 to 10 minutes before using. It will look slightly curdled, and that is exactly what you want.
*Store the cupcakes in an airtight container in the refrigerator for up to two days. Before serving, let them sit at room temperature for about 15–20 minutes to soften slightly and bring out the flavors. Unfrosted cupcakes can be frozen for up to two months; thaw them overnight in the fridge, then soak and frost as usual. I really don’t like storing cupcakes in the refrigerator, it’s such a small amount of cake, and it dries out fast. If you can, I recommend freezing them instead and thawing when you’re ready to enjoy.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Paula says
I made a double batch of these for a work party, loved how fluffy they were, I folded the dry ingredients by hand and doubled the soak! Delicious recipe, will make again😊
Amanda says
I love the feedback!! Thank you so much for leaving a review!! 🙂
Patty says
I used a chocolate liqueur I had in my cabinet and they turned out wonderful!
Amanda says
That sounds amazing!! THank you for leaving a review!