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.
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