Name: Tiramisu Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: For the Cupcakes:; 1 and 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/4 cup espresso or strong brewed coffee, cooled; For the Coffee Soak:; 1/2 cup espresso or strong brewed coffee; 2 tablespoons coffee liqueur (optional); For the Mascarpone Frosting:; 1 cup mascarpone cheese; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; Garnish:; Cocoa powder; Chocolate curls or grated chocolate

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Tiramisu Cupcakes are a fun, bite-sized version of the classic Italian dessert. With a rich espresso flavor, light and fluffy cake, and a creamy mascarpone frosting, these cupcakes are the perfect balance of sweet and bold. Each bite is a little indulgence, bringing together all the delicious elements of tiramisu in a fun, easy-to-eat form.

Ingredients

For the Cupcakes:

1 and ¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

¼ cup espresso or strong brewed coffee, cooled

For the Coffee Soak:

½ cup espresso or strong brewed coffee

2 tablespoons coffee liqueur (optional)

For the Mascarpone Frosting:

1 cup mascarpone cheese

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

Garnish:

Cocoa powder

Chocolate curls or grated chocolate

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the sugar and butter until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.

Mix in the sour cream and espresso until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fill the cupcake liners about ¾ full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely on a wire rack.

For the coffee soak, combine the espresso and coffee liqueur (if using) in a small bowl.

Once the cupcakes have cooled, pierce the tops with a fork and brush generously with the coffee soak.

For the frosting, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.

In another bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.

Pipe or spread the mascarpone frosting onto each cupcake.

Dust with cocoa powder and garnish with chocolate curls or grated chocolate for an extra special touch.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Servings: 12 cupcakes

Variations

Non-Alcoholic Version: If you prefer a non-alcoholic version, simply skip the coffee liqueur in the coffee soak.

Flavored Frosting: Add a bit of cocoa powder or cinnamon to the mascarpone frosting to give it a different flavor profile.

Cupcake Base Variations: For a lighter base, you can try using Greek yogurt instead of sour cream for a slightly tangy flavor.

Storage/Reheating

These Tiramisu Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. If you'd like to enjoy them a little warmer, you can let them sit at room temperature for about 15 minutes before serving. I recommend not freezing them, as the mascarpone frosting might not maintain its texture after being frozen.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes ahead of time! I recommend baking the cupcakes the day before and then frosting them on the day you plan to serve them. Just be sure to store the cupcakes in an airtight container in the fridge until you're ready to add the frosting.

What can I substitute for mascarpone cheese?

If you don’t have mascarpone cheese, you can substitute it with cream cheese. Keep in mind that the flavor will be slightly different, but it will still create a creamy and delicious frosting.

Can I use decaffeinated coffee for the coffee soak?

Yes, you can use decaffeinated coffee if you'd like to reduce the caffeine content. The flavor will still be rich and enjoyable!

How can I make the cupcakes less sweet?

If you prefer a less sweet cupcake, you can reduce the amount of sugar in the cake batter slightly. However, be cautious with the frosting as mascarpone cheese can be a bit tangy and the sugar balances that out.

Can I skip the cocoa powder garnish?

Absolutely! The cocoa powder garnish is optional, but it adds a nice touch of flavor and makes the cupcakes look even more like traditional tiramisu. If you prefer, you can skip it or replace it with a different topping like grated chocolate.

Conclusion

Tiramisu Cupcakes are an amazing twist on the classic tiramisu dessert. They offer all the rich, coffee-soaked flavors and smooth mascarpone frosting in an easy-to-eat cupcake form. Whether you’re serving them for a special occasion or just as a sweet treat, these cupcakes are sure to impress!

Recipe:

Tiramisu Cupcakes

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

Tiramisu Cupcakes are a delightful, bite-sized twist on the classic Italian dessert. With rich espresso flavor, light cake, and creamy mascarpone frosting, they’re a perfect treat for any occasion. These cupcakes bring together all the indulgent elements of tiramisu in a fun, easy-to-enjoy form, ideal for sharing!

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together sugar and butter until light and fluffy.
Add the eggs, one at a time, beating well after each addition, and stir in the vanilla extract.
Mix in the sour cream and espresso until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fill cupcake liners about ¾ full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a wire rack.
For the coffee soak, combine espresso and coffee liqueur (if using) in a small bowl. Brush over the cooled cupcakes after piercing them with a fork.
For the frosting, beat mascarpone cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream to stiff peaks, then fold it into the mascarpone mixture.
Pipe or spread the frosting onto each cupcake.
Dust with cocoa powder and garnish with chocolate curls or grated chocolate.