Tiramisu Cupcakes
Tiramisu cupcakes capture all the rich, creamy flavors of the classic Italian dessert in a handheld treat! With espresso-soaked vanilla cake, luscious mascarpone frosting and a dusting of cocoa, they’re perfect for any occasion.
If you love authentic tiramisu, just wait until you try these tiramisu cupcakes! They might be even more delicious than the real thing! I took my fluffy, moist vanilla cupcakes and infused them with a simple espresso syrup, added a topping of smooth, tangy mascarpone frosting and finished them with a dusting of cocoa powder for that signature tiramisu touch. They’re elegant yet easy to make—perfect for special occasions or whenever you’re craving something extra special!
Why You’ll Love This Recipe
- Perfectly portion-controlled. Tiramisu cupcakes are perfect for parties because they offer all the flavors of the classic dessert in a convenient, single-serving size.
- Easy to make. No layering or chilling required—just bake, soak, frost, and enjoy!
- Rich and flavorful. The espresso-soaked cupcakes combined with creamy mascarpone frosting create a dreamy, indulgent treat. You won’t be able to stop at just one!
- Coffee lovers’ dream. If you’re a fan of coffee-based desserts (like my espresso truffles), these cupcakes are an irresistible way to indulge in that rich, caffeinated flavor. Be sure to try my tiramisu truffles next!
Ingredient Notes
Vanilla Cupcakes
- All-purpose flour: The foundation of the cupcakes, providing structure and texture.
- Baking powder & baking soda: These leavening agents help the cupcakes rise, making them light and fluffy.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture, creating a soft texture.
- Granulated sugar: For the perfect amount of sweetness.
- Eggs: Bind the ingredients together and help with structure and moisture.
- Sour cream (or plain yogurt): Offers a tangy flavor and adds extra moisture.
- Vegetable oil: Ensures the cupcakes are deliciously soft.
- Vanilla extract: Provides a warm, aromatic flavor that complements the richness of the other ingredients.
- Whole milk: Balances the dry ingredients and helps create a smooth batter.
Espresso Syrup
- Coffee liqueur: Adds depth and complexity, giving a rich coffee note that enhances the tiramisu taste.
- Espresso powder or instant coffee powder: For the bold coffee taste that’s key to the flavor of profile of tiramisu desserts.
- Granulated sugar: Sweetens the syrup to balance the bitterness of the coffee.
- Hot water: Helps dissolve the coffee and sugar, creating a smooth syrup for soaking the cupcakes.
Mascarpone Frosting
- Mascarpone cheese: A creamy, slightly sweet cheese that’s essential for giving the frosting its signature smooth texture.
- Confectioner’s sugar: Adds sweetness and helps achieve the smooth consistency of frosting.
- Heavy whipping cream: Lightens the frosting and makes it fluffy.
- Coffee liqueur: Adds an additional layer of coffee flavor to tie in with the espresso syrup.
- Cocoa powder: Lightly dusted on top for a traditional finishing touch.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Other topping ideas. Instead of, or in addition to, the cocoa powder, you could add chocolate shavings or mini chocolate chips. You could also replace the cocoa powder with a drizzle of chocolate ganache for a decadent finish. A sprinkle of crumbled ladyfingers would also be fun!
Non-alcoholic version. Skip the coffee liqueur and replace it with extra espresso or strong brewed coffee in both the syrup and frosting for a non-alcoholic alternative.
Different liqueurs. Experiment with other liqueurs, such as amaretto or Baileys, for a bit of a different flavor and to use what you might have on-hand.
How to Make Tiramisu Cupcakes
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each. Then mix in the vanilla, sour cream, and vegetable oil.
- Gradually add the dry ingredients in three parts, alternating with the milk (flour, milk, flour, milk, flour). Stir until the batter is smooth.
- Fill cupcake liners about 2/3 full and bake for 15 minutes or until a toothpick comes out clean. Let the cupcakes cool on a rack before frosting.
- In a saucepan, bring water to a simmer, then remove from heat. Whisk in the espresso powder, liqueur, and sugar until dissolved.
- Use a fork or skewer to poke holes in each cupcake. Lightly brush the syrup over the tops, letting it soak in. Repeat once more. Discard any leftover syrup.
- For the frosting, beat the mascarpone in a stand mixer on medium speed. Add the coffee liqueur, then slowly mix in the powdered sugar. Scrape the sides of the bowl as needed. Increase the mixer speed to high and slowly add the chilled whipping cream. Whip until light and fluffy, about 1-3 minutes. Be careful not to overmix.
- Transfer the frosting to a piping bag with a large round tip and frost the cooled cupcakes. Finish with a dusting of cocoa.
Expert Tips
Use your favorite coffee liqueur and espresso powder. The flavor of your coffee liqueur and espresso powder can really make a difference in the depth of the cupcake’s flavor. Whether you choose Kahlúa, Bailey’s, or another favorite, pick one you love since it will infuse the cupcakes and frosting with flavor. The espresso powder also enhances the richness of the flavor, so select a high-quality brand for the best result.
Don’t over-mix the batter. Over-mixing the cupcake batter can lead to dense, tough cupcakes. Mix the wet and dry ingredients until just combined, and avoid stirring too much. This will help create light, fluffy cupcakes with the perfect texture.
Measure the flour properly. Properly measuring your flour ensures that you have the right amount for the batter’s consistency. If you scoop the flour directly from the bag, it can lead to too much flour, resulting in a dry texture. To measure correctly, spoon the flour into the measuring cup and level it off with a knife.
Use cold ingredients for the frosting. Cold ingredients, especially mascarpone and heavy cream, help the frosting whip up perfectly. When they’re chilled, the frosting becomes light, fluffy, and smooth. If the ingredients are at room temperature, it can cause the frosting to become too soft or even curdle.
Make Ahead & Storage Tips
Prepare the frosting in advance and store it in an airtight container in the refrigerator for up to 48 hours. Before using, let it sit at room temperature until it softens enough to stir, then transfer it to a piping bag.
Store cupcakes in an airtight container in the refrigerator for up to 3 days. They can be kept at room temperature for a few hours while serving.
For freezing, flash freeze frosted cupcakes for about an hour or until the frosting is firm. Wrap each cupcake individually in plastic wrap, then place them in an airtight container to prevent freezer burn. Thaw in the refrigerator before bringing to room temperature.
Recipe FAQ
To prevent cupcakes from sticking, make sure to line your cupcake pan with paper liners or grease the pan with butter or cooking spray before filling it with batter.
These cupcakes are perfectly moist because we’re adding ingredients like butter, oil and sour cream. Be careful not to overbake them, as that can dry them out.
Dense cupcakes can be caused by overmixing the batter or using too much flour. Be sure to measure flour properly and mix the batter just until it’s combined.
Yes, replace the coffee liqueur with strongly brewed coffee at room temperature.
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Get the Recipe: Tiramisu Cupcakes
Ingredients
Vanilla Cupcakes
- 1 ¾ cups (224 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57 g or 1/2 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ⅓ cup (75 g) sour cream (or plain yogurt), room temperature
- ¼ cup (60 ml) vegetable oil
- 2 Tablespoons pure vanilla extract
- ⅔ cup (160 ml) whole milk, room temperature
Espresso Syrup
- 3 Tablespoons (43 g) coffee liqueur, such as Kahlua
- 2 Tablespoons (14 g) espresso powder or instant coffee powder
- 3 Tablespoons (35 g) granulated sugar
- ¾ cup (170 g) hot water
Mascarpone Frosting
- 1 cup (225 g or 8 oz) mascarpone cheese, chilled
- 1 cup (120 g) confectioner’s sugar, sifted
- 1 cup (240 ml) heavy whipping cream, chilled
- 1½ tablespoons coffee liqueur, such as Kahlua
- Cocoa powder, for dusting
Instructions
Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with baking cups.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, sour cream and vegetable oil.
- Gradually add in the flour mixture in three parts, alternating with milk (So it goes flour, milk, flour, milk, flour). Mix until batter is uniform and smooth.
- Fill baking cups about 2/3 full and bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.
Espresso Syrup
- In a saucepan, bring water to a simmer, then remove from heat. Whisk in the espresso powder, liqueur, and sugar. Stir until dissolved.
- Use a fork or skewer to poke a few holes into the top of each cupcake. Use a pastry brush to lightly brush the syrup over the top of the cupcakes. Let it soak in, then repeat once more. There will likely be leftover liquid, which you can discard.
Frosting
- In the bowl of a stand mixer fitted with a whisk attachment, beat mascarpone on medium speed. With the mixer running, add the coffee liquor, then slowly add the confectioners’ sugar. Scrape down the sides and bottom of the bowl as needed (do not overmix).
- Turn the mixer to high speed and in a steady stream slowly add the chilled whipping cream. Whip until light and fluffy, about for 1 to 3 minutes. Do not overmix (it will make the frosting curdle).
- Transfer to a frosting bag with a large round tip. Frost cooled cupcakes
