Tiramisu Cupcakes
Super moist and tender vanilla cupcakes soaked in espresso and frosted with fluffy mascarpone cream topped with a generous dusting of cocoa powder.
I know Tiramisu has been having a serious moment on social media and here on BB but I mean who’s complaining, you can have your coffee and eat it too lol. Seriously, these cupcakes are up there for me. I love anything with coffee though.
If you’re also a coffee lover, you’ll love my vanilla latte cupcakes, mocha cake, opera cake and caramel macchiato ice cream. I also have a bunch of tiramisu recipes – classic tiramisu, a tiramisu cake, a tiramisu latte!
Step-by-Step Instructions
Vanilla Cupcakes
- Whisk together the flour, sugar, baking powder and salt until they’re evenly distributed.
- Add the room temperature butter and the oil and use an electric mixer to beat them at medium, until they’re crumbly like a streusel.
- Add the egg and mix just until it’s well combined and the batter looks like paste.
- Add the sour cream and turn the mixer to low speed while streaming in the milk.
- Scrape the edge of the bowl and give it a good mix. Fill the cupcake liners about ⅔-¾ full. I recommend weighing them so each cupcake has 50-55 grams of batter.
- Bake for 16-18 minutes, until the tallest part of the cupcake, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
- Let the cupcakes rest for 10 minutes in the pan, then remove them from the pan.
- Use a fork to poke holes in the top of each cupcake and drizzle 1-2 Tbsp of cooled espresso onto each cupcake.
Mascarpone Frosting
- Beat together the cold mascarpone with the powdered sugar until it’s completely smooth.
- Add the vanilla bean paste and turn the mixer to medium speed.
- Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.
- Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.
- Pipe the frosting onto the cupcakes and dust the tops with cocoa powder.
Expert tips on getting perfect tiramisu cupcakes
There’s a few things that can make it or break it with these cupcakes.
- Don’t reduce the sugar. I know a lot of people do that for some recipes but not this one.
- Weigh your ingredients with a digital scale.
- Weigh the batter for each cupcake with a digital scale. I just place the cupcake pan on the scale with the liners and measure out 50-55 grams for each cupcake. You will have enough batter for about half a cupcake leftover. DO NOT BE TEMPTED to distribute that among the cupcakes, they will sink if they’re overfilled.
- Use a light colored stainless steel muffin tin.
- Fresh espresso is the best and make sure everything is cooled when you soak the cupcakes.
- Make sure the mascarpone and heavy cream are cold before making the frosting.
- The cocoa powder sets into the frosting rather quickly so if you want it to look fresh, dust it fresh before serving.
How to store tiramisu cupcakes
These definitely need to be refrigerated so I recommend placing them in an airtight container and refrigerate them for 4-5 days. Freeze if it’s any longer than that.
To freeze the cupcakes, place them in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Bring them back to room temperature by thawing at room temperature for a few hours before serving.
Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.
If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried these tiramisu cupcakes, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
This recipe is so insanely good! They came out perfect!! My dad cried when he tasted these cupcakes no joke. He said I should never waste time making anything else.
Omg haha Im so glad he likes them!!
Excellent recipe
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