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
Tiramisu Cupcakes with Easy Mascarpone Cream
Super moist and tender vanilla cupcakes soaked in espresso and frosted with fluffy mascarpone cream topped with a generous dusting of cocoa powder.
Equipment
- Kitchen Aid 5 qt. Stand Mixer or hand mixer
Ingredients
Vanilla Cupcakes
- 172 grams (1 1/2 cups) cake flour spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 200 grams (1 cup) granulated sugar
- 60 mL (1/4 cup) canola oil
- 56 grams (1/4 cup) unsalted butter room temperature
- 1 large egg 60g, room temperature (or 2 large egg whites if you want whiter cupcakes)
- 2 tsp vanilla bean paste
- 113 grams (1/2 cup) sour cream
- 80 mL (1/3 cup) whole milk room temperature
- 240-360 mL (1-1 1/2 cup/8-12 oz) espresso (or strong coffee) room temperature
Mascarpone
- 8 ounces (1 small tub) mascarpone cheese, cold (I recommend Belgioioso)**
- 120 grams (1 cup) powdered sugar spooned and leveled
- 180 mL (3/4 cup/6 oz) heavy whipping cream cold
- 2 teaspoons vanilla bean paste
- tiny pinch of fine sea salt
- Cocoa powder for dusting I used dutch
Instructions
Vanilla Cupcakes
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line 13 muffin tins with cupcake liners (preferably a light colored pan).
- In a medium bowl, whisk together the cake flour, baking powder, salt and sugar until they're evenly distributed (whisk well).172 grams (1 1/2 cups) cake flour, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt, 200 grams (1 cup) granulated sugar
- Add the oil and butter to the dry ingredients and beat together until they're combined.60 mL (1/4 cup) canola oil, 56 grams (1/4 cup) unsalted butter
- Add the egg and vanilla extract and paste and mix until they're fully combined.1 large egg, 2 tsp vanilla bean paste
- Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.113 grams (1/2 cup) sour cream, 80 mL (1/3 cup) whole milk
- Fill each cupcake liner about 2/3-3/4 full, about 50-55 grams of batter per 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.
- Bake for 16-18 minutes. They are done when you press on the center of the cupcake and it springs back or when a toothpick inserted comes out clean.
- Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before soaking.
- Poke holes into the tops of the cupcakes and brush them each with about 1-2 Tbsp of the coffee.240-360 mL (1-1 1/2 cup/8-12 oz) espresso
Mascarpone Cream
- Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.8 ounces (1 small tub) mascarpone cheese, cold (I recommend Belgioioso)**, 120 grams (1 cup) powdered sugar, tiny pinch of fine sea salt
- Beat at low-medium speed until they’re combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
- Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.180 mL (3/4 cup/6 oz) heavy whipping cream, 2 teaspoons vanilla bean paste
- After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).
- Use a piping bag fit with a large round piping tip to frost the cupcakes. Use a small spoon or small offset spatula to create a little swirl on top and dust with cocoa powder.Cocoa powder for dusting
Notes
- *I weigh 55g of batter for each cupcake. If it's less, they'll be short and if it's too much, they may sink.
- The vanilla cupcake recipe was designed to stay pale so don't look for a golden brown color when it's finished baking. Just gently press on the cake and it should spring back.
- I recommend a light colored metal cupcake pan if you want them more uniform in color.
- Store in an airtight container, at room temperature for 2-3 days or refrigerated for 7-10 days.
Nutrition
Serving: 1gCalories: 372kcalCarbohydrates: 37gProtein: 4gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 63mgSodium: 120mgPotassium: 64mgFiber: 0.3gSugar: 26gVitamin A: 642IUVitamin C: 0.2mgCalcium: 83mgIron: 0.3mg
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