Spongy coffee-flavored cupcakes combine with a silky mascarpone buttercream to create these irresistible tiramisu cupcakes. Built on a classic vanilla cupcake base with a few adjustments to mimic coffee-soaked ladyfingers, they’re finished with a simple mascarpone buttercream and a light dusting of cocoa powder for an authentic tiramisu touch.
How to make tiramisu cupcakes
1. Brew the coffee. Dissolve instant espresso in boiling water and let it cool completely to room temperature before adding to the batter—hot liquid can cause the batter to separate and produce greasy cupcakes. You can chill it in the fridge to speed cooling.
2. Cream butter, oil, and sugar. Beat until light and fluffy. This can be done by hand or with a mixer.
3. Add eggs one at a time. Whisk each egg in fully before adding the next so the mixture emulsifies evenly.
4. Alternate dry and wet ingredients. Add about half the dry ingredients, then the cooled espresso, sour cream, and vanilla, and finish with the rest of the dry ingredients. The batter may be slightly lumpy—this helps produce a soft cupcake crumb.
5. Portion, bake, and cool. This recipe yields about 16 cupcakes—line two standard muffin tins or bake in batches, allowing the tin to cool completely between rounds. Fill liners about two-thirds full. The batter can rest at room temperature for up to an hour before baking.
6. Prepare the mascarpone buttercream. Wait until the cupcakes are completely cool before frosting.
7. Combine frosting ingredients (except 1 cup of powdered sugar). Beat butter, mascarpone, salt, vanilla, heavy cream, and most of the powdered sugar until smooth.
8. Add remaining powdered sugar. Beat until light and fluffy. Adjust texture with extra cream if too thick, or more powdered sugar if too thin.
9. Frost and finish. Pipe or spread the mascarpone buttercream onto cooled cupcakes and dust with cocoa powder. Serve immediately or chill until ready to enjoy.
Tips
- Room temperature ingredients – Use room-temperature eggs, dairy, and butter for a smoother batter and better texture. Also ensure the coffee is cooled to avoid melting the butter in the batter.
- Measuring flour – Flour is easy to overpack. Weigh it when possible, or use the spoon-and-level method: fluff the flour, spoon into the cup, then level with a straight edge.
- Avoid overmixing – Mix just until combined once the flour is added. Overmixing can produce dense or sunken cupcakes. Likewise, don’t over-whip the frosting to prevent a grainy texture.
- Filling liners – Fill each cup about two-thirds full. Too little yields flat cupcakes, too much risks overflow and sinking centers.
- Baking and cooling – Remove cupcakes when a skewer shows a few moist crumbs but no wet batter. Cool in the pan 5–10 minutes, then transfer to a rack to finish cooling to room temperature.
FAQs
Can I use strongly brewed coffee?
Yes. Replace the boiling water plus instant espresso with ¼ cup room-temperature strongly brewed coffee. Use a coffee you enjoy, since the flavor will come through in the cupcakes.
Can I skip the sour cream?
Sour cream adds moisture and tenderness. If you don’t have it, substitute an equal amount of plain yogurt mixed with ½ tablespoon vinegar to mimic the same effect.
Can I use different oils?
Neutral oils like canola, vegetable, or light corn oil work best. Regular olive oil will change the flavor; if you prefer olive oil, choose extra light olive oil for a subtler taste.
Can I make the cupcakes or frosting ahead?
Yes. Unfrosted cupcakes keep 3–4 days at room temperature or up to a week refrigerated when tightly wrapped. Frosting stores up to 4 days in the fridge—bring it to room temperature and re-whip slightly before using if needed.
Tiramisu cupcake storage
Because the frosting contains mascarpone, frosted cupcakes should be refrigerated. Chilling will firm both cake and frosting; remove cupcakes from the fridge about 30 minutes before serving to soften slightly (up to 60 minutes in cooler weather).
Check out these other recipes!
• Fresh Lemon Tiramisu
• Tiramisu Cookies
• Eggless Caramel Tiramisu
• Coffee Coffee Cake
If you try this recipe, please leave a comment and review—I love hearing your feedback! Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Tiramisu Cupcakes
- Author: Mimi
- Total Time: 1 hour 45 minutes
- Yield: 16 cupcakes
Description
Light, coffee-infused cupcakes topped with a smooth mascarpone buttercream and a dusting of cocoa recreate the flavors of classic tiramisu in cupcake form.
Ingredients
For the espresso cupcakes:
- ¼ cup (60 mL) boiling water
- 2 tablespoons instant espresso powder
- 1 ¾ cups (210 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (90 g) unsalted butter, softened
- 3 tablespoons neutral oil
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120 g) sour cream, room temperature
For the mascarpone buttercream:
- ½ cup (115 g) unsalted butter, softened
- 4 ounces (115 g) mascarpone, room temperature
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream, plus more if needed
- 3 cups (390 g) powdered sugar, sifted
- Cocoa powder for dusting (about 1 tablespoon)
Instructions
Make the espresso cupcakes:
- Preheat oven to 350°F. Line two standard muffin tins with 16 paper liners.
- Mix boiling water and espresso powder; cool to room temperature.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter, oil, and sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in half the dry ingredients until combined.
- Add vanilla, sour cream, and cooled espresso; combine.
- Fold in remaining dry ingredients until just combined; do not overmix.
- Divide batter into liners, filling about two-thirds full.
- Bake 15–20 minutes or until a skewer shows a few moist crumbs.
- Cool 5–10 minutes in the tin, then transfer to a rack to cool completely before frosting.
Make the mascarpone buttercream:
- Combine butter, mascarpone, salt, vanilla, heavy cream, and 2 cups powdered sugar.
- Mix on low until combined, then beat on medium-high about 1 minute to smooth.
- Scrape the bowl, add remaining 1 cup powdered sugar, and mix on low until incorporated.
- Beat 1–2 minutes on medium-high until light and fluffy. Adjust consistency with cream or more powdered sugar as needed.
- Pipe or spread onto cooled cupcakes and dust with cocoa powder. Store refrigerated if not serving immediately.
Equipment
Hand mixer and standard muffin tin recommended.
- Prep Time: 30 minutes
- Bake Time: 15 minutes
- Category: Cupcakes
- Method: Baking
Enjoy!