Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tiramisu Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 12 cupcakes

Description

Delight in these Tiramisu Cupcakes that perfectly capture the flavors of the classic Italian dessert in a moist vanilla and espresso layered cake topped with a luscious mascarpone cream frosting and a dusting of cocoa powder. These cupcakes are ideal for coffee lovers and make a sophisticated yet approachable treat for any occasion.

Ingredients

Cupcakes

  • 1 1/2 cups (213g) all-purpose flour (scoop and level to measure)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 8 Tbsp (113g) unsalted butter, room temperature
  • 3/4 cup + 2 Tbsp (175g) granulated sugar
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (80ml) milk, room temperature
  • 1/3 cup (80ml) buttermilk, room temperature
  • 1 1/2 Tbsp instant espresso powder (I like Medaglia D’oro brand)

Frosting

  • 8 oz. mascarpone cheese (I use BelGioioso for consistency)
  • 2/3 cup (80g) powdered sugar
  • 1 cup (235ml) heavy cream
  • 1 tsp vanilla extract
  • 1 Tbsp cocoa powder, Dutch process or regular unsweetened

Instructions

  1. Prepare the Oven and Muffin Pan: Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin pan with cupcake liners to ensure easy removal and even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set aside to combine evenly.
  3. Cream Butter and Sugar: Using an electric hand mixer or stand mixer with a paddle attachment, blend the room temperature butter and granulated sugar on low speed until just combined, then increase to high speed and whip for about 3 minutes until pale and fluffy. Scrape down the bowl to incorporate all ingredients evenly.
  4. Add Eggs and Vanilla: Blend in the whole egg first, then the egg yolks and vanilla extract, mixing thoroughly and scraping down the bowl again to ensure an even mixture.
  5. Incorporate Dry Ingredients and Liquids in Stages: Add one-third of the flour mixture on low speed until just combined, then mix in the milk. Repeat this alternating process by adding another one-third of the flour followed by the buttermilk, and finally the remaining flour mixture, mixing gently to avoid overworking the batter.
  6. Divide Batter and Add Espresso Powder: Scrape down the bowl and fold with a rubber spatula to evenly incorporate all ingredients. Transfer about half of the batter (approximately 12 oz) into a separate bowl and fold in the instant espresso powder thoroughly; it may not fully dissolve at this stage but will during baking.
  7. Assemble Cupcakes: Spoon about 2 tablespoons of the plain vanilla batter into each cupcake liner, spreading it slightly. Then add about 2 tablespoons of the espresso-flavored batter on top of the vanilla base, layering each cupcake.
  8. Bake the Cupcakes: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  9. Prepare Mascarpone Frosting: In a large bowl, use an electric hand mixer to blend mascarpone cheese and powdered sugar until just combined, ensuring a smooth base for the frosting.
  10. Whip Heavy Cream: Gradually add the heavy cream to the mascarpone mixture. Begin mixing on medium-low speed and gradually increase to high speed, whipping until medium-stiff peaks form. Add vanilla extract and continue whipping until very stiff peaks form, creating a light yet stable frosting.
  11. Frost the Cupcakes: Pipe or spread the mascarpone frosting generously over the cooled cupcakes for a luscious finish.
  12. Garnish and Store: Dust the frosted cupcakes with unsweetened cocoa powder for a classic tiramisu look and flavor. Store the cupcakes in the refrigerator to keep the frosting fresh and firm until serving.

Notes

  • Use room temperature ingredients for the best cake texture and rise.
  • Instant espresso powder can be substituted with strong brewed espresso concentrated to reduce bitterness.
  • Ensure cupcakes are completely cool before frosting to prevent melting the mascarpone frosting.
  • Store cupcakes refrigerated and consume within 2-3 days for optimal freshness.
  • For a stronger coffee flavor, brush the vanilla layer with espresso syrup before adding the espresso batter.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/tiramisu-cupcakes-recipe/