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Easy Tiramisu Cupcakes Recipe

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These EASY Tiramisu Cupcakes perfectly capture the rich and creamy flavors of classic tiramisu in a convenient single-serving dessert. Featuring a vanilla and espresso layered cupcake base topped with a luscious mascarpone cream frosting and a dusting of cocoa powder, these cupcakes are an irresistible treat for coffee and dessert lovers alike. With a straightforward baking process and impressive presentation, they make an ideal dessert for gatherings or a delightful indulgence any day.

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, brought to room temperature
  • 3/4 cup + 2 Tbsp (175g) granulated sugar
  • 1 large egg, brought to room temperature
  • 2 large egg yolks, brought to room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (80ml) milk, brought to room temperature
  • 1/3 cup (80ml) buttermilk, brought to room temperature
  • 1 1/2 Tbsp instant espresso powder (Medaglia D’oro brand recommended)

Frosting

  • 8 oz. mascarpone cheese (BelGioioso brand recommended)
  • 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. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin pan with cupcake liners to prevent sticking and ensure easy removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
  3. Cream butter and sugar: In a large mixing bowl, use an electric hand mixer or a stand mixer with paddle attachment to blend the softened unsalted butter and granulated sugar on low speed until combined. Increase to high speed and whip until the mixture is pale and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
  4. Add eggs and vanilla: Blend in the whole egg, then the two egg yolks, followed by vanilla extract. Scrape down the bowl again to incorporate all ingredients evenly.
  5. Incorporate flour and liquids in thirds: Add one-third of the flour mixture and mix on low speed just until combined. Mix in the milk. Repeat with one-third of the flour mixture, then buttermilk, then remaining flour mixture, mixing each just until combined. Avoid overmixing for tender cupcakes.
  6. Separate and fold espresso powder: Scrape down the bowl and gently fold the batter with a rubber spatula to ensure even mixing. Transfer about half of the batter (approximately 12 ounces) to a separate bowl. Fold in the instant espresso powder into this portion until evenly distributed. It may not completely dissolve, which is normal and will blend as it bakes.
  7. Layer cupcake batter: Spoon about 2 tablespoons of the plain vanilla batter into each cupcake liner, spreading evenly but lightly. Top each with about 2 tablespoons of the espresso-flavored batter, creating a layered effect.
  8. Bake cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  9. Prepare mascarpone frosting: In a large mixing bowl, beat mascarpone cheese and powdered sugar together until smooth and combined using an electric mixer.
  10. Whip heavy cream: Add the heavy cream to the mascarpone mixture and whip on medium-low speed, gradually increasing to high speed until medium-stiff peaks form. Add the vanilla extract and continue whipping until very stiff peaks form, creating a thick, creamy frosting.
  11. Decorate cupcakes: Pipe or spread the mascarpone frosting over each cooled cupcake evenly. Finish by dusting with cocoa powder for an elegant tiramisu touch.
  12. Store properly: Keep the finished cupcakes refrigerated to maintain freshness and texture until ready to serve.

Notes

  • Be sure to bring all dairy and eggs to room temperature for best batter incorporation and tender cupcakes.
  • If using a stand mixer, use the paddle attachment rather than the whisk to avoid over-aerating the batter.
  • The espresso powder adds a distinct coffee flavor reminiscent of traditional tiramisu but can be adjusted to taste.
  • To make these cupcakes gluten-free, substitute all-purpose flour with a gluten-free baking blend of equal measure.
  • For best texture, do not overmix the flour once added to avoid tough cupcakes.
  • Mascarpone frosting is delicate; keep cupcakes refrigerated and consume within 2-3 days for optimal freshness.
  • You can use Dutch-processed or regular unsweetened cocoa powder based on preference for dusting; Dutch process gives a richer flavor.

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