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Tiramisu Cupcakes Recipe

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4.1 from 56 reviews

These Tiramisu Cupcakes combine the classic flavors of tiramisu into a delightful cupcake form. Featuring layers of espresso-infused and vanilla sponge cake topped with a creamy mascarpone frosting dusted with cocoa powder, they make a perfect dessert for coffee lovers and special occasions alike.

Ingredients

Cupcake Batter

  • 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 (Medaglia D’oro recommended)

Mascarpone Frosting

  • 8 oz. mascarpone cheese (BelGioioso 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. Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Using an electric mixer on low speed, combine room temperature butter and granulated sugar until combined. Increase speed to high and whip until pale and fluffy, about 3 minutes. Scrape down the bowl.
  4. Add Eggs and Vanilla: Blend in the whole egg, then the egg yolks, followed by the vanilla extract. Scrape down the bowl.
  5. Incorporate Dry and Wet Ingredients in Portions: Add one-third of the flour mixture and mix on low speed just until combined. Add milk and mix. Add another one-third of the flour, blend, then add buttermilk and blend again. Finally, add the last third of the flour mixture and mix until just combined.
  6. Folding Espresso Batter: Scrape down the bowl and fold gently with a rubber spatula for even mixing. Separate about half (approximately 12 ounces) of the batter into a different bowl and fold in the instant espresso powder until evenly distributed. It may not fully dissolve, but it will during baking.
  7. Layer Batter in Cupcake Liners: Spoon about 2 tablespoons of the plain vanilla batter into each cupcake liner and spread evenly. Then top each with about 2 tablespoons of the espresso batter.
  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 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, blend mascarpone cheese and powdered sugar using an electric mixer until smooth and combined.
  10. Whip Cream and Vanilla: Add heavy cream and whip on medium-low speed, gradually increasing to high. Whip until medium stiff peaks form. Then add vanilla extract and continue whipping until very stiff peaks form.
  11. Frost Cupcakes and Finish: Pipe or spread the mascarpone frosting over the cooled cupcakes. Dust each with cocoa powder. Store the cupcakes refrigerated to maintain freshness.

Notes

  • Ensure all ingredients are at room temperature for best mixing results and texture.
  • The espresso powder may not fully dissolve in the batter but will incorporate during baking.
  • Use high-quality mascarpone cheese for a smooth, consistent frosting.
  • Store cupcakes in the refrigerator and consume within 2-3 days for optimal freshness.
  • Use Dutch process cocoa powder for a richer flavor in the finishing dusting.

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