Tiramisu Cupcakes Recipe

There’s something undeniably luxurious about the flavors of tiramisu — the rich mascarpone, the whisper of espresso, and that perfect dusting of cocoa powder. Now imagine all that decadence tucked into a perfectly portioned cupcake. These Tiramisu Cupcakes are a delightful twist on the classic Italian dessert, offering that same melt-in-your-mouth experience with a handheld charm.

this Recipe

I first whipped these up for a friend’s birthday who lives for tiramisu but needed something easier to serve at a party. Let’s just say… there were zero leftovers. Whether you're a seasoned baker or a weekend cupcake warrior, these are simple enough to master and impressive enough to steal the show.

Let’s dive into what makes these cupcakes truly unforgettable.

Why You’ll Love These Tiramisu Cupcakes

Get ready to fall head over heels for your new favorite dessert fusion. These Tiramisu Cupcakes are rich, elegant, and surprisingly easy to make — perfect for any occasion from dinner parties to casual get-togethers.

First off, they’re individually portioned perfection. No slicing, no messy layers, just pick-up-and-enjoy ease. If you’ve ever hesitated to serve tiramisu because of the presentation, these cupcakes solve that beautifully.

They come together faster than you’d think. Traditional tiramisu requires chilling overnight, but these cupcakes are ready in a few hours — no fancy equipment or pastry training required.

Budget-friendly elegance at its best. While tiramisu can be pricey at restaurants, these cupcakes use affordable ingredients without sacrificing the luxurious flavor you love.

They’re show-stoppers. With their soft cake soaked in espresso, fluffy mascarpone frosting, and that final dusting of cocoa powder, these cupcakes look as good as they taste — and trust me, that’s saying something.

Ready to impress with minimal stress? Let’s talk about what goes into them.

Ingredients Notes

The beauty of these cupcakes lies in the combination of classic tiramisu flavors with a light, fluffy vanilla cake base. Each ingredient plays a key role in creating the magic.

All-purpose flour gives structure to the cupcake base without making it too dense. I recommend sifting it before adding to the batter to keep things light and airy — perfect for soaking up that espresso later.

Mascarpone cheese is non-negotiable for the frosting. It’s the soul of tiramisu, offering a smooth, creamy texture and subtle sweetness. Don’t substitute cream cheese — it’s tangier and won’t give you the same classic tiramisu taste.

Espresso or very strong coffee is used to brush the baked cupcakes, infusing them with that signature depth and bold coffee aroma. You can brew a strong batch at home or use instant espresso dissolved in hot water if you’re short on time.

Heavy cream is essential for whipping into the mascarpone to create that dreamy, pipeable frosting. Chill your bowl and beaters before whipping — it makes a huge difference in volume and texture.

Ladyfingers (optional) can be crumbled on top or placed in the center of the cupcake for a fun surprise twist. Not traditional for cupcakes, but a playful nod to the original dessert.

No fancy tools are needed — just a muffin tin, some cupcake liners, a hand or stand mixer, and a piping bag (or a zip-top bag with the corner snipped off). Simplicity meets sophistication here.

How To Make These Tiramisu Cupcakes

Making tiramisu cupcakes may sound intimidating, but the process is quite straightforward once you break it down. Here’s how it all comes together.

Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This recipe makes about a dozen standard-sized cupcakes, so it’s perfect for a gathering or just keeping a few in the fridge for your nightly indulgence.

In a large mixing bowl, cream together softened butter and sugar until light and fluffy — about 2–3 minutes. This step helps create a tender crumb in the cupcakes. Add in the eggs one at a time, followed by vanilla extract, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with whole milk, beginning and ending with the flour. Don’t overmix — just until everything is combined.

Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, use a skewer or fork to poke small holes in the tops of the cupcakes. Then, using a pastry brush or spoon, gently soak each cupcake with cooled espresso. You want them moist but not soggy — about 1–2 teaspoons per cupcake works well.

For the frosting, beat cold mascarpone and powdered sugar until smooth. Slowly add chilled heavy cream and whip until stiff peaks form — the texture should be thick enough to hold its shape when piped. Pipe a generous swirl onto each cupcake, then finish with a dusting of unsweetened cocoa powder. You can even top with chocolate shavings or a chocolate-covered espresso bean if you’re feeling extra fancy.

Plan for about an hour of total prep and baking time, plus 30 minutes for cooling and decorating. You’ll be amazed at how quickly these come together — and how fast they disappear.

Storage Options

One of the great things about these tiramisu cupcakes is how well they store — both in the fridge and freezer — without losing their flavor or texture.

If you're planning to serve them within a couple of days, store the frosted cupcakes in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Just be sure to let them sit at room temperature for 10–15 minutes before serving for the best texture and flavor.

Want to prep ahead? Unfrosted cupcakes can be baked, cooled, and frozen for up to 2 months. Wrap each one individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the fridge before brushing with espresso and frosting.

Mascarpone frosting doesn't freeze well on its own, but you can make it a day in advance and store it in the fridge. Just give it a quick whip before piping.

To reheat unfrosted cupcakes (if serving warm is your thing), a few seconds in the microwave will do — but these are really best enjoyed chilled, just like the classic dessert.

Variations and Substitutions

These cupcakes are already a delicious twist on a beloved dessert, but there’s always room to make them your own. Here are some fun ways to customize them.

Swap out the vanilla cupcake base for a coffee-flavored one if you want to double down on the espresso flavor. Just add 1–2 teaspoons of instant espresso powder to your dry ingredients.

Want to make it boozy? Add a splash of coffee liqueur like Kahlúa or Tia Maria to the espresso before brushing it over the cupcakes. It adds warmth and complexity — perfect for grown-up dinner parties.

Looking for a lighter version? Use low-fat milk in the batter and sub half-and-half for the heavy cream in the frosting. The texture will be slightly different, but still delicious.

Going gluten-free? Use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the best structure.

Need it egg-free? Substitute each egg with ¼ cup of unsweetened applesauce or a flaxseed egg. The texture may be a bit denser, but the flavor will still shine through.

Feel free to get creative — baking should be fun! Whether you stick with the classic version or put your own spin on it, these tiramisu cupcakes are sure to impress.

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