Description
These irresistible tiramisu cupcakes combine the classic flavors of espresso, mascarpone, and cocoa into an elegant, handheld dessert. With fluffy vanilla cupcakes soaked in coffee and topped with a cloud-like mascarpone whipped frosting, they’re perfect for parties, holidays, or cozy nights in. Easy to make, beautiful to serve, and truly better than the bakery!
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour (sifted for a lighter texture)
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup whole milk
For the Coffee Soak:
½ cup strong brewed espresso, cooled
2 tbsp coffee liqueur (optional)
1 tbsp granulated sugar
For the Mascarpone Frosting:
8 oz mascarpone cheese, chilled
1 cup heavy whipping cream, cold
½ cup powdered sugar
1 tsp vanilla extract
For Garnish:
Unsweetened cocoa powder, for dusting
Chocolate shavings or espresso beans (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
Combine dry ingredients: In a bowl, whisk flour, baking powder, and salt.
Cream butter and sugar: In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Mix batter: Alternate adding dry ingredients and milk, mixing until just combined. Don’t overmix.
Bake: Divide batter evenly among liners (about ⅔ full). Bake 18–20 minutes or until a toothpick comes out clean. Let cool.
Prepare coffee soak: Mix espresso, sugar, and coffee liqueur (if using). Brush over cooled cupcakes.
Make frosting: In a chilled bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble: Pipe or spread frosting on cupcakes. Dust with cocoa powder and garnish with chocolate shavings or espresso beans.
Chill: Refrigerate 30 minutes before serving for the best flavor.
Notes
For a kid-friendly version, omit the coffee liqueur and use sweetened decaf espresso.
Frosting tip: Don’t overbeat the mascarpone — stop once soft peaks form.
Store cupcakes in the fridge for up to 3 days. Bring to room temperature before serving.
For a make-ahead option, bake cupcakes up to 2 days ahead and frost before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 285 kcal
- Sugar: 22 g
- Sodium: 115 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: tiramisu cupcakes, mascarpone frosting, coffee dessert, Italian cupcakes, espresso cupcakes, easy tiramisu recipe
