Moist vanilla sponge cake soaked with espresso in the middle and topped with the most luxurious mascarpone cream makes these tiramisu cupcakes highly irresistible. They’re the perfect “cheer me up” dessert for any occasion! Tiramisu cupcakes on a white marble stand with yellow flowers.

Why this recipe is so great:

  • Easy to make – Simply make and bake the cupcakes, soak with espresso, and top with whipped mascarpone cream – that’s it! There is nothing technical or difficult about this recipe.
  • Individually portioned – You get all the great flavors and components of traditional tiramisu but in individual perfectly portioned cupcakes.
  • Perfect ending to any meal – These cupcakes are soaked with espresso and spiked with a touch of coffee liqueur to perk you up. The cupcakes themself are rich and buttery and the mascarpone frosting is light and creamy. They’re finished with a dusting of cocoa powder to add depth and enhance the overall coffee flavor of the dessert. Just like the literal meaning of tiramisu, these cupcakes will definitely cheer you up and put a smile on your face.

Tiramisu cupcakes on a gold and marble cake stand with yellow flowers.

How to make tiramisu cupcakes:

(the ingredient amounts are listed in the printable recipe card further below)

picture collage of how to make vanilla cupcakes for tiramisu cupcakes.

  1. Start by creaming together the butter and sugar until light and fluffy.
  2. Beat in the eggs and vanilla.
  3. Stir in half the flour mixture. Mix in the milk. Stir in the remaining flour mixture.
  4. Divide the batter into a paper-lined cupcake pan. Bake at 350F for 20 minutes.
  5. Once the muffins have cooled briefly, poke some holes with a fork in the center top of the cupcakes and spoon in a few teaspoons of espresso.
  6. Beat the heavy cream to soft peaks. Set aside.
  7. Mix the mascarpone cheese, sugar, and vanilla extract until smooth. Mix in the whipped cream until combined.
  8. Transfer the mascarpone mixture into a piping bag fitted with a tip of choice and pipe a generous amount on top of each cupcake. Dust with cocoa powder before serving.

picture collage of how to make tiramisu cupcakes with espresso syrup and mascarpone frosting

Substitutions:

  • Espresso – You can use freshly brewed espresso or espresso powder or even instant coffee granules.
  • Coffee liqueur – Any kind of coffee-flavored liqueur works. I like to use Kahlua.
  • Mascarpone – Cream cheese can be used in place of mascarpone if that’s more readily available. However, the flavor will be slightly tangy when using cream cheese.

A tiramisu cupcake cut in half on a white floral plate.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 1 review

Tiramisu Cupcakes

Yield: 12 cupcakes
Prep: 30 minutes
Cook: 20 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
Moist vanilla sponge cake soaked with espresso in the middle and topped with the most luxurious mascarpone cream makes these tiramisu cupcakes highly irresistible.
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Ingredients

Cupcakes

  • 1⅓ cups (185g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (114g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) whole milk

Syrup

  • 1/2 cup 120ml freshly brewed espresso (or 1/2 cup hot water mixed with 2 tbsp espresso powder/instant coffee granules)
  • 2 tbsp granulated sugar
  • 2 tbsp coffee liqueur, optional

Frosting

  • 3/4 cup (180ml) heavy cream
  • 3/4 cup (170g) mascarpone cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp cocoa powder for dusting
  • 12 whole coffee beans for topping, optional

Instructions
 

  • Preheat oven to 350F and line a muffin pan with cupcake liners.
  • In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
    1⅓ cups (185g) all-purpose flour, 1 tsp baking powder, 1/4 tsp salt
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
    1/2 cup (114g) unsalted butter, softened, 1 cup (200g) granulated sugar
  • Beat in the eggs, one at a time,  then beat in the vanilla.
    2 large eggs, 1 tsp vanilla extract
  • Stir in half of the flour mixture. Mix in the milk. Stir in the remaining flour mixture until just combined.
    1/2 cup (120ml) whole milk
  • Divide the batter evenly among the paper liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes and transfer to a wire rack.
  • Poke some holes with a small fork in the center top of the cupcakes and slowly spoon in 3 teaspoons of syrup into each cupcake allowing it to soak in.
    1/2 cup 120ml freshly brewed espresso (or 1/2 cup hot water mixed with 2 tbsp espresso powder/instant coffee granules), 2 tbsp granulated sugar, 2 tbsp coffee liqueur
  • In a medium bowl, beat the heavy cream to soft peaks. Set aside.
    3/4 cup (180ml) heavy cream
  • In a large bowl, mix the mascarpone cheese, sugar, and vanilla extract until smooth. Add in the whipped cream and continue mixing until combined.
    3/4 cup (170g) mascarpone cheese, softened, 1/2 cup powdered sugar, 1/2 tsp vanilla extract
  • Transfer the mascarpone mixture into a piping bag fitted with a tip of choice and pipe a good amount of frosting on top of each cupcake. Dust with cocoa powder and top with coffee beans (if using) before serving.
    1 tsp cocoa powder for dusting, 12 whole coffee beans for topping

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Calories: 351kcal, Carbohydrates: 37g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 80mg, Sodium: 113mg, Potassium: 69mg, Fiber: 0.4g, Sugar: 26g, Vitamin A: 708IU, Vitamin C: 0.1mg, Calcium: 71mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from Pretty. Simple. Sweet.