Tiramisu Cupcakes
Indulge in a bite of pure Italian elegance with these tiramisu cupcakes. These beauties capture the spirit of the beloved dessert, blending the warmth of espresso with the luxurious creaminess of mascarpone in a perfectly balanced harmony. The cupcakes themselves are rich and slightly dense, infused with espresso powder that lends a deep, aromatic coffee flavor to every bite. A velvety mascarpone frosting—also laced with espresso—adds a smooth, decadent finish, while a light dusting of sweet cocoa powder evokes the classic look and flavor of traditional tiramisu. Elegant yet comforting, these cupcakes are a celebration of flavor and texture, transforming a timeless favorite into an irresistible, handheld delight. Let’s get bakin
CUPCAKES
½ cup (115 g) unsalted butter, room temp
1 cup (200 g) granulated sugar
2 tsp vanilla extract or vanilla bean paste
½ tsp kosher salt
⅓ cup (80 ml) sour cream (or Greek yogurt)
2 large eggs, room temp
1 tsp espresso powder
¼ cup (60 ml) strong brewed espresso (cooled)
1 ⅔ cups (210 g) all-purpose flour
1 ⅓ tsp baking powder
½ cup (120 ml) buttermilk
Optional: ½ tsp amaretto extract
FROSTING
15oz (~450 g) mascarpone cheese, room temp
2 cups (480 ml) heavy cream, cold
½ cup (60 g) powdered sugar (or try ¼ cup powdered sugar + ¼ cup brown sugar for a caramel note)
2 tsp vanilla extract or vanilla bean paste
Optional: ½ tsp espresso powder
FOR TOPPING
Sweetened cocoa powder mixture: e.g., 2 Tbsp Dutch‐process cocoa + 1 Tbsp powdered sugar
Optional garnish: dark chocolate shavings or a half ladyfinger piece or espresso bean
Instructions
Preheat oven to 350 °F (180 °C). Line cupcake pan with liners.
In a bowl, cream butter + sugar + vanilla + salt until light and fluffy.
Add sour cream (or yogurt), eggs, espresso powder & brewed espresso; mix until smooth.
In another bowl, whisk together flour + baking powder.
Add half flour mixture + half buttermilk to the butter mixture; mix until almost combined. Then add the remaining flour + remaining buttermilk; mix until just combined (don’t overmix!).
Divide batter into cupcake liners (~⅔ full). Bake 18-22 mins or until a toothpick comes out clean. Let cool ~10 mins in pan, then transfer to a rack to cool completely.
Make frosting: whip heavy cream + vanilla + sugar until stiff peaks form. Then gently fold in mascarpone (+ optional espresso powder) until smooth + creamy.
Once cupcakes are completely cool, pipe the frosting on top of each cupcake.
Dust with sweetened cocoa powder right before serving. Add optional garnishes.
Serve immediately or refrigerate until ready. Because of the mascarpone/cream, keep chilled + bring to room temp just before serving. Enjoy!
