Tiramisu Cupcakes
Moist espresso-swirled almond cupcakes topped with silky mascarpone buttercream — these tiramisu cupcakes are a coffee-lover’s dream. Easy to make, rich in flavor, and finished with a light cocoa dusting, they’re the perfect small-batch dessert for any occasion.
Equipment
- 1 × 12-cup cupcake pan
- 12 cupcake liners
- Stand mixer or hand mixer
- Mixing Bowls
- Rubber Spatula
- Toothpick or skewer
- Piping bag with large round tip (e.g., Wilton 1A)
Ingredients
For the Cupcakes
- 150 g all-purpose flour
- 50 g almond flour or substitute with more all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 70 g unsalted butter room temperature
- 200 g granulated sugar
- 3 large eggs room temperature
- 150 g sour cream 12–18% or full-fat Greek yogurt, room temperature
- 2 tbsp vegetable oil e.g., canola oil
- 1 ½ tsp vanilla extract
- 1 tbsp instant espresso powder
For the Mascarpone Buttercream
- 200 g unsalted butter slightly softened
- 100 g mascarpone cheese
- 360 g powdered sugar sifted
- ½ tsp vanilla bean paste or extract
- 2 tsp Amaretto or vanilla extract
- Cocoa powder for dusting
Instructions
- Prepare the Oven and Pan: Start by preheating your oven to 160°C (320°F) if using a conventional oven. While the oven heats up, line a 12-cup muffin pan with paper cupcake liners. This prevents sticking and gives your cupcakes a neat shape for frosting later.
- Combine the Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, almond flour, baking soda, baking powder, and salt. Sifting ensures the flours are light and airy, while evenly distributing the leavening agents for a soft, fluffy cupcake texture. Set this dry mixture aside until you’re ready to incorporate it.
- Cream Butter and Sugar: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened butter and granulated sugar. Beat on medium-high speed for about 3 minutes until the mixture becomes pale, fluffy, and slightly increased in volume. This step incorporates air, which is essential for a light cupcake crumb.
- Incorporate the Eggs: Crack the eggs one at a time into the creamed butter-sugar mixture. After each egg, beat on low speed just until combined before adding the next. This prevents the batter from splitting and ensures an even blend of ingredients. Don’t rush this step — patience here gives the cupcakes structure and richness.
- Mix in the Dry Ingredients: Reduce the mixer speed to low and gradually add the sifted flour mixture. Stop mixing as soon as you no longer see streaks of flour. Overmixing at this stage can make the cupcakes dense instead of soft. Use a spatula to scrape down the sides and bottom of the bowl to make sure all the flour is incorporated.
- Add Sour Cream, Oil, and Vanilla: To the bowl, gently fold in the sour cream (or Greek yogurt), vegetable oil, and vanilla extract. These ingredients keep the cupcakes moist, tender, and flavorful. Stir just until everything is combined — the batter should be smooth and creamy but not overworked.
- Create the Espresso Batter: Transfer about half of the cupcake batter into a separate bowl. Sprinkle the instant espresso powder over this portion and gently fold with a spatula until the espresso fully dissolves into the batter. You should now have two bowls: one with plain vanilla-almond batter and one with espresso batter.
- Swirl the Batters: Using a spoon, drop alternating spoonfuls of plain and espresso batters into each cupcake liner until they are about two-thirds full. Once filled, take a toothpick or skewer and gently swirl the two batters together in each liner. This creates a marbled effect, giving your cupcakes a beautiful coffee swirl inside.
- Bake the Cupcakes: Place the cupcake tray in the preheated oven and bake for 20–23 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. The tops should look lightly golden and spring back when gently touched.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes. Then carefully transfer them to a wire cooling rack to finish cooling completely. This prevents soggy bottoms and ensures they are ready for frosting without melting the buttercream.
- Prepare the Mascarpone Buttercream: While the cupcakes are cooling, make the frosting. Place the softened butter in a clean stand mixer bowl (or use a hand mixer). Beat for about 4 minutes on medium-high speed until it turns pale and creamy. Scrape down the sides of the bowl, then beat for another 2 minutes to achieve maximum fluffiness.
- Add the Mascarpone: Reduce the speed to low and gently add the mascarpone cheese. Mix for about 1 minute until fully incorporated. Be careful not to overbeat, as mascarpone can become watery if mixed too aggressively.
- Incorporate Sugar and Flavorings: Sift the powdered sugar and add it to the bowl in two batches, mixing slowly to avoid a sugar cloud. Add the vanilla bean paste and Amaretto (or vanilla extract) along with the first half of the sugar. Mix until smooth, then add the second half of the sugar. Scrape the bowl and beat for 1 final minute until the buttercream is light, creamy, and spreadable.
- Pipe the Frosting: Spoon the mascarpone buttercream into a piping bag fitted with a large round tip (such as Wilton 1A). Pipe a tall swirl onto each cooled cupcake, starting from the center and moving outward, then spiraling upward for a bakery-style finish.
- Add the Cocoa Finish: Using a fine-mesh sieve, dust a thin layer of unsweetened cocoa powder over the frosted cupcakes. This not only gives them the signature tiramisu look but also adds a touch of bitterness that balances the sweetness of the frosting.
- Serve and Enjoy: Your tiramisu cupcakes are now ready to serve! They’re best enjoyed fresh, but they can also be stored in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 15 minutes before serving so the buttercream softens back to its creamy texture.
Notes
- Use room temperature ingredients (butter, eggs, sour cream, mascarpone) for the best mixing and texture.
- Do not overmix after adding flour or mascarpone — this can make cupcakes dense or frosting watery.
- Almond flour adds nutty richness and nutrition, but you can replace it with all-purpose flour.
- Instant espresso dissolves quickly and gives a bold flavor; avoid brewed coffee as it adds too much liquid.
- Cupcakes should be completely cooled before frosting to prevent the buttercream from melting.
- Cocoa powder dusting is optional but highly recommended for the authentic tiramisu look and taste.
- You can swap Amaretto with vanilla extract for an alcohol-free version.
- These cupcakes are perfect for make-ahead since both the cake and frosting keep well when stored properly.
- A piping bag creates bakery-style swirls, but you can also spread frosting with a spatula for a rustic look.
- Always taste the buttercream and adjust sugar or flavor extracts to your preference.
