Go Back
–+ servings
Tiramisu Cupcakes

Indulgent Tiramisu Cupcakes That Elevate Any Celebration

Experience the delightful flavors of Tiramisu Cupcakes, a creative twist on the classic Italian dessert perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend.
  • ½ cup Almond Flour Can be omitted or replaced with more all-purpose flour.
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ¾ cup Granulated Sugar Can use coconut sugar for lower glycemic index.
  • ½ cup Unsalted Butter Can substitute with plant-based butter.
  • 2 large Eggs For vegan, use flax eggs.
  • ½ cup Sour Cream Can substitute with Greek yogurt.
  • ¼ cup Vegetable Oil Can replace with melted coconut oil.
  • 1 teaspoon Vanilla Extract
  • 2 tablespoon Instant Espresso Powder
For the Mascarpone Buttercream
  • 8 oz Mascarpone Cheese Can substitute with full-fat cream cheese.
  • 2 cup Powdered Sugar
  • 2 tablespoon Amaretto Can omit for a non-alcoholic version.

Equipment

  • Oven
  • Stand Mixer
  • Cupcake tins
  • mixing bowls
  • piping bag
  • toothpick

Method
 

Step-by-Step Instructions for Tiramisu Cupcakes
  1. Preheat your oven to 160ºC (320ºF) and line cupcake tins with paper liners.
  2. Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt in a large mixing bowl.
  3. Beat room temperature unsalted butter and granulated sugar together until pale and fluffy, about 3 minutes.
  4. Add the eggs one at a time, mixing on medium speed until each is fully incorporated.
  5. Gradually combine the sifted dry ingredients with the butter mixture on low speed, avoiding overmixing.
  6. Gently fold in sour cream, vegetable oil, and vanilla extract.
  7. Divide the batter in half, mixing one half with instant espresso powder.
  8. Spoon alternating layers of vanilla and espresso batters into each cupcake liner and swirl gently with a toothpick.
  9. Bake in the preheated oven for 20-23 minutes, checking for doneness with a toothpick.
  10. Cool the cupcakes in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  11. Beat room temperature butter until creamy, mix in mascarpone, then add powdered sugar and amaretto until smooth.
  12. Pipe the mascarpone buttercream onto cooled cupcakes and dust with cocoa powder.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are at room temperature for easier mixing. Avoid overmixing for light and fluffy cupcakes.

Tried this recipe?

Let us know how it was!