Name: Tiramisu Cupcakes Recipe
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Cuisine: Italian
Ingredients: 150 g all-purpose flour; 50 g almond flour (can be replaced with all-purpose flour); ¼ teaspoon baking soda; ¼ teaspoon baking powder; ¼ teaspoon salt; 70 g butter, room temperature; 200 g granulated sugar; 3 large eggs, room temperature; 150 g sour cream (12-18%), room temperature or full-fat Greek yogurt; 2 tablespoon vegetable oil (e.g., canola oil); 1 ½ teaspoon vanilla extract; 1 tablespoon instant espresso powder; 200 g butter; 100 g mascarpone cheese; 360 g powdered sugar; ½ teaspoon vanilla bean paste; 2 teaspoon Amaretto or vanilla extract; Cocoa powder for dusting

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Introduction

Tiramisu cupcakes bring together the rich flavors of classic tiramisu in a delightful individual treat. These moist coffee-infused cupcakes topped with creamy mascarpone buttercream are perfect for any occasion. Enjoy the perfect balance of espresso and sweetness in every bite.

The image shows several cupcakes with one cupcake in the center having a bite taken out of it, revealing a soft and fluffy inside with a swirl of two-colored cake layers, light beige and brown. Each cupcake has a thick layer of smooth, creamy white frosting on top, piped in a circular pattern with a dusting of brown powder, likely cocoa, sprinkled over the frosting and the white plate beneath them. The cupcakes sit on a white plate that rests on a white marbled surface, with more brown powder scattered around, adding texture and color contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g all-purpose flour
50 g almond flour (can be replaced with all-purpose flour)
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
70 g butter, room temperature
200 g granulated sugar
3 large eggs, room temperature
150 g sour cream (12-18%), room temperature or full-fat Greek yogurt
2 tablespoons vegetable oil (e.g. canola oil)
1 ½ teaspoons vanilla extract
1 tablespoon instant espresso powder
200 g butter (for buttercream)
100 g mascarpone cheese
360 g powdered sugar
½ teaspoon vanilla bean paste
2 teaspoons Amaretto or vanilla extract
Cocoa powder for dusting

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) for a conventional oven. Line a 12-cup cupcake tray with cupcake liners.
Step 2: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer bowl with a paddle attachment, or using a hand mixer, beat the butter and sugar on medium-high speed for 3 minutes until light and fluffy.
Step 4: Add the eggs one at a time, mixing on low speed just until combined after each addition.
Step 5: Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed until just combined.
Step 6: Add the sour cream, vegetable oil, and vanilla extract. Mix gently until combined, being careful not to overmix the batter.
Step 7: Using a rubber spatula, fold the batter gently to ensure all ingredients are well incorporated.
Step 8: Transfer half the batter into a separate bowl and stir in the instant espresso powder until smooth and fully dissolved.
Step 9: Alternate spooning the plain and espresso batters into the cupcake liners. Use a toothpick to swirl the batters gently for a marbled effect.
Step 10: Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Step 11: For the mascarpone buttercream, remove butter and mascarpone from the fridge 10 minutes before starting. Cut butter into cubes and sift the powdered sugar.
Step 12: Beat the butter on medium-high speed for 4 minutes until smooth. Scrape down the bowl and continue mixing for 2 more minutes.
Step 13: Add mascarpone and mix on low speed for 1 minute until combined.
Step 14: Add half the powdered sugar, vanilla bean paste, and Amaretto or vanilla extract. Mix on low speed, scrape down sides, then add the remaining powdered sugar. Mix until fully combined and smooth.
Step 15: Transfer the buttercream to a piping bag fitted with a large round tip (e.g., Wilton 1A). Pipe the buttercream on top of each cooled cupcake.
Step 16: Finish with a light dusting of cocoa powder before serving.

Tips & Variations

Substitute almond flour with more all-purpose flour if you prefer a less nutty flavor.
For a stronger coffee flavor, add a shot of cooled espresso to the batter along with the instant espresso powder.
Use vanilla extract instead of Amaretto in the buttercream for an alcohol-free version.
Chill the mascarpone buttercream before piping if it becomes too soft to hold shape.

Storage

Store the tiramisu cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 30 minutes before serving for the best flavor and texture. These cupcakes are not ideal for freezing due to the mascarpone buttercream.

How to Serve

The image shows several cupcakes arranged closely on a white marble surface with some cocoa powder dusted around them. Each cupcake has two main layers: the base is a light brown, slightly textured cake inside a white paper liner, and the top is a thick swirl of creamy off-white frosting with a soft, fluffy texture. The frosting is decorated with a dusting of cocoa powder, giving it a rich reddish-brown color contrast. The cupcakes appear soft and moist, with the frosting layered in two spirals, rising slightly above the cake. The overall scene is bright, clear, and focused on the closest cupcake in the front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and store them without frosting for up to 2 days in an airtight container at room temperature. Add the buttercream just before serving for the freshest taste.

What can I use instead of mascarpone cheese?

If you can’t find mascarpone, full-fat cream cheese mixed with a small amount of heavy cream can be a suitable substitute in the buttercream, though the flavor and texture will be slightly different.