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–+ servings
tiramisu cupcake on cupcake paper on white plates with more cupcakes around, a measuring cup of coffee beans beside, a stack of white plates, empty glasses, and a marble cake stand behind

Tiramisu Cupcakes with Mascarpone Frosting

Simple, easy, and so delicious! These Tiramisu Cupcakes are the perfect treat to celebrate any and all occasions. Every bite tastes just like the classic dessert, but even BETTER! So. Good.
Course: Desserts
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 14 cupcakes
Calories: 311kcal

Ingredients

Cupcakes

  • 1¾ cups all purpose flour
  • 1 cup granulated sugar
  • 1¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • ¾ cup whole milk
  • ½ cup vegetable oil
  • 1¼ teaspoons vanilla extract

Syrup

  • ¼ cup espresso or strong coffee
  • ¼ cup coffee liqueur

Frosting

  • 7 ounces heavy cream cold
  • 3 Tablespoons powdered sugar
  • ¾ teaspoon vanilla extract
  • 4 ounces mascarpone cold
  • cocoa powder for dusting

Instructions

Cupcakes

  • Heat oven to 350℉/175℃.
  • Line a cupcake tin with papers or spray with baking spray.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Add eggs, egg yolk, milk, oil, and vanilla.
  • Whisk until smooth.
  • Ladle into muffin cups, filling each about ⅔ full.
  • Bake for 20 minutes, or until cupcakes test done.

Syrup

  • In a small bowl, combine espresso and coffee liqueur.

Frosting

  • With an electric mixer, beat cream, powdered sugar, and vanilla to stiff peaks.
  • Beat in mascarpone.

Assembly

  • Use a cupcake corer or a knife to core the cupcakes.
  • Soak the cores in the syrup.
  • Put back in the cupcake.
  • Frost.
  • Dust with cocoa powder.

Notes

  • Room temperature is about 70℉/21℃.
  • To ensure each cupcake is even, we highly recommend using a large cookie scoop
  • to ladle the batter into the muffin pan!
  • If you don't use cupcake papers, be sure to grease and flour your pan.
  • When baking, use a cake tester or tooth pick to test if the cupcakes are done as these cupcakes do not brown.
  • Be sure to thoroughly soak each core of the cupcakes in the coffee mixture. When they're thoroughly soaked, it should feel a little bit heavy!
  • These cupcakes need to be eaten soon after assembly. If they won't be, the cupcakes should be refrigerated!
  • Be careful to not over whip the frosting.
  • You can pipe/decorate these cupcakes however you wish.

Nutrition

Serving: 1cupcake | Calories: 311kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 161mg | Potassium: 67mg | Fiber: 1g | Sugar: 19g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg