Tiramisu Cupcakes with Mascarpone Frosting

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Sweet, simple to make, and oh so delicious Tiramisu Cupcakes with Mascarpone Frosting. Ohhh, yes. Picture a light and fluffy vanilla cupcake, with each middle soaked in a coffee and coffee liqueur mixture, then generously frosted with a deliciously simple mascarpone frosting, and dusted lightly with cocoa powder. It’s just like the classic dessert, but made into an easy and delicious cupcake! It’s simply does not get any better. Perfect to serve at any celebration all year long! SO. GOOD.

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

About The Recipe

Sometimes, Friday’s just need a little sweetness, don’t you think? Especially when it’s something as easy as these Tiramisu Cupcakes! Inspired by our Tiramisu Recipe, we decided that it would be fun to turn something that everyone loves into a quick and delicious dessert.

I’ll admit, the last few weeks for my mom and I have been SUPER busy. Nothing we couldn’t handle, but we’ve been trying to brainstorm some super simple recipes that we can make quickly, while tending to other things.

We knew we wanted to do a cupcake recipe, but it was the flavor we really couldn’t decide on. We talked about…probably a hundred different things, but none of it really felt right, you know?

So, we set it aside for a few days.

Well, until we remembered that one of our most popular posts is…well, our Tiramisu! It’s a classic flavor, can be made all year round, and it can TOTALLY be made into a cupcake.

front shot of tiramisu cupcakes on white plates with coffee beans scattered around, a cake plate behind with empty glasses

Our main goal was to keep this simple. We talked about doing a coffee filling of some sort, but that felt almost un-authentic to the idea. A tiramisu has soaked ladyfinger cookies. How can we incorporate this into our dessert? Well, one look in our pantry drawer and we had the perfect idea!

We decided to core these easy vanilla cupcakes with our cupcake corer and soak the middles in the classic coffee and coffee liqueur mixture.

From there, deciding on the frosting was a breeze. A tiramisu always has a mascarpone filling and Chantilly cream on top. So, we combined the two to create the lightest, fluffiest, and most delicious frosting for this cupcake!

Of course, it’s not finished without a dusting of cocoa powder. Every bite is light, fluffy, perfectly sweet, with just the right amount of coffee. You couldn’t ask for a better treat to celebrate any and every ocassion!

Reasons You Will Love These Tiramisu Cupcakes

  • They’re SUPER simple to make.
  • Ready in 45 minutes or LESS!
  • Tastes just like the classic dessert…but in cupcake form.
  • Perfect for parties, get togethers, or whenever you need a quick, but delicious dessert!
  • A real crowd pleaser.
half of cupcake standing on cupcake paper on white plates with more cupcakes around

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cupcakes:

  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Large Eggs
  • Egg Yolk
  • Whole Milk
  • Vegetable Oil
  • Vanilla Extract
oil, flour, sugar, milk, eggs, baking powder, vanilla, and salt on marble surface

For The Syrup:

  • Strong Coffee
  • Coffee Liqueur
two bowls of coffee and coffee liqueur on marble surface

For The Frosting:

  • Heavy Whipping Cream
  • Powdered Sugar
  • Vanilla Extract
  • Mascarpone
mascarpone, heavy cream, powdered sugar, and vanilla on marble surface

How To Make Tiramisu Cupcakes

Step 1: Make the batter

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add the eggs, egg yolk, milk, oil, and vanilla. Whisk until smooth.

Step 2: Bake

Ladle into muffin cups, filling each about 2/3 full. Bake for 20 minutes, or until cupcakes test done.

Step 3: Make the syrup and frosting

In a small bowl, combine espresso and coffee liqueur. Set aside.

coffee mixture in glass bowl

With an electric mixer, beat cream, powdered sugar, and vanilla to stiff peaks.

Beat in mascarpone.

Step 4: Assemble

Use a cupcake corer or a knife to core the cupcakes.

cored cupcakes on wire cooling rack

Soak each of the cores, one at a time, in the syrup. Place back into the cupcake.

Pipe frosting on to of each cupcake and dust with cocoa powder.

What’s The Best Coffee To Use?

Espresso, if you can make it! Honestly, the stronger the coffee, the better. We brewed a very strong cup of coffee (as our coffee machine does not make espresso) to help pack that punch that tiramisu is known for.

Decorating Ideas

Once these cupcakes are baked and it’s time to frost, there are so many different ways to make these cupcakes truly special. Here are a few of our favorites!

  • Dusting with cocoa powder.
  • Topping with chocolate covered coffee beans.
  • Finishing each cupcake with chocolate curls or grated chocolate.
  • Use different tips to pipe patterns on top of each cupcake.
  • Color the frosting!

How To Store

If you have cupcakes leftover, they need to be refrigerated! If placed in a lidded and airtight container, the cupcakes should last about 2-3 days. Though, we highly recommend freezing them! Place in a freezer safe bag or container and freeze for up to 1 month.

cupcakes on two white plates with a cupcake behind on marble surface

Expert Tips

  • 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.

When you make these Tiramisu Cupcakes with Mascarpone Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Traci
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.
5 from 2 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Desserts
Cuisine American
Servings 14
Calories 311 kcal

Ingredients
 

Cupcakes

  • 1 ¾ cups all purpose flour
  • 1 cup granulated sugar
  • 1 ¾ 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
  • 1 ¼ 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° F.
  • 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 2/3 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.

Putting It Together

  • 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

  • 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: 1cupcakeCalories: 311kcalCarbohydrates: 31gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 161mgPotassium: 67mgFiber: 1gSugar: 19gVitamin A: 399IUVitamin C: 1mgCalcium: 74mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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