Amazing Tiramisu Cupcakes Recipe Easy Vanilla Espresso Treats

Name: Amazing Tiramisu Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/2 cups (190g) all-purpose flour; 3/4 cup (150g) granulated sugar; 1/2 cup (115g) unsalted butter, room temperature; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; Pinch of salt; 1/2 cup (120ml) milk; 1/2 cup (120ml) strong brewed espresso; 2 tablespoons sugar (for espresso syrup); 8oz (225g) mascarpone cheese; 1 cup (240ml) heavy whipping cream; 1/2 cup (60g) powdered sugar; Cocoa powder for dusting

Posted on August 5, 2025

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If you’re a fan of the classic Italian dessert, tiramisu, then these Amazing Tiramisu Cupcakes are about to become your new favorite treat. Imagine moist vanilla cupcakes infused with a rich espresso syrup, topped with a fluffy mascarpone frosting, and dusted with cocoa powder. They’re like tiny, handheld versions of the beloved dessert, perfect for parties, afternoon pick-me-ups, or just because you deserve it!

I first fell in love with tiramisu during a trip to Italy years ago, but let’s be honest—sometimes you want the flavors without the fuss of layering a whole cake. These cupcakes simplify the process while packing in all the indulgent flavors we know and love. Plus, they’re ridiculously pretty! Who wouldn’t want a tray of these to brighten their day?

The Story Behind Tiramisu Cupcakes

Tiramisu has its origins in Italy, and its name translates to “pick me up,” a nod to its espresso and cocoa components. Traditionally, it’s made with layers of coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder. While the original dessert is undeniably delicious, it’s not the most portable or shareable.

These tiramisu cupcakes take inspiration from the classic but make it easier to share with friends and family. The idea to transform tiramisu into cupcakes came to me when I was brainstorming desserts for a friend’s birthday party. I wanted something elegant yet simple to serve, and these cupcakes delivered both in spades.

Another great thing about this recipe is its versatility. You can make them year-round, but they’re particularly comforting during cooler months when coffee flavors feel extra cozy. Whether it’s for a holiday gathering or an everyday indulgence, these cupcakes bring a touch of Italian charm to any occasion.

Ingredients: What You’ll Need

The magic of these tiramisu cupcakes lies in their layers of flavor. Let’s talk about each ingredient and why it’s essential to this recipe:

All-Purpose Flour: The base of the cupcake. If you’re gluten-free, a 1:1 gluten-free flour blend works as a substitute.
Granulated Sugar: Adds sweetness and helps the cupcakes stay moist.
Unsalted Butter: Provides a rich, buttery flavor. Room temperature is key for easy mixing.
Eggs: Give structure and richness to the cupcakes. Large eggs work best.
Vanilla Extract: A must for that warm, sweet aroma. Pure vanilla extract is worth the splurge!
Espresso: Strong brewed espresso is used to soak the cupcakes, giving them that iconic tiramisu flavor. Instant espresso works in a pinch.
Mascarpone Cheese: The star of the frosting. Its creamy texture and mild flavor are essential for authenticity.
Heavy Whipping Cream: Whipped into the frosting for lightness and stability.
Powdered Sugar: Sweetens the frosting without making it grainy.
Cocoa Powder: A final dusting ties it all together. Dutch-process cocoa gives a deeper flavor.

Pro Tip: For the espresso, don’t skimp on quality. A bold, aromatic espresso will make a world of difference in the final taste.

Equipment You’ll Need

Mixing Bowls: You’ll need a few for the batter, frosting, and espresso syrup.
Electric Mixer: A handheld or stand mixer works great for whipping up the frosting.
Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe.
Cupcake Liners: Use parchment or decorative liners for easy cleanup and presentation.
Pastry Brush: For soaking the cupcakes with espresso syrup.
Piping Bag: Makes frosting the cupcakes neat and professional-looking. A star tip is a nice touch!

If you don’t have a pastry brush, a small spoon works just fine for soaking the cupcakes. And if you don’t have a piping bag, a zip-top bag with the corner snipped off is a great DIY option.

How to Make Amazing Tiramisu Cupcakes

Preheat the Oven: Set your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
Prepare the Batter: In a large mixing bowl, cream 1/2 cup (115g) of unsalted butter and 3/4 cup (150g) of granulated sugar until light and fluffy. Add two eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk 1 1/2 cups (190g) of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) of milk. Mix until just combined.
Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Make the Espresso Syrup: Brew 1/2 cup (120ml) of strong espresso and stir in 2 tablespoons of sugar until dissolved. Let it cool slightly.
Brush with Espresso: Use a pastry brush to soak the tops of the cooled cupcakes with the espresso syrup. Don’t be shy—it adds so much flavor!
Prepare the Frosting: In a mixing bowl, beat 8oz (225g) of mascarpone cheese, 1 cup (240ml) of heavy whipping cream, and 1/2 cup (60g) of powdered sugar until stiff peaks form.
Frost the Cupcakes: Pipe or spread the mascarpone frosting onto the espresso-soaked cupcakes.
Finish with Cocoa: Lightly dust the tops with cocoa powder for that classic tiramisu look.

And there you have it—your Amazing Tiramisu Cupcakes are ready to impress!

Pro Tips for Success

Don’t Overmix: Overmixing the batter can lead to dense cupcakes. Mix just until combined.
Cool Completely: Make sure the cupcakes are fully cooled before brushing with espresso syrup. Warm cupcakes might crumble.
Frosting Consistency: If the frosting feels too soft, pop it in the fridge for 10-15 minutes before piping.
Use Fresh Espresso: Freshly brewed espresso gives the best flavor. Avoid instant coffee if possible.
Keep It Chilled: These cupcakes are best stored in the fridge due to the mascarpone frosting.

Variations and Adaptations

Alcohol-Free Option: Skip the espresso syrup or replace it with decaf espresso for a kid-friendly version.
Chocolate Twist: Add mini chocolate chips to the batter for extra indulgence.
Seasonal Flair: Sprinkle cinnamon or nutmeg on top for a holiday-inspired twist.
Vegan Alternative: Use a vegan cupcake recipe as the base and swap mascarpone with a plant-based cream cheese frosting.

Feel free to experiment with flavors and make these cupcakes your own!

Serving and Storage

These tiramisu cupcakes are best served chilled, as the mascarpone frosting holds its shape better. Pair them with a shot of espresso or a cappuccino for the full Italian café experience. They also make a stunning centerpiece for dessert tables.

To store, place the cupcakes in an airtight container and refrigerate for up to 3 days. If you want to freeze them, do so without the frosting, and add it fresh when you’re ready to serve. Just make sure to thaw them fully in the fridge before assembling.

Nutritional Information

Each cupcake is approximately:

Calories: 280
Fat: 15g
Carbohydrates: 30g
Protein: 5g

Mascarpone cheese adds a dose of calcium, while espresso provides a little energy boost. However, these cupcakes are definitely an indulgent treat, so enjoy in moderation!

Conclusion

These Amazing Tiramisu Cupcakes are a delightful blend of classic flavors and modern convenience. Whether you’re a seasoned baker or just starting out, this recipe is approachable, fun, and oh-so-rewarding. I love how they bring a touch of elegance to any occasion, and I hope you will, too.

If you try this recipe, let me know how it turns out! Leave a comment, share your photos on social media, and don’t forget to pin this recipe for later. Happy baking!

FAQs About Tiramisu Cupcakes

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and frost them the day you plan to serve.

What’s the best type of espresso to use?

A strong, freshly brewed espresso made from dark roast coffee beans works best.

Can I use cream cheese instead of mascarpone?

Yes, but it will slightly alter the flavor. Mascarpone has a milder, creamier taste.

How do I prevent the cupcakes from getting soggy?

Brush the espresso syrup lightly and allow it to soak in gradually.

Can I freeze the cupcakes?

Yes, but freeze them without frosting. Add the frosting after thawing for the best texture.