Tiramisu Cupcakes

There’s something about peeling back the wrapper on a tiramisu cupcake and seeing that swirl of pale mascarpone cream, dusted with cocoa, that feels instantly special.

These are cozy little desserts—single-serve tiramisus with coffee-soaked cake, silky frosting, and a whisper of espresso aroma—ready in under an hour.

They’re perfect for sweet-tooth fans, beginner bakers, and anyone who loves the elegance of tiramisu without the fuss of layering a whole pan.

I remember a night when friends texted, “We’re five minutes away!” and I’d nothing planned.

A batch of cooled cupcakes in the freezer and a quick mascarpone whip turned a small panic into an effortless dessert tray that made everyone linger at the table.

These cupcakes shine for birthday spreads, last-minute cravings, easy entertaining, or bringing something impressive—but not stressful—to gatherings. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with real espresso, mascarpone, and optional coffee liqueur
• Feels impressively fancy yet uses simple, familiar cupcake-baking steps
• Balances light, fluffy crumb with rich, creamy tiramisu-inspired topping
• Adapts easily for alcohol-free or kid-friendly versions without losing flavor
• Makes an elegant, individual dessert perfect for parties and make-ahead entertaining

Ingredients

• 1 1/4 cups all-purpose flour — measure lightly; don’t pack the cup
• 1 teaspoon baking powder — guarantees a light, risen cupcake
• 1/4 teaspoon fine salt — balances sweetness and enhances flavor
• 1/2 cup unsalted butter, softened — room temperature for easy creaming
• 3/4 cup granulated sugar — white sugar keeps the crumb tender
• 2 large eggs, room temperature — mix in more evenly than cold eggs
• 1 teaspoon vanilla extract — use pure vanilla for best flavor
• 1/2 cup whole milk, room temperature — adds richness and moisture
• 1/3 cup strong espresso, cooled — brew strong so coffee flavor stands out
• 2 tablespoons coffee liqueur (optional) — deepens tiramisu flavor; skip for alcohol-free
• 1 cup heavy cream, chilled — very cold cream whips to stable peaks
• 8 ounces mascarpone cheese, chilled — classic tiramisu tang and richness
• 1/3 cup powdered sugar — dissolves smoothly into the mascarpone
• 1 teaspoon vanilla extract — flavors the mascarpone cream
• 2 tablespoons unsweetened cocoa powder, for dusting — sift for a fine, even layer

Step-by-Step Method

Preheat & Prepare Pan

Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners. Clear your workspace and gather all ingredients and equipment.

Make sure butter, eggs, and milk are at room temperature. This helps the batter mix evenly and bake with a light, tender crumb.

Mix Dry Ingredients

Measure the all-purpose flour, baking powder, and fine salt into a medium mixing bowl. Whisk thoroughly to combine and break up any lumps. Set this dry mixture aside.

Properly blending the dry ingredients makes certain even leavening and flavor throughout the cupcakes once they bake.

Cream Butter & Sugar

Add softened unsalted butter and granulated sugar to a large mixing bowl. Beat with an electric mixer on medium speed until the mixture is light, pale, and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Proper creaming incorporates air, giving the cupcakes a tender texture.

Add Eggs & Vanilla

Crack the eggs into a small bowl to check for shells, then add them to the butter mixture one at a time. Beat well after each addition until fully incorporated. Mix in the vanilla extract.

Continue beating just until the mixture is smooth and glossy, avoiding overmixing, which can toughen the final cupcakes.

Alternate Dry & Milk

Add half of the dry ingredient mixture to the butter mixture. Mix on low speed just until combined. Pour in the milk and mix again briefly. Add the remaining dry ingredients and mix only until no flour streaks remain.

Stop as soon as the batter looks uniform to keep the crumb light.

Fill & Bake Cupcakes

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Smooth the tops gently if needed. Place the muffin tin on the center rack of the preheated oven.

Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool Completely

Remove the cupcakes from the oven and let them rest in the pan for about 5 minutes. Carefully transfer each cupcake to a cooling rack.

Allow them to cool completely before soaking with espresso or adding any topping. Decorating warm cupcakes can cause the cream to melt and slide off.

Mix Espresso Soak

In a small bowl, stir together the cooled strong espresso and coffee liqueur, if using. Taste and adjust the balance if needed by adding more espresso for a milder flavor. Set this mixture aside.

Make certain it’s completely cool so it absorbs gently into the cupcakes without making them soggy.

Whip the Cream

Pour the chilled heavy cream into a large mixing bowl. Using an electric mixer, whip on medium-high speed until soft peaks form.

The cream should hold its shape but still look smooth, not grainy. Avoid overbeating, which can turn the cream stiff or curdled, affecting the texture of the topping.

Beat Mascarpone Mixture

Place the chilled mascarpone cheese in a separate bowl. Add the powdered sugar and vanilla extract. Beat on low speed just until the mixture is smooth and combined.

Don’t overmix, as mascarpone can break and become grainy. Stop as soon as the mixture looks velvety and uniform in texture.

Fold & Chill Topping

Gently fold the whipped cream into the mascarpone mixture in two additions. Use a rubber spatula, lifting and turning the mixture to keep it airy. Mix only until smooth and fluffy.

Cover the bowl and chill the mascarpone cream for at least 20 minutes to firm up before piping or spreading on the cupcakes.

Poke & Soak Cupcakes

Once cupcakes are completely cool, use a toothpick or skewer to poke several small holes in the tops of each. Brush or spoon the espresso mixture over the surface, letting it soak in gradually.

Moisten the tops well but avoid drenching them. Let them sit briefly to absorb the coffee flavor evenly.

Pipe or Spread Cream

Transfer the chilled mascarpone cream to a piping bag fitted with a round or star tip, if using. Pipe a generous swirl of cream onto each cupcake. Alternatively, use a small spatula to spread a thick layer on top.

Aim for a smooth, billowy finish that resembles traditional tiramisu layers.

Dust & Chill to Set

Using a fine-mesh sieve, lightly dust unsweetened cocoa powder over the mascarpone-topped cupcakes just before serving. Place the cupcakes in the refrigerator and chill for at least 30 minutes to help the topping set.

Keep them covered. Dust with an extra touch of cocoa right before presenting, if desired.

Ingredient Swaps

• No coffee liqueur: Replace with an equal amount of cooled espresso or strong coffee.
• No espresso: Use very strong brewed coffee or instant espresso powder dissolved in hot water, then cooled.
• Mascarpone substitute: Blend equal parts cream cheese and heavy cream or sour cream until smooth; flavor and sweetness may be slightly tangier.
• Dairy-free: Use plant-based butter and milk for the cupcakes, and a thick coconut cream or vegan whipping cream plus vegan cream cheese for the topping.
• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum.

You Must Know

– Flavor Boost • For a more intense “tiramisu” note, add an extra 1–2 teaspoons coffee liqueur or espresso to the soak and a tiny pinch (1/16 teaspoon) of fine salt to the mascarpone cream; the added bitterness and salt sharpen the coffee flavor without making the cupcakes overly sweet.

Serving Tips

• Serve slightly chilled, dusted with fresh cocoa just before bringing to the table.
• Plate with chocolate-covered espresso beans or a small square of dark chocolate.
• Pair with freshly brewed espresso, cappuccino, or sweet dessert wine like Vin Santo.
• Arrange on a tiered stand and garnish the platter with coffee beans for presentation.
• Add a small dollop of whipped cream and a chocolate curl beside each cupcake.

Storage & Make-Ahead

Tiramisu cupcakes keep in the fridge, covered, for up to 3 days.

For easier entertaining, bake the cupcakes and mix the espresso soak a day ahead; store separately.

Make the mascarpone cream the day you’ll serve for best texture.

These cupcakes don’t freeze well due to the delicate mascarpone topping.

Reheating

Reheat gently to preserve texture.

Microwave 5–10 seconds, just to take the chill off.

Or warm in a 275°F oven for a few minutes; avoid stovetop reheating for frosted cupcakes.

Italian Café Dessert Traditions

Steam curling from tiny espresso cups, the clink of saucers, and a glass case filled with simple, elegant sweets—that’s the world your tiramisu cupcakes are born from.

When I slip into a small Italian café, I don’t rush. Dessert isn’t a showstopper; it’s quiet company to conversation and caffeine.

I always notice the pattern:

• A modest slice of cake, never towering, just enough.
• Biscotti lined up like little bricks beside the register.
• A square of tiramisu, dusted with cocoa, waiting on a chilled plate.
• Someone lingering over a single pastry and a long, thoughtful espresso.

That’s the rhythm I imagine for these cupcakes: one in hand, coffee nearby, time slowing just enough to taste each coffee-soaked crumb.

Final Thoughts

Give these tiramisu cupcakes a try and enjoy all the classic flavors in a fun, individual treat.

Feel free to tweak the coffee strength, swap in your favorite liqueur (or leave it out), and make the recipe your own.

Frequently Asked Questions

Can I Make These Tiramisu Cupcakes Completely Without Coffee for Kids?

Yes, you can. I swap espresso and liqueur for warm milk, a splash of vanilla, and a whisper of cocoa. The cupcakes still feel like little clouds—my nieces devour them with chocolate-dusted noses.

How Do I Safely Adapt This Recipe for Gluten-Free Diets?

I’d swap in a good 1:1 gluten-free baking flour and add ¼ teaspoon xanthan gum if it’s not included. I’d also use certified gluten-free baking powder and meticulously avoid cross-contact in my cozy, flour-dusted kitchen.

Can I Turn This Cupcake Recipe Into a Full Tiramisu Layer Cake?

Yes, you can, and I’ve done it. I double the batter for two rounds, soak layers with espresso, then blanket everything in mascarpone cream—like wrapping a coffee-scented quilt around a tender, cloudlike cake.

What’s the Best Way to Transport These Cupcakes Without Ruining the Topping?

I’d chill them firm, nestle each into a snug cupcake carrier, then drive like I’m carrying tiny sculptures. I’ve even wedged bubble wrap around the tray—soft peaks arrived looking like café desserts.

How Can I Decorate Tiramisu Cupcakes for Special Occasions or Holidays?

You can dress them up with chocolate curls, tiny gold stars, or stenciled cocoa hearts; I love swirling extra cream, tucking in espresso beans, and adding seasonal touches—cranberries at Christmas, violets in spring—for a storybook dessert.