Tiramisu cupcakes with soft coffee-soaked vanilla cake, a light mascarpone frosting, and a classic cocoa finish inspired by the original Italian dessert.
I make these tiramisu cupcakes when I want the real tiramisu flavor in a cupcake form, with a sponge that absorbs coffee without getting soggy.
This recipe is based on my go-to vanilla cupcakes, adjusted for coffee soaking and mascarpone frosting to keep the balance of a classic tiramisu.
Why you’ll love this recipe
- Easy to make ahead, perfect for parties and make-in-advance desserts
- True tiramisu flavor with real coffee soak, mascarpone frosting, and cocoa on top
- Soft but sturdy cupcakes that hold the coffee without falling apart
Ingredients You Need
- Butter: unsalted, softened, for a rich and tender crumb
- Sugar: granulated, to sweeten and structure the batter
- Egg whites: for a light, airy cupcake texture
- Vanilla & salt: to enhance and balance flavors
- Cake flour: for soft, delicate cupcakes
- Baking powder: helps the cupcakes rise evenly
- Buttermilk: keeps the cupcakes moist and soft
- Mascarpone frosting: mascarpone, heavy cream, powdered sugar, vanilla
- Cocoa powder: unsweetened, for the classic tiramisu finish
- Espresso: strong brewed coffee for soaking and flavor
Tips before you start
- Use strong coffee: Brew a strong espresso and let it cool for a true tiramisu flavor.
- Cool before soaking: Only soak the cupcakes once fully cooled to avoid a soggy crumb.
- Optional liqueur: Add a small splash of coffee liqueur for extra depth.
- Room-temperature ingredients: Butter, eggs, and buttermilk blend more smoothly.
- Weigh ingredients: A kitchen scale gives more consistent results than cups.
How to make tiramisu cupcakes
This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.
Cream the softened butter and granulated sugar until smooth and pale.
Add the egg whites and vanilla, then beat until light and fluffy.
Fold in the sifted dry ingredients alternately with the buttermilk, mixing just until the batter is smooth.
Fill the cupcake liners about two-thirds full.
Bake at 165°C / 325°F until set and lightly golden.
Cool completely on a wire rack.
For the topping, I use my mascarpone whipped cream frosting for a light, classic tiramisu finish.
Whip the cold mascarpone, heavy cream, powdered sugar, and vanilla until firm.
Soak the cooled cupcakes with strong coffee, pipe the mascarpone frosting on top, then dust with unsweetened cocoa powder.
Serving suggestions
- Serve these tiramisu cupcakes slightly chilled for the best coffee-mascarpone balance.
- They’re perfect for dinner parties, holidays, or as an elegant dessert with coffee.
Storage
- Store the cupcakes in an airtight container in the fridge for up to 3 days.
- Let them sit at room temperature for 10 minutes before serving.
Recipe variations
- Chocolate tiramisu cupcakes: use a chocolate cupcake base instead of vanilla.
- Alcohol-free version: skip the coffee liqueur and use plain espresso.
- Mini tiramisu cupcakes: bake in mini liners and reduce baking time.
You can also turn this recipe into a tiramisu cake using the same flavors in layer cake form.
Recipe Questions
Can I make tiramisu cupcakes ahead of time?
Yes, bake the cupcakes one day ahead and assemble the next day.
Do tiramisu cupcakes need refrigeration?
Yes, because of the mascarpone frosting and coffee soak.
Can I use brewed coffee instead of espresso?
Yes, just make sure it’s strong and completely cooled.
Can I freeze them?
Freeze the cupcakes without frosting, then thaw and decorate before serving.
More Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
Print
Tiramisu Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
Delicious tiramisu cupcakes with a soft coffee-soaked base, mascarpone whipped cream topping, and a dusting of cocoa powder (makes 12 cupcakes).
Ingredients
Vanilla Cupcakes
- 100 g (½ cup) unsalted butter, softened
- 120 g (½ cup) granulated sugar
- 3 egg whites – at room temperature
- 1 ½ tsp vanilla extract
- 150 g (1 ¼ cups) cake flour
- 20 g (2 tbsp) cornstarch
- 1 ½ tsp baking powder
- ¼ tsp salt
- 135 ml (½ cup) buttermilk
Mascarpone Frosting
- 200 g (¾ cup + 2 tbsp) cold mascarpone
- 300 ml (1 ¼ cups) heavy cream, cold
- 3-4 tablespoon powdered sugar
- 1 tsp vanilla extract
- Cocoa powder for decoration
- Cool espresso coffee for soaking
Instructions
Vanilla Cupcakes
- Preheat the oven to 325°F and prepare a cupcake pan with paper liners.
- In a large bowl, place the softened butter and granulated sugar, then beat with an electric mixer for 1-2 minutes until creamy.
- Add the egg whites and vanilla extract, and beat again for about 2-3 minutes until the mixture is light and fluffy.
- Gradually add the sifted dry ingredients (flour, cornstarch, baking powder, salt) and buttermilk, mixing gently with a spatula until smooth.
- Fill the paper liners about ⅔ full with the batter.
- Bake for about 17-20 minutes without opening the oven door, until the cupcakes are puffed, golden, and cooked through (check by inserting a toothpick into the center of a cupcake – it should come out clean).
- Allow the cupcakes to cool on a wire rack.
Mascarpone Frosting
- Place all the ingredients (cold mascarpone, cold heavy cream, powdered sugar, and vanilla extract) in a bowl.
- Beat with an electric mixer on medium speed until the frosting is firm.
- Transfer the mascarpone frosting into a large piping bag fitted with a round tip.
Assembly
- Prepare your espresso and let it cool completely, then soak each cupcake with the coffee.
- Decorate the tops of the cupcakes by piping swirls of mascarpone frosting.
- Dust with unsweetened cocoa powder.
- Refrigerate for 1 hour and enjoy!
Notes
Conservation: Store the cupcakes in an airtight container in the fridge for 2-3 days.
Tips:
- Don’t overfill the cupcake liners, about ⅔ full to prevent overflowing.
- If you don’t have buttermilk, you can use regular milk with a little vinegar or lemon juice.
- For a stronger coffee flavor, add a bit of instant coffee to the frosting.
- Check the cupcakes with a toothpick: it should come out clean when they’re done.
- Use a kitchen scale for more accurate measurements, and make sure your ingredients are at room temperature for the best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Cuisine: American
Claire
These tiramisu cupcakes were a hit at home. The coffee flavor is just right and the mascarpone topping is so light. I’ll definitely make them again.