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    Home / Desserts / Cupcakes

    Tiramisu Cupcakes

    Last update: Mar 26, 2025 Published: Mar 25, 2025 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·Leave a Review

    These Tiramisu Cupcakes are the perfect bite-sized version of your favorite Italian dessert! With a moist coffee-soaked cake and creamy mascarpone frosting, they’re a delightful treat for any occasion.

    tiramisu cupcakes on a table
    Jump to:
    • Ingredients You Need
    • How to Make Tiramisu Cupcakes
    • Tips for this recipe
    • Variations & Substitutions
    • Tiramisu Cupcakes

    Tiramisu Cupcakes are a mini version of the classic Italian dessert, with a light coffee-soaked cake and creamy mascarpone frosting. A true treat for tiramisu lovers!

    Made with a vanilla cupcake base soaked in coffee, topped with a creamy mascarpone whipped cream frosting, and finished with a dusting of cocoa for the perfect touch.

    These cupcakes are perfect for any occasion: birthdays, get-togethers, or festive meals. Easy to make, they’ll impress everyone with their delicious and creamy flavor!

    Craving for more Tiramisu-inspired desserts? Give these a try: Tiramisu cake or this Tiramisu latte.

    Ingredients You Need

    You will need these ingredients to make these tiramisu-inspired cupcakes:

    • Butter: Use unsalted butter, softened at room temperature, to give your cupcakes a rich, smooth texture.
    • Sugar: Granulated sugar is perfect for this recipe, providing sweetness and structure to the batter.
    • Egg white: You can use large egg whites for a lighter texture, but egg yolks can also be used if preferred for a richer taste.
    • Vanilla and salt: Pure vanilla extract adds flavor, while a pinch of salt enhances the sweetness and balances the flavors.
    • Flour: Use cake flour for a light, tender crumb in your cupcakes.
    • Baking powder: Essential for helping the cupcakes rise and become fluffy.
    • Buttermilk: Buttermilk gives the cupcakes a soft, moist texture and helps balance the flavors.
    • Mascarpone frosting : mascarpone cheese, heavy cream, powdered sugar and vanilla extract.
    • Cocoa powder: Use unsweetened cocoa powder to add depth of flavor to the frosting.
    • Espresso: Strong espresso or coffee adds the signature coffee flavor that pairs perfectly with the tiramisu-inspired cupcakes.
    tiramisu cupcakes sliced

    How to Make Tiramisu Cupcakes

    Here’s a quick visual guide. Don’t forget, the full instructions with exact ingredients are below!

    Place softened butter and granulated sugar in a bowl, then beat with an electric mixer until creamy. Add the egg whites and vanilla, and continue beating for 3-5 minutes until the mixture is light and white.

    large bowl with butter and sugar
    large mixing bowl with egg whites and creamed butter

    Sift the dry ingredients with a rubber spatula (flour, cornstarch, baking powder, and salt) and gradually add them alternately with the buttermilk, mixing until the batter is smooth and well combined.

    large bowl with flour and cake batter
    large mixing bowl with vanilla cupcakes batter

    Preheat the oven to 165°C (325°F) and prepare a cupcake pan with paper liners. Pour the cupcake batter into the liners, filling them about ⅔ full.

    Bake the cupcake batter in the oven for about 20 minutes without opening the oven door, until they are golden and cooked through.

    Allow the vanilla cupcakes to cool on a wire rack.

    muffin pan with cupcakes batter
    muffin pan with baked cupcakes batter

    In a medium bowl, place all the frosting ingredients: cold mascarpone, cold heavy cream, powdered sugar, and vanilla. Whisk with an electric mixer until the frosting is smooth and firm.

    Place the frosting in a piping bag fitted with a round tip. Soak the cupcakes with cooled coffee, then pipe a layer of mascarpone frosting on top, finishing with a dusting of unsweetened cocoa powder.

    large mixing bowl with ingredients
    large mixing bowl with mascarpone frosting

    Tips for this recipe

    • Use strong coffee: For that authentic tiramisu flavor, make sure to soak your cupcakes with strong, cooled coffee or flavor your cupcake batter with espresso powder.
    • Let the cupcakes cool first: Allow your cupcakes to cool completely before soaking them in coffee, so they don’t get too soggy.
    • Add a twist: Want to take it up a notch? Try adding a splash of coffee liqueur like Kahlúa to the coffee for extra depth of flavor.
    • Room temperature ingredients: Always use butter, eggs, and buttermilk at room temperature for the smoothest batter.
    • Go digital with a kitchen scale: Skip the measuring cups and use a kitchen scale for more accurate measurements – it makes a big difference!
    tiramisu cupcake on a table

    Variations & Substitutions

    • Chocolate Tiramisu Cupcakes: Make a chocolate cupcake base for a chocolaty version of this dessert.
    • Caramel Tiramisu Cupcakes: Replace the coffee with liquid caramel for soaking, and add a touch of caramel to the frosting for a sweet twist.
    • Strawberry Tiramisu Cupcakes: Top with fresh strawberries and a strawberry puree center, like these strawberry cupcakes.
    • Mixed Berry Tiramisu Cupcakes: Add fresh berries or berry puree in the filling or on top for a fresh, fruity contrast with the coffee and mascarpone.

    You will also love

    • Strawberry Lemonade Cupcakes
    • Chocolate Marble Cupcakes
    • Lemon Poppy Seed Cupcakes
    • Easy Lemon Meringue Cupcakes
    sliced mascarpone tiramisu cupcake

    I hope you loved this tiramisu cupcake recipe! Feel free to rate it and leave a comment to let me know what you think. Happy baking!

    Print
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    Tiramisu Cupcakes


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    • Author: Fadela
    • Total Time: 40 minutes
    • Yield: 12 cupcakes
    Print Recipe
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    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 tbsp powdered sugar
    • 1 tsp vanilla extract
    • Cocoa powder for decoration
    • Cool espresso coffee for soaking

    Instructions

    Vanilla Cupcakes

    1. Preheat the oven to 325°F and prepare a cupcake pan with paper liners.
    2. In a large bowl, place the softened butter and granulated sugar, then beat with an electric mixer for 1-2 minutes until creamy.
    3. Add the egg whites and vanilla extract, and beat again for about 2-3 minutes until the mixture is light and fluffy.
    4. Gradually add the sifted dry ingredients (flour, cornstarch, baking powder, salt) and buttermilk, mixing gently with a spatula until smooth.
    5. Fill the paper liners about ⅔ full with the batter.
    6. 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).
    7. Allow the cupcakes to cool on a wire rack.

    Mascarpone Frosting

    1. Place all the ingredients (cold mascarpone, cold heavy cream, powdered sugar, and vanilla extract) in a bowl.
    2. Beat with an electric mixer on medium speed until the frosting is firm.
    3. Transfer the mascarpone frosting into a large piping bag fitted with a round tip.

    Assembly

     

    1. Prepare your espresso and let it cool completely, then soak each cupcake with the coffee.
    2. Decorate the tops of the cupcakes by piping swirls of mascarpone frosting.
    3. Dust with unsweetened cocoa powder.
    4. Refrigerate for 1 hour and enjoy!

    Equipment

    Airtight container

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    Cupcakes liners

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    Hand mixer

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    Muffin pan

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    Piping bag

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    Stand mixer

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    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

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