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Who says you can’t have your coffee and eat it too? As a die-hard tiramisu enthusiast, I’ve always dreamed of a way to enjoy my favorite dessert on the go. With every bite of these tiramisu cupcakes, you’ll taste the coffee, vanilla, cocoa, and creamy mascarpone frosting. The cupcakes are made using two batters and combined in the cupcake liners, so you also have a pretty marble effect. Whether you’re hosting a dinner party or just treating yourself after a long day, these little bites of heaven are sure to become your new obsession.
Discover how to make these irresistible tiramisu cupcakes with cocoa, coffee and vanilla flavors and a creamy vanilla and mascarpone frosting on top.
Love tiramisu recipes? You might also like strawberry tiramisu, limoncello tiramisu, tiramisu Swiss roll, and tiramisu French toast casserole bake.
Why You’ll Love It
They’re big on flavor: Bold coffee and cocoa flavors make every bite of these tiramisu cupcakes delicious, and the mascarpone cheese frosting on top finishes them off perfectly.
Easy to prepare: A lot of the recipe simply involves combining your ingredients. And if you don’t want to pipe the frosting on, you can simply spread it over the cupcakes. This recipe is suitable for baking newbies.
An authentic taste of Italy: Tiramisu might not usually be served in cupcake form in Italy but there’s no doubt all those classic tiramisu flavors are in there. If you like the classic tiramisu recipe, you’ll enjoy these.
Tiramisu Cupcakes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Unsalted butter works as well, just add a pinch more salt to the recipe.
Flour: The basis of the cupcake batter.
Butter: For richness. Use room temperature butter.
Baking powder: To make them rise.
Granulated sugar: For sweetness.
Vanilla extract: For a complementary flavor in the cupcakes and in the frosting.
Cocoa powder: I prefer Dutch-processed for its deeper, richer flavor, but you can use regular.
Espresso powder: For that wonderful coffee taste (I love this one!)
Mascarpone cheese: For a tangy, creamy whipped cream like frosting.
How to Make Tiramisu Cupcakes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cupcake batter: Combine the flour, baking powder and salt in one bowl, and beat the butter and white sugar until fluffy in another bowl using a stand mixer or hand mixer. Beat the milk, vanilla and eggs into the butter mixture and then mix the dry ingredients with the butter mixture, using a wooden spoon or rubber spatula.
Prepare the cupcakes: Add cocoa powder and espresso powder to half the batter. Divide the plain batter and the cocoa and espresso batter between cupcake liners in a muffin or cupcake pan, alternating between each one. Swirl the batters together with a toothpick.
Bake them: Bake until a toothpick inserted into the middle of a cupcake comes out clean. Let them cool completely.
Frost them: Beat the butter with the mascarpone cheese, powdered sugar, vanilla extract, and salt to make the frosting. Pipe the mascarpone buttercream over the cooled cupcakes with a piping bag or spread it on using a palette knife. Dust with cocoa powder just before serving.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Whole milk: Use heavy cream or a non-dairy milk like almond or oat milk for a different texture and flavor.
Unsweetened cocoa powder: Regular cocoa powder works or you can sub Dutch-processed cocoa which has a deeper, more intense flavor.
Espresso powder: Instant coffee granules can be used as a substitute.
Mascarpone cheese: Cream cheese is a tangy alternative, or you could add a little Greek yogurt or sour cream.
Garnishes: The mascarpone buttercream frosting on top is already pretty. I like to dust cocoa powder on top. Another idea would be adding a couple of chocolate covered coffee beans.
Serving Suggestions
Appetizers: Begin your meal with marinated mozzarella balls or an antipasto salad.
Main course: Next up, treat your taste buds to corn carbonara or eggplant lasagna.
Desserts: These tasty tiramisu cupcakes are the perfect way to finish your meal (perhaps paired with a shot of coffee liqueur or homemade limoncello!)
How to Store Tiramisu Cupcakes
Store: These cupcakes are best stored in an airtight container in the refrigerator for up to 4 days to keep the frosting fresh.
Freeze: Store unfrosted cupcakes in an airtight container or freezer bag for up to 3 months. Freezing the frosting is not recommended as it will lose its creamy texture.
Thaw: Thaw the cupcakes in the refrigerator before adding the frosting and serving.
Top Tips
Room temperature ingredients: For the smoothest mixture, bring the milk, eggs and butter to room temperature before starting the recipe.
Cool completely before frosting: It’s important you let the warm cupcakes cool before frosting, otherwise the frosting will melt and look messy.
Piping tip: I used a Wilton #12 piping tip but you can use a #10 or any large round piping tip to achieve this look.
Perfect Tiramisu Cupcakes FAQs
These cupcakes already have a nice coffee flavor, but if you love the taste of coffee and want to enhance the flavor, you can do so in a number of ways. You can first increase the amount of espresso powder in the batter to 1½ or 2 tablespoons. However much more you add of the espresso powder, reduce the cocoa powder proportionately. So if you add 1½ tablespoons, only add ½ tablespoons of cocoa powder.
You could brush the baked cupcakes with a light coffee syrup made from brewed espresso and sugar before frosting them. I like to poke the tops of the cupcakes with a fork to help the flavor to reach deep into the cupcake. Another idea would be adding a little coffee liqueur to the frosting.
Easy Tiramisu Cupcake Recipe
Tiramisu Cupcakes
Equipment
- Wooden Spoon or Rubber Spatula
- Pastry Bag with Large Round Piping Tip
Ingredients
For the Cupcakes:
- 1½ Cups all purpose flour, spooned and leveled
- 1 Teaspoon baking powder
- ¼ Teaspoon salt
- ½ Cup salted butter, at room temperature
- ¾ Cup granulated white sugar
- ¼ Cup whole milk, at room temperature
- 1 Teaspoon vanilla extract
- 2 eggs, at room temperature
- 1 Tablespoon unsweetened cocoa powder
- 1 Tablespoon espresso powder
For the Frosting:
- ½ Cup salted butter, at room temperature
- 8 Ounces mascarpone cheese
- 4 Cups powdered sugar
- 1 Teaspoon vanilla extract
- ½ Teaspoon salt
For Dusting:
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
Make the Cupcakes:
- In a small bowl, whisk together the flour, baking powder and salt. Set aside for now.whisk
- In a larger bowl, beat the butter and granulated white sugar until light and fluffy.
- Add the milk, vanilla extract and eggs. Beat until incorporated.
- Gradually add the dry ingredients to the butter mixture and mix just until combined.
- Divide the batter in half.
- To one half, stir in a tablespoon of cocoa powder and a tablespoon of espresso powder until just combined.
- Divide the batter evenly among the cupcake liners, alternating between the batters, filling each about two-thirds full.
- Take a toothpick and swirl the two batters together to make a marble pattern.
Bake the Cupcakes:
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
Make the Frosting:
- In a large bowl, beat the butter, mascarpone cheese, powdered sugar, vanilla extract, and salt together until thick and fluffy. Add more powdered sugar or milk if you need to thicken or thin the frosting.
- Pipe or spread the mascarpone frosting onto the cupcakes.
- Dust the tops with unsweetened cocoa powder just before serving.
Notes
Cool completely before frosting: It’s important you let the warm cupcakes cool before frosting, otherwise the frosting will melt and look messy.
Piping tip: I used a Wilton #12 piping tip but you can use a #10 or any large round piping tip to achieve this look.
Nutrition
Tiramisu cupcakes are so delicious with their cocoa, coffee and vanilla flavors, paired with a rich mascarpone frosting on top. In place of the coffee soaked ladyfingers found in classic tiramisu, you have light, moist cupcakes. A coffee, cocoa and vanilla cupcake makes a delicious brunch treat, sweet snack or dessert.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
My family devoured these tiramisu cupcakes, making them again soon!