Tiramisu Cupcakes Recipe

Introduction

Tiramisu Cupcakes combine the rich flavors of classic tiramisu dessert with the convenience of a handheld treat. These moist cupcakes are filled with a creamy mascarpone filling and topped with smooth espresso-flavored frosting. Perfect for coffee lovers and special occasions alike.

Ingredients

• 6 tbsp salted butter (room temperature)
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 6 tbsp sour cream
• 3 large egg whites
• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 6 tbsp milk
• 2 tbsp water
• 2 large egg yolks
• 6 tbsp granulated sugar
• 1/2 cup mascarpone cheese
• 1/2 cup heavy whipping cream
• 2 1/2 tbsp warm water
• 1 tbsp instant espresso coffee granules
• 1/4 cup Kahlua
• 1/2 cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 2 1/2 tbsp Kahlua (or espresso)
• 1/2 cup mascarpone cheese (room temperature)

Instructions

1. Step 1: Preheat the oven to 350℉ and line a cupcake pan with cupcake liners.
2. Step 2: Beat the 6 tbsp salted butter and 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
3. Step 3: Add vanilla extract and sour cream, mixing until well combined.
4. Step 4: Add egg whites in two batches, mixing well after each addition.
5. Step 5: In separate bowls, combine the flour and baking powder, and mix milk with water.
6. Step 6: Add half of the dry ingredients to the batter and mix until combined. Then add the milk mixture and mix again. Finally, add the remaining dry ingredients and mix thoroughly.
7. Step 7: Fill cupcake liners about halfway and bake for 15-17 minutes, or until a toothpick inserted comes out with a few moist crumbs.
8. Step 8: Let cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Prepare the filling by combining egg yolks and 6 tbsp sugar in the top of a double boiler over simmering water.
10. Step 10: Cook for 6-8 minutes on low heat, stirring constantly until the mixture is light in color and sugar is dissolved. Avoid overcooking to prevent thickening too much or darkening in color.
11. Step 11: Remove from heat and whip the yolk mixture until thickened and slightly yellow.
12. Step 12: Fold mascarpone cheese into the whipped yolks gently.
13. Step 13: Whip heavy cream in a separate bowl until stiff peaks form, about 5-7 minutes.
14. Step 14: Fold the whipped cream into the mascarpone and yolk mixture carefully.
15. Step 15: In a small bowl, dissolve espresso granules and Kahlua in warm water, stirring well.
16. Step 16: Once cupcakes are cool, cut out the centers using a cupcake corer or a small knife.
17. Step 17: Drizzle about 1 tbsp of the espresso mixture into the holes of each cupcake, then fill the holes with the tiramisu filling.
18. Step 18: To make the frosting, beat the 1/2 cup butter until smooth.
19. Step 19: Add 2 cups powdered sugar and 1 tbsp Kahlua, mixing until smooth.
20. Step 20: Add another cup of powdered sugar and remaining Kahlua, mixing again until smooth.
21. Step 21: Carefully fold in the 1/2 cup mascarpone cheese.
22. Step 22: Slowly add the last cup of powdered sugar with the mixer on low speed, mixing just until smooth to avoid thinning the frosting too much.
23. Step 23: Pipe the frosting onto the filled cupcakes, then optionally sprinkle with cocoa powder and garnish with chocolate-covered espresso beans.

Tips & Variations

• Use fresh egg whites and yolks for best results in texture and flavor.
• Replace Kahlua with extra espresso or coffee for a non-alcoholic version.
• For an extra coffee kick, brush cupcakes with cooled strong espresso before filling.
• Chocolate-covered espresso beans add a crunchy, decorative touch that complements the flavors.

Storage

Store tiramisu cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 15 minutes before serving for best flavor and texture. Do not freeze, as the creamy filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake and cool the cupcakes a day ahead, but fill and frost them the day you plan to serve to keep them fresh.

Is it necessary to use a double boiler for the egg yolk mixture?

A double boiler helps gently cook the egg yolks without scrambling them. If you don’t have one, use a heat-safe bowl set over simmering water and stir constantly.

Tiramisu Cupcakes Recipe

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★★★★★

4.5 from 179 reviews

Delight in these luscious Tiramisu Cupcakes that capture the essence of the classic Italian dessert in perfectly portioned treats. Moist vanilla cupcakes are infused with espresso and Kahlua, filled with a creamy mascarpone filling, and topped with a light mascarpone frosting, finished with a sprinkle of cocoa powder and chocolate-covered espresso beans for an authentic tiramisu experience.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cupcakes

• 6 tbsp salted butter, room temperature
• 3/4 cups granulated sugar
• 2 tsp vanilla extract
• 6 tbsp sour cream
• 3 large egg whites
• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 6 tbsp milk
• 2 tbsp water

Filling

• 2 large egg yolks
• 6 tbsp granulated sugar
• 1/2 cup mascarpone cheese
• 1/2 cup heavy whipping cream
• 2 1/2 tbsp warm water
• 1 tbsp instant espresso coffee granules
• 1/4 cup Kahlua

Frosting

• 1/2 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 2 1/2 tbsp Kahlua (divided)
• 1/2 cup mascarpone cheese, room temperature

For Garnish (optional)

• Cocoa powder, for dusting
• Chocolate-covered espresso beans

Instructions

1. Make the Cupcakes: Preheat the oven to 350℉ and line a cupcake pan with liners. Beat the room temperature salted butter and granulated sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and sour cream, mixing until well combined. Gradually add the egg whites in two batches, mixing well after each addition.
2. Combine Dry and Wet Ingredients: In separate bowls, sift together the all-purpose flour and baking powder. In another bowl, mix the milk and water. Add half of the dry ingredients to the butter mixture and mix until combined, then add the milk mixture. Follow with the remaining dry ingredients, mixing until smooth.
3. Bake the Cupcakes: Fill cupcake liners about halfway with batter. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool in the pan for 2-3 minutes before transferring to a cooling rack to cool completely.
4. Prepare the Filling: Using a double boiler setup, combine egg yolks and granulated sugar in the top bowl over simmering water. Stir constantly over low heat for 6-8 minutes until the mixture thickens slightly and lightens in color, being careful not to overcook. Remove from heat and whip the yolks with an electric mixer until thick and pale yellow.
5. Incorporate Mascarpone and Cream: Fold the mascarpone cheese gently into the whipped egg yolks. In a separate bowl, whip the heavy cream until stiff peaks form, then carefully fold it into the mascarpone mixture until fully combined.
6. Make Espresso Syrup: In a small bowl, dissolve instant espresso granules in warm water, then stir in 1/4 cup Kahlua, mixing well.
7. Core and Fill Cupcakes: Once cupcakes have cooled, use a cupcake corer or small knife to remove the centers. Drizzle about 1 tbsp of the espresso mixture inside the holes, then fill them with the tiramisu filling using a spoon or piping bag.
8. Make the Frosting: Beat the room temperature unsalted butter until smooth. Add 2 cups powdered sugar and 1 tbsp Kahlua, mixing well. Add another cup of powdered sugar and the remaining 1 1/2 tbsp Kahlua, mixing until smooth. Gently fold in the room temperature mascarpone cheese. On low speed, add the remaining powdered sugar and mix just until smooth to avoid thinning the frosting.
9. Frost and Garnish: Pipe the frosting onto the filled cupcakes. Finish by dusting with cocoa powder and optionally topping with chocolate-covered espresso beans for an elegant touch.

Notes

• Ensure butter and mascarpone cheese are at room temperature to avoid lumps in batter and frosting.
• Be careful not to overcook the egg yolk mixture during the double boiler step to prevent curdling.
• Use a gentle folding technique when combining whipped cream and mascarpone to keep the filling light and airy.
• For a non-alcoholic version, substitute Kahlua with strong espresso or coffee extract.
• Make sure cupcakes are completely cooled before coring and filling to avoid breaking.

Keywords: Tiramisu cupcakes, Italian dessert cupcakes, mascarpone cupcakes, espresso cupcakes, Kahlua frosting