Tiramisu Cupcakes

Tiramisu Cupcakes bring together the elegance of the classic Italian dessert with the comfort of a soft, espresso-infused almond cupcake. These cupcakes are swirled with rich coffee and almond batters, then topped with a smooth and fluffy mascarpone-Amaretto buttercream. Finished with a dusting of cocoa powder, they offer the familiar flavors of tiramisu—creamy, nutty, and slightly spiked—in perfect handheld form. Whether you’re hosting a celebration or just baking for joy, these cupcakes are a showstopper.

Why You’ll Love This Recipe

• Combines tiramisu and cupcakes for the best of both worlds

• Features a soft, moist almond and espresso base

• Topped with a rich and silky mascarpone buttercream

• Great for parties, birthdays, and special occasions

• Can be made alcohol-free with a simple swap

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes

• All-purpose flour

• Almond flour (or more all-purpose flour if nut-free)

• Baking soda

• Baking powder

• Salt

• Butter

• Granulated sugar

• Eggs

• Sour cream or full-fat Greek yogurt

• Vegetable oil

• Vanilla extract

• Instant espresso powder

For the Mascarpone Buttercream

• Butter

• Mascarpone cheese

• Powdered sugar

• Vanilla bean paste

• Amaretto (or vanilla extract for non-alcoholic version)

• Cocoa powder, for dusting

Directions

Make the Cupcakes

1. Preheat and prepare

   • Preheat oven to 320°F (160°C). Line a 12-cup cupcake pan with paper liners.

2. Mix dry ingredients

   • Sift together all-purpose flour, almond flour, baking soda, baking powder, and salt in a bowl.

3. Cream butter and sugar

   • In a stand mixer or using a hand mixer, beat butter and sugar on medium-high speed for 3 minutes until light and fluffy.

4. Add eggs

   • Add eggs one at a time, mixing on low speed after each addition.

5. Incorporate dry and wet ingredients

   • Add the dry ingredients and mix on low speed until just combined.

   • Add sour cream, oil, and vanilla extract. Mix until just combined. Avoid overmixing.

   • Use a spatula to gently fold the batter and ensure it’s fully mixed.

6. Divide and flavor

   • Transfer half of the batter to a separate bowl and fold in the espresso powder.

7. Layer and swirl

   • Spoon alternating dollops of plain and espresso batter into the cupcake liners. Swirl with a toothpick.

8. Bake

   • Bake for 20–23 minutes or until a toothpick comes out clean.

   • Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Make the Buttercream

1. Cream the butter

   • Beat the butter on medium-high speed for 4 minutes. Scrape down the bowl and mix for another 2 minutes.

2. Add mascarpone and sugar

   • Add mascarpone and mix on low for 1 minute.

   • Add half the sifted powdered sugar, vanilla bean paste, and Amaretto. Mix on low.

   • Add the rest of the sugar, mix until smooth, then beat for a final minute.

3. Pipe and dust

   • Transfer frosting to a piping bag fitted with a round tip (e.g., Wilton 1A). Pipe onto cooled cupcakes.

   • Dust with cocoa powder before serving.

Servings and timing

Servings: 12 cupcakes
Prep time: 20 minutes
Cook time: 22 minutes
Total time: 42 minutes

Variations

• Nut-free: Replace almond flour with more all-purpose flour.

• Mini cupcakes: Bake for 10–12 minutes instead of 20–23.

• Alcohol-free: Replace Amaretto with vanilla extract in the buttercream.

• Coffee boost: Add a brush of brewed espresso or coffee liqueur to the baked cupcakes before frosting.

• Decorative topping: Add chocolate shavings or a dusting of cinnamon with the cocoa powder.

Storage/Reheating

• Refrigerator: Store in an airtight container for 2–3 days. Let cupcakes come to room temperature before serving (30–60 minutes).

• Freezing: Freeze unfrosted cupcakes for up to 1 month. Thaw overnight and frost before serving.

• Make-ahead: Bake cupcakes a day in advance and frost on the day of serving.

FAQs

Can these cupcakes be made alcohol-free?

Yes, replace the Amaretto in the buttercream with vanilla extract for a non-alcoholic version.

Can I make these as mini cupcakes?

Absolutely. Reduce the baking time to 10–12 minutes and test with a toothpick.

What’s the purpose of using both baking powder and baking soda?

They work together to provide the perfect lift and softness, especially with sour cream in the mix.

Can I substitute sour cream?

Yes, full-fat Greek yogurt can be used as a 1:1 substitute.

How do I know when the cupcakes are done?

Insert a toothpick in the center—if it comes out clean, they’re ready.

Can I freeze the cupcakes?

Yes, freeze them unfrosted in an airtight container for up to a month.

Why do I need almond flour?

It adds tenderness and a lovely almond flavor, but can be replaced with all-purpose flour if needed.

What’s the best cocoa powder for dusting?

A high-quality Dutch-processed cocoa powder will give a deep, rich finish.

How far ahead can I frost the cupcakes?

You can frost them the day before serving. Store them chilled and bring to room temperature before serving.

Can I use a different piping tip?

Yes, any large tip works well. Round tips give a clean look, but star tips add decorative flair.

Conclusion

Tiramisu Cupcakes are a delightful twist on the beloved Italian dessert—compact, creamy, and full of flavor. The almond and espresso swirled sponge paired with luxurious mascarpone buttercream is indulgent without being overwhelming. Whether you’re hosting a gathering or just indulging your sweet tooth, these cupcakes are guaranteed to impress. Keep them on your repeat list—you’ll find they disappear fast.