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A close-up of a Tiramisu Cupcakes with a bite taken out, revealing the moist interior with a swirl of espresso flavor and topped with creamy mascarpone frosting, dusted with cocoa powder.

Tiramisu Cupcakes

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These delightful Tiramisu Cupcakes are full of rich espresso flavor with a soft almond base, topped with an indulgent Amaretto mascarpone buttercream.
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Prep Time 20 minutes
Cook Time 22 minutes
Cool Time 15 minutes
Total Time 57 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Calories: 515
Ingredients Method Nutrition Notes

Ingredients
  

Tiramisu Cupcakes:
  • 150 g all-purpose flour for the base cake
  • 50 g almond flour can be replaced with all-purpose flour for a nut-free option
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 70 g butter room temperature
  • 200 g granulated sugar
  • 3 large eggs room temperature
  • 150 g sour cream 12-18% fat room temperature; full-fat Greek yogurt can be substituted
  • 2 tablespoons vegetable oil e.g. canola oil
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon instant espresso powder for a rich coffee flavor
Mascarpone Buttercream:
  • 200 g butter room temperature
  • 100 g mascarpone cheese room temperature
  • 360 g powdered sugar
  • ½ teaspoon vanilla bean paste or vanilla extract
  • 2 teaspoons Amaretto or vanilla extract Amaretto gives a nutty flavor
  • Cocoa powder for dusting

Method
 

  1. Preheat your oven to 320ºF (160ºC) and line a 12-cup cupcake tray with cupcake liners.
  2. In a medium bowl, sift together the all-purpose flour, almond flour, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer (or using a hand mixer), beat the butter and granulated sugar on medium-high speed for about 3 minutes, until light and fluffy.
  4. Add the eggs one at a time, mixing on low speed after each addition until fully combined.
  5. Scrape down the sides of the bowl, then add the dry ingredients. Mix on low speed until just combined.
  6. Add the sour cream, vegetable oil, and vanilla extract, mixing on low speed until combined. Avoid overmixing.
  7. Gently fold the batter using a rubber spatula to ensure all ingredients are well combined.
  8. Divide the batter evenly into two bowls. Add the espresso powder to one bowl and gently fold until smooth.
  9. Alternate adding spoonfuls of each batter into the cupcake liners, then use a toothpick to swirl the batters together.
  10. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool on a cooling rack for 5 minutes. Gently remove from the cupcake tray and let cool completely.
  11. Remove the butter and mascarpone cheese from the fridge 10 minutes before you begin. Cube the butter and sift the powdered sugar.
  12. In a stand mixer, beat the butter on medium-high speed for 4 minutes until smooth. Scrape down the sides of the bowl, then beat for an additional 2 minutes.
  13. Add the mascarpone and mix on low speed for 1 minute, until combined.
  14. Scrape down the sides of the bowl, then add half of the sifted powdered sugar, the vanilla bean paste, and Amaretto. Mix on low speed until fully combined.
  15. Add the remaining powdered sugar and mix until smooth. Scrape down the bowl and beat for an additional 1 minute.
  16. Transfer the buttercream to a piping bag fitted with a large round tip (e.g., Wilton 1A) and pipe onto each cooled cupcake. Finish by dusting with cocoa powder.

Nutrition

Serving: 1CupcakeCalories: 515kcalCarbohydrates: 59gProtein: 5gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 105mgSodium: 250mgPotassium: 67mgFiber: 1gSugar: 47gVitamin A: 816IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg

Notes

These cupcakes are the perfect blend of rich espresso and soft cake, topped with a creamy mascarpone buttercream. Make sure to let the cupcakes cool completely for the best flavor!

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