Fluffy Tiramisu Cupcakes with Creamy Mascarpone Frosting

Quick Overview

These tiramisu cupcakes capture all the classic flavors of the famous Italian dessert in an easy, single-serving treat. Light coffee-infused sponge cake holds a rich mascarpone cream filling, topped off with a swirl of frosting and a dusting of cocoa powder.

People love this recipe because it skips the long chilling time of traditional tiramisu while keeping the same luxurious taste. The batter comes together quickly in one bowl using simple baking staples and instant espresso powder.

• Prep time: 20 minutes
• Cook time: 18 minutes
• Total time: 38 minutes
• Servings: 12 cupcakes
• Estimated calories per serving: 310 kcal

Ingredients

For the Cupcake Batter

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract

For the Mascarpone Frosting & Topping

• 8 oz mascarpone cheese, chilled
• 1 cup heavy whipping cream, cold
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder for dusting

How to Make Tiramisu Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. Whisk together the eggs and granulated sugar in a large bowl until pale and slightly bubbly.
3. Add the melted butter, whole milk, instant espresso powder, and vanilla extract to the egg mixture.
4. Whisk the wet ingredients until the espresso powder completely dissolves.
5. Combine the all-purpose flour, baking powder, and salt in a separate small bowl.
6. Fold the dry ingredients into the wet batter using a silicone spatula just until combined.
7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
8. Bake at 350°F (175°C) for 16 to 18 minutes until a toothpick inserted into the center comes out clean.
9. Remove the cupcakes from the oven and let them cool completely on a wire rack.
10. Beat the cold mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
11. Core the center out of each cooled cupcake using a small knife or piping tip.
12. Pipe the mascarpone frosting into the core of each cupcake and swirl excess frosting on top.

13. Dust the tops generously with unsweetened cocoa powder using a fine-mesh strainer just before serving.

Pro Tip

Avoid overbeating the mascarpone frosting, as cold mascarpone can separate and turn graining quickly. Mix on medium speed only until stiff peaks hold their shape.

Serving & Storage

Serve these cupcakes cold or at room temperature with hot espresso or milk. Store leftover cupcakes in an airtight container inside the refrigerator for up to 3 days. Do not freeze frosted cupcakes, but you can freeze baked, unfrosted cupcake bases for up to 1 month.

FAQs

Can I substitute cream cheese for mascarpone cheese? Yes, you can use full-fat cream cheese, though it will give the frosting a slightly tangier flavor profile.

Why did my mascarpone frosting turn watery or curdled? Mascarpone breaks down if over-whipped or if it reaches room temperature, so keep your ingredients cold and stop mixing once stiff peaks form.

Do I need to store tiramisu cupcakes in the fridge? Yes, because the frosting contains fresh mascarpone cheese and heavy whipping cream, they must stay chilled.