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Tiramisu Cupcakes

Decadent Tiramisu Cupcakes That Will Wow Your Guests

Discover Tiramisu Cupcakes that blend rich espresso and creamy mascarpone, perfect for impressing your guests with their delicious flavors.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 58 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose Flour substitute with gluten-free flour blend if needed
  • 1/2 cup Almond Flour can be replaced with more all-purpose flour
  • 1 tsp Baking Soda ensure it's fresh for effective rise
  • 1 tsp Baking Powder works alongside baking soda for an extra lift
  • 1/2 tsp Salt enhances the flavor of sweet components
  • 1/2 cup Butter use unsalted for control over salt levels
  • 3/4 cup Granulated Sugar brown sugar could be used for a deeper flavor
  • 2 large Eggs ensure at room temperature for best results
  • 1/2 cup Sour Cream can substitute with full-fat Greek yogurt
  • 1/4 cup Vegetable Oil can use canola or sunflower oil
  • 1 tsp Vanilla Extract enhances sweetness and flavor depth
  • 2 tbsp Instant Espresso Powder provides the distinctive coffee flavor
For the Buttercream
  • 1/2 cup Butter (for Frosting) necessary for a creamy, spreadable texture
  • 1 cup Mascarpone Cheese essential for authentic tiramisu flavor
  • 2 cups Powdered Sugar sweetens buttercream and ensures smooth texture
  • 1 tbsp Vanilla Bean Paste can use pure vanilla extract instead
  • 2 tbsp Amaretto infuses flavor reminiscent of traditional tiramisu
For Garnish
  • 2 tbsp Cocoa Powder for dusting the finished cupcakes

Equipment

  • Muffin Tray
  • Mixing bowls
  • electric mixer
  • Piping Bag
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup muffin tray with cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing until just combined.
  5. Gradually mix in the dry ingredients with sour cream, vegetable oil, and vanilla extract until just combined.
  6. Separate half the batter into another bowl and mix in the instant espresso powder.
  7. Spoon alternating dollops of the vanilla and espresso batters into each cupcake liner and swirl together with a toothpick.
  8. Bake for 20-23 minutes, or until a toothpick comes out clean.
  9. Let the cupcakes cool for about 5 minutes, then transfer them to a wire rack.
  10. Beat the butter until fluffy then add mascarpone cheese, powdered sugar, vanilla bean paste, and Amaretto.
  11. Frost the cooled cupcakes using a piping bag.
  12. Dust each frosted cupcake with cocoa powder before serving.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure to use room temperature ingredients for better batter consistency and avoid overmixing for light and fluffy cupcakes.

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