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Tiramisu Cupcakes

Tiramisu Cupcakes That Bring Italian Bliss to Your Home

Delight in Tiramisu Cupcakes that combine almond and espresso flavors with creamy Amaretto mascarpone buttercream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour Can be substituted with almond flour
  • 1/2 cup Almond flour Use additional all-purpose flour if nut-free
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt Enhances flavor
  • 1/2 cup Butter Use room temperature
  • 1 cup Granulated sugar No substitutions suggested
  • 2 large Eggs At room temperature
  • 1/2 cup Sour cream Full-fat Greek yogurt is a great substitute
  • 1/4 cup Vegetable oil Can be replaced with canola or other neutral oils
  • 1 teaspoon Vanilla extract Substitute with vanilla bean paste for richer taste
  • 1 tablespoon Instant espresso powder For authentic tiramisu flavor
For the Buttercream Frosting
  • 1/2 cup Butter Use room temperature
  • 1 cup Mascarpone cheese Enhances tiramisu flavor
  • 2 cups Powdered sugar Essential for the right texture
  • 1 tablespoon Amaretto Can substitute with vanilla
  • 1 tablespoon Cocoa powder For dusting on top

Equipment

  • Cupcake Pan
  • Mixing bowls
  • stand mixer
  • Piping Bag

Method
 

Baking Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake pan with cupcake liners.
  2. Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat together room-temperature butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
  4. Add large eggs one at a time into the butter-sugar mixture, mixing on low speed until fully incorporated.
  5. Fold in the dry ingredients alternately with sour cream, vegetable oil, and vanilla extract until just combined.
  6. Divide the batter in half. To one half, add instant espresso powder and fold until blended.
  7. Alternately spoon the two batters into the prepared liners and use a toothpick to swirl them together.
  8. Bake for 20-23 minutes or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes.
  9. Beat room-temperature butter until fluffy, then gradually add mascarpone, powdered sugar, vanilla extract, and Amaretto until smooth.
  10. Frost the cooled cupcakes with Amaretto mascarpone buttercream and dust with cocoa powder.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for a fluffier batter. Check for doneness using a toothpick and cool completely before frosting for best results.

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