Tiramisu Cupcakes

If you are a fan of tiramisu, then you are going to love these Tiramisu Cupcakes! The soft, fluffy almond and espresso cupcakes are swathed with silky Amaretto mascarpone buttercream the perfect delivery system for the rich coffee flavor and creamy sweetness. These cupcakes are so yummy you’ll be wanting to make them over and over again!

Table of Contents

Why You’ll Love This Recipe

Almond Coffee Cupcakes: Sweet almond and coffee batter, swirled to perfection.

Mascarpone Buttercream: A creamy buttercream flavored with just a hint of Amaretto and cocoa powder for true tiramisu flavor.

Great for Any Occasion: Great for birthdays, baby showers, or family gatherings.

Ingredients You’ll Need

For the Cupcakes:

150g plain flour (or substitute vanilla flour for plain flour)
50g almond flour adds richness and tenderness
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
70g butter, room temperature
200g granulated sugar
3 large eggs, at room temperature
150g sour cream (or full-fat Greek yogurt)
2 tbsp vegetable oil
1 ½ tsp vanilla extract
1 tbsp instant espresso powder (for deep coffee flavor)

For the Mascarpone Buttercream:

200g butter
100g of mascarpone cheese (or full fat cream cheese as a substitute)
360g powdered sugar
½ tsp vanilla bean paste
2 tsp Amaretto (or, for alcohol-free, vanilla extract)
Cocoa powder for dusting

Tiramisu Cupcakes Ingredients You’ll Need recipe

Step-By-Step Instructions

Making the Cupcakes

Preheat the oven to 160ºC (320ºF) and line a 12-cup muffin tin with cupcake liners.
Sift together flour, almond flour, baking soda, baking powder and salt in a bowl.
Beat butter and sugar on medium-high speed in a stand mixer until fluffy, 3 minutes.
Add the eggs one at a time, mixing on low until incorporated.
Stir in dry ingredients, then sour cream, oil, and vanilla.
Spread half the batter into another bowl and stir in the instant espresso powder.
Spoon both batters alternately into cupcake liners and swirl with a toothpick.
Bake for 20 to 23 minutes, or until a cake tester comes out clean.
Cool cupcakes in the tin for 5 minutes, then move to a wire rack.

Tiramisu Cupcakes Ingredients You’ll Need

Making the Mascarpone Buttercream

Beat in a stand mixer for 4 minutes.
Add 1 pound of mascarpone cheese, beat on low for 1 minute.
Mix in half of the powdered sugar, vanilla bean paste, and Amaretto.
Add the remaining sugar and mix until smooth.
Transfer buttercream to a piping bag and pipe onto cooled cupcakes.
Dust with cocoa powder for the perfect tiramisu touch.

Expert Baking Tips

Use a kitchen scale: Precise measurements ensure the best texture.

Don’t overmix: Overmixing can result in dense cupcakes.

Use an aluminum cupcake tin: Lighter pans bake more evenly.

FAQs

So are Tiramisu Cupcakes With or Without Almond Flour?

Yes! Use the same weight of all-purpose flour instead of almond flour. The texture will be a bit different but still good.

How to make Tiramisu Cupcakes without alcohol?

Just replace the Amaretto with vanilla extract in the buttercream.

Tip: Can I substitute brewed espresso for instant espresso powder?

No, brewed espresso will add too much liquid. For preserving texture, instant espresso powder is the way to go.

How long can I keep Tiramisu Cupcakes?

Wrap them carefully in an airtight container in the refrigerator, where they’ll last for up to three days. Serve at room temperature.

Can I freeze these cupcakes?

Yes! Freeze the unfrosted cupcakes for up to 3 months. Thaw and frost when ready to serve.

What can I use instead of mascarpone cheese in the frosting?

Full-fat cream cheese works as a great substitute!

These best Tiramisu Cupcakes bring together all the flavors of classic tiramisu in a perfectly portioned treat. Whether you’re making them for a party or just treating yourself, they’re sure to be a hit!

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