Easy Tiramisu Cupcakes with Creamy Mascarpone Frosting

What if your favorite Italian dessert slipped into a cupcake liner and showed up at your kitchen party? That’s exactly what these Tiramisu Cupcakes do. 

They take all the bold, cozy magic of tiramisu, the espresso-soaked charm, that creamy cloud of mascarpone frosting, the dusting of cocoa, and wrap it up in a soft, sweet, totally portable little cake.

This isn’t just another cupcake recipe. It’s a coffee-kissed, cocoa-dusted experience. No ladyfingers. No stress. Just simple ingredients, a few clever tricks, and one seriously satisfying dessert that feels fancy without being fussy.

So if you’ve ever wanted to impress guests, or treat yourself, these cupcakes are it. Let’s make the most irresistible twist on Italian desserts you didn’t know you needed (but totally do).

What Makes These Tiramisu Cupcakes So Good

It’s your go-to café drink, turned into a cupcake. The coffee in the batter + the espresso kick in the frosting = pure, cozy espresso vibes.

Small-batch vibes, big-deal flavor. These are rich and satisfying, so one cupcake goes a long way, unless you eat three. Which, honestly, you might.

Crowd-pleaser with a twist. They’re familiar enough for picky eaters but elegant enough to bring to your extra friend’s dinner party.

You get tiramisu flavor without the soggy factor. Let’s be honest, classic tiramisu sometimes gets too wet. These stay fluffy, moist, and just right.

Zero leftovers. Zero regrets. These disappear from trays fast.

Here’s the tiramisu magic broken down:

Coffee in the batter: No soaking required, brewed coffee goes straight into the cupcake batter. It brings that warm, earthy flavor tiramisu is known for.

Mascarpone frosting: This isn’t just buttercream. It’s creamy, light, and tangy, just like the traditional mascarpone layer you get in classic tiramisu.

A dusting of cocoa powder on top: It’s a small detail, but it’s iconic. That bittersweet finish ties the whole experience together.

Balanced sweetness: These aren’t overly sugary. Just like tiramisu, they let the coffee and mascarpone shine.

What You’ll Need for These Tiramisu Cupcakes

• Granulated Sugar: I usually go for this to give the cupcakes just the right amount of sweetness and help them turn out tender.
• Light Brown Sugar: You can think of this as the secret weapon, it adds a little moisture and a subtle caramel note that makes a difference.
• Salted Butter: I recommend salted butter here because that touch of salt really helps balance all the sweetness and boosts the flavor.
• Eggs: It’s best if your eggs are at room temperature, they help everything bind together and give your cupcakes a nice, fluffy texture.
• Pure Vanilla Extract: For that warm, comforting flavor.
• Whole Milk: Softens the crumb and adds moisture. It’s pretty much the cupcake’s best friend.
• Freshly Brewed Coffee: You can’t skip the coffee, it’s what makes these cupcakes feel like tiramisu. Make sure it has fully cooled before you stir it in.
• All-Purpose Flour: This is the sturdy foundation. I like to stick with all-purpose for that perfect balance between structure and softness.
• Baking Powder & Baking Soda: I recommend using both, they team up to give your cupcakes the perfect lift and tenderness.
• Mascarpone Cheese: I love mascarpone because it’s creamy and authentic, the real Italian deal that makes the frosting dreamy.
• Heavy Whipping Cream: It’s best if this is cold, so it whips up nicely and keeps the frosting light but luscious.
• Instant Espresso Powder: Just a little for a subtle coffee kick that won’t overpower the mascarpone.
• Powdered Sugar: To sweeten the frosting while keeping it smooth and easy to spread or pipe.
• Unsweetened Cocoa Powder: For a little bitter contrast, and it just makes the cupcakes look irresistible.

How to Make Your Tiramisu Cupcakes

1. Get Cozy & Ready

Get the oven going at 175°C (350°F) before anything else. Line your cupcake tin with liners, something cute if you’re feeling fancy, or plain if you’re keeping it chill. Setting this up early means no scrambling later.

2. Butter & Sugars: The Sweet Start

In a big bowl, toss in your softened salted butter, granulated sugar, and that brown sugar packed with cozy vibes. I love whipping these together until the mix turns pale and fluffy, think cloud-like texture and a smell that makes you want to dive right in.

3. Eggs Come In, One at a Time

Crack your eggs carefully, no shells invited! “I stir them in individually, ensuring every one is completely mixed in. This keeps your batter smooth and happy. Don’t forget the vanilla, it’s the secret hug that ties everything together.

4. Coffee & Milk Join the Party

Here’s where the magic happens: pour in your milk and cooled coffee gradually, keeping the mixer on low. This is like the caffeine kick your cupcakes need.

5. Dry Ingredients, Handle With Care

Go ahead and sift your flour, baking powder, and baking soda, because no one likes lumps crashing the party. Then, switch to a spatula and gently fold this mix into your batter. Fold softly; we’re aiming for light and fluffy, not brick-like. 

6. Fill Them Up & Bake

Spoon your batter into the liners, about ¾ full, so there’s room for your cupcakes to grow without spilling over. Pop them in the oven and set a timer for 20 minutes, checking with a toothpick at the 18-minute mark. If it comes out clean or with a few crumbs, you’re done.

7. Patience, My Friend, Cool Completely

I know you want to jump right to frosting, but hold up! Let those beauties cool completely on a wire rack. Frosting warm cupcakes? Recipe for melty disaster. Trust me, the wait is worth it.

8. Whip Up That Mascarpone Dream

Using a cold bowl, whip your mascarpone with heavy cream until you see firm peaks. Afterward, softly mix in the espresso powder and powdered sugar. It’s like giving your frosting a little personality boost.

9. Time to Show Off, Pipe & Dust

Fill your piping bag and swirl that frosting like you mean it. Don’t be shy, these cupcakes deserve the royal treatment. Finally, sprinkle cocoa powder on top like the finishing touch of an Italian masterpiece.

Common Issues & How to Fix Them

Cupcakes turned out dry

Maybe you baked them a little too long or your oven runs hot. Try checking them a few minutes earlier, and always test. You’ll know it’s done when a toothpick comes out with a few tender crumbs, not completely clean. This keeps cupcakes tender and moist, just like you want.

Frosting too runny or won’t hold peaks

It happens! If your mascarpone or cream wasn’t cold enough, that’s usually the culprit. 

Keep everything cold, chill your bowl and beaters, and use ingredients fresh from the fridge. If it’s still soft, pop the frosting in the fridge for 10-15 minutes, it firms up nicely.

Cocoa powder dusting looks messy or clumpy

Use a fine-mesh sieve or a small tea strainer to dust your frosting lightly and evenly. Tap gently and hold it close to avoid clouds of cocoa powder, your cupcakes will look elegant and professional with minimal effort.

Cupcakes stick to the liners

Sometimes liners can be stubborn. Try using high-quality, non-stick liners or lightly grease the liners with a bit of butter before filling. Also, make sure the cupcakes are fully cooled before peeling, the warmer they are, the more likely they’ll stick.

My Tips for Tiramisu Cupcakes Success

Dust Cocoa Just Before Serving: Sprinkle the cocoa powder on top of your frosting right before you serve. This keeps it looking fresh and vibrant instead of wet and clumpy.

Customize Your Sweetness: Feel free to tweak the powdered sugar in the frosting to your liking. I keep it mildly sweet, but you can bump it up if you like things sweeter.

Prep Your Ingredients Before You Start: Measure everything out and have it ready. Baking moves fast once you start mixing, and this little step keeps things smooth and stress-free.

Check Your Baking Powder & Soda Freshness: Leavening agents lose their power over time. A quick way to test baking powder! Stir a bit into warm water, if it bubbles up fast, it’s still fresh! For baking soda, add lemon juice; fizz means it’s still kicking.

Serve These with Your Tiramisu Cupcakes

• A bold espresso shot: Because if your cupcakes have coffee, why not double down? That extra caffeine kick pairs like a dream.
• Sparkling water with a twist of lemon: Keeps the palate fresh and cleansed between bites without stealing the show.
• Mini biscotti on the side: Crunchy, nutty, and perfect for dunking into your coffee or even licking frosting off!
• A glass of cold milk: Classic and comforting, it’s the simple partner that never lets you down.

Easy Storage for Tiramisu Cupcakes

Keep them refrigerated: Because of the mascarpone frosting, these cupcakes need to chill to stay fresh and safe.

Use an airtight container: Prevents the cupcakes from absorbing fridge odors and keeps the frosting smooth and creamy.

Store for up to 3 days: Best enjoyed fresh, but they’ll still taste amazing within this window.

Bring to room temp before serving: Let them sit out for 15–20 minutes so the flavors and texture shine their brightest.

Love the tiramisu vibe? You might want to check out my other tiramisu treats too, the chewy, coffee-kissed tiramisu cookies and the rich, fudgy tiramisu brownies. They’re perfect if you’re craving that classic Italian dessert with a fun twist!