Easy Tiramisu Cupcakes
These Tiramisu Cupcakes bring the classic Italian flavors you love into a soft, delicious treat. With a perfect balance of coffee and creamy mascarpone frosting, they’re easy to make and wonderful to share.
Servings: 12 cupcakes
Calories: 284kcal
Ingredients
For the Cupcakes
- ½ cup salted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1½ teaspoons pure vanilla extract
- 4 tablespoons freshly brewed coffee cooled
- 2 large eggs at room temperature
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 5 tbsp milk milk
For the Mascarpone Frosting
- 8 oz mascarpone cheese cold
- ⅔ cup heavy whipping cream cold
- ⅔ cup powdered sugar sifted
- 1 teaspoon instant espresso powder
- 3 tablespoons unsweetened cocoa powder
Instructions
- First, get your oven warmed to 175°C (350°F) and line your cupcake pan with liners, whether you go fancy or simple, it’s up to you!
- In a large bowl, combine the softened salted butter with both the granulated and light brown sugars. Beat these together until the mixture looks light, fluffy, and just a bit dreamy.
- Next, crack the eggs in one at a time, mixing well after each addition to keep the batter silky smooth. Add the vanilla extract to bring that warm, comforting flavor.
- In a separate cup, mix your whole milk with the freshly brewed coffee (make sure the coffee is cooled!). Slowly pour this liquid into the batter while mixing on low speed, blending everything together nicely.
- Now it’s time for the dry stuff, sift your flour, baking powder, and baking soda over the wet ingredients. Gently fold everything together using a spatula.
- Fill each cupcake liner about ¾ full to leave room for a perfect rise. Pop them into the oven and bake for about 18 to 20 minutes. Let them cool completely on a wire rack before frosting.
- To make the frosting, whip cold mascarpone and heavy cream until thick, fluffy peaks form. Stir in the instant espresso powder and sifted powdered sugar carefully, folding until everything’s smooth and creamy.
- Finally, pipe or spread that luscious frosting on your cooled cupcakes. Add a generous dusting of cocoa powder on top, then enjoy every bite!
Notes
- Using cold mascarpone and cream helps get those perfect stiff peaks.
- When folding in dry ingredients, be gentle to keep your cupcakes light.
- Want a fun twist? Add a little cinnamon or nutmeg to the dry mix for a subtle warm spice note that pairs perfectly with coffee and mascarpone.
- If you don’t have instant espresso powder, finely crush some strong coffee beans or use a shot of espresso instead for that authentic kick.