Tiramisu Cupcakes Recipe

There's something irresistible about the rich, coffee-kissed flavor of tiramisu—but when you wrap that magic into a soft, moist cupcake, it’s a whole new kind of indulgence. These Tiramisu Cupcakes deliver everything you love about the classic Italian dessert in a perfectly portioned, party-ready package.

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I created this recipe after hosting a dinner party where I wanted a dessert that felt elegant but was easy to serve. The result? A cupcake that blends creamy mascarpone, espresso-soaked cake, and a dusting of cocoa for the ultimate bite-sized treat that never fails to impress.

Let’s dive into why these cupcakes might just be your new go-to dessert.

Why You'll Love This Tiramisu Cupcakes Recipe

Get ready to fall head over heels for these charming, crowd-pleasing cupcakes. They’re more than just adorable—they pack serious flavor and texture in every bite.

First of all, they’re easy to make, even if you’ve never tackled traditional tiramisu. No layering or chilling overnight—just simple baking, soaking, and frosting, all in less than an hour.

They’re also perfectly portioned, which makes them ideal for parties, potlucks, or just a little sweet treat after dinner. No slicing needed, and way less mess!

On top of that, this recipe is budget-friendly, using common pantry ingredients plus a few specialty items that go a long way. One container of mascarpone cheese stretches into a full dozen cupcakes with rich flavor to spare.

And let’s not forget the showstopper appeal. These cupcakes are beautiful to look at, with a swirl of mascarpone frosting and a dusting of cocoa powder—every bit as elegant as a bakery treat, but made right in your kitchen.

Now let’s take a closer look at the ingredients that make these cupcakes so irresistible.

Ingredients Notes

The beauty of these tiramisu cupcakes lies in the balance of light sponge, bold espresso, and creamy mascarpone. Each ingredient plays its part in creating that signature tiramisu flavor in cupcake form.

Let’s start with the flour and sugar. A basic all-purpose flour is all you need here, and it’s paired with granulated sugar for a simple, sweet base. This allows the espresso and mascarpone flavors to shine without overpowering the delicate crumb.

Eggs are essential for creating a sponge-like texture. Be sure to beat them well with the sugar—this step incorporates air, which helps the cupcakes rise light and fluffy, mimicking the texture of ladyfingers in traditional tiramisu.

You can’t have tiramisu without espresso or strong brewed coffee. After baking, each cupcake gets a generous soak in coffee, infusing them with that bold, slightly bitter flavor that balances the sweetness beautifully.

For the frosting, mascarpone cheese is key. Its rich, creamy texture and mild flavor create the perfect base for a not-too-sweet topping. Blended with a bit of powdered sugar and whipped cream, it pipes beautifully and holds up well.

Lastly, you’ll need unsweetened cocoa powder for that classic tiramisu finish. A light dusting over the frosted cupcakes adds a subtle bitterness and visual flair. No special equipment is needed—just a hand mixer and a piping bag (or even a zip-top bag with the corner snipped off) will do the trick.

How To Make These Tiramisu Cupcakes

Whipping up these tiramisu cupcakes is easier than you might expect. You’ll bake the cupcakes, soak them in coffee, and top with a luxurious mascarpone frosting. Let’s walk through each step.

Start by preheating your oven and lining a muffin tin with paper liners. In a large bowl, beat the eggs and sugar until pale and fluffy—this takes a few minutes, but it’s important for that airy texture. Fold in the flour, baking powder, and a pinch of salt until just combined, then stir in melted butter and vanilla extract for richness.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake until the tops are lightly golden and a toothpick inserted in the center comes out clean. While the cupcakes bake, brew a strong cup of espresso or coffee and set it aside to cool slightly.

Once the cupcakes are out of the oven and still warm, poke a few holes in the tops with a toothpick or skewer. Spoon the espresso over each cupcake slowly, letting it soak in. Don’t worry if the tops look a little wet—they’ll absorb the liquid and become wonderfully moist.

While the cupcakes cool completely, prepare the mascarpone frosting. In a mixing bowl, beat the mascarpone with powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the mascarpone mixture. Be careful not to overmix—you want the frosting to stay fluffy and light.

Using a piping bag or spoon, frost each cooled cupcake with a generous swirl of mascarpone cream. Finish with a dusting of unsweetened cocoa powder, and if you’re feeling fancy, top with a chocolate-covered espresso bean or a sprinkle of shaved chocolate.

From start to finish, you’re looking at about 45 minutes of work (plus cooling time), and the result is a dozen cupcakes that look bakery-worthy and taste even better.

Storage Options

These tiramisu cupcakes are best enjoyed fresh, but they store beautifully, too. If you’re planning ahead, bake the cupcakes and soak them in espresso, then store them unfrosted in an airtight container at room temperature for up to 24 hours.

Once frosted, the cupcakes should be kept in the refrigerator. Place them in a container with a tight-fitting lid to prevent the mascarpone frosting from drying out. They’ll stay fresh for up to 3 days, though the texture is best within the first 48 hours.

You can also freeze the unfrosted, coffee-soaked cupcakes for longer storage. Wrap them individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before adding frosting.

To reheat (if desired), bring refrigerated cupcakes to room temperature before serving. Microwaving isn’t recommended, as it can cause the frosting to melt.

Variations and Substitutions

This tiramisu cupcake recipe is endlessly customizable depending on your preferences and what you have on hand.

For a fun twist, try using coffee liqueur like Kahlúa instead of plain espresso. Just mix a tablespoon or two into your coffee soak for an extra kick of flavor—and a more grown-up treat.

Not a fan of mascarpone? You can substitute cream cheese, though the flavor will be tangier and a bit less authentic. To balance it out, add a splash of vanilla or a touch more powdered sugar to the frosting.

If you’d prefer a chocolate variation, stir mini chocolate chips into the cupcake batter or add a layer of chocolate ganache under the frosting for a decadent surprise.

To make these cupcakes gluten-free, simply swap the all-purpose flour for your favorite gluten-free baking blend. Be sure it includes xanthan gum for structure, and don’t overmix to keep the crumb tender.

And if you’re baking for kids or non-coffee drinkers, substitute the espresso with decaf or even a coffee-flavored syrup diluted with water to tone down the bitterness.

No matter how you tweak it, these tiramisu cupcakes are the kind of recipe that invites creativity. Don’t be afraid to experiment and make them your own—you might just stumble upon your next signature dessert.

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