Name: Tiramisu Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: For the Cupcake Base:; 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon espresso powder; ½ teaspoon kosher salt; ½ cup unsalted butter, melted; ½ cup granulated sugar; ½ cup light brown sugar; 2 large eggs, room temperature; 1 tablespoon vanilla extract; ½ cup whole milk; For the Mascarpone Filling:; 1 cup mascarpone cheese; ¼ cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon heavy cream; For the Topping:; 2 tablespoons unsweetened cocoa powder (for dusting); ½ cup dark chocolate shavings (optional)

Tiramisu Cupcakes bring the iconic flavors of the beloved Italian dessert into a personal-sized treat that’s perfect for parties, potlucks, or just satisfying a tiramisu craving. I get to enjoy a rich, espresso-kissed cake topped with creamy mascarpone frosting, all without needing a fork or fancy plating. Tiramisu Cupcakes

Why You’ll Love This Recipe

I love this recipe because it delivers the elegance of tiramisu in cupcake form. The cupcakes are moist and infused with coffee, while the mascarpone frosting adds that familiar tang and creaminess. These are easy to bake, beautifully presentable, and always a hit when I bring them to gatherings. Plus, I don’t need to chill anything overnight or deal with layering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcake Base:

1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon espresso powder
½ teaspoon kosher salt
½ cup unsalted butter, melted
½ cup granulated sugar
½ cup light brown sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
½ cup whole milk

For the Cupcake Soak (non-alcoholic version):

¼ cup strong brewed coffee or 1 tablespoon instant coffee mixed with ¼ cup hot water
¼ teaspoon rum extract (optional, to mimic liqueur flavor)

For the Mascarpone Frosting:

½ cup unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
4 cups powdered sugar
2 tablespoons strong brewed coffee (or coffee-flavored syrup)

For Garnish:

Cocoa powder
Chocolate shavings (optional)
Ladyfingers (optional)

Directions

Make the Cupcakes:
I start by preheating the oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. Then I whisk together the flour, baking powder, espresso powder, and salt in a bowl. In a separate large bowl, I beat together the melted butter, granulated sugar, brown sugar, eggs, and vanilla. I alternate adding the dry ingredients and the milk to the wet mixture, mixing just until combined.
Bake:
I divide the batter among the cupcake liners, filling each about ¾ full. I bake them for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. After removing them from the oven, I let them cool for 10 minutes in the pan and then transfer them to a wire rack to cool completely.
Add the Coffee Soak:
Once the cupcakes are cool, I poke several holes in each one using a fork or toothpick. I mix the brewed coffee with rum extract (if using), and gently brush it over the tops, letting it soak in. I go light here—I want flavor, not sogginess.
Make the Frosting:
In a large bowl, I beat the butter and mascarpone cheese until smooth and creamy. I gradually add the powdered sugar and continue to beat until fluffy. I mix in the brewed coffee until the frosting is smooth and holds its shape.
Frost and Garnish:
I pipe the frosting onto each cupcake using a star tip. Then I dust the tops with cocoa powder and garnish with chocolate shavings or a small piece of ladyfinger if I’m feeling fancy.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Cooling and Assembly Time: 30 minutes
Total Time: About 1 hour 10 minutes

Variations

Make it boozy: If I’m serving adults, I like to replace the coffee soak with a mix of espresso and coffee liqueur.
Chocolate swirl: Sometimes I fold in mini chocolate chips into the batter for extra indulgence.
Mini cupcakes: I use a mini muffin tin and cut the baking time in half for bite-sized versions.

Storage/Reheating

I store these cupcakes in an airtight container in the fridge for up to 3 days. I let them sit at room temperature for 15–20 minutes before serving so the frosting softens slightly. I don’t recommend reheating them, but the unfrosted cupcakes freeze well for up to 3 months.

FAQs

Can I make these cupcakes without mascarpone?

Yes, I can use cream cheese instead. It will change the flavor slightly, giving it more tang, but the texture stays creamy and delicious.

What can I use instead of espresso powder?

I use instant coffee granules or skip it and just rely on strong brewed coffee for flavor. The cupcakes still turn out great.

Can I make these ahead of time?

Absolutely. I bake the cupcakes a day ahead and store them unfrosted. Then I frost and garnish them the day I’m serving for the freshest presentation.

Do I have to use a piping bag for frosting?

Not at all. I often use a spatula or even a spoon to swirl the frosting on top when I’m in a rush—it still looks and tastes great.

What if I don’t have rum extract?

I just skip it or use a little vanilla extract instead. It won’t mimic the flavor of liqueur, but it keeps the flavor warm and sweet.

Conclusion

These tiramisu cupcakes are everything I love about the classic dessert in a handheld, party-ready form. They’ve got bold coffee notes, luscious mascarpone frosting, and just the right touch of sweetness. I make them for birthdays, dinner parties, or whenever I want to treat myself. Simple to prepare and impressive to serve—these cupcakes never disappoint.