Tiramisu Cupcakes

Tiramisu cupcakes are vanilla cupcakes topped with a Kahlua espresso soak {much like ladyfingers in the original version} and a whipped mascarpone frosting. Perfect for anytime you need a pick me up!

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Who needs a pick me up today??? I know I am just about always in need of one!

This recipe can be made with Kahlua or made without alcohol. The homemade vanilla cupcakes are easy to make and make the best base for this Italian inspired classic dessert.

For more coffee inspired recipes be sure to check out my coffee sugar cookies and salted caramel espresso bars.

why you will love this easy cupcake recipe

• Dreamy texture; soft and tender cupcakes with a simple fluffy whipped frosting.
• The tiramisu cupcakes start with a made from scratch vanilla cupcake that uses melted butter.
• The combination of the coffee with Kahlua syrup and mascarpone cupcake frosting makes the best tasting cupcakes.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Granulated sugar ~ adds sweetness and structure to the cupcakes.
• Unsalted butter ~ the butter gets melted and slightly cooled.
• Eggs ~ 2 large eggs are needed, pull them out 1-2 hours before you start.
• Sour cream ~ a full fat sour cream is best, pull it out 1-2 hours before you start. Adds richness and moisture to the cupcakes.
• Milk ~ I use 1% milk, but 2% or whole milk also works. The milk should be room temperature so pull it out an hour or two before you start.
• Vanilla ~ provides flavor. For the best flavor use a pure vanilla extract.
• All-purpose flour ~ provides structure. For the best results use a kitchen scale or the spoon and level method to measure.
• Baking powder and baking soda ~ adds some lift to the cupcakes.
• Kosher salt ~ to balance the flavors.
• Mascarpone cheese ~ provides the classic tiramisu flavor. Mascarpone is usually found in the deli cheese section.
• Instant espresso powder ~ I use Medaglia D'Oro Instant Espresso Coffee.
• Vanilla bean paste ~ I like the little speckles of vanilla that show up in the frosting with vanilla bean paste. You can substitute pure vanilla extract.
• Confectioners' sugar ~ brings sweetness and structure to the frosting recipe.
• Heavy cream ~ use heavy cream or heavy whipping cream for the whipped frosting.

how to make tiramisu cupcakes

I love this easy, from scratch cupcake recipe!

To start, melt the butter and set it aside to cool slightly. Then preheat the oven to 350°F. Prepare a 12 count muffin pan with cupcake liners and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda and kosher salt.

Next in a large bowl, whisk the sugar, eggs, vanilla extract and sour cream until well combined. Then whisk in the milk followed by the cooled melted butter and whisk until fully combined.

Add the flour mixture to the wet ingredients and mix until just combined.

Divide the batter evenly between the 12 cupcake liners. They should be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

Allow the cupcakes to cool in the pan for 10 minutes, then move them to a wire cooling rack.

how to make the Kahlua coffee syrup

While the cupcakes are cooling in the pan, prepare the coffee syrup.

In a small bowl or measuring cup whisk together the simple syrup {see the recipe card if you need instructions on how to make simple syrup}, espresso powder and Kahlua.

After the cupcakes have cooled 10 minutes, move them to a cooling rack. Use a toothpick to poke multiple holes in the top of each cupcake. Then using a pastry brush, divide the coffee syrup evenly over the tops of all the warm cupcakes.

Now allow the cupcakes to cool completely before frosting.

how to make the whipped mascarpone frosting

With a hand-held mixer or a stand mixer with the paddle attachment, beat the mascarpone cheese until smooth and creamy, about 30 seconds. Then add the instant espresso powder and mix until combined {the mixture may look thick and less creamy after the addition of espresso powder}. Set aside.

Next in a separate bowl, add the cold whipping cream, confectioners’ sugar and vanilla bean paste. {switch to the whisk attachment if using a stand mixer, no need to clean the beaters if using a hand-held mixer} and beat on medium high until soft peaks, about 2-3 minutes.

Then beat in the softened mascarpone cheese until stiff peaks form, about 1 minute more. Spread or pipe the frosting over the top of the cupcakes and chill for at least 30 minutes to allow the frosting to set {although it never gets firm like a buttercream}.

can I make these cupcakes without alcohol?

Yes! Mr. two sugar bugs and I always like tiramisu with Kahlua, but you can absolutely make the cupcakes without alcohol. Just leave it out, no other adjustments are needed.

why does tiramisu taste like coffee?

Tiramisu traditionally has coffee soaked ladyfingers, which gives it a subtle coffee flavor. In Italian tiramisu means "pick me up" or "cheer me up", which is exactly what these cupcakes will do when you eat them.

tips for the best cupcakes

• Use room temperature ingredients. Depending on the temperature in your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours prior to baking. {My kitchen is cooler, so I usually go 2-3 hours before baking}.
• Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!
• Use good liners. These Paperchef liners are my very favorite and the only brand I bake with in my kitchen. {not sponsored, just a fan!}
• Use a cookie or ice cream scoop to get even amounts of batter in each cupcake. This helps them bake uniformly.
• Poke lots of holes into the tiramisu cupcakes tops to allow the Kahlua coffee syrup to soak into the cupcakes.

how to store

Left over cupcakes should be stored in the refrigerator for up to five days. The frosting may start to wilt after 24-48 hours, but will still taste delicious.

I have also successfully frozen these cupcakes with the mascarpone frosting on them. If you know you will freeze the cupcakes before serving, I would wait to frost them until you bring them to room temperature.

For the best tasting tiramisu cupcakes allow them to come to room temperature before serving.

Remember to snap a picture and tag me on Instagram if you make these Tiramisu Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more coffee flavored recipes

• Espresso Brown Butter Toffee Cookies
• Coffee Sugar Cookies
• Salted Caramel Espresso Bars
• No Bake Mini Peanut Butter Espresso Cheesecakes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Tiramisu Cupcakes

recipe created and tested by:

Tasia Harper

Tiramisu cupcakes are vanilla cupcakes are topped with a Kahlua espresso soak {much like ladyfingers in the original version} and a whipped mascarpone frosting. Perfect for anytime you need a pick me up!

5 from 1 vote

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 30 minutes mins

Bake Time 20 minutes mins

Total Time 50 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 12 cupcakes

Calories 440 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

cupcakes

• ▢ ½ cup unsalted butter melted 113g
• ▢ 1 ½ cups all-purpose flour 188g
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup granulated sugar 200g
• ▢ 2 large eggs room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ ¼ cup sour cream room temperature 60g
• ▢ ½ cup milk room temperature 125mL, I use 1%

coffee syrup

• ▢ ¼ cup simple syrup* 60mL
• ▢ 2 teaspoons instant espresso powder
• ▢ 1 tablespoon Kahlua**

coffee mascarpone whipped frosting

• ▢ ¾ cup mascarpone cheese 170g
• ▢ 1 teaspoon instant espresso powder
• ▢ ¾ cup heavy whipping cream cold 180mL
• ▢ 1 cup confectioners’ sugar 120g
• ▢ 1 ½ teaspoons vanilla bean paste***

Instructions

 

• Melt the butter (½ cup/113g) and set it aside to cool slightly.
• Preheat the oven to 350°F. Prepare a 12 count muffin pan with cupcake liners and set aside.
• In a medium bowl, whisk together the flour (1½ cups/188g), baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon).
• In a large bowl, whisk the sugar (1 cup/200g), eggs (2 large), vanilla extract (2 teaspoons) and sour cream (¼ cup/60g) until well combined. Then whisk in the milk (½ cup/125mL) followed by the cooled melted butter and whisk until fully combined.
• Add the flour mixture to the wet ingredients and mix until just combined.
• Divide the batter evenly between the 12 cupcake liners. They should be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
• Allow the cupcakes to cool in the pan for 10 minutes, then move them to a wire cooling rack.
• While the cupcakes are cooling in the pan, prepare the coffee syrup. In a small bowl or measuring cup whisk together the simple syrup (¼ cup/60mL), espresso powder (2 teaspoons) and Kahlua (1 tablespoon).
• After the cupcakes have cooled 10 minutes, move them to a cooling rack. Use a toothpick to poke multiple holes in the top of each cupcake. Then using a pastry brush, divide the coffee syrup evenly over the tops of all the warm cupcakes. Allow the cupcakes to cool completely before frosting.

to make the coffee mascarpone frosting

• With a hand-held mixer or a stand mixer with the paddle attachment, beat the mascarpone cheese (¾ cup/170g) until smooth and creamy, about 30 seconds. Then add the instant espresso powder (1 teaspoon) and mix until combined. Set aside.In a separate bowl, add the cold whipping cream (¾ cup/180mL), confectioners’ sugar (1 cup/120g) and vanilla bean paste (1 ½ teaspoons). (switch to the whisk attachment if using a stand mixer, no need to clean the beaters if using a hand-held mixer) and beat on medium high until soft peaks, about 2-3 minutes.
• Then beat in the softened mascarpone cheese until stiff peaks form, about 1 minute more. Spread or pipe the frosting over the top of the cupcakes and chill for at least 30 minutes to allow the frosting to set (although it never gets firm like a buttercream).

Notes

*To make the simple syrup - mix ¾ cup granulated sugar and ½ cup water in a small saucepan over medium-low heat. Stir until the sugar completely dissolves and the mixture is clear. Remove from the heat and allow to cool before using. You will have some simple syrup leftover; store in an airtight container in the refrigerator for up to 3-4 weeks. You can use it in cocktails, ice tea or as a simple syrup soak over baked goods. If the mixture becomes cloudy, it should be thrown out.

**Rum can be substituted for the Kahlua, or it can be left out.

***Pure vanilla extract can be used instead of vanilla bean paste.

Left over cupcakes should be stored in the refrigerator for up to five days. The frosting may start to wilt after 24-48 hours, but will still taste delicious. I have also successfully frozen these cupcakes with the frosting on them. Allow the cupcakes to come to room temperature before serving.

Nutrition

Serving: 1 cupcakeCalories: 440kcalCarbohydrates: 43gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 9gCholesterol: 110mgSodium: 219mgSugar: 31g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

DID YOU MAKE THIS RECIPE?Leave a comment and rating below! I love hearing from you!