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Tiramisu Cupcakes

Moist Tiramisu Cupcakes with Creamy Mascarpone Frosting

These Tiramisu Cupcakes combine rich coffee flavor and creamy mascarpone frosting, making them a delightful dessert.
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Prep Time 25 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 1/2 cup Almond Flour Can replace with additional all-purpose flour.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best lift.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best lift.
  • 1/4 teaspoon Salt Enhances flavors.
  • 1/2 cup Unsalted Butter Consider plant-based for dairy-free.
  • 1 cup Granulated Sugar Can swap with coconut sugar.
  • 2 large Eggs Can substitute with flax eggs.
  • 1/2 cup Sour Cream Greek yogurt works as a substitute.
  • 1/4 cup Vegetable Oil Use melted coconut oil for flavor.
  • 1 teaspoon Vanilla Extract Pure vanilla is recommended.
  • 2 tablespoons Instant Espresso Powder Can replace with strong instant coffee granules.
For the Mascarpone Frosting
  • 1 cup Mascarpone Cheese Full-fat cream cheese can serve as a substitute.
  • 1 cup Powdered Sugar Adjust to taste for desired sweetness.
  • 1 teaspoon Vanilla Bean Paste Regular vanilla extract works in a pinch.
  • 2 tablespoons Amaretto Can substitute with milk or omit.
  • 2 tablespoons Unsweetened Cocoa Powder For dusting.

Equipment

  • Cupcake tin
  • mixing bowls
  • Stand mixer or hand mixer
  • spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and prepare a cupcake tin with liners.
  2. Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
  3. Cream the unsalted butter and granulated sugar until pale and fluffy.
  4. Add eggs one at a time, mixing briefly after each addition until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  6. Fold in the sour cream, vegetable oil, and vanilla extract gently.
  7. Divide the batter in half and mix instant espresso powder into one portion.
  8. Spoon dollops of both batters into each cupcake liner and swirl with a toothpick.
  9. Bake for 20-23 minutes or until a toothpick inserted comes out clean.
  10. Cool the cupcakes in the tin for 5 minutes before transferring to a wire rack.
  11. Beat room temperature butter, then add mascarpone, powdered sugar, vanilla, and Amaretto until smooth.
  12. Once cupcakes are fully cooled, pipe the frosting on top.
  13. Dust the tops with unsweetened cocoa powder before serving.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 45mgIron: 1mg

Notes

Ensure all ingredients are fresh for the best results and personalize the recipe as desired.

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