If you love tiramisu, you’re going to adore these Tiramisu Cupcakes! They’re light and fluffy vanilla cupcakes soaked in coffee syrup, filled with a creamy mascarpone frosting, and dusted with cocoa powder for that classic tiramisu flavor.

These cupcakes are perfect for parties, birthdays, or when you’re craving a fancy dessert without the fuss of making a full tiramisu. Plus, they can be made ahead of time, making them ideal for entertaining!

Let’s get baking!

Description

Tiramisu Cupcakes take the flavors of classic tiramisu—coffee, mascarpone, cocoa, and vanilla—and transform them into a portable, fluffy, and decadent cupcake. Each bite delivers a perfect balance of sweetness, creaminess, and bold coffee flavor.

Ingredients

For the Cupcakes:

• 1 ¼ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Coffee Syrup:

• ½ cup brewed espresso or strong coffee
• 2 tbsp sugar
• 1 tbsp coffee liqueur (optional, like Kahlúa or Baileys)

For the Mascarpone Frosting:

• 8 oz mascarpone cheese, softened
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

For Garnish:

• Unsweetened cocoa powder (for dusting)
• Chocolate shavings or coffee beans (optional)

Instructions

Step 1: Make the Cupcakes

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, beat butter and sugar until light and fluffy.
Add eggs, one at a time, then mix in vanilla extract.
Alternate adding the flour mixture and milk, mixing until just combined.
Divide the batter evenly into the cupcake liners (about ¾ full).
Bake for 18–20 minutes or until a toothpick inserted comes out clean.
Let the cupcakes cool completely before adding the coffee syrup.

Step 2: Make the Coffee Syrup

In a small bowl, mix hot espresso, sugar, and coffee liqueur until dissolved.
Using a toothpick or skewer, poke small holes into each cupcake.
Spoon 1–2 teaspoons of coffee syrup over each cupcake and let it soak inStep 3: Make the Mascarpone Frosting

In a chilled mixing bowl, beat heavy cream until soft peaks form.
In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth.
Gently fold in the whipped cream, being careful not to overmix.

Step 4: Assemble the Cupcakes

Pipe or spread the mascarpone frosting onto the cooled, coffee-soaked cupcakes.
Lightly dust with cocoa powder for that signature tiramisu finish.
Top with chocolate shavings or a coffee bean for an elegant touch.

Notes

• Want extra coffee flavor? Brush an additional layer of coffee syrup on top of the frosting before dusting with cocoa.
• No espresso? Use strong brewed coffee instead.
• Mascarpone substitute? Mix cream cheese with 2 tbsp heavy cream for a similar texture.
• Alcohol-free version? Skip the coffee liqueur—these are still delicious without it!

Equipment Needed

• Muffin tin & cupcake liners
• Mixing bowls
• Hand or stand mixer
• Measuring cups & spoons
• Piping bag (optional)
• Fine-mesh sieve (for cocoa powder dusting)

Substitutions and Variations

Want to customize your Tiramisu Cupcakes to fit your taste, dietary needs, or available ingredients? Here are some delicious swaps and creative variations to try!

Substitutions

1. Mascarpone Cheese Alternatives

Mascarpone is key to the creamy frosting, but if you don’t have it, try:
Cream Cheese + 2 tbsp Heavy Cream – Similar texture with a slightly tangier flavor.
Ricotta Cheese (Blended Smooth) – A lighter but slightly grainier option.
Coconut Cream (for Dairy-Free) – Chill and whip it for a creamy consistency.

2. Coffee Substitutes

If you don’t drink coffee or want a caffeine-free version:
Decaf Espresso – Keeps the classic flavor without caffeine.
Hot Cocoa or Chocolate Milk – A kid-friendly alternative!
Chicory Coffee – A caffeine-free coffee substitute with deep flavor.

3. Alcohol-Free Option

Tiramisu typically includes coffee liqueur, but you can skip it!
Use extra espresso or coffee syrup instead.
Add vanilla or almond extract for extra depth of flavor.
Swap for hazelnut or caramel syrup for a fun twist.

4. Flour Swaps

Want to make these gluten-free or lower in carbs?
Gluten-Free 1:1 Baking Flour – Works as a direct swap.
Almond Flour (for a low-carb option) – Use ¾ cup almond flour + ¼ cup coconut flour to maintain texture.

5. Dairy-Free & Vegan Adaptations

To make these cupcakes dairy-free or vegan, swap:
Butter → Vegan Butter or Coconut Oil
Milk → Almond Milk or Oat Milk
Mascarpone → Coconut Cream (whipped)
Eggs → Flax Eggs (1 tbsp flaxseed + 2.5 tbsp water per egg)

Fun Variations

Mocha Tiramisu Cupcakes

For a chocolate-coffee twist:
Add 1 tbsp cocoa powder to the cupcake batter.
Mix melted dark chocolate into the frosting.
Drizzle with chocolate ganache before serving.

Chocolate Lover’s Tiramisu Cupcakes

For an extra indulgent treat:
Swap vanilla cupcakes for chocolate cupcakes.
Use hot cocoa instead of coffee syrup for soaking.
Add chocolate chips to the batter.

Layered Tiramisu Cupcakes

For a more authentic tiramisu feel:
Hollow out the center and fill with coffee syrup before frosting.
Sprinkle crushed ladyfingers on top for texture.

Tiramisu Ice Cream Cupcakes

For a frozen treat:
Freeze the cupcakes after frosting.
Serve with a scoop of coffee or vanilla ice cream.

Boozy Tiramisu Cupcakes

For an adults-only version:
Add 1 tbsp Baileys, Kahlúa, or Marsala wine to the frosting.
Brush cupcakes with coffee liqueur + espresso mix for extra richness.

Make It Your Own!

With these substitutions and variations, you can make Tiramisu Cupcakes your own—whether you want chocolatey, gluten-free, dairy-free, or extra boozy!olate over the frosting.
Layered Tiramisu Cupcakes – Hollow out the cupcakes, fill with coffee syrup, and top with mascarpone.

this RECIPE

Storage Instructions

These Tiramisu Cupcakes are best enjoyed fresh, but they store beautifully if you want to make them ahead! Here’s how to store, freeze, and refresh them while keeping their delicious texture and flavor.

Refrigeration (Short-Term Storage)

How long do they last?

• Store frosted cupcakes in an airtight container in the fridge for 3–4 days.
• The mascarpone frosting needs refrigeration, but bring the cupcakes to room temperature for 10–15 minutes before serving for the best flavor.

How to keep them fresh?

• Place a sheet of parchment paper between layers if stacking cupcakes in a container.
• Avoid strong-smelling foods in the fridge, as mascarpone absorbs odors.

Freezing (Long-Term Storage)

Can I freeze Tiramisu Cupcakes?
Yes! But it’s best to freeze them without frosting for the best texture.

How to freeze:
Let the cupcakes cool completely before freezing.
Wrap each cupcake tightly in plastic wrap to prevent freezer burn.
Place wrapped cupcakes in a freezer-safe container or ziplock bag.
Freeze for up to 2 months.

How to thaw frozen cupcakes:

• Remove from the freezer and let them thaw in the fridge overnight.
• Bring to room temperature for 10–15 minutes before adding the coffee syrup and frosting.

Reheating & Refreshing Tips

Since these cupcakes are best served chilled or at room temperature, reheating isn’t necessary. But if they’ve dried out slightly:
Brush with extra coffee syrup before serving to revive moisture.
Add a fresh dusting of cocoa powder on top for a just-made look.

Pro Tips for Storing Tiramisu Cupcakes!

Make cupcakes ahead of time, but frost just before serving for the freshest taste.
If serving at an outdoor event, keep them cool by storing them in a shaded area or a cooler bag.
Store leftover frosting separately in the fridge for up to 3 days and rewhip before using.

Frequently Asked Questions

Got questions about these Tiramisu Cupcakes? I’ve got answers! Here are the most common ones to help you bake the perfect batch.

1. Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes 1–2 days in advance and store them in an airtight container at room temperature.
The frosting can be made the day before, but keep it in the fridge and rewhip before using.

2. Do I have to refrigerate Tiramisu Cupcakes?

Yes, because of the mascarpone frosting! Store them in the fridge for up to 3–4 days.
Let them sit at room temperature for 10–15 minutes before serving for the best flavor.

3. Can I make these without coffee?

Yes! Try these swaps:

• Hot cocoa or chocolate milk for a kid-friendly version.
• Vanilla syrup or caramel syrup for a sweet, coffee-free soak.

4. Can I use instant coffee instead of espresso?

Yes! Just dissolve 2 tsp instant coffee in ½ cup hot water for a strong coffee flavor.

5. Can I skip the alcohol?

Absolutely! Just replace the coffee liqueur with extra brewed coffee or vanilla extract.

6. What if I don’t have mascarpone?

Use cream cheese + 2 tbsp heavy cream for a similar texture and taste.

7. How can I make them extra moist?

Be sure to poke small holes in the cupcakes before brushing on the coffee syrup—it helps the flavor soak in!
Don’t overbake—check for doneness at 18 minutes to prevent dryness.

8. Can I freeze these cupcakes?

Yes, but freeze them without the frosting for best results.
Wrap cupcakes individually in plastic wrap, then place in an airtight container.
Freeze for up to 2 months and thaw in the fridge before frosting.

9. How do I get bakery-style frosting on top?

Use a piping bag with a round or star tip for a professional look.
Dust with cocoa powder after frosting for that classic tiramisu finish.

10. Can I turn this into a layered cake instead?

Yes! Double the recipe and bake in two 8-inch round cake pans for a tiramisu layer cake.
Brush each layer with coffee syrup and frost between the layers.

Conclusion

These Tiramisu Cupcakes are the perfect combination of coffee-soaked cake, creamy mascarpone frosting, and rich cocoa dusting—all in a bite-sized treat! They’re elegant, delicious, and surprisingly easy to make.

If you try this recipe, let me know in the comments! Share your photos on Pinterest or tag me on social media!

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