These Tiramisu Cupcakes are soft, fresh, and perfectly balanced, with that classic tiramisu flavor in an easy, approachable dessert. There is something about a light, fluffy cupcake with that rich coffee flavor that just gets me every single time. After cooking for over 40 years and creating thousands of recipes for both my own family and clients, I can tell you this is one of those recipes that people remember. Every time I make them, they disappear faster than anything else on the table, which is always the best sign.
Tiramisu lovers, this one is for you. If you are craving something a little more traditional, you already know my go-to is my Tiramisu Poke Cake. I also have a Lemon Tiramisu that is bright and fresh and perfect for spring and summer. Trust me, once you make these cupcakes, you are going to want all of them in your rotation.
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Ingredient Notes
See recipe card for quantities.
Espresso Powder: This is what gives these cupcakes that signature coffee flavor you expect from classic tiramisu. Look for instant espresso powder in the coffee aisle at the grocery store. It usually comes in a small jar and dissolves easily into a milk mixture or hot water.
Mascarpone Cheese: This is the heart of both the filling and the creamy mascarpone frosting. It is richer and smoother than cream cheese and gives that authentic tiramisu flavor. You will find it near the specialty cheeses or sometimes in the dairy section.
Step by Step Instructions
Step 1: Preheat oven and line a prepared cupcake pan with liners. Mix the cupcake batter until smooth and creamy.
Step 2: Divide batter and mix espresso into one portion. Add the espresso batter evenly into the base of each cupcake tin.
Step 3: Layer and swirl the remaining batter evenly into each cupcake tin.
Step 4: Bake and core the cupcakes so they are prepared for the filling.
Step 5: Make the Crema al Marscapone filling and add it to the cupcakes.
Step 6: Make the mascarpone frosting and pipe it onto the cupcakes.
Storage and Make Ahead
Storage
Store these tiramisu cupcakes in an airtight container in the refrigerator for up to 3 days. The flavor actually gets better as they sit.
Freezing
You can freeze the unfrosted cupcakes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before filling and frosting.
Make Ahead
You can bake the cupcakes one day ahead and store them covered. Prepare the filling and frosting the next day for the freshest texture.
Tiramisu Cupcakes
Ingredients
For the cupcakes:
- 1 15.25-ounce box white cake mix
- 1 cup whole milk
- ½ cup vegetable oil
- 4 large egg whites reserve yolks for filling
- 1 teaspoon pure vanilla extract
- 2 ½ teaspoons espresso powder
- 1 tablespoon hot water
For the Cream al Mascarpone Filling:
- 4 large egg yolks
- ½ cup granulated sugar
- 8 ounces mascarpone cheese cold
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream cold
For the Mascarpone Frosting:
- 2 8-ounce tubs mascarpone cheese cold
- 3 tablespoons cold heavy cream
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- 4 ½ cups powdered sugar
Garnish:
- Unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F. Line two standard muffin pans with 24 cupcake liners and set aside.
- In a large mixing bowl, combine (1) 15.25 ounce box white cake mix, 1 cup whole milk, ½ cup vegetable oil, 4 large egg whites, and 1 teaspoon pure vanilla extract. Beat with a hand mixer or stand mixer on medium speed for about 2 minutes, until the cake batter is smooth and creamy.
- Divide the cake batter evenly between two medium bowls. In a small bowl, dissolve 2 teaspoons espresso powder with 1 tablespoon hot water. Stir this espresso mixture into one bowl of batter until fully combined. You will now have one vanilla batter and one espresso batter.
- Spoon about 1 tablespoon vanilla batter into each cupcake liner, then add about 1 tablespoon espresso batter on top. Use a toothpick or knife to gently swirl the two batters together. Fill the liners about two thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling.
- To make the Crema al Mascarpone filling, bring a small saucepan of water to a gentle simmer over medium heat. While the water is heating, place 4 large egg yolks and ½ cup granulated sugar into a heat-safe bowl and whisk until smooth. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Whisk constantly for 5-7 minutes, until the mixture thickens slightly and reaches about 160°F.
- Remove the bowl from the heat and allow the mixture to cool to room temperature. Once cooled, whisk in (1) 8-ounce tub mascarpone cheese and 1 teaspoon pure vanilla extract until smooth and creamy.
- In a separate bowl, whip ½ cup cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth.
- Using a cupcake corer or small knife, remove the center from each cupcake. Pipe about 1 tablespoon crema al mascarpone filling into the cavity of each cupcake.
- Chill the filled cupcakes in the refrigerator for about 30 minutes so the filling can set.
- To make the mascarpone frosting, place 8 ounces cold mascarpone, 2 tablespoons cold heavy cream, 1 teaspoon pure vanilla extract, and ⅛ teaspoon kosher salt into a large bowl. Beat with a mixer until just blended. Gradually add 2¼ cups powdered sugar, beating until the frosting is thick and smooth. If the frosting feels too stiff to spread or pipe, add a small splash of cream.
- Pipe or spread the mascarpone frosting over each cupcake. Finish with a light dusting of unsweetened cocoa powder just before serving.
Notes
Nutrition
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