Why You’ll Love This Recipe

I love this recipe because it captures the essence of tiramisu in a simple, elegant, and portable dessert. The cupcakes are light and fluffy, yet rich in flavor from the espresso and vanilla. The mascarpone cream topping adds a velvety smoothness that feels luxurious without being heavy. Best of all, these cupcakes are easy to make ahead and chill, so they’re ideal for entertaining or special treats throughout the week.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cupcakes

1 cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 large eggs
¾ cup granulated sugar
½ cup vegetable oil
1 tsp vanilla extract
½ cup brewed espresso or strong coffee, cooled
¼ cup whole milk

For the Coffee Syrup

½ cup brewed espresso or strong coffee, cooled
2 tbsp coffee liqueur (optional, e.g., Kahlúa)
1 tbsp sugar

For the Mascarpone Cream Frosting

8 oz mascarpone cheese, chilled
½ cup heavy cream, cold
⅓ cup powdered sugar
1 tsp vanilla extract

For Dusting

Unsweetened cocoa powder

Directions

1. Prepare the Cupcakes:
   I preheat my oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In one bowl, I whisk together flour, baking powder, baking soda, and salt. In another bowl, I beat eggs and sugar until they’re pale and fluffy, then mix in the oil, vanilla, coffee, and milk. I gradually add the dry ingredients to the wet mixture, stirring just until combined. I divide the batter evenly among the cupcake liners, filling each about three-quarters full. I bake for 18–20 minutes or until a toothpick inserted in the center comes out clean, then let them cool completely on a wire rack.

2. Make the Coffee Syrup:
   I combine the brewed espresso, liqueur (if using), and sugar in a small bowl, stirring until the sugar dissolves completely. I set it aside to cool slightly.

3. Soak the Cupcakes:
   Once the cupcakes have cooled, I use a toothpick or skewer to poke several holes in each one. I brush or spoon the coffee syrup over the tops, letting it soak in for that true tiramisu flavor.

4. Prepare the Mascarpone Cream Frosting:
   In a chilled bowl, I whip the cold heavy cream until soft peaks form. In a separate bowl, I beat the mascarpone cheese with powdered sugar and vanilla until smooth. I then gently fold the whipped cream into the mascarpone mixture until the frosting is silky and light.

5. Frost the Cupcakes:
   I pipe or spread the mascarpone cream over each soaked cupcake, making sure to cover them generously.

6. Chill and Serve:
   I refrigerate the cupcakes for at least 2 hours to let the flavors meld and the frosting set. Just before serving, I dust the tops with unsweetened cocoa powder for that perfect tiramisu finish.

Servings and Timing

This recipe makes 12 cupcakes. Prep time is 25 minutes, bake time is 20 minutes, and chill time is 2 hours, for a total of 2 hours and 45 minutes.

Variations

When I want to experiment, I replace the espresso with cold brew concentrate for a stronger coffee flavor. I also like to drizzle a bit of melted chocolate over the frosting or add a sprinkle of crushed ladyfingers for texture. For a non-caffeinated version, I use decaf espresso or a blend of cocoa and milk. Sometimes, I’ll even add a dusting of cinnamon along with cocoa powder for a spiced twist.

Storage/Reheating

I store the cupcakes in an airtight container in the refrigerator for up to 4 days. They taste best when chilled, though I sometimes let them sit at room temperature for 10–15 minutes before serving to soften the frosting slightly. These cupcakes can also be frozen (without the cocoa dusting) for up to 2 months — I thaw them in the fridge overnight before serving.

FAQs

What can I use instead of mascarpone cheese?

I use cream cheese mixed with a bit of heavy cream as a substitute—it’s tangier but still creamy and delicious.

Can I make the cupcakes ahead of time?

Absolutely. I bake the cupcakes and make the frosting a day in advance, then assemble and chill them before serving.

Why are my cupcakes dense?

That usually happens if the batter is overmixed. I mix just until the flour is incorporated to keep them fluffy.

Can I skip the soaking step?

I wouldn’t! The coffee syrup is what gives these cupcakes their signature tiramisu flavor.

How do I get smooth mascarpone frosting?

I make sure the mascarpone is cold but not too firm, and I don’t overmix it—otherwise, it can turn grainy.

Can I use instant coffee instead of espresso?

Yes, I dissolve 1 tablespoon of instant coffee in ½ cup hot water, then let it cool before using.

Can I make mini versions of these cupcakes?

Yes, I bake them in mini muffin tins for 10–12 minutes and adjust the soak and frosting amounts accordingly.

Do I need to refrigerate them after frosting?

Yes, since the frosting contains mascarpone and cream, I always keep them chilled until serving.

Can I dust them with something other than cocoa?

Definitely — a mix of cocoa and espresso powder or finely grated dark chocolate works beautifully.

Conclusion

These Cream Tiramisu Cupcakes are a beautiful way to enjoy the timeless flavors of tiramisu in a modern, fun format. I love how they combine the richness of mascarpone cream with the warmth of espresso in a soft, moist cupcake. They look elegant enough for special occasions yet are simple enough to make any day of the week. With each bite, I get that classic tiramisu experience — just in the perfect, handheld form.