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Homemade tiramisu cupcakes with mascarpone frosting and cocoa dusting, bitten to reveal a soft, coffee-soaked center.

Tiramisu Cupcakes

These tiramisu cupcakes capture all the classic flavors of the beloved Italian dessert—espresso-soaked cake, creamy mascarpone frosting, and a dusting of cocoa—in an elegant and portable form perfect for any occasion.
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Course: Dessert
Cuisine: Italian-American
Keyword: Best tiramisu cupcakes, Tiramisu Cupcakes, Tiramisu cupcakes recipe, Tiramisu cupcakes with cake mix, Tiramisu cupcakes with mascarpone filling, Tiramisu cupcakes without mascarpone
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 310kcal
Cost: $9

Equipment

  • Muffin tin (Standard 12-cup size)
  • Paper cupcake liners
  • Mixing bowls (For batter and frosting)
  • Measuring cups
  • Measuring spoons
  • Electric mixer (Handheld or stand mixer)
  • Rubber spatula (For folding and scraping)
  • Whisk
  • Cooling rack (For cooling cupcakes)
  • Fine-mesh sieve (For cocoa dusting)
  • Piping bag & tip (Large round tip for frosting swirls)

Ingredients

Coffee-Flavored Cupcakes

  • 1 ¾ cups All-purpose flour - Or 1:1 gluten-free flour substitute
  • 1 cup Granulated sugar - Or ¾ cup coconut sugar
  • 1 ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • ¾ cup Unsalted butter - Softened; can use dairy-free alternative
  • 3 Eggs - Room temperature
  • ⅓ cup Milk - Dairy or plant-based
  • 2 tablespoon Espresso powder - Dissolved in 2 tablespoon hot water
  • 1 teaspoon Vanilla extract

Mascarpone Frosting

  • 8 oz Mascarpone cheese - Room temperature
  • 1 cup Heavy cream - Cold
  • ⅓ cup Powdered sugar
  • 1 teaspoon Vanilla extract

Coffee Soak

  • ¼ cup Strong coffee - Or brewed espresso, cooled
  • 2 tablespoon Kahlua - Optional; omit for alcohol-free version
  • Cocoa powder - For dusting

Instructions

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add softened butter and beat until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk eggs, milk, espresso, and vanilla.
  • Gradually mix wet into dry ingredients until just combined.
  • Divide batter into liners and bake for 18–20 minutes.
  • Cool cupcakes in pan for 5 mins, then on wire rack.
  • Beat mascarpone until smooth.
  • Whip cream, sugar, and vanilla to stiff peaks.
  • Fold whipped cream into mascarpone and chill.
  • Poke holes in cupcakes and brush with coffee/Kahlua soak.
  • Pipe frosting on cupcakes.
  • Dust with cocoa powder and optionally garnish.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 90g | Calories: 310kcal | Carbohydrates: 28g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 135mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 650IU | Calcium: 65mg | Iron: 1mg