Go Back
–+ servings
Tiramisu Cupcakes

Tiramisu Cupcakes

These Tiramisu Cupcakes combine soft vanilla sponge, a coffee syrup soak and creamy mascarpone frosting for the ultimate bakery-style treat. They’re simple to make yet feel special enough for any occasion - a perfect twist on the classic Italian dessert.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Dessert
Cuisine: British
Keyword: Easy Cupcakes, Tiramisu, Tiramisu Cupcakes
Servings: 12

Equipment

Ingredients

For the vanilla cupcakes

  • 200 grams plain flour 1 ⅔ cups
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 115 grams unsalted butter, softened ½ cup
  • 150 grams caster sugar ¾ cup
  • 3 large eggs
  • 2 teaspoon vanilla extract
  • 120 millilitres whole milk ½ cup
  • 60 millilitres sour cream ¼ cup

For the coffee soak

  • 120 millilitres strong brewed coffee, cooled ½ cup
  • 1 tablespoon caster sugar

For the mascarpone frosting

  • 250 grams mascarpone cheese about 1 cup
  • 150 millilitres double cream ⅔ cup
  • 100 grams icing sugar 1 cup
  • 1 teaspoon vanilla extract

To finish

  • Unsweetened cocoa powder for dusting

Instructions

  • Preheat the oven to 175°C (350°F) and line a 12-hole muffin tin with cupcake cases.
  • Cream the butter and sugar together until pale and fluffy.
  • Add the eggs and vanilla, mixing until smooth.
  • In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
  • Alternate adding the dry ingredients and milk/sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
  • Divide the batter evenly between cupcake cases (they should be about ¾ full).
  • Bake for 18–22 minutes, or until a skewer comes out clean. Leave to cool completely on a wire rack.

Make the coffee soak

  • Mix together the coffee and sugar, stirring until dissolved.

Make the mascarpone frosting

  • In a large bowl, beat the mascarpone, icing sugar, and vanilla until smooth.
  • Add the double cream and whisk until thick and pipeable (be careful not to overwhip).

Assemble

  • Use a skewer to poke a few small holes in each cupcake. Brush generously with the coffee soak.
  • Pipe the mascarpone frosting on top using a large round or star nozzle.
  • Dust with cocoa powder to finish.