Description
Moist, coffee-infused tiramisu cupcakes topped with creamy mascarpone buttercream that capture the essence of classic Italian tiramisu in an easy-to-share cupcake form. Featuring espresso-flavored cake layers combined with velvety mascarpone frosting, these cupcakes offer indulgent yet balanced flavors perfect for gatherings or special treats.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup freshly brewed espresso or strong coffee
- 1 tsp vanilla extract
Mascarpone Buttercream
- 8 oz mascarpone cheese, softened
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 1–2 tbsp heavy cream (optional, for silky texture)
Decoration
- Cocoa powder for dusting
- Optional: chocolate shavings, espresso beans, grated dark chocolate, cinnamon, mint leaves, edible flowers
Instructions
- Prepare the Coffee-Infused Cupcake Batter: Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even leavening. In another large bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Alternate adding dry ingredients and freshly brewed espresso or strong coffee to the wet mixture, beginning and ending with the dry ingredients, until combined into a moist batter.
- Bake Your Cupcakes: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for approximately 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely in the pan before transferring to a wire rack to cool further—this prevents the frosting from melting.
- Whip the Mascarpone Buttercream: In a chilled bowl, beat softened mascarpone cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and continue to beat until well combined. If desired, add heavy cream in small increments while beating to achieve a silky, pipeable buttercream texture.
- Assemble and Decorate: Once cupcakes are completely cooled, pipe or spread the mascarpone buttercream generously on top. Finish by sifting a fine layer of cocoa powder over the frosting. Optionally, garnish with chocolate shavings, espresso beans, or a sprinkle of cinnamon, and add a mint leaf or edible flower for an elegant touch.
Notes
- Use freshly brewed espresso or strong coffee for the best coffee flavor.
- Ensure butter, eggs, and mascarpone are at room temperature for smooth mixing.
- Do not overmix the batter to keep cupcakes tender and light.
- If mascarpone buttercream is too soft, chill briefly before piping.
- Use a fine-mesh sieve for an even cocoa powder dusting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: tiramisu cupcakes, mascarpone buttercream, coffee cupcakes, Italian dessert, espresso cupcakes, creamy frosting, easy cupcakes, gluten free tiramisu, dairy free tiramisu