These tiramisu cupcakes are made with a soft espresso cupcake base soaked in coffee, topped with mascarpone cream and cocoa powder.
These tiramisu cupcakes are an easy, one-bowl recipe that tastes just like the famous Italian dessert. They have a soft espresso and vanilla base, a rich coffee soak, and a thick mascarpone cream on top.
They are much faster to make than a regular tiramisu but have the same great flavor. To make them perfect, brush the coffee on while the cupcakes are still warm so it soaks in without making them soggy.
The frosting is thick and stable, so it holds its shape perfectly for hours. This recipe is simple, delicious, and gives you bakery-quality results at home.
For more cupcake recipes, check out my orange cupcakes, banana pudding cupcakes, strawberry filled cupcakes, carrot cake cupcakes, pumpkin cupcakes, and red velvet cupcakes.
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Why this recipe works
- Soft Texture: These cupcakes are soft and moist. They hold the coffee soak perfectly and taste like a dream with the creamy frosting.
- Classic Taste: You get all the best flavors of tiramisu. The vanilla cake acts like a ladyfinger, soaked in coffee and topped with cream and cocoa.
- Easy Cream: The frosting uses only 4 simple ingredients. There are no eggs to cook, so it is very fast and easy to make.
- Coffee Soak: I use a mix of coffee and a little liqueur to make the cupcakes extra tender and full of flavor.
- One Bowl: You only need one bowl to make the batter. This means less mess and very quick cleanup!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the cupcakes
All-Purpose Flour: This provides the strength to hold the coffee soak. Do not use cake flour, or the cupcakes will become too soft and fall apart.
Granulated Sugar: Sweetens the cake and keeps the texture soft.
Baking Powder & Baking Soda: These make the cupcakes rise high so they can soak up more coffee syrup.
Large Egg (Room Temp): A room-temperature egg mixes better, creating a smooth batter that bakes evenly.
Greek Yogurt or Sour Cream: This is the secret to a "melt-in-your-mouth" texture. The acidity makes the crumb extra tender.
Vegetable Oil: I use oil instead of butter because it stays liquid at room temperature. This keeps your cupcakes moist even after they’ve been in the fridge.
Vanilla Extract: Use high-quality vanilla to mimic the sweet flavor of Italian ladyfingers.
The Espresso Soak
Strong Espresso: Use 2 shots of espresso or 2 tablespoons of instant espresso powder in hot water. Regular drip coffee is too weak and will make the cake taste watery.
Granulated Sugar: Just a touch to take the "edge" off the bitter coffee.
Coffee Liqueur (Optional): Adds the classic "adult" tiramisu kick. If you skip this, add an extra teaspoon of vanilla.
The 4-Ingredient Stable Frosting
Cold Mascarpone Cheese: Use full-fat, Italian-style mascarpone. It must be cold to stay thick.
Cold Heavy Whipping Cream: Do not take this out of the fridge until the second you are ready to use it. Cold fat traps air better for a fluffier frosting.
Powdered Sugar: Adds sweetness and acts as a stabilizer to keep the frosting from melting.
Dutch-Processed Cocoa Powder: Use this for dusting the tops. It is darker and less acidic than regular cocoa, giving it a much richer taste.
Instructions
Make the cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. A fully preheated oven is the secret to that perfect bakery "dome" on top of your cupcakes.
In a large bowl, beat the butter, sugar, vanilla extract, and salt until the mixture is pale and fluffy. This step creates tiny air pockets that give your cupcakes a light, professional lift.
Mix in the egg until fully combined, then stir in the sour cream. The sour cream adds fat and acid, which is the secret to a moist cupcake that doesn't feel oily.
Slowly add your flour, baking powder, and espresso powder, alternating with the buttermilk. Start and end with the flour. Mixing this way prevents the batter from separating and ensures a smooth, even crumb.
Fill your liners ¾ full and bake for 18–22 minutes. For perfectly ready cupcakes, check the center with a thermometer. You are looking for 205°F (96°C).
Once the cupcakes are slightly warm but firm, lightly dip the tops directly into your espresso and liqueur mixture.
Hold it for just a second—this allows the cake to drink up the coffee like a sponge, giving you that deep tiramisu flavor in every single bite.
Make the mascarpone cream
Whip your cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a chilled bowl. Stop the mixer when the second stiff peaks form. If you over-mix, mascarpone can turn grainy, so watch it closely!
Pipe the cream onto the cooled, soaked cupcakes.
Dust with a generous layer of cocoa powder right before serving. This keeps the top looking fresh and prevents the cocoa from getting wet.
Troubleshooting
My cupcakes are soggy. What happened? This usually happens if the cupcakes are dipped for too long or if the espresso mixture is too thin. Make sure to use a quick, light "dip" rather than a soak.
Also, ensuring your cupcakes reach 205°F in the oven creates the strong crumb needed to hold the liquid.
My mascarpone frosting is grainy or curdled. Mascarpone has a very high fat content and can "split" if it gets too warm or is over-mixed. If it starts to look grainy, stop the mixer immediately!
You can sometimes fix it by gently folding in a tablespoon of cold, liquid heavy cream by hand to smooth it back out.
The cupcakes didn't rise enough. This often happens if the butter and sugar weren't "creamed" long enough or if the baking powder is expired.
Make sure your butter is room temperature (not melted) and beat it until it looks pale and fluffy.
The frosting is too soft to pipe. Your ingredients or your kitchen might be too warm. Pop the frosting in the fridge for 15–30 minutes to firm up the fats, then try piping again.
Using a chilled bowl and a whisk is the best way to prevent this.
Expert Tips
- Master the "Dip" Timing: Let your cupcakes reach room temperature before dipping. If they are too hot, they will soak up too much coffee and fall apart. If they are too cold, the coffee won't sink in properly.
- The 205°F Rule: Use a digital thermometer to check your cupcakes. Pulling them out at 205°F (96°C) ensures they have the perfect structure to handle the espresso soak without getting soggy.
- Keep Everything Ice Cold: Mascarpone is sensitive to heat. For the most stable frosting, chill your mixing bowl and whisk in the freezer for 10 minutes before you start whipping.
- Watch the Peaks: Stop the mixer the second the frosting looks thick and holds its shape. Mascarpone can turn into butter very quickly if over-mixed, so it is better to finish the last few seconds of whisking by hand.
- Use Concentrated Espresso: For the best flavor, use instant espresso powder with a small amount of water. It gives you a bold coffee taste without adding too much liquid to the cake.
- Dust Just Before Serving: Cocoa powder absorbs moisture from the cream and can turn dark and wet. For that professional "powdery" look, dust the tops with cocoa right before you show them off.
- The Salt Secret: Don't skip the salt! A little bit of salt balances the bitterness of the coffee and makes the sweet vanilla cake taste even better.
Faq's
Yes. If you don’t consume caffeine, you can use decaf coffee for this, Make a strong decaf coffee to soak the cupcakes, and decaf coffee powder for the cupcake batter.
Mascarpone cream is an Italian cream cheese that can typically be found in the cheese section of most major grocery stores.
It may be located near other specialty cheeses or Italian ingredients. Some stores also carry it in the dairy aisle alongside other creams and spreads.
Absolutely. Simply replace the coffee liqueur with an equal amount of extra espresso or a teaspoon of vanilla extract. The flavor will still be amazing!
Cocoa powder naturally absorbs moisture from the cream. If you dust them too early, the powder will "melt" into the frosting. Always dust right before serving for that perfect bakery look.
Storing
Store these cupcakes in an airtight container in the fridge for up to 4 days. Because they are butter-based, let them sit at room temperature for 15 minutes before eating to soften the crumb.
Freezing
To freeze these, place the unfrosted, espresso-soaked cupcakes in an airtight container or freezer bag for up to 2 months.
If freezing already frosted, flash-freeze them on a tray for 1 hour until the mascarpone is solid before wrapping to protect the shape.
Thaw overnight in the refrigerator and add a fresh dust of cocoa powder before serving to fix any moisture loss.
Making Ahead Instructions
Bake and dip the cupcakes in the espresso mixture up to 24 hours in advance; store them in an airtight container at room temperature.
The mascarpone frosting is best whipped and piped on the day of serving for maximum stability, but you can prep the cold frosting up to 6 hours ahead if kept refrigerated.
Always wait to dust the cocoa powder until the final second to keep it from getting damp.
Substitutions
Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum to ensure the cake is sturdy enough for dipping.
Dairy-Free: Use vegan butter sticks, coconut yogurt (for sour cream), and plant-based heavy whipping cream for the frosting.
Egg-Free: Replace the egg with ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flax + 3 tablespoon water).
Alcohol-Free: Swap the liqueur for 1 teaspoon vanilla extract or extra espresso.
Variations
Nutella-Core: Core the cupcake and add 1 teaspoon of Nutella before frosting. I had the best tiramisu in Rome, where the chef added Nutella to his tiramisu, and it was the best combo!
Boozy Twist: Replace the coffee liqueur with Bailey’s Irish Cream in both the soak and the cream.
Decaf: Use decaffeinated espresso powder for a kid-friendly version.
Equipment
- 12-Cup Muffin Pan: Light-colored metal preferred for even baking.
- Instant-Read Thermometer: To confirm a 205°F internal temp (the secret to a non-soggy soak).
- Shallow Wide Bowl: Essential for a fast, even 1-second dip.
- Electric Mixer: For stable, high-volume mascarpone cream.
- Piping Bag & Large Star Tip: (Wilton 1M or 2D) for the signature swirl.
- Fine-Mesh Sifter: For a clump-free cocoa powder finish.
- Silicone Spatula: To finish the frosting by hand and prevent curdling.
Hungry for More Tiramisu?
If you loved these cupcakes, try my other signature Tiramisu-inspired desserts:
- Strawberry Tiramisu – A refreshing, no-bake twist using a fresh strawberry-mascarpone filling and juice-soaked ladyfingers.
- Authentic Tiramisu Cake – For a showstopper, this features a light-as-air Genoise sponge soaked in espresso and layered with traditional cream.
- Tiramisu Cookies – Everything you love about the dessert in a soft, chewy coffee cookie topped with whipped mascarpone.
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📖 Recipe
Tiramisu Cupcakes w/ Mascarpone Frosting
Ingredients
For the cupcakes
- ½ cup Butter room temp, unsalted
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ⅓ cup Sour cream or Greek yogurt
- 2 Eggs
- 1 teaspoon Espresso powder
- 1 ⅔ cups Flour AP, plain flour
- 1 ⅓ teaspoon Baking powder
- ½ cup Buttermilk
For the mascarpone cream
- 10 oz Mascarpone cheese room temp
- 1 ⅓ cups Heavy cream cold
- ⅓ cup Powdered sugar
- 1 teaspoon Vanilla extract
For the coffee soak
- 1 cup espresso
- 2 tablespoon Kahlua liqueur
For the assembly
- Cocoa powder
Instructions
Make the cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. A fully preheated oven is the secret to that perfect bakery "dome" on top of your cupcakes.
- In a large bowl, beat the butter, sugar, vanilla extract, and salt until the mixture is pale and fluffy. This step creates tiny air pockets that give your cupcakes a light, professional lift.
- Mix in the egg until fully combined, then stir in the sour cream. The sour cream adds fat and acid, which is the secret to a moist cupcake that doesn't feel oily.
- Slowly add your flour, baking powder, and espresso powder, alternating with the buttermilk. Start and end with the flour. Mixing this way prevents the batter from separating and ensures a smooth, even crumb.
- Fill your liners ¾ full and bake for 18–22 minutes. For perfectly ready cupcakes, check the center with a thermometer. You are looking for 205°F (96°C).
- Once the cupcakes are slightly warm but still firm, lightly dip the tops into your espresso-and-liqueur mixture.
- Hold it for just a second—this allows the cake to drink up the coffee like a sponge, giving you that deep tiramisu flavor in every single bite.
Make the mascarpone cream
- Whip your cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a chilled bowl. Stop the mixer when the second stiff peaks form. If you over-mix, mascarpone can turn grainy, so watch it closely!
- Pipe the cream onto the cooled, soaked cupcakes.
- Dust with a generous layer of cocoa powder right before serving. This keeps the top looking fresh and prevents the cocoa from getting wet.
Notes
- Master the "Dip" Timing: Let your cupcakes reach room temperature before dipping. If they are too hot, they will soak up too much coffee and fall apart. If they are too cold, the coffee won't sink in properly.
- The 205°F Rule: Use a digital thermometer to check your cupcakes. Pulling them out at 205°F (96°C) ensures they have the perfect structure to handle the espresso soak without getting soggy.
- Keep Everything Ice Cold: Mascarpone is sensitive to heat. For the most stable frosting, chill your mixing bowl and whisk in the freezer for 10 minutes before you start whipping.
- Watch the Peaks: Stop the mixer the second the frosting looks thick and holds its shape. Mascarpone can turn into butter very quickly if over-mixed, so it is better to finish the last few seconds of whisking by hand.
- Use Concentrated Espresso: For the best flavor, use instant espresso powder with a small amount of water. It gives you a bold coffee taste without adding too much liquid to the cake.
- Dust Just Before Serving: Cocoa powder absorbs moisture from the cream and can turn dark and wet. For that professional "powdery" look, dust the tops with cocoa right before you show them off.
- The Salt Secret: Don't skip the salt! A little bit of salt balances the bitterness of the coffee and makes the sweet vanilla cake taste even better.
Lili says
They turned out soo goodd
Jenna says
They disappeared in a day because of how good they were!