If you’re daydreaming about the elegance of Italian desserts but love the fun factor of a handheld treat, these Tiramisu Cupcakes are about to become your new obsession. Picture fluffy, golden cupcakes seeping with rich espresso, topped with pillowy mascarpone frosting, and finished with a dusting of cocoa. Every bite delivers the nostalgic flavors of classic tiramisu, but with all the ease and excitement of cupcakes. Whether for a special celebration or a lazy afternoon pick-me-up, these Tiramisu Cupcakes are pure happiness in paper liners.

Ingredients You’ll Need

The stars of these Tiramisu Cupcakes are staple baking ingredients plus a few Italian-inspired touches that make each component shine. Let’s break down how every element plays an important role in creating layers of flavor and the perfect cupcake texture.

All-purpose flour: This creates a soft, tender crumb while holding the cupcakes together beautifully.
Baking powder: Ensures the cupcakes rise lightly for a fluffy, airy bite.
Salt: Just a hint balances all the sweetness and enhances flavor throughout.
Unsalted butter (room temperature): Gives richness, moisture, and helps create that iconic tender crumb.
Granulated sugar: Sweetens the cupcakes and assists in forming a fluffy, light batter.
Large eggs: Bind everything together and add structure, color, and richness.
Vanilla extract: Brings an aromatic, subtle warmth that peeks through every layer.
Whole milk: Adds moisture, making each cupcake deliciously soft and delicate.
Strong brewed espresso or coffee (cooled): Adds the essential coffee flavor for that unmistakable tiramisu flair.
Coffee liqueur (optional): Gives an authentic tiramisu kick—skip for an alcohol-free version!
Mascarpone cheese (cold): The hero of tiramisu—rich, ultra-creamy, and beautifully tangy.
Heavy whipping cream: Whips into a light, fluffy frosting, balancing mascarpone’s richness.
Powdered sugar: Sweetens the frosting, dissolves effortlessly, and keeps it smooth.
Vanilla extract (for frosting): Doubles down on that warmly sweet aroma.
Unsweetened cocoa powder (for dusting): The classic finishing touch that brings a touch of bittersweet flavor.
Chocolate shavings (optional): Add sparkle, a hint of chocolate, and irresistible good looks.

How to Make Tiramisu Cupcakes

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining a muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Whisking them separately ensures every cupcake rises evenly, with the perfect crumb.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to beat the butter and sugar until it’s pale, creamy, and fluffy. This step is key to creating cupcakes that are gloriously light and tender. Take your time—cream for at least 2-3 minutes for best results.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next. Then add the vanilla extract. You should see a smooth, beautifully emulsified batter, with lots of air incorporated for a soft texture.

Step 4: Combine Wet and Dry Ingredients

Add the flour mixture to the butter-sugar-egg bowl in three batches, alternating with the milk. Begin and end with flour. Mix on low just until the batter comes together, being careful not to overmix or you risk dense cupcakes. The batter should be smooth and thick.

Step 5: Bake the Cupcakes

Divide the cupcake batter evenly among your liners, filling each about 2/3 full. Bake for 18–20 minutes or until golden and a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Coffee Soak

Once the cupcakes are cool, poke a few small holes in each with a skewer or fork. In a small bowl, stir together the brewed espresso (or coffee) and coffee liqueur. Slowly spoon 1–2 teaspoons over each cupcake. This is the step that infuses that magical Tiramisu Cupcakes flavor into every bite.

Step 7: Prepare the Mascarpone Frosting

Beat the cold mascarpone cheese, heavy cream, powdered sugar, and vanilla together until the mixture is smooth, fluffy, and holds stiff peaks. It should feel cloud-like and luscious—but don’t overbeat, or it will become grainy. This frosting takes your Tiramisu Cupcakes over the top!

Step 8: Frost and Finish

Pipe or generously spread the mascarpone frosting onto each cupcake. For the finishing touch, dust the tops with unsweetened cocoa powder and, if you like, sprinkle with chocolate shavings. Chill the cupcakes until you’re ready to serve for the ultimate cool-and-creamy treat.

How to Serve Tiramisu Cupcakes

Garnishes

The moment before serving, give your Tiramisu Cupcakes a generous dusting of unsweetened cocoa powder for pure tiramisu appeal. For extra decadence, top with dramatic chocolate shavings or coffee beans—a little flourish that makes each cupcake look like it came from a boutique bakery!

Side Dishes

Serve these Tiramisu Cupcakes with a shot of espresso, a frothy cappuccino, or a small scoop of vanilla gelato. On a dessert platter, they pair beautifully alongside fresh berries or delicate almond biscotti to complete your Italian-inspired moment.

Creative Ways to Present

For parties, arrange cupcakes on a tiered stand and dust with cocoa just before guests arrive. Fill mini cupcake wrappers for bite-sized options at brunch or showers. Or, layer the cupcakes and frosting into glasses for easy Tiramisu Cupcakes parfaits—just garnish with a ladyfinger!

Make Ahead and Storage

Storing Leftovers

Store leftover Tiramisu Cupcakes in an airtight container in the refrigerator. Because of the creamy mascarpone frosting, chilling is essential to keep everything fresh and safe. Let the cupcakes come to room temperature for about 10–15 minutes before serving, so they’re just the right texture.

Freezing

You can freeze the unfrosted cupcakes for up to two months. Simply wrap each cooled cupcake tightly in plastic wrap and place in a zip-top bag. For best results, freeze the mascarpone frosting separately (sealed in an airtight container), then thaw and assemble just before serving.

Reheating

There’s no need to reheat Tiramisu Cupcakes, but if you prefer them slightly warm, let the un-frosted cupcakes rest at room temperature, then microwave for just 5–10 seconds. Always top with fresh, cold frosting just before serving for that unmistakable creamy finish.

FAQs

Can I make Tiramisu Cupcakes without coffee liqueur?

Absolutely! Just skip the coffee liqueur in the soak and rely on strong espresso or coffee. The cupcakes will still capture that classic tiramisu flavor without alcohol, making them perfect for everyone.

How long do Tiramisu Cupcakes stay fresh in the fridge?

They stay delicious for up to 3 days when stored in an airtight container in the refrigerator. For the very best texture and flavor, enjoy them within the first two days—after that, the cake may become a bit more moist from the soak.

Can I use cream cheese instead of mascarpone?

You can substitute cream cheese if you’re in a pinch, but mascarpone is what truly gives Tiramisu Cupcakes their authentic flavor and creamy, delicate texture. If you do swap, the frosting will be a little tangier and slightly firmer.

Do I have to use a piping bag for frosting?

Not at all! You can frost your cupcakes with a simple spatula or even the back of a spoon. If you’re feeling fancy, a piping bag and your favorite tip make for gorgeous swirls and peaks.

Can I make Tiramisu Cupcakes gluten-free?

Certainly! Swap in your favorite gluten-free all-purpose flour blend (one that substitutes cup-for-cup) for the regular flour. Be sure to check that all other ingredients are certified gluten-free.

Final Thoughts

If you’re craving a dessert that’s as impressive as it is easy, these Tiramisu Cupcakes are absolutely worth baking. Their playful spin on the traditional treat makes them perfect for parties, date nights, or anytime you want to wow your friends. Give them a try and let your kitchen fill with a little Italian sweetness!

Tiramisu Cupcakes Recipe