The Ultimate Tiramisu Cupcakes: A Decadent Espresso & Amaretto Delight
Jump to Recipe
This post may contain affiliate links, which means I may earn a small commission if you make a purchase through my links, at no extra cost to you.
If you’re a devoted fan of the classic Italian dessert, tiramisu, prepare to fall head over heels for these incredible Tiramisu Cupcakes. This recipe transforms all the beloved elements of traditional tiramisu into perfectly portioned, individual treats. Imagine super soft, tender cupcakes infused with the rich flavors of almond and robust espresso, generously topped with a cloud-like, fluffy Amaretto mascarpone buttercream. These aren’t just cupcakes; they’re a celebration of flavor that will have you baking them on repeat!
Each bite offers a symphony of tastes and textures: the deep coffee notes mingling with a delicate almond essence in the cake, perfectly complemented by the creamy, slightly boozy mascarpone frosting. Finished with a dusting of cocoa powder, these cupcakes encapsulate the authentic tiramisu experience in a delightful handheld form. Whether you’re hosting a gathering or simply craving a sophisticated dessert, these Tiramisu Cupcakes are sure to impress and satisfy.
These tiramisu cupcakes truly embody the essence of the classic dessert, but in a fun, portable package. The tender cake itself is a masterful blend of almond and coffee, creating a unique base that perfectly supports the star of the show: a smooth, rich mascarpone buttercream. If you’re a connoisseur of tiramisu, this cupcake adaptation offers a delightful new way to enjoy your favorite flavors. It captures the sophisticated taste profile, from the coffee-soaked elements (represented by the espresso-infused cake) to the velvety mascarpone cream, all in one glorious bite.
Looking for more delightful cupcake recipes to add to your repertoire? Be sure to explore our other fantastic creations like the comforting Chocolate and Vanilla Cupcakes, the elegant White Chocolate Cupcakes, and the refreshing Peach Cupcakes. Each recipe is crafted to bring joy to your baking and dessert experience!
Why This Tiramisu Cupcake Recipe Works Wonders
What makes these Tiramisu Cupcakes an absolute must-try? It’s the thoughtful combination of classic flavors and expert baking techniques that result in a truly unforgettable dessert. Here’s a closer look at why this recipe stands out:
- Almond Coffee Swirl Cupcakes: Unlike typical tiramisu bases, our cupcakes feature a unique dual-batter approach. A light, tender almond-flavored batter is swirled with a rich, aromatic espresso batter. This creates a beautifully marbled cake that offers both nutty warmth and a robust coffee kick in every bite, mirroring the layered complexity of traditional tiramisu while ensuring a moist, fluffy texture.
- Silky Smooth Mascarpone Buttercream: The crown jewel of these cupcakes is undoubtedly the buttercream. Made with creamy mascarpone cheese and a hint of Amaretto liqueur, it’s incredibly light, airy, and bursting with a sophisticated almond and dairy richness. The mascarpone not only provides an authentic tiramisu flavor but also ensures a velvety smooth consistency that pipes beautifully and melts delicately in your mouth. A final dusting of premium cocoa powder adds that iconic tiramisu finish and a touch of delightful bitterness.
- Perfect for Any Celebration: These Tiramisu Cupcakes are not just delicious; they are also perfectly suited for a wide array of gatherings and celebrations. Their individual serving size makes them easy to distribute and enjoy, eliminating the need for slicing and serving a large cake. Whether you’re celebrating birthdays, hosting baby showers, enjoying family gatherings, or simply treating yourself, these elegant and flavorful cupcakes are guaranteed to be a crowd-pleaser and a conversation starter.
Essential Ingredients for Tiramisu Cupcakes
Achieving the perfect Tiramisu Cupcakes relies on a selection of quality ingredients, each playing a crucial role in the overall flavor and texture. Here’s a detailed look at some of the key components you’ll need. For a complete list with exact measurements, please refer to the recipe card below.
- Almond Flour: This ingredient is a game-changer for the cupcake batter. Almond flour contributes an incredible depth of flavor and imparts an exceptional tenderness to the cake. It helps create a lighter, incredibly soft crumb, making each cupcake melt in your mouth.
- Unsalted Butter: For both the cupcakes and the buttercream, using unsalted butter allows you to control the salt content in your recipe. It’s crucial for butter to be at room temperature before baking. Take it out of the fridge 1-2 hours prior (depending on your kitchen’s warmth) to ensure it creams smoothly with sugar, incorporating air for a light batter and fluffy buttercream.
- Large Eggs: Eggs provide structure, moisture, and richness. Like butter, eggs should be at room temperature. This helps them emulsify better with other ingredients, resulting in a more cohesive and tender batter. Remove them from the fridge 1-2 hours before you plan to start baking.
- Sour Cream: A secret weapon for super moist and tender cupcakes! The acidity in sour cream reacts with the leavening agents (baking soda and powder), promoting a higher rise and a softer crumb. Ensure your sour cream is also at room temperature for optimal mixing and consistency in the batter. Full-fat Greek yogurt can be used as a 1:1 substitute if needed.
- Amaretto Liqueur: This almond-flavored Italian liqueur is absolutely divine in these cupcakes, especially in the buttercream. It enhances the almond notes in the cake and pairs wonderfully with the mascarpone, adding a sophisticated, slightly boozy warmth characteristic of tiramisu. If you prefer to make these cupcakes alcohol-free, simply replace the Amaretto in the buttercream with an equal amount of good quality vanilla extract.
- Instant Espresso Powder: Essential for infusing that signature coffee flavor into the cupcakes. I highly recommend using a quality instant espresso powder, such as Nescafe Gold, as it dissolves quickly and offers a rich, deep coffee flavor (especially if it’s 100% Arabica coffee). This ensures the coffee swirl in the cupcakes has a vibrant taste without adding excess liquid.
- Mascarpone Cheese: A cornerstone of any authentic tiramisu, mascarpone is a mild, incredibly creamy, and rich Italian cream cheese. In this recipe, it’s the star of the buttercream, lending an unparalleled velvety texture and a subtle, sweet tang that elevates the entire cupcake to a true tiramisu experience. Ensure it’s slightly softened, but still cool, for best results in the buttercream.
- Dutch-Processed Cocoa Powder: Used for dusting the finished cupcakes, a high-quality Dutch-processed cocoa powder provides a beautiful dark color and a wonderfully smooth, less bitter chocolate flavor compared to natural cocoa. It’s the perfect finishing touch to mimic the look and taste of classic tiramisu.
Step-by-Step Instructions: Creating Your Tiramisu Cupcakes
Baking these exquisite Tiramisu Cupcakes is a rewarding process. For this recipe, an electric mixer is highly recommended to achieve the perfect texture for both the cupcakes and the buttercream. You can use either a stand mixer equipped with a paddle attachment or a hand mixer. You’ll also need a 12-cup cupcake pan and a set of cupcake liners.
The comprehensive, full recipe with precise measurements is conveniently located in the recipe card at the bottom of this post.
Preparation First: Begin by preheating your oven to 160ºC (320ºF) for a conventional oven. Take your 12-cup cupcake tray and line each cavity with a cupcake liner. This ensures your cupcakes bake evenly and don’t stick.
STEP 1: Creaming Butter and Sugar. In the bowl of your stand mixer (fitted with the paddle attachment) or a large bowl with your hand mixer, combine the softened butter and granulated sugar. Beat them together on medium-high speed for a full 3 minutes. This crucial step incorporates air, making your cupcakes light and fluffy.
STEP 2: Adding Eggs and Dry Ingredients. Gradually add the eggs to the butter mixture, one at a time. Mix on low speed just until each egg is fully incorporated before adding the next. Overmixing at this stage can toughen the batter. Next, gently fold in the sifted dry ingredients (flour, almond flour, baking soda, baking powder, salt) until *just* combined. Stop mixing as soon as no dry streaks remain.
STEP 3: Incorporating Wet Ingredients and Flavor Split. Finally, add the room-temperature sour cream, vegetable oil, and vanilla extract to the batter. Mix on low speed until everything is just incorporated. Be very careful not to overmix, as this can develop gluten and lead to dense cupcakes. Use a rubber spatula to give the batter a gentle final fold, ensuring all ingredients from the bottom and sides of the bowl are perfectly mixed. Now, divide half of this base batter into a separate bowl. To this half, add the instant espresso powder and gently fold it with your rubber spatula until the powder is fully dissolved and evenly distributed, creating a distinct coffee batter.
STEP 4: Swirling and Baking. Now for the artistic part! Alternate by adding small spoonfuls of each batter (the plain almond vanilla batter and the espresso batter) into each of your 12 cupcake liners. Don’t fill them more than two-thirds full. Once both batters are in, take a toothpick or a thin skewer and gently swirl the two batters together a few times to create a beautiful marbled effect. Bake the cupcakes for 20-23 minutes, or until a cake tester inserted into the center of a cupcake comes out clean. After 5 minutes of cooling in the pan, carefully remove the cupcakes from the tin and transfer them to a wire rack to cool down completely before frosting.
Step-by-Step Instructions: Crafting the Mascarpone Buttercream
Once your cupcakes are cooled, it’s time to create the dreamy Amaretto mascarpone buttercream that will perfectly crown them. This frosting is the heart of the tiramisu experience, so follow these steps for a silky, rich result:
STEP 1: Creaming the Butter. Ensure your butter is at room temperature. In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), beat the butter on medium-high speed for a full 4 minutes. This extensive creaming process is essential for achieving a light and airy buttercream. After 4 minutes, scrape down the sides of the bowl thoroughly with a spatula and continue mixing for another 2 minutes. The butter should be noticeably lighter in color and fluffy.
STEP 2: Adding Mascarpone and Flavor. Reduce the mixer speed to low. Add the mascarpone cheese to the creamed butter and mix for just 1 minute until it’s barely combined. Be careful not to overmix the mascarpone, as it can separate. Now, add half of the sifted powdered sugar, the vanilla bean paste, and the Amaretto liqueur (or vanilla extract for an alcohol-free version). Mix on low speed until just combined. Scrape down the sides of the bowl again, then add the remaining powdered sugar and continue mixing until fully incorporated and smooth. Give it a final mix on medium-low speed for about 1 minute to ensure it’s perfectly smooth and homogeneous.
STEP 3: Piping and Finishing. Transfer your luscious mascarpone buttercream to a piping bag fitted with your favorite large round piping tip (a Wilton 1A is a great choice for a classic swirl). Pipe generous swirls of the buttercream onto each completely cooled cupcake. For that authentic tiramisu touch, finish each cupcake with a delicate dusting of high-quality cocoa powder. Serve immediately or store as recommended!
Expert Baking Tips for Flawless Tiramisu Cupcakes
Achieving bakery-quality cupcakes at home is entirely possible with a few key tips and tricks. Follow these expert recommendations to ensure your Tiramisu Cupcakes turn out perfectly every single time:
- Embrace a Kitchen Scale for Precision: While cup measurements are common, grams offer the most precise way to measure baking ingredients. My recipes are typically developed using grams for this reason. Investing in a digital kitchen scale will significantly improve the consistency and success of your baking. Precision in ingredients, especially flour, can make a huge difference in texture.
- The Golden Rule: Don’t Overmix Your Batter: Once you’ve added the dry ingredients to the wet ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cupcakes instead of light and tender ones. After using your mixer, I always recommend a final, gentle fold with a rubber spatula. This ensures that any pockets of unmixed ingredients at the bottom or sides of the bowl are fully incorporated without overworking the batter.
- Choose the Right Baking Pans for Optimal Results: For the best baking results, especially for cakes and cupcakes, use aluminum baking pans. Light-colored aluminum pans reflect heat, allowing your cupcakes to bake more gently and evenly, which results in a softer, moister cake with a delicate crumb. Darker pans absorb more heat, which can lead to a darker crust and potentially drier cupcakes. If using a darker pan, consider reducing the oven temperature by 10-15°C (25°F) and monitoring closely.
- Room Temperature Ingredients are Non-Negotiable: As highlighted in the ingredients section, ensure your butter, eggs, and sour cream are all at room temperature. This is vital for proper emulsion. Cold ingredients won’t combine smoothly, leading to a lumpy batter and a less uniform texture in your baked goods.
- Don’t Overfill Your Cupcake Liners: To prevent cupcakes from overflowing and creating messy tops, fill each liner no more than two-thirds full. This allows enough space for the cupcakes to rise beautifully without spilling over.
Frequently Asked Questions (FAQ)
Have some questions about making these delightful Tiramisu Cupcakes? We’ve got answers to some common queries to help you along the way:
Absolutely! This recipe is adaptable for mini cupcakes. Simply follow all the instructions as written, but adjust the baking time. Mini cupcakes will typically bake much faster, requiring only about 10-12 minutes in the oven. Always use a cake tester to ensure they come out clean, indicating they are perfectly baked.
Yes, you can certainly prepare parts of this recipe in advance! I recommend baking the cupcakes a day ahead and storing them unfrosted in an airtight container at room temperature. This helps maintain their freshness. Prepare the mascarpone buttercream on the day you plan to serve them for the best texture and flavor, then pipe it onto the cooled cupcakes right before your event.
The most reliable method to check for doneness is using a cake tester or a wooden skewer. Once the recommended baking time has passed, gently insert the cake tester into the center of one of the cupcakes. If it comes out clean, with no wet batter clinging to it, your cupcakes are perfectly baked and ready to be removed from the oven.
Yes, absolutely! If you prefer an alcohol-free version of the buttercream, simply substitute the Amaretto liqueur with an equal amount of high-quality vanilla extract. The vanilla will still provide a lovely aromatic depth to the mascarpone frosting.
Yes, if you don’t have sour cream on hand, you can replace it with full-fat Greek yogurt at a 1:1 ratio. Both ingredients contribute moisture and tenderness to the cupcakes, and Greek yogurt makes an excellent substitute.
Storage Recommendations for Your Tiramisu Cupcakes
To keep your Tiramisu Cupcakes fresh and delicious, proper storage is key. Due to the mascarpone in the buttercream, these cupcakes are best stored in an airtight container in the refrigerator. When you’re ready to enjoy them, remove them from the fridge about 30-60 minutes before serving. This allows the buttercream to soften slightly and the flavors to come to their optimal temperature, enhancing the overall taste and texture. For the absolute best results and flavor, aim to enjoy these decadent treats within 2-3 days of baking.
Other Irresistible Cupcake Recipes To Try
If you loved these Tiramisu Cupcakes, you’re in for a treat! Our collection of cupcake recipes offers a variety of flavors and styles to satisfy every craving. Explore these other fantastic options for your next baking adventure:
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
Did you bake these delightful Tiramisu Cupcakes? We’d love to hear about your experience! Make sure to leave a STAR REVIEW if you enjoyed this recipe. Don’t forget to tag me on Instagram @juliemarieeats to share your beautiful creations. For more inspiring baking ideas and delicious recipes, be sure to follow me on Pinterest!
Tiramisu Cupcakes
Pin Recipe
Equipment
- 12-cup cupcake pan
Ingredients
TIRAMISU CUPCAKES
- 150 g all-purpose flour
- 50 g almond flour (can be replaced with all-purpose flour)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 70 g butter room temperature
- 200 g granulated sugar
- 3 large eggs room temperature
- 150 g sour cream 12-18%, room temperature or full-fat Greek yogurt
- 2 tablespoon vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
- 1 tablespoon instant espresso powder
MASCARPONE BUTTERCREAM
- 200 g butter
- 100 g mascarpone cheese
- 360 g powdered sugar
- ½ teaspoon vanilla bean paste
- 2 teaspoon Amaretto (or vanilla extract)
- Cocoa powder for dusting
Instructions
TIRAMISU CUPCAKES
- Preheat your oven to 160ºC/320ºF (conventional oven setting). Line a 12-cup cupcake tray with 12 standard cupcake liners.
- In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk briefly to combine and set aside.150 g all-purpose flour, 50 g almond flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), add the softened butter and granulated sugar. Beat on medium-high speed for 3 minutes until light, fluffy, and pale.70 g butter, 200 g granulated sugar
- Add the large eggs to the mixture one at a time, mixing on low speed after each addition just until combined. Avoid overmixing.3 large eggs
- Scrape down the sides of the bowl. Gradually add the prepared flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Finally, add the room-temperature sour cream, vegetable oil, and vanilla extract. Mix on low speed until just incorporated, ensuring not to overmix the cake batter to keep it tender.150 g sour cream, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle final fold to ensure all ingredients from the bottom and sides of the bowl are thoroughly combined without overworking.
- Transfer half of the batter into a separate bowl. To this separate bowl, add the instant espresso powder. Gently fold it together with a rubber spatula until the espresso powder has fully dissolved and is smoothly combined into the batter.1 tablespoon instant espresso powder
- Spoon alternating dollops of each batter (plain and espresso) into the 12 cupcake liners, filling each about two-thirds full. Use a toothpick to gently swirl the two batters together a few times for a marbled effect. Bake for 20-23 minutes, or until a cake tester inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the cupcake tin for 5 minutes. Then, gently remove them and transfer to a wire cooling rack to cool down completely before frosting. This prevents them from becoming soggy.
MASCARPONE BUTTERCREAM
- For the best buttercream, take the butter and mascarpone out of the fridge approximately 10 minutes before you begin. Cut the butter into cubes and sift the powdered sugar to remove any lumps.200 g butter, 100 g mascarpone cheese, 360 g powdered sugar
- Place the cubed butter into a stand mixer fitted with the paddle attachment (or use a hand mixer). Beat on medium-high speed for 4 minutes until it becomes light and fluffy. Scrape down the sides of the bowl, then continue mixing for an additional 2 minutes to ensure maximum aeration.
- Reduce the mixer speed to low. Add the mascarpone cheese to the butter and mix gently for just 1 minute until it is fully incorporated and smooth. Avoid overmixing the mascarpone.
- Scrape down the sides of the bowl. Add half of the sifted powdered sugar, the vanilla bean paste, and the Amaretto (or vanilla extract). Mix on low speed until combined. Scrape down the sides again, then add the remaining half of the powdered sugar and mix until completely smooth. Finish with a final mix on medium-low speed for 1 minute to ensure a perfect, silky consistency.½ teaspoon vanilla bean paste, 2 teaspoon Amaretto
- Transfer the finished buttercream to a piping bag fitted with a large round piping tip (such as Wilton 1A). Pipe elegant swirls of buttercream onto each completely cooled cupcake. For the classic tiramisu presentation, generously finish with a dusting of cocoa powder.Cocoa powder for dusting