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Tiramisu Cupcakes
4.7 from 21 votes

Tiramisu Cupcakes

Cupcakes that taste like the classic Italian dessert

Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 18 cupcakes
Calories: 238 kcal
Course: Dessert
Cuisine: Italian, American

Ingredients

For the Cupcakes:
  • 1¼ cups cake flour not self-rising, sifted
  • ¾ teaspoon baking powder
  • ½ teaspoon salt coarse
  • ¼ cup milk
  • 1 vanilla bean halved lengthwise, seeds scraped and reserved
  • 4 tablespoons butter at room temperature, cut into pieces, unsalted
  • 3 egg at room temperature, whole plus 3 yolks
  • 1 cup granulated sugar
For the Coffee-Marsala Syrup:
  • ⅓ cup coffee or espresso, freshly brewed very strong, 1 tablespoon
  • 1 ounce marsala wine
  • ¼ cup granulated sugar
For the Mascarpone Frosting:
  • 1 cup heavy cream
  • 8 ounces mascarpone cheese room temperature
  • ½ cup confectioners' sugar sifted
  • cocoa powder for dusting, unsweetened

Instructions

    Cup of Yum
  1. 1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
  2. 2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
  3. 3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir ½ cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
  4. 4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  5. 5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
  6. 6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.
  7. 7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
  8. 8. To finish, Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Nutrition Information

Calories 238kcal (12%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 65mg (22%) Sodium 89mg (4%) Potassium 52mg (1%) Sugar 17g (34%) Vitamin A 495IU (10%) Vitamin C 0.1mg (0%) Calcium 43mg (4%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 18 cupcakes

Amount Per Serving

Calories 238

% Daily Value*

Calories 238kcal 12%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 65mg 22%
Sodium 89mg 4%
Potassium 52mg 1%
Sugar 17g 34%
Vitamin A 495IU 10%
Vitamin C 0.1mg 0%
Calcium 43mg 4%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.