Tiramisu Cupcakes Recipe
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
44 mins
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Servings
12 cupcakes
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Calories
383 kcal
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Course
Dessert, Baked Goods
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Cuisine
Italian
Tiramisu Cupcakes Recipe
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My delicious tiramisu cupcakes are a coffee lover’s dream. They're full of flavor and way less effort to make than the traditional dessert.
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Ingredients
For the Cupcakes
- 13.25 ounces vanilla cake mix (1 box)
- ½ teaspoon ground cinnamon
- 1 cup water
- ⅓ cup unsalted butter melted (⅔ stick)
- 3 large eggs room temperature
For the Mascarpone Frosting
- 4 ounces mascarpone cheese room temperature
- 4 ounces cream cheese room temperature (½ brick)
- 2 tablespoons unsalted butter room temperature (¼ stick)
- 1 teaspoon pure vanilla extract
- 2½ cups powdered sugar
For Assembly
- ¼ cup espresso or strongly brewed coffee
- 2 tablespoons Kahlua coffee liqueur
- ¼ cup unsweetened cocoa powder optional, for topping
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count muffin tin with paper liners. Set aside.
- In a large bowl, whisk the cake mix and cinnamon together.
- In another bowl, whisk the water, butter, and eggs together.
- Add the wet ingredients to the dry and mix just until the dry ingredients are fully combined. You don’t want to overmix!
- Divide the batter between the muffin tin wells, making sure to fill each one about ¾ of the way full. I use a ¼-cup cookie scoop to make it easy!
- Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack to cool completely before continuing.
For the Mascarpone Frosting
- Add the mascarpone, cream cheese, and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream them together until they are smooth and well combined, about 2 minutes.
- Add the vanilla and mix to combine.
- With the mixer on low speed, add the powdered sugar slowly. Once all of the powdered sugar has been incorporated, turn the mixer to high speed and whip the icing until it becomes light and fluffy.
- Transfer the frosting to a piping bag fitted with your choice of tip (I use a Wilton 2A) and set aside until ready to use.
For Assembly
- Once the cupcakes have cooled, poke the top of each cupcake 5 times with a fork.
- In a small bowl, combine the espresso and kahlua. Pour 2 teaspoons of the mixture over the top of each cupcake.
- Pipe the icing on top of the cupcake and dust the top of each with cocoa powder.
Notes
- Storage: Store tiramisu cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
383kcal
(19%)
Carbohydrates
54g
(18%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
84mg
(28%)
Sodium
273mg
(11%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
543IU
(11%)
Vitamin C
0.003mg
(0%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 383kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 273mg | 11% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 543IU | 11% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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