Tiramisu Cupcakes Recipe – Mixing Italian & American Tradition

Tiramisu Cupcakes Recipe

Mixing culinary traditions can be really fun! Well, sometimes a bit experimental, but still – fun! Tiramisu and cupcakes are one of my favorite desserts – so, one day I thought -why not mixing them: tiramisu’ and cupcakes making Tiramisu’ cupcakes. These little treats have the taste of tiramisu’ and a texture of a cupcake. The taste was incredible! And what is even more important – they have been approved by the family committee, so now I’m sharing them with you:

Yield: 24 tiramisu cupcakes


For the cupcakes:

  • 3 large eggs
  • 1 3/4 cups sugar
  • 3/4 cup butter
  • 3 tbsp. vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 cup whole milk

For the soak:

  • 3 tbsp. coffee liqueur
  • 2 tbsp. espresso powder
  • 3 tbsp. sugar
  • 3/4 cup hot water

For the frosting:

  • 2 cups whipping cream
  • 4 tsp. instant clear jel
  • 2/3 cup confectioners’ sugar
  • 1 cup mascarpone cheese
  • 1/2 cup Amaretto liqueur

For garnish:

  • cocoa powder, to dust tops

Tiramisu Cupcakes Recipe


  • Preheat the oven to 350°F/175°C/Gas Mark 4.

To make the cupcakes:

  • In a large mixing bowl, beat together the sugar and butter until light and fluffy.
  • Beat in the eggs one at a time, making sure each one is fully incorporated. Add the vanilla.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Scrape down the sides and mix again, to be sure everything is incorporated.
  • Spoon the batter into paper-lined cupcake pans (grease the insides of the papers). Bake for about 20 to 25 minutes, or until the cake springs back when lightly touched.
  • Remove the cupcakes from the oven and place on a rack for 5 minutes. After 5 minutes, tilt the pan and take the cupcakes out, returning them to the rack to finish cooling completely.

To make the soak:

  • Mix the espresso powder, liqueur, and sugar into the hot water.
  • Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the soak over each cupcake, and allow it to soak in.

To make the frosting:

  • Beat the whipping cream until medium peaks form.
  • Whisk together the confectioners’ sugar and clear jel, and slowly add to the whipped cream along with the Amaretto.
  • Gently and briefly whisk in the mascarpone cheese by hand until the frosting is thick and creamy (this shouldn’t take more than 4 or 5 passes with the whisk); more than that and the frosting will get grainy.
  • Pipe the frosting over the cupcakes, then dust with cocoa.
  • Chill and serve.


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