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–+ servings
Tiramisu Cupcakes

Heavenly Tiramisu Cupcakes for Your Sweet Tooth Delight

Delight in these Tiramisu Cupcakes, a quick and easy handheld version of the classic Italian dessert.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour can use gluten-free flour for a GF version
  • 1/2 cup Almond Flour can replace with all-purpose flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder do not omit
  • 1/2 teaspoon Salt essential for taste
  • 1/2 cup Butter use unsalted for better control over salt content
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 3 large Eggs at room temperature for best results
  • 1/2 cup Sour Cream can replace with full-fat Greek yogurt
  • 1/2 cup Vegetable Oil can use canola or similar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Instant Espresso Powder essential for recipe integrity
For the Amaretto Mascarpone Buttercream
  • 1 cup Mascarpone Cheese no direct substitutes unless using cream cheese
  • 2 cups Powdered Sugar essential for proper consistency
  • 1 teaspoon Vanilla Bean Paste can substitute with more vanilla extract
  • 2 tablespoons Amaretto use vanilla extract if avoiding alcohol
For Finishing Touch
  • 2 tablespoons Cocoa Powder unsweetened for a balanced taste

Equipment

  • mixing bowl
  • electric mixer
  • Cupcake tray
  • piping bag

Method
 

Step‑by‑Step Instructions for Tiramisu Cupcakes
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tray with paper liners.
  2. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3 minutes until light and fluffy.
  3. Add the eggs one at a time, mixing on low speed until each is fully incorporated.
  4. In a separate bowl, whisk together flour, almond flour, baking powder, baking soda, and salt, then gradually add to the wet mixture.
  5. Gently fold in the sour cream, vegetable oil, and vanilla extract.
  6. Divide the batter in half and mix instant espresso powder into one portion.
  7. Alternate spoonfuls of both batters into the cupcake liners, using a toothpick to gently swirl them together.
  8. Bake for approximately 20-23 minutes, checking for doneness with a toothpick.
  9. For the buttercream, beat the softened butter until creamy, then add mascarpone and mix until combined.
  10. Gradually add powdered sugar, vanilla bean paste, and Amaretto, mixing until smooth.
  11. Once cooled, pipe the buttercream onto each cupcake and dust with cocoa powder.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use room temperature eggs for best results and avoid overmixing to maintain lightness.

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