Tiramisu Cupcakes Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 24 servings

Cupcakes

• 1 2/3 cups cake flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 cup plus 2 tablespoons white sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 2/3 cup full-fat sour cream, at room temperature
• 1/3 cup 2% milk, at room temperature

Coffee Soak

• 3/4 cup hot water
• 1 1/2 tablespoons instant espresso powder
• 1 1/2 tablespoons white sugar
• 1 1/2 tablespoons coffee liqueur (optional, to taste)

Frosting

• 3/4 cup unsalted butter, softened
• 2 1/2 cups confectioner's sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons chilled heavy cream
• 8 ounces mascarpone cheese, chilled
• 1 tablespoon unsweetened cocoa powder (or as needed)

Directions

1. Preheat the oven to 350F (175C). Line two standard cupcake pans with liners.
2. Sift together cake flour, baking powder, salt, baking soda, and nutmeg into a bowl.
3. In a large bowl, beat the softened butter, vegetable oil, and white sugar together with an electric mixer until light and fluffy, about 3 minutes.
4. Add eggs, vanilla extract, and almond extract. Beat on medium-high speed for another 3 minutes.
5. Gradually add half of the sifted flour mixture and mix until just combined. Then add the sour cream and milk, mixing until incorporated.
6. Finally, add the remaining flour mixture and mix until just combined. Do not overmix.
7. Divide the batter evenly between the cupcake liners, filling each about halfway.
8. Bake in the preheated oven for 22 to 26 minutes, or until the cupcakes turn golden brown and spring back when lightly touched. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely, about 30 minutes.

For the Coffee Soak

9. In a small bowl, mix together hot water, espresso powder, sugar, and coffee liqueur (if using) until fully dissolved.
10. Use a toothpick to poke several holes in the top of each cupcake. Carefully spoon about 1 tablespoon of the coffee soak over each cupcake.

For the Frosting

11. In a large bowl, beat the softened butter with an electric mixer until smooth, about 2 minutes.
12. Gradually beat in 1 cup of confectioner's sugar until combined.
13. Add the remaining 1 1/2 cups of confectioner's sugar, vanilla extract, and salt. Beat until smooth and fully combined.
14. Add chilled heavy cream and beat on medium speed until the frosting is smooth and fluffy, about 3 minutes.
15. Mix in the cold mascarpone cheese on low speed until just incorporated. Be careful not to overmix, or the frosting may curdle.
16. Frost the cooled cupcakes as desired. To add an extra touch, sift cocoa powder over the top of the frosted cupcakes using a fine mesh sieve.

Final Touch

17. Refrigerate the cupcakes for at least 30 minutes before serving. Store in the refrigerator to keep them fresh.

Cook's Note

If you have trouble finding mascarpone cheese, you can substitute with 8 ounces of full-fat cream cheese, at room temperature. For the frosting, cream 3/4 cup of butter until smooth, then beat in softened cream cheese until well combined. Add 1 cup of powdered sugar and mix until smooth. Continue adding the remaining powdered sugar, vanilla, and a pinch of salt, mixing until fully incorporated. Add heavy cream and beat until fluffy. Frost and enjoy!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.