Tiramisu Cupcakes

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If you love tiramisu then you love these Tiramisu Cupcakes. They have a super soft almond and espresso cupcakes topped with fluffy Amaretto mascarpone buttercream! These cupcakes are so good you'll want to make them on repeat!

These tiramisu cupcakes consists of a delicious almond and coffee cupcakes topped with a smooth mascarpone buttercream! If you are fan of tiramisu then this cupcake is definitely for you! It has all of the elements of classic dessert.

For more cupcake recipes, try Chocolate and Vanilla Cupcakes, White Chocolate Cupcakes and Peach Cupcakes.

WHY THIS RECIPE WORKS

• Almond coffee cupcakes: These cupcakes has a mixture of a almond and coffee batter swirled together.
• Mascarpone buttercream: This mascarpone buttercream is so silky smooth and topped with a dusting of cocoa powder.
• Perfect for celebrations: These cupcakes are perfect to serve for any gathering or celebrations like birthdays, baby showers, family gathering etc.

INGREDIENTS

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Almond flour: Almond flour gives an incredible flavor and tenderness to the cake. It makes it so light and incredibly soft.
• Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
• Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
• Sour cream: Sour cream makes for a softer and more tender cupcake. Measure out the sour cream and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
• Amaretto: Amaretto is an alcohol that has lovely almond flavor. It really brings out the almond flavor in the cupcakes, and works amazing with mascarpone buttercream. If you want to make the cupcakes alcohol free, replace the Amaretto in the buttercream for vanilla extract.
• Instant espresso powder: I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee
• Mascarpone: Mascarpone is a mild and super creamy cheese. Mascarpone is one of the key ingredients in a tiramisu and gives most incredible flavor and texture to the buttercream.
• Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor.

STEP BY STEP INSTRUCTIONS - CUPCAKES

Here is how to make and bake these Tiramisu Cupcakes. This recipe needs an electric mixer. You can use either a stand mixer with a paddle attachment, or a hand mixer. You will need a 12-cup cupcake pan and cupcake liners.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake tray with 12 cupcake liners.

STEP 1: In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter and granulated sugar and mix it on medium/high speed for 3 minutes.

STEP 2: Add the eggs one at a time into the mixture and mix on low speed until combined. Continue by adding the dry ingredients, mixing until just combined.

STEP 3: Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, make sure not to over mix the cake batter. Give the batter a gentle fold, using a rubber spatula, to make sure all of the ingredients have combined. Add ½ of the batter into a separate bowl and add the instant espresso powder. Gently fold it together with a rubber spatula until combined.

STEP 4: Alternate by adding a bit of each of the two batters into the 12 cupcake liners and with a toothpick swirl the two batters together. Bake them for 20-23 minutes or until a cake tester comes out clean. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.

STEP BY STEP INSTRUCTIONS - BUTTERCREAM

STEP 1: Add the butter in a stand mixer with the paddle attachment or with a hand mixer and mix for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.

STEP 2: Add the mascarpone and mix it together with the butter for 1 minute on low speed. Add half of the sifted powdered sugar, the vanilla bean paste and Amaretto and mix in together with butter on low speed. Add the other half of the powdered sugar and mix until combined. Scrape down the sides of the bowl and give it a final mix for 1 minute.

STEP 3: Add the buttercream to a piping bag with a big round piping tip, e.g. Wilton 1A. Pipe the buttercream of the cupcake. Finish it with a dusting of cocoa powder.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Store the Tiramisu cupcakes in an airtight container, in the refrigerator. Once you want to eat them, let them come to room temperature before eating, takes about 30-60 minutes. For the best result enjoy them within a 2-3 days.

Other Cupcake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.