Tiramisu Cupcakes
If you love tiramisu then you love these Tiramisu Cupcakes. They are so full of delicious flavor, you’ll want to make them again! They have a super soft almond and espresso cupcakes topped with fluffy Amaretto mascarpone buttercream!
Equipment
Ingredients
TIRAMISU CUPCAKES
- 150 g all-purpose flour
- 50 g almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 70 g butter room temperature
- 200 g granulated sugar
- 3 large eggs room temperature
- 150 g sour cream 12-18%, room temperature
- 2 tablespoon vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
- 1 tablespoon instant espresso powder
MASCARPONE BUTTERCREAM
- 200 g butter
- 100 g mascarpone cheese
- 360 g powdered sugar
- ½ teaspoon vanilla bean paste
- 2 teaspoon Amaretto or vanilla extract
- Cocoa powder for dusting
Instructions
TIRAMISU CUPCAKES
- Preheat the oven at 160ºC/320ºC conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt and set it aside.150 g all-purpose flour, 50 g almond flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter and sugar and mix it on medium/high speed for 3 minutes.70 g butter, 200 g granulated sugar
- Add the eggs one at a time into the mixture and mix on low until combined.3 large eggs
- Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, making sure not to over mix the cake batter.150 g sour cream, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold 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 the instant coffee has dissolved and combined to a smooth batter.1 tablespoon instant espresso powder
- 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.
- Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.
MASCARPONE BUTTERCREAM
- Take the butter and mascarpone out of the fridge 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar.200 g butter, 100 g mascarpone cheese, 360 g powdered sugar
- Add the butter in a stand mixer with the paddle attachment or use 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.
- Add the mascarpone and mix it together with the butter for 1 minute on low speed.
- Scrape down the sides of the bowl add half of the sifted powdered sugar, the vanilla bean paste and Amaretto and mix in together with butter on low speed. Scrape down the sides of the bowl and add the other half of the powdered sugar mix until combined. Scrape down the sides of the bowl and give it a final mix for 1 minute.½ teaspoon vanilla bean paste, 2 teaspoon Amaretto
- 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.Cocoa powder for dusting
Nutrition
Calories: 515kcalCarbohydrates: 59gProtein: 5gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 105mgSodium: 250mgPotassium: 67mgFiber: 1gSugar: 47gVitamin A: 816IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!