Print

Tiramisu Cupcakes with Mascarpone Buttercream

Tiramisu Cupcakes with Mascarpone Buttercream
Print Recipe

These Tiramisu Cupcakes with Mascarpone Buttercream combine the beloved flavors of classic Italian tiramisu in a convenient cupcake form. Featuring tender espresso-soaked cake layers topped with a rich, silky mascarpone-infused buttercream and a dusting of cocoa powder, this dessert offers a perfectly balanced, creamy, and coffee-kissed treat ideal for parties, holidays, or any special occasion.

Ingredients

Scale

For the Cupcake Batter

  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 1/4 tsp baking powder
  • 2 large eggs (room temperature)
  • 1/2 cup unsalted butter (softened)
  • 1 tsp vanilla extract

For the Espresso Soak

  • 3/4 cup strong espresso or strong coffee, cooled
  • 2 tbsp sugar (adjust to taste)
  • Optional: 1 tbsp coffee liqueur or amaretto

For the Mascarpone Buttercream

  • 8 oz mascarpone cheese (chilled)
  • 1 cup heavy cream (cold)
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract

For Decoration

  • Cocoa powder for dusting
  • Optional: finely grated dark chocolate or espresso beans for garnish

Instructions

  1. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Sift together the all-purpose flour and baking powder, then gradually fold the dry ingredients into the wet mixture. Stir in the vanilla extract to enhance the flavor.
  2. Bake the Cupcakes: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cupcakes to cool completely on a wire rack before proceeding.
  3. Make the Espresso Soak: Brew a strong espresso or coffee, mix in sugar to taste, and add coffee liqueur if desired. Using a toothpick or fork, gently poke small holes in the cooled cupcakes. Brush or spoon the espresso mixture over each cupcake, allowing maximum absorption but avoiding over-saturating.
  4. Prepare the Mascarpone Buttercream: In a chilled bowl, beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone along with the powdered sugar and vanilla extract. Beat lightly until the mixture is creamy and light; be careful not to overwork it to avoid breaking.
  5. Assemble and Decorate: Using a piping bag fitted with your preferred tip, generously frost each espresso-soaked cupcake with the mascarpone buttercream. Lightly dust the tops with cocoa powder through a fine sieve to replicate the traditional tiramisu finish. Optionally, garnish with grated dark chocolate or espresso beans. Chill briefly to set the frosting before serving.

Notes

  • Bring eggs and butter to room temperature before starting for a smoother batter and better rise.
  • Apply the espresso soak gradually to prevent soggy cupcakes.
  • Keep the mixing bowl for the buttercream chilled to avoid mascarpone melting.
  • Use high-quality mascarpone cheese for the best flavor and texture.
  • Dust cocoa powder lightly to complement without overpowering sweetness.

Nutrition

Keywords: tiramisu, cupcakes, mascarpone buttercream, coffee dessert, Italian dessert, tiramisu cupcakes, espresso soak, creamy frosting

Find it online: https://emillycooks.com/tiramisu-cupcakes-with-mascarpone-buttercream/