Tiramisu Cupcakes

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These moist and fluffy Tiramisu Cupcakes are irresistible! Each cupcake is filled with tiramisu cream and topped with a light Kahlua mascarpone buttercream.

Want to make a classic Tiramisu? Try my easy Tiramisu recipe!

Tiramisu cupcakes with a bit taken out of one.

Moist & Fluffy Tiramisu Cupcakes

I hope you had a great new years weekend! I spent it with my parents and some friends I’ve known since elementary and middle school. It was so nice. There was certainly lots of football watching given all the bowl games. And as we are getting into NFL playoff season (yay Panthers!), I’m pretty sure I’ll be making these Eggless Chocolate Chip Cookie Dough Footballs again soon. They are perfect for football watching. 🙂

Tiramisu cupcakes on a silver cake stand.

Though I don’t really believe in New Year’s resolutions because I think you can and should make a change whenever you see the need, I have spent some time this past week reflecting over the past year and thinking about the coming year over. There have been some truly amazing things happening that I am so excited and thankful for. If you’ve followed our struggle with starting a family, you know that’s one thing that’s not been terribly easy. I feel like lately I’ve had a tendency to focus on that one thing that isn’t right and not fully appreciate all the things that are so good.

Since realizing that I’ve decided to change my focus. I’m reminded that I have to let go of the things I can’t control and let God. It’s such a freeing feeling. And I am SO PUMPED for 2016 and all that God has in store for us. I don’t know what it’ll be but I think it could just be our best year yet. 🙂

Three Tiramisu cupcakes on a while plate

And kicking it off with these cupcakes is definitely an awesome way to get started. They are setting the tone with how yummy they are. Irresistible really. If you love tiramisu, these cupcakes are your new favorite dessert. I could seriously just sit down with a spoon and a bowl of tiramisu filling and be a happy camper. It’s the bomb.com (yes, I still live in the 90s in my head).

Tiramisu cupcakes on a silver cake stand

How to Make Tiramisu Cupcakes

I started off with a new vanilla cupcake. Perhaps you are familiar with these vanilla cupcakes? Well, this is a new recipe. It’s a little more traditional and uses the creaming method. They are equally as awesome but are a lighter cupcake.

Once they are baked and cooled, cut out the center. It’s a shame to have to do it, but the filling is worth it. If you end up a little left over filling, I suggest tossing the cupcake cores into a bowl with the filling and devouring it. 🙂

I’m a big fan of combining espresso and Kahlua in my tiramisu, but if you prefer a non-alcoholic version you can definitely replace the Kahlua with more espresso. Drizzle the espresso over the hole in the cupcake. The more the merrier in my opinion.

Tiramisu cupcakes on a white plate, one with a bite taken out.

Fill that hole with the tiramisu filling, then pipe on the buttercream. The buttercream uses a mix of butter and mascarpone cheese, which is also in the tiramisu filling. It’s got such a wonderful flavor and isn’t too sweet. The method is a little different than my usual buttercream. You might be temped to add the mascarpone cheese at the same time you add the butter, but I really don’t advise it. Mascarpone cheese seems to get softer the more you beat it and then it doesn’t firm up as well when refrigerated again. Because of that, I suggest carefully folding it in just before the final bit of powdered sugar is added.

I’ve already said it, but I’ll say it again. These cupcakes rock. There’s nothing better than homemade tiramisu, and homemade tiramisu cupcakes are easy just as awesome. Let’s both start our new year out right and enjoy these babies together. What do you say? 🙂

Three Tiramisu cupcakes on a while plate

More Tiramisu Recipes To Enjoy

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Tiramisu Cupcakes with bite missing

Tiramisu Cupcakes

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 47 minutes
  • Yield: 12-14 Cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Tiramisu Cupcakes are amazing! They’re like little individual tiramisu cakes! Each one is drizzled with an espresso Kahlua mixture, filled with tiramisu filling and topped with a light Kahlua mascarpone buttercream.




  • 6 tbsp salted butter, room temp (I use Challenge Butter)
  • 3/4 cups sugar
  • 2 tsp vanilla extract
  • 6 tbsp sour cream
  • 3 egg whites
  • 1 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 6 tbsp milk
  • 2 tbsp water


  • 2 egg yolks
  • 6 tbsp sugar
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 2 1/2 tbsp warm water
  • 1 tbsp instant espresso coffee granules
  • 1/4 cup Kahlua


  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 1/2 tbsp Kahlua or espresso
  • 1/2 cup mascarpone cheese, room temperature


Make the Cupcakes

  1. Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
  2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
  3. Add vanilla extract and sour cream and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined.
  5. Combine dry ingredients in another bowl, then combine milk and water in another bowl.
  6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
  7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

Make the Filling & Fill the Cupcakes

  1. While cupcakes cool, make the filling. Combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double boiler, you can use a metal mixing bowl set over a pot with simmering water in it.
  2. Cook for about 6-8 minutes, with heat on low, stirring constantly, or until mixture is light in color and sugar is dissolved. If mixture starts to get too thick and a darker yellow, it’s overcooked.
  3. When done, whip yolks with mixer until they thicken and yellow a bit.
  4. Fold mascarpone cheese into whipped yolks.
  5. Add heavy whipping cream to another mixer bowl and whip until stiff peaks form, about 5-7 minutes.
  6. Fold whipped cream into mascarpone mixture.
  7. In another small bowl, combine warm water, espresso and Kahlua.
  8. Once cupcakes are cool, cut out the centers. I use a cupcake corer.
  9. Drizzle about 1 tbsp of the espresso mixture over the inside of the holes of the cupcakes, then fill in the holes with the tiramisu filling.

Make the Frosting

  1. To make the frosting, beat the butter until smooth.
  2. Add 2 cups of powdered sugar and 1 tbsp of Kahlua and mix until smooth.
  3. Add another cup of powdered sugar and remaining Kahlua and mix until smooth.
  4. Carefully fold in the mascarpone cheese.
  5. With mixer on low speed, add the remaining cup of powdered sugar and mix just until smooth. You don’t want to over mix the msacarpone cheese or it could become too thin.
  6. Pipe the frosting onto the cupcakes and sprinkle with some cocoa and top with chocolate covered espresso beans, if desired.


Store in the refrigerator. When ready to serve, I recommend letting them sit out for 20-30 minutes, so they aren’t too cold and firm.

Keywords: tiramisu cupcakes, tiramisu dessert, mini tiramisu cakes, mascarpone desserts, espresso dessert


Tiramisu Cupcakes! So moist and just like eating individual tiramisu!

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

  1. Tina

    I’m sure I will love these cupcakes, but the process took longer than listed above. Probably took me two hours or more from start to finish. Just a note.

  2. Donna

    This looks delicious. Do you know if these freeze well? Birthday is on Thursday and I have time to bake on Sunday or Monday.

    1. Lindsay

      I haven’t every frozen them. I think they’d be ok. Just seal them well when freezing and thaw in the fridge.

    1. Melissa @ Life, Love and Sugar

      I think it depends on your preference. If you prefer a lighter frosting, then you may want to go with the whipped cream version.

  3. Amanda B

    Thank you so much! This is the best vanilla cake I’ve ever had! I made the tiramisu cupcakes for a work birthday and was told that they are even better than the local Italian restaurant’s actual tiramisu. Thank you so.much for sharing. I will be making these again and again.

  4. Queen Hastings

    I personally found the icing too sweet. But I still like them and guests loved them. I will definitely make them again but maybe tweak the icing to be a little lighter and creamy. I did run into a problem with step 13, whipping my cream for 5 minutes was a disaster so I redid it and it only took about 3 minutes. I was still happy with the results for my first attempt at Tiramisu. Ty

  5. Lori

    These are so amazing! I love tiramisu anything but a very picky about ingredients and flavor. Love your recipes!

  6. Sharon

    I made this recipe and wish I hadn’t used my stand mixer as the crumb came out dense. Also, I had to remake the filling and finally gave up trying to get the sugar dissolved, 5 Tbsp seems a lot to whisk into 2 egg yolks. On the upside, the flavor was good and they didn’t get soggy from sitting filled overnight!

    Thanks so much for including nutritional info/label!

  7. Suzanne

    I think these will be a fun surprise for my sister-in-law. She LOVES tiramisu, and cupcakes are such an “in” thing right now. Thanks!

  8. Erin

    I am wanting to make these a few hours ahead of a dinner, but am concerned about the espresso mixture soaking through the cake and making the cupcakes soggy, as well as the whipped filling. Any suggestions?
    Thank you!

    1. Lindsay

      As long as you follow the amounts listed and don’t add a bunch more of the espresso mixture to the centers, they shouldn’t be soggy – even if sitting for a couple days. I hope you enjoy them!

  9. Mihaela

    Hello Lindsay, 

    do I understand correctly that I just combine the yolks and the sugar and then I cook them without mixing them with a mixer but just with a spatula? 

    Thanks in advance! 

  10. Hana

    Hi lindsay , I would like to know if i can exclude the kahula from the filling and what can i use insteed ? 
    Thanks in advance

    1. Lindsay

      To make a kahlua free mixture for drizzling, use this:

      1/4 cup water
      2 tbsp instant espresso coffee granules
      1 tbsp sugar

  11. Vicki

    Sooo…I’ve tried to make the filling twice now and cannot get the sugar crystals to dissolve, no matter how long I cook it. Are the measurements of sugar correct? 2 egg yolks to 6 Tablespoons of sugar?

    1. Lindsay

      The measurements are correct. I’m sorry you’re having trouble. Have you tried just moving forward with the filling and seeing if it works out?

  12. MAily

    I haven’t been able to find the instant espresso granules so I was wondering if I used espresso powder would it still be a tbsp?

  13. Michelle

    These cupcakes are officially on my “last meal” list. I made these exactly as written and they were phenomenal! Seriously, this is the new bar by which I measure all cakes and cupcakes. As a die hard chocoholic, I don’t think I’ve ever loved a vanilla cupcake so much as when it is the base of this tiramisu cupcake. I find myself looking for excuses to make this as a cake. It was worth the effort – simply perfect! I love all of your recipes.

  14. Erin

    I just made these for a work event, and they turned out AMAZING. Thank you so much for this recipe. I used all espresso instead of Kahlua and the coffee flavour was just right, especially in the frosting, which turned out beautifully and I was able to make big luscious piles of it like in your pictures. I’m not sure if I made the filling quite right as it was a bit runnier than expected, but it was still delicious and there was plenty of it. One funny mishap: I didn’t realise until it was too late that I was out of cocoa powder for dusting at the end (I mean, who runs out of cocoa powder??), so I did a last minute substitute of a mixture of chocolate pudding mix and cinnamon. It worked surprisingly well! I will definitely make these again when I want a good showstopper cupcake. Thanks again!

  15. Michelle

    Do these HAVE to be refrigerated or would they be fine sitting out. I have someone wanting tiramisu cupcakes for their wedding and I’m not sure how long they can sit out for?

    1. Lindsay

      They could sit out for a bit and be ok. The only concern would be the frosting. The mascarpone cheese would only hold up well for so long – maybe a couple hours. You could try a different frosting – maybe cream cheese?

  16. Tammy Meese

    Hi Lindsay, recently found your site and loving it. Im in the process of making these Tiramisu cupcakes, theyre cooling as we speak! Would have loved to see a bit more detail in the recipe, re: how long and what speeds to mix in the sour cream and the egg whites and what texture we should look for at the various stages. Im concerned I didnt whip enough…. they however smell great and cant wait to taste the finished product. Also would love to see if the frosting and filling could be made a bit ahead of time instead of making everything after the cupcakes cooled. Thanks a bunch! tammy

    1. Lindsay

      Thanks for the feedback Tammy! The frosting can definitely be made ahead. The filling can be made a little bit ahead, but I’d still try to make it same day. It just might mess up the texture a bit if you make the filling too far ahead and then re-stir it. I hope you enjoyed them!

      1. Tammy Meese

        Absolutely delicious! Thank you so much! Good to know next time I can get the frosting done ahead. Made 14 and put 6 in the freezer to see how they freeze. 

  17. Aqsa

    Hi! I made these as cupcakes and they were a huge hit! I’m planning on making them into a 3 layer 6-inch cake! I have figured out how much filling and frosting I need but I was wondering what you thought about separating each cake layer with the filling mixture and then frost the entire cake on the outside with the frosting! Do you think this would hold up? Thanks! 

  18. Aaron

    “The best thing I’ve ever put in my mouth.”
    I too had trouble with the filling. The first attempt seized up into a hard, unsalvageable mass. I was using a metal pan in a of pan of water and stirring vigorously with a metal whisk . At 8 minutes, I could still see and feel grains of sugar. After researching a little more, I found that the water temp should be between 160-180F, never more than 180F, and the egg mixture should not be more than 165F. Also, placing a folded paper towel in the bottom of the pan of water will insulate the top pan, keeping it from coming in contact with the bottom pan. With instant-read thermometer in hand, I started a new batch and took a chance that it would be ok. I could still feel grains of sugar at 8 minutes, but the mixture was getting really thick. I dumped in in the mixer and hoped for the best. Since I was making a double batch, I was dreading having to do it again. The cupcake corer I used may have been smaller than ideal for a regular-sized cupcake because the single batch was enough to fill all 24 cupcakes. I did not have expresso powder, so I doubled the amount of instant coffee crystals. I did find chocolate covered expresso beans which added a nice touch. They all turned out great….I took them to the event and was told by one lady, “This is the best thing I’ve ever put in my mouth.” I was asked to make them again for the next house concert.
    Thank you, Lindsay, for sharing this show-stopping recipe. Love the website!

  19. Leah Rosenberg

    This is my first time trying one of your recipes and I’m disappointed with my results. I can’t figure out what I did wrong, but I ended up throwing away 5 seperate attempts at making the filling. I couldn’t get the sugar to dissolve in the egg yolks and they egg and sugar kept getting stuck to the side of the bowl. I was stirring constantly with a rubber spatula and the mixing bowl was set over a pot of simmering water on low heat. I cooked it for 8 minutes and the sugar still wasn’t dissolved. Then the mixture starting getting thick and didn’t look right.

    Any idea where I went wrong??

    1. Lindsay

      The mixture can sometimes still look a little grainy. You may have had it just fine. Also, were you using a metal bowl? There can be some sticking to the sides of the bowl, but a metal bowl would help. You also want to be sure the water under the bowl isn’t getting too hot and cooking everything too quickly. If the eggs cook too quickly, it may be difficult for the sugar to dissolve. I’d also recommend a whisk over a rubber spatula, to help with dissolving.

  20. Stine Mari @ Ginger with Spice

    Thanks for this recipe! My sister loves tiramisu, so I will try to make these for her birthday to spike it up a bit. That chocolate covered coffee bean makes for a great icing on the cake (pun intended). 

  21. Abby

    I made these for a coworker’s birthday and everyone in the office LOVED them! They couldn’t believe these were homemade, they swore i bought them at a bakery. Thank you so much for this recipe!

  22. Kay Sugg

    Hi these cakes look so lovely! I’m about to make them but realised I don’t have enough soured cream. Can I substitute half of the soured cream quantity with Greek yoghurt instead? Thanks in advance!

  23. Marnie

    I just made these cupcakes and the frosting was too soft. With a bit of time in the fridge, it firmed up perfectly. I did find however, that even though I was very generous with both the filling and frosting, there was waaay too much of both that was leftover. No problem..I’ll just make another batch of cupcakes!!

  24. Rosalie McCurry

    I would to buy your baking book for all  these cups and cake as I have a lot of grandchildren   which means a lot of cupcakes and cake.    I’ve looked at all your recipes for cupcakes and cakes and couldn’t choose one so I would to buy your baking books. Thank you

  25. Carmen

    Absolutely amazing!! i baked them twice and they were a success.
    Thanks so much for sharing this recipe and all the yummy things you make.

  26. Mindy Bailey

    Made these this weekend, once again your recipe was amazing! Too many to try, not enough occasions. You are the best.

  27. Uru

    I made these and while they tasted amazing, my frosting was darker and not nearly as firm as yours. I tried to follow the instructions exactly, and I don’t know what happened?

  28. Jamie Georges

    Hey Lindsay, 

    Huge fan! I have never been really into cooking or baking but I tried to really be good at doing both for the hubbies sake last year and found that I do enjoy it sometimes. Last year for my birthday I made one of your layered cakes for the first time and it was SO beautiful. I baked all morning and had a blast. I have also made quite a few of your cakes now for friends birthdays and they always turn out beautiful. I’ve picked these cupcakes to try and make tomorrow for my birthday and I can’t wait.
    Thank you so much for the amazing  recipes and for making baking fun. I just bought my first set of cake decorating tools today and I’m so very excited to decorate my cupcakes!! 

    1. Lindsay

      That’s wonderful to hear Jamie! So glad you’ve found you enjoy baking and I’m so glad you enjoy the recipes! Thank you! 🙂

  29. Vicky Mudd

    do you think the filling/ buttercream/ kahlua could be made a head and froze? I need to make about 100 of these for an event. 🙂

    1. Lindsay

      I haven’t tried it so I’m not sure. The frosting should definitely be ok, just not sure about the filling. I’ve never frozen it before.

  30. Jacqueline

    hiii, these just look amazing!
    i am making brownies, and would like to top it with some kind of tiramisu creme. Would you suggest i used the inside filling or the actual topping for that? 😀

    1. Lindsay

      That depends on how firm you want the topping. The filling of the cupcakes would be fine – I’ve actually done it and topped with a touch of cocoa – but it’s soft. The frosting would be a firmer topping for brownies, if that’s your preference.

  31. Jessica Hapak

    I just baked these! I am definitely a cook, not a baker, and wow am I exhausted! My inner filling never whipped up the way yours does in the photo, but the heavy cream was definitely forming stiff peaks when I folded it in. Looking back I don’t think I beat the egg yolks and sugar before adding the marscapone. Could that be the reason? Honestly I’m just proud my yolks didn’t turn into sugared scrambled eggs.

  32. J

    What tip is used to frost the cupcakes? And how did you create such a tall tier of frosting? It looks like you went around the cupcake’s top 5 times (??)

    1. Lindsay

      I used Ateco tip 844. It’s a touch larger than the Wilton 2D. I think it’s three or four rotations of frosting. Definitely a nice bit. 🙂

  33. Diane

    OMG! I made these cupcakes today and they were a huge hit! I made them exactly as the recipe instructed and they were perfect.

    Thank you for this recipe!!

  34. Amanda

    I made these cupcakes for work. They were adored by all! One of the girls requested them for her birthday. I totally understand the struggle to create a family. My husband and I did 4 IUI’S (we don’t want to do IVF) plus I had surgery. We spent around $8,000 and still no baby. We decided to quit trying and maybe when we have more money we’ll adopt.

    1. Lindsay

      I’m so glad you enjoyed them! 🙂

      I’m sorry to hear of your struggles with starting a family. I know the pain. Thank you for sharing and I pray you’ll have the family you hope for one day!

  35. Debbie

    Made these cupcakes twice! Not because they were good, but I didn’t think something was right with the first batch. The second batch turned out the same way. The cupcakes are dense and heavy, which I don’t like. Can’t comment on the filling or frosting since I didn’t make those. Are your cupcakes supposed be dense?

  36. Gina

    I am trying to make the filling right now and the yolks/sugar won’t dissolve or whip. I am on my 2nd attempt……..

  37. Xenya

    As far as I am concerned Tiramisu is one of the best desserts. Your cupcakes look amazing. Can’t wait to try the recipes.

  38. Emma

    I made this as a three-layer cake and everything about it was incredible. Best cake I’ve ever made! Thank you for the recipe!

  39. Marie

    So I missed the fold the marscaopne and whip the heavy cream instructions. After I realized it, I had whipped the marscaopne and then whipped the whipping cream. So I have now ended up with a melted milkshake, or maybe an under pudding consistency. Is there any way to fix that?

    Thanks 🙂

    1. Lindsay

      I’m guessing you’ve figure this out by now, but in case someone else has the question later – mascarpone gets very soft and liquidy if over mixed and there really is no fixing it unfortunately. I’m sorry. 🙁

    1. Lindsay

      I’d suggest replacing the Kahlua with additional warm water, then adding 1 1/2-2 tbsp of espresso powder, depending on how strong you like it.

  40. Brooke

    I am going to make these for a graduation table this week.  Can you tell me about how they hold up sitting on the counter? I am curious if the icing will stay stiff or will fall with the soft cheese in it.  

    Also have you ever tried a substitute for the marscapone? I live in a very tiny town and even our closest HEB did not have marscapone.  I was thinking cream cheese may work.  

    1. Lindsay

      I would refrigerate them prior to serving. They should be ok sitting out for an hour or two though. I haven’t personally tried cream cheese, but I know other people have and liked it.

  41. Kristin

    I am wanting to make these for a baby reveal party but mom can’t have the alcohol.. What can I substitute it with? Or can I just leave it out?

  42. Corina

    Lindsay, I’ve never heard of mascarpone cheese, is that like cream cheese? Where do I find it at the grocery store, same place as the cream cheese? These sound delicious, I want to try this recipe real soon. thanks a bunch

    1. Lindsay

      Hmm, it’s somewhat like cream cheese, but a pretty different flavor. Mascarpone is much lighter in flavor. I usually find it in the deli by the specialty cheeses.

  43. Lynley

    I am so excited to make these cupcakes for a tiramisu loving friend’s birthday this weekend! What tip did you use to decorate your cupcakes? They are beautiful!

    1. Lindsay

      Thank you! I use the Ateco 844 tip. Usually you have to get it online. If you’d prefer to find something in stores, the Wilton 2D or 1M should be similar.

  44. Sammie

    I really, really want to try these. Tiramisu is such a classic and these cupcake look so inviting it just has to be done. I guess another use for the cutout cores of the cupcakes could be to make a few cake pops? Love this recipe thank you for sharing. Sammie.

  45. Mrs. Kelly

    Oh my. I’m gonna have to make these for my birthday instead of a cake. These look so incredible and yummy. Thanks for sharing this recipe. And good luck! Glad to hear God is your pilot! Praying He makes straight your path.

  46. debbie

    I made the tiramisu cupcakes today for Easter and OMG THEY ARE AWESOME! !! your recipe is spot on..i didnt change 1 thing..they are absolutely delucious. The only thing i need to work is getting my frosting to look like yours..your are so tall mine are shorter but the frosting is to die for. Thank you for sharing

  47. J

    By pouring the espresso over the cores, do you mean inside the holes or the actual cores, i.e. the cupcake removed from the cupcake. Technically those are the cores.

    1. Lindsay

      It should be poured over the inside of the holes in the cupcake. I changed the wording a bit to make it more clear. Thanks!

    1. lifeloveandsugar@gmail.com

      I think so, yes. You’d need to double the recipe and want to make a good bit more frosting. I’d probably triple it to get the whole cake frosted.

  48. Pam

    I am so ready to make these! One question, after reading through the recipe I notice the total amount of powder sugar in the frosting adds up to 3 1/3 cups, but says 4 cups on the list of ingredients.

    1. lifeloveandsugar@gmail.com

      I think I probably wrote it unclearly. In step 20, where it says “add a third cup”, I meant to add a third full cup, not 1/3 cup. I’ve updated that to be more clear. Thanks for pointing that out!! I hope you enjoy them! 🙂

      1. Pamela Damm

        I wanted to follow up and let you know these were awesome Lindsay! A bit of work but so worth it! Thank you!!

  49. Jocelyn @Inside BruCrew Life

    Woah! Now that’s a cupcake I want to smash my face into!!!! My hubby absolutely loves tiramisu, so I need to make these some time very soon! And isn’t it amazing how freeing it is when we truly let go and let God have control! I will be praying for you as you go into this new year with your focus and attitude reflecting God.

    1. lifeloveandsugar@gmail.com

      Thanks Jocelyn! Prayers are always appreciated. I hope your new home is going wonderfully! 🙂

    1. lifeloveandsugar@gmail.com

      Yes, it can. You’d want to double the cake recipe though. I usually make it as three 8 inch layers and bake them for about 22-25 minutes.

  50. June @ How to Philosophize with Cake

    Wow those look like some stunning cupcakes! The marscapone frosting especially sounds delicious 🙂 As a tiramisu lover, I’d be all over these!

  51. Jimi

    Holy Smokes I wish I had one of these right now. Yummo!!!! I mean.. come on…who doesn’t love tiramisu? If I wasn’t in a grocery store desert and I could run down and get some marscapone, I would be making these tonight. #drooling #getinmybelly

  52. Jennifer | Bake or Break

    These look amazing, Lindsay! I must make a batch of these for my husband. He adores all things tiramisu!

    1. lifeloveandsugar@gmail.com

      I don’t beat them first, but I’d imagine that if you lightly beat them first that’d be fine.

  53. Isy

    You mentioned briefly your struggle to start a family – have you considered adoption, or would you prefer not to go down that route? Apologies if you’ve mentioned this in one of your other posts about this topic.
    I’m so happy that you are continuing to trust God about this matter and will keep praying for you and your husband to always remember that this is all part of God’s sovereign plan.
    Much love from the UK x
    [Sorry that this is entirely unrelated to tiramisu cupcakes!)

    1. lifeloveandsugar@gmail.com

      Thank you Isy. I haven’t mentioned adoption yet. Mainly because it isn’t something we’ve discussed very seriously before. It has come up and it’s definitely something we’d consider, but the truth is it is extremely expensive and in a lot of cases (from what I’m told from others who have looked into it more seriously), the cost is more than any other treatment or other option we might have. I think it’s a shame that it’s so expensive because I think many more people would be willing to adopt if there wasn’t such a financial barrier.

      1. Isy

        That’s such a shame – I wasn’t aware that there was such a big financial barrier. Thanks for your reply – I hope that you will be able to find a way to start a family, with God’s help.

      2. lifeloveandsugar@gmail.com

        Thanks Isy. I agree. Such a shame for all the kids that would love a loving family too. 🙁

      3. Lindsay

        They should be fine for at least a few hours, as long as they are in a cool place, as in not outside.

  54. Jen | Baked by an Introvert

    Happy New Year, Lindsay! These cupcakes are calling my name! Good thing I didn’t set myself up for failure with some sort of dieting resolution. Your cupcakes would have me in serious trouble.

  55. Mir

    I think we all tend to focus on the hard parts of life, Lindsay. It’s human nature for most of us. I try to be better, but it’s tough. If I were to do resolutions (I’m like you and don’t really do them), I’d try to go easier on myself!
    These are beautiful!

    1. lifeloveandsugar@gmail.com

      So true Mir. I think changing my focus also helps me to go easier on myself in those areas. Thanks! 🙂

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12