Tiramisu Cupcakes

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Filled with tiramisu cream and topped with a Kahlua mascarpone buttercream frosting, these Tiramisu Cupcakes are light, fluffy, and absolutely irresistible.

Moist & Fluffy Tiramisu Cupcakes

If you haven’t already guessed, I am a huge fan of tiramisu. I’ve made so many recreations of the classic dessert, from cheesecake to brookies, and I love them all. Today’s tiramisu cupcakes are a bit of a combination of my classic tiramisu recipe and my tiramisu poke cake.

I chose to use a lighter, more traditional vanilla cupcake as the base, instead of my go-to vanilla cupcakes, to balance out the richness of the filling and frosting. Then I added the same filling I used for the poke cake frosting and for the tiramisu. I am obsessed with tiramisu filling. I could seriously just sit down with a spoon and a bowl of tiramisu filling and be a happy camper.

Naturally, any dessert that includes a generous helping of tiramisu filling is at the top of my list. I’m also a big fan of combining Kahlua and espresso, which is drizzled into the center of the cupcake, before the filling.

The end result, between the light cupcake, rich filling, and mascarpone buttercream topping, is an absolutely irresistible cupcake. I cannot get enough of these and if you’re a fan of tiramisu, I know you’re going to fall in love with them too!

Tiramisu Cupcakes on silver stand close up

What You’ll Need

These tiramisu cupcakes include classic ingredients like Kahlua, espresso, and mascarpone cheese, along with a handful of ingredients you likely have in the pantry.

For the Cupcakes

  • Salted butter – If you use unsalted butter, you’ll want to add about half a teaspoon of salt.
  • Sugar
  • Vanilla extract
  • Sour cream – Gives the cupcakes a slight tang and also helps keep them moist.
  • Egg whites
  • All purpose flour – Not self-rising flour.
  • Baking powder – Helps create the light, fluffy texture.
  • Milk
  • Water

For the Tiramisu Filling

  • Egg
  • Sugar
  • Mascarpone cheese – A classic Tiramisu filling ingredient.
  • Heavy whipping cream – Whipped to help hold the form of the filling.
  • Warm water – Combined with the espresso granules.
  • Kahlua

For the Frosting

  • Unsalted butter – Room temperature.
  • Powdered sugar – For volume and consistency and sweetens the frosting.
  • Kahlua or espresso – It’s up to you which of these you prefer in the frosting.
  • Mascarpone cheese – This should also be at room temperature.
Tiramisu Cupcakes on silver stand

How to Make Tiramisu Cupcakes

These decadent cupcakes are made in three stages – the cupcakes, the filling, and the frosting. The cupcakes do need to cool completely before adding the filling, so I recommend making them several hours ahead of time or even the night before.

Make the Cupcakes

  1. Prepare the pan. Line a cupcake pan with liners. Preheat the oven to 350 degrees.
  2. Make the batter. Beat the butter and sugar until light and fluffy. Add the vanilla extract and sour cream. Add the egg whites in two batches. Mix until well combined. In a separate bowl, combine the milk and water. Combine the dry ingredients in another bowl. Add half of the dry ingredients to the batter, then the milk mixture, and finally the remaining dry ingredients. Mix until well-combined between each addition.
  3. Bake. Fill the cupcake liners halfway. Bake for 15 to 17 minutes. Remove to a cooling rack to cool completely.

Make the Filling & Fill the Cupcakes

  1. Cook the egg yolks and sugar. Combine the egg yolks and sugar in the top of a double boiler. Cook for 6-8 minutes, stirring constantly. The color should be light and the sugar dissolved. Whip the yolks until thickened and slightly yellow.
  2. Combine the ingredients. Fold the mascarpone into the whipped yolks. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture. In a separate bowl, combine the warm water, espresso, and Kahlua.
  3. Fill the cupcakes. When the cupcakes are cool, cut out the centers. Drizzle a tablespoon or so of the espresso mixture over the inside of the cupcake holes, then fill with the tiramisu filling.

Make the Frosting

  1. Beat the butter until smooth.
  2. Add the other ingredients. Add two cups of powdered sugar and a tablespoon of Kahlua (or espresso). Mix until smooth. Add another cup of powdered sugar and the remaining Kahlua. Mix until smooth.
  3. Add in the mascarpone. Carefully fold in the mascarpone cheese. Then add in the remaining cup of powdered sugar, until just smooth.
  4. Add to the cupcakes. Pipe the frosting onto the cupcakes. Sprinkle with cocoa and chocolate covered espresso beans, if desired.
Tiramisu Cupcakes with bite missing

Can I Make These Without Kahlua?

Yes, if you want to make non-alcoholic tiramisu, you can omit the Kahlua from this recipe. I’m a big fan of the two flavors together but you can simply replace the Kahlua with more espresso if desired.

Tips for Success

For a tiramisu dessert with authentic flavor, keep these tips in mind.

  • Don’t overbake the cupcakes. For moist, fluffy cupcakes, be sure to not overbake them. They should still have a few crumbs on the toothpick when removed from the oven as they will continue to bake once removed.
  • Use a cupcake corer. For ease when cutting out the center of the cupcakes, use a cupcake corer. It will make things so much easier!
  • Don’t overcook the egg yolks. The mixture should be slightly yellow and thick when removed from heat. If the mixture starts to get too thick and/or a darker yellow, it’s overcooked.
  • Wait to add the mascarpone to the frosting. 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.
  • What to do with the cupcake centers? If you have any leftover filling, I recommend mixing it with the cupcake centers and devouring it. So good!
Three Tiramisu Cupcakes on plate close up

Serving & Decorating

Since these tiramisu cupcakes need to be stored in the fridge, I like to put them on the counter for 30 or so minutes before serving. This makes the frosting and filling a little softer and not quite so cold.

For decorating before serving, I like to add a little sprinkle of cocoa powder and some chocolate-covered espresso beans on top of the frosting. You can also add a sprinkle of chocolate shavings if desired.

Leftovers & Storage

Tiramisu cupcakes should be stored in the fridge, due to the frosting and filling. Keep them covered in an airtight container. They will last for up to 3 days. I would not recommend freezing them, especially once frosted.

Three Tiramisu Cupcakes on plate
Print
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Tiramisu Cupcakes with bite missing
Recipe

Tiramisu Cupcakes

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

Description

Filled with tiramisu cream and topped with a Kahlua mascarpone buttercream frosting, these Tiramisu Cupcakes are light, fluffy, and absolutely irresistible.


Ingredients

CUPCAKES

  • 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

TIRAMISU FILLING

  • 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

FROSTING

  • 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

Instructions

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.

Notes

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.

Nutrition

  • Serving Size: 1 Cupcake
  • Calories: 439
  • Sugar: 47.9 g
  • Sodium: 69.8 mg
  • Fat: 20.4 g
  • Carbohydrates: 59 g
  • Protein: 3.9 g
  • Cholesterol: 80.2 mg

Keywords: tiramisu dessert, tiramisu cupcake recipe, mascarpone desserts

Categories

Enjoy!

 

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179 Comments
    1. Lindsay

      Yes. For a non-alcoholic espresso mixture to replace the Kahlua mixture, replace with this:
      1/4 cup hot water
      1 tbsp instant espresso powder
      1 tbsp sugar

  1. Jenn

    Can you make the filling for the cupcakes the night before or is it best to make everything the same day? My plan was to make the cupcakes and fill them with the filling. Then, make the frosting the next day.

    1. Lindsay

      It sounds like your plan would be just fine. You can definitely make the filling the day before. I would just add it to the cupcakes right after you make it rather than storing it and trying to fill the cupcakes later.

  2. Jan

    Cupcakes always turn out perfect, but the filling is upsetting, as I always have to make it twice. I only heat it for 4 or 5 mins and by then its a mess and the sugar still isn’t dissolved. Only have heat on the lowest setting but it always thickens too fast. Can’t image if I cooked it 6 to 8 mins what a disaster I would have?

    1. Lindsay

      It’s hard to say from a distance what’s going on. Even for me, sometimes the sugar doesn’t fully dissolve but it usually works itself out once the filling is completely made. Make sure you’re using a double boiler and a lower heat setting and that the eggs are cooked to 160°. That may take more or less time for some people.

  3. Karen

    I have now made this three times (going for the fourth this week) and they have been a success every time. Everyone raves about them and asks for the recipe. I have not made them with actual Kahlua only the espresso mixture that you recommended to someone else because it’s been for school events (not that the teachers couldn’t use the Kahlua!) The only thing I would say about the recipe is that the fastest I’ve made them is a total of 2 hours, and that was having everything ready to go in advance and getting the filling ready while the cupcakes are in the oven and making the icing while the cupcakes are cooling. That being said, they are totally worth all the effort!

  4. Jackie

    Quick question-
    The recipe calls for four cups of powdered sugar in the frosting but the directions only indicate 3 cups used. I used four and the frosting does seem a bit thick.

    1. Lindsay

      The last cup of powdered sugar is added in step 5. My frostings do tend me be fairly thick, so feel free to reduce the amount of powdered sugar (just keep in mind you’ll end up with less frosting) or add some cream to thin it out, if needed.

    1. Lindsay

      My dirty little secret is that I often do not bring my eggs to room temperature. But you certainly can. The butter is listed in the recipe at room temperature, and you definitely need it to be at room temperature. The mascarpone cheese should actually still be kind of cool. It’s usually not super firm when cold, and if it gets too warm it can actually soften too much and get a little watery and it doesn’t thicken back up as well. I usually take it out of the fridge about 10 minutes or so before I need to use it.

  5. Marcia

    These cupcakes are fantastic! I had some trouble with the frosting because I’m not a baker and overworked it (twice!) I ended up using a different less intricate recipe. Folks thought these were from a bakery. Great recipe Lindsay!

  6. Pam Fink

    Tiramisu is my favorite and I have never found a cupcake recipe that even came close! Always too dry, some subbing cream cheese for mascarpone (what is THAT even?!?) or in general just completely missing the mark on the rich, smooth, tender, espresso soaked flavor that a great tiramisu truly delivers. These checked all the boxes!

  7. Virginia

    This cupcake is so much more than its component parts. The crumb is delicious even before adding great toppings and fillings.

    I find the espresso amount could be increased by 50% and the filling halved. However, I used the extra filling mixed with some leftover SMBC for the frosting instead of the one from this recipe.

    I also once doubled the recipe to make a poke cake with great success. Simply brushed the espresso over the whole cake and piped the mascarpone filling into the holes.

  8. Ken Kardatzke

    This recipe was a HUGE hit… thank you so much for sharing it… I have given the link to this recipe to so many people… thanks again

  9. Heather

    I made these this weekend for an Italian themed party. They were a huge hit. So delicious!!!!!

  10. Ludwina

    Love your cake and your recipe, wondering if I prefer using whole egg on this recipe? I prefer cake with whole eggs texture rather than white eggs

  11. 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.

  12. 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.

  13. 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.

  14. 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

  15. Lori

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

  16. 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!

  17. 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!

  18. Erin

    Hello!
    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!

  19. 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! 

  20. 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

  21. 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?
    Thanks

    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?

  22. 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?

  23. 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.

  24. 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!

  25. 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?

  26. 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. 

  27. 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! 

  28. 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!

  29. 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.

  30. 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). 

  31. 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!

  32. 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!

  33. 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!!

  34. 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

  35. 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.

  36. Mindy Bailey

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

  37. 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?

  38. 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! 🙂

  39. 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.

  40. 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.

  41. 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.

  42. 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. 🙂

  43. 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!!

  44. 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!

  45. 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?

  46. 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……..

  47. 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.

  48. 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!

  49. 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.

  50. 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.

  51. 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?

  52. 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.

  53. 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.

  54. 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.

  55. 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.

  56. 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

  57. 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.

  58. 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!!

  59. 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.

  60. 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!

  61. 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

  62. 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.

  63. 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.

  64. 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.

  65. 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! 🙂

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29