These tiramisu cupcakes are an easy way to enjoy the classic Italian dessert! Fluffy vanilla cupcakes are soaked with espresso and Kahlua and filled with mascarpone cream. Afterward, each cupcake is swirled with creamy mascarpone frosting and dusted with cocoa powder.
I am a huge fan of tiramisu. I’ve put countless spins on the classic Italian dessert, from cheesecake to brookies. And that momentum led me to these tiramisu cupcakes! Today’s cupcake recipe is a version of my vanilla cupcakes crossed with my tiramisu poke cake. I made these cupcakes a bit lighter to balance out the richness of the creamy mascarpone filling and frosting, and soaked the inside with espresso and Kahlua liqueur. I cannot get enough of these, and if you’re a lover of tiramisu, I know you’re going to fall in love with these tiramisu cupcakes too!
Why These Tiramisu Cupcakes Are the Absolute Best
- Tiramisu-inspired filling. Any dessert that includes a generous helping of mascarpone cream is at the top of my list. These cupcakes include it in the creamy filling AND frosting.
- Infused with Kahlua and espresso. I drizzled a blend of coffee and Kahlua into the hollowed-out cupcakes, and infused the frosting with coffee liqueur to mimic that classic taste.
- Easy to make. I love that these cupcakes have all the flavor of tiramisu without any of the fuss!
Recipe Ingredients
This tiramisu cupcake recipe includes classic ingredients like Kahlua, espresso, and mascarpone cheese, along with a handful of ingredients you likely have in the pantry (the exact measurements are in the recipe card below).
For the Cupcakes
- Salted butter – If you use unsalted butter, you’ll want to add about half a teaspoon of salt to the cupcake batter.
- Dry ingredients – These are your sugar, all-purpose flour, and baking powder. Note that self-rising flour does not work in this recipe. Make sure to measure the flour correctly using the spoon and level method or a kitchen scale, to avoid adding too much.
- Vanilla extract – Or an equal amount of vanilla paste.
- Sour cream – Helps keep the cupcakes moist.
- Egg whites – Since this is a lighter cupcake, I use egg whites only. It’s easiest to separate the whites from the yolks when the eggs are fridge-cold. Save the yolks for the mascarpone filling!
- Milk – Any kind.
For the Filling
- Egg yolks – You’ll cook the egg yolks with sugar for the custard-like base.
- Mascarpone cheese – This soft Italian cream cheese is a key tiramisu ingredient.
- Heavy whipping cream – Full-fat is best, as you’ll use it to make homemade whipped cream, which helps the filling hold its shape.
- Brewed coffee – I use instant espresso, but any strong-brewed coffee will work, including decaf if needed.
- Kahlua coffee liqueur – If you don’t have Kahlua, a similar brand, like Tia Maria, is also fine to use.
Mascarpone Frosting
- Unsalted butter – Bring the butter to room temperature.
- Powdered sugar – Also called confectioners’ sugar. Powdered sugar’s fine texture gives the frosting its smooth consistency.
- Kahlua (or espresso) – It’s up to you which of these you prefer in the frosting.
- Mascarpone cheese – The mascarpone for the frosting should be at room temperature.
How to Make Tiramisu Cupcakes
These decadent cupcakes come together in three steps: the cupcakes, the filling, and finally 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.
- Prepare to bake. Line a 12-well cupcake pan with liners while the oven preheats to 350ºF.
- Make the cupcake batter. Cream the butter and sugar together, and add the vanilla and sour cream, followed by the egg whites. Combine the milk and water in a separate bowl, and the dry ingredients in another. Alternate adding the dry ingredients and milk mixture to the wet batter, mixing well in between.
- Bake the cupcakes. Fill each cupcake liner about halfway full with batter, and bake the cupcakes at 350ºF for 15-17 minutes. Cool the cupcakes completely.
Fill and Frost the Cupcakes
- Cook the egg yolks and sugar. Heat the egg yolks and sugar in a double boiler and cook for 6-8 minutes. Stir constantly until the sugar fully dissolves and the egg yolks have lightened and thickened.
- Combine the ingredients. Next, fold the mascarpone into the whipped yolks. In a separate bowl, whip the heavy whipping cream into stiff peaks. Fold the whipped cream into the mascarpone mixture. In a separate bowl, combine the warm water, espresso, and Kahlua.
- Fill the cupcakes. When the cupcakes are cool, cut out the centers using a knife or a cupcake corer. Drizzle a tablespoon of espresso mixture over the inside of the cupcake holes, then fill with the tiramisu filling. A piping bag makes this step super easy!
- Make the frosting. Beat the butter well, and gradually add powdered sugar and Kahlua until smooth. Carefully fold in the mascarpone cheese, and beat in more powdered sugar just until the frosting is light and fluffy. See my tips on frosting consistency.
- Decorate the cupcakes. Pipe the frosting onto the cupcakes, following my in-depth tutorial on how to frost cupcakes if needed.
Serving & Decorating the Cupcakes
Since these tiramisu cupcakes need to be stored in the fridge, I like to take them out and let them sit on the counter for 30 or so minutes before serving. This makes the frosting and filling a little softer and not quite as 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 curls if desired.
Tips for the Best Cupcakes
- Don’t overbake the cupcakes. For moist, fluffy cupcakes, be sure not to 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 the 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 tends to become softer the more you beat it, and it doesn’t firm up as well when refrigerated again. Because of that, I suggest carefully folding it into the frosting just before the last of the 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!
Frequently Asked Questions
Yes, if you want to make non-alcoholic tiramisu cupcakes, you can omit the Kahlua from this recipe. Or, simply replace the Kahlua with more espresso if desired.
Mascarpone is the traditional choice for tiramisu desserts, but you can substitute it with cream cheese in a pinch. Cream cheese is tangier and less smooth than mascarpone.
Leftovers & Storage
Due to the dairy in the frosting and filling, these tiramisu cupcakes should be stored in the fridge. Keep them covered in an airtight container for up to 3 days. I would not recommend freezing these cupcakes, especially once they’re frosted.
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Tiramisu Cupcakes
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Ingredients
Cupcakes
- 6 tbsp salted butter (room temp, I use Challenge Butter)
- 3/4 cups granulated sugar
- 2 tsp vanilla extract
- 6 tbsp sour cream
- 3 large egg whites
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 6 tbsp milk
- 2 tbsp water
Tiramisu Filling
- 2 large egg yolks
- 6 tbsp granulated 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
- Preheat the oven to 350℉ and prepare a cupcake pan with cupcake liners.
- Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
- Add vanilla extract and sour cream and mix until well combined.
- Add egg whites in two batches, mixing until well combined.
- Combine dry ingredients in another bowl, then combine milk and water in another bowl.
- 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.
- Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
Make the Filling & Fill the Cupcakes
- While the 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.
- Cook for about 6-8 minutes, with the heat on low, stirring constantly, or until the mixture is light in color and the sugar is dissolved. If the mixture starts to get too thick and a darker yellow, it’s overcooked.
- When done, whip yolks with a mixer until they thicken and turn a bit yellow.
- Fold mascarpone cheese into whipped yolks.
- Add heavy whipping cream to another mixer bowl and whip until stiff peaks form, about 5-7 minutes.
- Fold whipped cream into the mascarpone mixture.
- In another small bowl, combine warm water, espresso, and Kahlua.
- Once cupcakes are cool, cut out the centers. I use a cupcake corer.
- 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
- To make the frosting, beat the butter until smooth.
- Add 2 cups of powdered sugar and 1 tbsp of Kahlua and mix until smooth.
- Add another cup of powdered sugar and the remaining Kahlua and mix until smooth.
- Carefully fold in the mascarpone cheese.
- With the mixer on low speed, add the remaining cup of powdered sugar and mix just until smooth. You don’t want to overmix the mascarpone cheese, or it could become too thin.
- 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
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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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!
I typically use a hand whisk, but yes, that’s correct.
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
To make a kahlua free mixture for drizzling, use this:
1/4 cup water
2 tbsp instant espresso coffee granules
1 tbsp sugar
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
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?
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?
Yes, that should be fine.
Hello Lindsay!
How many grams will 1/2 cup of mascarpone cheese be?
Should be about 113g.
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.
Thanks so much Michelle! I’m so glad you enjoy them that much! 🙂
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!
I’m so glad you enjoyed them! And what a clever topping option!
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?
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?
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
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!
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.
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!
Hi, is ok to make the filling a night before I actually make the cupcakes?
That should be fine. Just keep it refrigerated.
“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!
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??
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.
Hey, for all of you struggling with the sugar dissolving, try confectioners sugar instead!
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).
Well i have a dinner party screaming for this dessert! x
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!