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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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?
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.
HI! Could I make just the cupcakes, freeze, then thaw and core, fill and frost them just before my event?
Yes, that’d be fine.
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!
I’m so glad you’ve enjoyed them!
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.
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.
Will be making these! For the cake does the butter, eggs, and mascarpone need to be room temp also?
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.
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!
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!
Awesome! So glad you enjoyed them!
My family loved the cupcakes. Amazing and fairly easy
I’m so glad you enjoyed them!
I don’t have All Purpose Flour. Can I use Bread flour?
No I wouldn’t use bread flour.
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.
Forgot to give it 5 stars!
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
Awesome! So glad to hear that!
I made these this weekend for an Italian themed party. They were a huge hit. So delicious!!!!!
My family loved these! Will make a double batch next time!
where did you get your espresso granules? I’m so excited to make these
By all the coffee at the grocery store. I hope you enjoy the cupcakes!
Hi what can I substitute the alcohol with in this recipe? I need something nonalcoholic please
Are use a non-alcoholic espresso mixture in this recipe, so I would use that one. https://www.lifeloveandsugar.com/mini-tiramisu-trifles/