Tiramisu Cupcakes

If you're like me and like a little coffee with your coffee, then I have a great recipe for you!

These tiramisu cupcakes belong next to your java and newspaper for an afternoon pick-me-up (but I can tell you from experience they make a tasty breakfast, too). The yellow cakes get dipped in a mixture of strong coffee, espresso and coffee liqueur - much like the ladyfingers in the original dessert. The frosting is a tall swirl of whipped mascarpone cream which is so silky and light, I'd use it to cover just about any sweet thing.

You can easily manage these cupcakes from start to finish in just a couple of hours (if that!) and with a yield of two dozen they'll feed a crowd. I made some curvy chocolate shards using melted chocolate chips and a piece of parchment paper for extra pizazz. I think they look cute and they're so easy to make. You can see exactly how they are made in the video tutorial below.

Do we really need an occasion to make these? Naaaah. But I think they would be great for an office party or a special birthday. My favorite part of the recipe is the coffee soak. It is so rich and flavorful. The creamy mascarpone frosting does a good job of adding lightness and it balances the espresso flavor well. This is a must-try for any coffee (or tiramisu) lover!

Tiramisu Cupcakes
Yields about 24 cupcakes
Adapted from King Arthur Flour

2 3/4 cups (325g) all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 3/4 cups (360g) sugar
3/4 cup (170g) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
1 cup (230g) whole milk

Coffee liqueur soak
3 tablespoons coffee liqueur
2 tablespoons espresso powder
3 tablespoons sugar
3/4 cup (170g) hot coffee

2 cups (450g) heavy whipping cream
1 tablespoon cornstarch
2/3 cup (71g) confectioners' sugar
1 cup (227g/8oz) mascarpone cheese
1 teaspoon vanilla extract

Cocoa powder, to dust tops
Chocolate shards or shavings

Make the cakes: Preheat the oven to 350°F. Line two cupcake tins with paper liners
In a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Beat the eggs in one at a time. Add the vanilla. Alternately add the flour mixture and milk to the butter mixture, begin and end with flour. Spoon (or scoop as in the video) the batter into the paper liners. Bake for about 20 minutes, or until the cakes spring back with touch in their centers. Let cool completely.

Make the coffee soak: Combine all of the ingredients in a large bowl and stir until the sugar is dissolved. Remove the paper liners from the cupcakes and quickly dip the bottoms into the coffee soak. (The dip should take less than one second. If you over-soak the cupcakes they’ll fall apart.) Place the dipped cakes on a serving platter or in decorative cupcake papers.

Make the frosting: Beat the heavy whipping cream in the bowl of an electric mixer until soft peaks form. Add the cornstarch and confectioners’ sugar. Beat until stiff peaks form. Add the cheese and vanilla extract. Beat until smooth and thick. Transfer the frosting to a large piping bag fitted with a large French pastry tip. Pipe the frosting onto the cooled cupcake in a swirling motion.

Garnish: Sprinkle each cupcake with cocoa powder and top with chocolate shards or shavings (see video for more info).

Store the cakes loosely covered in plastic wrap in the refrigerator.

link Tiramisu Cupcakes By Published: Tiramisu Cupcakes Recipe


  1. These look amazing! I think 24 would be way to many for me-would it be easy to halve the recipe? Just not sure about the 3 eggs- how to measure 1/2? Thanks.

    1. Hi Shannon!

      I totally feel you on the 24 cupcakes. It's too many if you're baking for 1 or 2. The recipe should divide well. To divide an egg, beat it in a bowl with a fork and then pour half the egg into the recipe. You can eyeball it, or if you have a scale you can weigh out 1 ounce. Most grade A large eggs are 2 ounces without their shells. I hope this helps! xo

  2. Thanks for the awesome video! Where did you purchase the fun liners??

    1. Hi! I purchase them in bulk, but you can find similar cupcake liners in smaller quantity at the following link. 50 ct. is probably a more reasonable quantity for home bakers.

      50 count: http://amzn.to/2p4yDsz
      200 count (as pictured): http://amzn.to/2owYTx1

  3. YESSSS. Tiramisu is one of my all-time favorite desserts and these cupcakes look both delicious and BEAUTIFUL!!


  4. These look gorgeous and a perfect way to end our dinner party this weekend!!

  5. These look incredible! So beautiful!

  6. Heather, as always these look amazing. Thanks for the video, too. Is there any chance that the cake will soak up too much liquid and become soggy? Can you recommend a yellow cake recipe since cake mixes are not readily available where I live?

    1. Hi Steve,

      Thank you! I recommend using the scratch cake recipe at the bottom of this blog post. It is butter-based, which creates a firm cake. Cake mixes and other oil-based cakes are not recommended because they will be too soft and become soggy when dipped. The butter cake recipe will hold up well. I also mention in the recipe text to dip the cakes no longer than 1 second. This helps prevent a soggy bottom.

      I hope this helps! Good luck with the cakes!

  7. Heather, What will you think of next? These cupcakes are fabulous! As you mentioned, this would be great with a cup of morning Joe. The newspaper cupcake liners are really cute and I enjoyed the video.

  8. The most beautiful interpretation of an Italian classic!

  9. Wow Heather, you rocked my coffee world when I read this post! They look heavenly and I love the bottoms being dipped like the lady fingers and those liners! A nice touch :)

  10. What a great idea - they look fabulous!

  11. I've had a hankering for tiramisu recently, ever since the tiramisu brownie recipe I made didn't quite have the coffee flavor I was craving. Gonna make these cupcakes ASAP!

  12. they look yummy, i like a dessert like this. definitely try that

  13. Hi Heather! Amazing-cannot wait to try to make these and eat them too! I don't see your cake recipe? Also, I am ordering the liners (thanks for posting that info) but will they fit into a clear/plastic 12pk cupcake display box or are they too tall? thanks again!!

    1. Hi Christine!

      The recipe is at the bottom of this blog post, just past the last paragraph. There's a 'click to print' in the top right hand corner. Do you see it? I hope the recipe is viewable. Perhaps try viewing the page with the Chrome browser?

      The cakes as I made them are a little bit tall, but you could probably dial back the height of the frosting. I'd say they should fit in a display box that way.

      Thanks for asking! Let me know if you're still having trouble viewing the recipe! xo-h

  14. Thank you for the wonderful recipe. I'm using this recipe as inspiration for my own tiramisu cupcake creation on my new blog.๐Ÿ˜Š

  15. What is the purpose of the cornstarch in the frosting? I didnt like the texture it gave...

    1. Hi! The purpose is to give the mascarpone frosting more structure so it is pipeable. Without it the frosting can sag and be too soft to pipe. You may omit the cornstarch if you don't enjoy the texture. Instead, just spread it on with an offset spatula. There's also a different type of stablilizer that can be used in frosting called Instant Clear Jel. You may find it more to your liking. You can find it at the following link:


  16. Can't wait to try these,they look amazing!


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