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Tiramisu Cupcakes

Decadent Tiramisu Cupcakes That Will Wow Your Guests

Indulge in Tiramisu Cupcakes, a delightful dessert that combines the rich flavors of espresso and mascarpone in a perfect bite-sized treat.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Course Dessert
Cuisine Italian
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • stand mixer
  • Cupcake tin
  • mixing bowls
  • piping bag

Ingredients
  

For the Cupcake Batter

  • 1 cup All-purpose flour a key base for structure and softness
  • ½ cup Almond flour adds a nutty flavor and moistness
  • 2 teaspoons Baking powder helps the cupcakes rise
  • 1 teaspoon Baking soda balances acidity from sour cream
  • ½ teaspoon Salt enhances sweetness and flavor
  • ½ cup Unsalted butter room temperature for easy mixing
  • 1 cup Granulated sugar sweetens the mix
  • 2 large Eggs binds the batter and adds moisture
  • ½ cup Sour cream adds moisture and tang
  • ¼ cup Vegetable oil contributes to moisture
  • 1 teaspoon Vanilla extract infuses warmth and complexity
  • 2 tablespoons Instant espresso powder provides deep coffee flavor

For the Frosting

  • 1 cup Mascarpone cheese provides creamy texture
  • 1 cup Powdered sugar sweetens and thickens the frosting
  • 1 teaspoon Vanilla bean paste adds extra vanilla flavor
  • 2 tablespoons Amaretto adds hint of almond flavor

For Decoration

  • 1 tablespoon Unsweetened cocoa powder for dusting on top

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tin with liners.
  • Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt in a large bowl.
  • Cream room temperature butter and granulated sugar on medium-high speed for about 3 minutes.
  • Add two large eggs one at a time to the butter mixture, mixing just until combined.
  • Gradually add the sifted dry ingredients to the batter on low speed until just combined.
  • Fold in sour cream, vegetable oil, and vanilla extract; mix until incorporated.
  • Fold in instant espresso powder gently into half of the batter.
  • Spoon alternating amounts of plain and espresso batter into cupcake liners and swirl with a toothpick.
  • Bake for 20-23 minutes, checking for doneness with a toothpick.
  • Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • Beat room temperature butter for frosting until creamy, about 4 minutes.
  • Add mascarpone cheese and blend until smooth.
  • Mix in powdered sugar, vanilla bean paste, and Amaretto until fluffy.
  • Frost each cooled cupcake with mascarpone buttercream using a piping bag.
  • Dust the frosted cupcakes with unsweetened cocoa powder.

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to keep cupcakes fluffy.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 4mgIron: 2mg
Keyword cupcakes, dessert, Espresso Cupcakes, Italian Dessert, Mascarpone, Tiramisu Cupcakes
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