Tiramisu Cupcakes with Mascarpone Frosting
These Tiramisu Cupcakes take everything you love about the classic Italian dessert and turn it into the most irresistible little cakes. Light, fluffy vanilla sponge is brushed with coffee syrup, topped with a cloud of mascarpone frosting, and finished with a dusting of cocoa. They’re sophisticated but easy to make – the kind of bake that makes you feel like you’re eating dessert in a fancy café without leaving your kitchen.
I first had tiramisu on a trip to Pisa with my husband and father-in-law years ago and completely fell in love with that creamy, coffee-soaked combination. These cupcakes have the same indulgent flavour but are a bit more fun (and portable). They make a lovely dessert for a dinner party or a special weekend bake with a cup of coffee.
Why You’ll Love This Recipe
- Bakery-style cupcakes – soft and fluffy.
- Classic tiramisu flavours – coffee, cream, and cocoa – what more do you need?
- No alcohol needed – just pure coffee goodness.
- Perfect for entertaining – they look impressive but are simple to make.
- Less messy than tiramisu – all the flavour in a neat, hand-held package.
Ingredient Breakdown
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Plain flour gives the cupcakes structure and a soft crumb.
- Baking powder and bicarbonate of soda provide lift, making them light and fluffy.
- Salt balances the sweetness and enhances the flavours.
- Unsalted butter adds richness and helps create that tender, bakery-style texture.
- Caster sugar sweetens the cupcakes while keeping the crumb fine and delicate.
- Eggs bind the mixture together and give it a lovely rise.
- Vanilla extract adds warmth and depth – it pairs beautifully with the coffee.
- Whole milk keeps the sponge soft and moist.
- Sour cream adds moisture and a hint of tang that balances the sweetness. No sour cream? No problem! Check out the substitutions below.
- Coffee and sugar soak gives that signature tiramisu flavour and adds just enough moisture for a melt-in-your-mouth texture.
- Mascarpone cheese makes the frosting rich and creamy, just like the classic tiramisu layer.
- Double cream lightens the mascarpone and helps the frosting hold its shape.
- Icing sugar sweetens and stabilises the frosting.
- Vanilla extract
Tips for Success
- Let the cupcakes cool completely before soaking or frosting.
- Use freshly brewed, cooled coffee – too hot and it’ll make the cupcakes soggy.
- Don’t overwhip the mascarpone frosting; stop as soon as it holds shape.
- These are best enjoyed the same day or kept chilled and eaten within 2 days. The mascarpone means they need to be kept in the fridge.
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Tiramisu Cupcakes
Equipment
Ingredients
For the vanilla cupcakes
- 200 grams plain flour 1 ⅔ cups
- 1 ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 115 grams unsalted butter, softened ½ cup
- 150 grams caster sugar ¾ cup
- 3 large eggs
- 2 teaspoon vanilla extract
- 120 millilitres whole milk ½ cup
- 60 millilitres sour cream ¼ cup
For the coffee soak
- 120 millilitres strong brewed coffee, cooled ½ cup
- 1 tablespoon caster sugar
For the mascarpone frosting
- 250 grams mascarpone cheese about 1 cup
- 150 millilitres double cream ⅔ cup
- 100 grams icing sugar 1 cup
- 1 teaspoon vanilla extract
To finish
- Unsweetened cocoa powder for dusting
Instructions
- Preheat the oven to 175°C (350°F) and line a 12-hole muffin tin with cupcake cases.
- Cream the butter and sugar together until pale and fluffy.
- Add the eggs and vanilla, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
- Alternate adding the dry ingredients and milk/sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
- Divide the batter evenly between cupcake cases (they should be about ¾ full).
- Bake for 18–22 minutes, or until a skewer comes out clean. Leave to cool completely on a wire rack.
Make the coffee soak
- Mix together the coffee and sugar, stirring until dissolved.
Make the mascarpone frosting
- In a large bowl, beat the mascarpone, icing sugar, and vanilla until smooth.
- Add the double cream and whisk until thick and pipeable (be careful not to overwhip).
Assemble
- Use a skewer to poke a few small holes in each cupcake. Brush generously with the coffee soak.
- Pipe the mascarpone frosting on top using a large round or star nozzle.
- Dust with cocoa powder to finish.
Sour Cream Substitutions:
1. Substitute with Greek Yoghurt (this is the best option)
Use 60 ml (¼ cup) full-fat Greek yoghurt in place of the sour cream. It has a similar texture and fat content, so your cupcakes will bake up almost identically – tender and slightly dense, but not heavy.
2. Substitute with Buttermilk or Milk + Lemon Juice
If you don’t have yoghurt either, use 60 ml (¼ cup) buttermilk, or make your own:
- Mix 60 ml (¼ cup) whole milk with ½ teaspoon lemon juice or white vinegar.
- Let it sit for 5 minutes before adding to the batter. It’ll be a bit lumpy but that’s how it’s meant to be.
Hope this helps!
