Decadent Italian Tiramisu Cupcakes with Espresso Mascarpone Frosting
These tiramisu-inspired cupcakes combine moist coffee-flavored cake with a creamy, boozy espresso mascarpone frosting, delivering classic Italian flavors in a handheld treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120 ml) whole milk
- 1 tsp vanilla extract
- ¼ cup (60 ml) strong brewed espresso or coffee, cooled
- 8 oz (225 g) mascarpone cheese, cold
- ½ cup (115 g) unsalted butter, softened (for frosting)
- 1 ½ cups (180 g) powdered sugar, sifted
- 2 tbsp (30 ml) strong brewed espresso, cooled (for frosting)
- 1 tbsp (15 ml) coffee liqueur (optional)
- 1 tsp pure vanilla extract (for frosting)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Using an electric mixer, beat softened butter until smooth and creamy, about 2 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Alternate adding dry ingredients and milk in three additions, starting and ending with dry ingredients; mix gently after each addition.
- Fold in cooled espresso carefully to keep batter light.
- Spoon batter evenly into liners, filling about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
- In a chilled bowl, beat cold mascarpone and softened butter until smooth and creamy.
- Gradually add sifted powdered sugar, beating on low to avoid sugar cloud.
- Add cooled espresso, coffee liqueur (if using), and vanilla extract; beat on medium-high until fluffy and spreadable, about 3-4 minutes.
- If frosting is too soft, chill for 15 minutes.
- Frost cupcakes generously using a piping bag or spatula.
- Dust with unsweetened cocoa powder and optionally garnish with dark chocolate shavings.
Notes
Keep mascarpone and butter cold before mixing to prevent curdling. Fold espresso gently into batter to maintain light texture. If cupcakes are slightly dry, brush with espresso simple syrup. Frost cupcakes only after they are completely cooled to avoid melting frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22
- Fat: 18
- Carbohydrates: 35
- Protein: 5
Keywords: tiramisu cupcakes, espresso cupcakes, mascarpone frosting, Italian dessert, coffee cupcakes, easy tiramisu recipe