How to Make Tiramisu Cupcakes – A Mini Mascarpone Dessert Everyone Will Love

Moist tiramisu cupcakes with espresso syrup and mascarpone cream. A mini twist on the classic Italian dessert—perfect for brunch or parties!

Like it’s straight off a Roman café menu

Let me set the scene: you're holding a soft, coffee-soaked cupcake topped with billowy mascarpone cream, dusted in cocoa powder like it’s straight off a Roman café menu. You take a bite.

Your favorite Italian dessert meets a cupcake pan

Your eyes close. You’re transported. These Tiramisu Cupcakes with Mascarpone Cream are what happens when your favorite Italian dessert meets a cupcake pan—and trust me, it’s a match made in dessert heaven.

This recipe is simple enough for beginners

Perfect for parties, holidays, date nights, or, let’s be honest, Tuesdays, this recipe is simple enough for beginners but impressive enough to make your guests gasp. We’re talking rich espresso flavor, soft vanilla cake, and a luscious mascarpone topping that’s almost too pretty to eat (almost).

Prep Time: 25–30 minutes
(Mixing batter, preparing coffee syrup, and whipping mascarpone cream)
Cook Time: 18–20 minutes
(Baking cupcakes)
Total Time: ~50 minutes
Servings: 12 cupcakes

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🧁 Ingredients You’ll Need

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Coffee Syrup:

• ½ cup strong brewed espresso (or strong coffee)
• 2 tablespoon coffee liqueur (optional, or use vanilla)
• 2 tablespoon sugar

For the Mascarpone Cream Topping:

• 1 cup heavy whipping cream
• 8 oz mascarpone cheese
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• Unsweetened cocoa powder (for dusting)

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👩‍🍳 Step-by-Step Instructions

Step 1: Make the Cupcakes

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together:

• 1½ cups all-purpose flour
• 1½ teaspoon baking powder
• ¼ teaspoon salt

In a large bowl, using a hand or stand mixer, beat:

• ½ cup softened unsalted butter
• 1 cup granulated sugar

Mix on medium speed for 2–3 minutes until light and fluffy.

Add:

• 2 large eggs (one at a time)
• 1 teaspoon vanilla extract

Beat for another 1 minute until smooth.

On low speed, add the dry ingredients in 3 parts, alternating with:

• ½ cup whole milk (in 2 parts)

Mix until just combined. Batter should be smooth and creamy—don’t overmix. A few small lumps are okay.

Use a cookie scoop or spoon to divide the batter evenly between the cupcake liners (fill them ¾ full).

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Baking Tip: Don’t skip the cooling step—warm cupcakes will melt the cream topping.

Step 2: Make the Coffee Syrup

While the cupcakes are baking, prepare your syrup.

In a small saucepan over medium-low heat, stir together:

• ½ cup strong brewed espresso or coffee
• 2 tablespoon coffee liqueur (optional, or sub ½ teaspoon vanilla extract)
• 2 tablespoon sugar

Heat until sugar dissolves, about 1–2 minutes. Set aside to cool.

Step 3: Soak the Cupcakes

Once the cupcakes are completely cool, use a fork, toothpick, or skewer to poke 4–6 shallow holes into each one.

Brush the tops generously with your cooled coffee syrup using a pastry brush or spoon. Let the syrup soak in—do this in 2–3 rounds for full flavor.

Pro Tip: If you’re a coffee lover, double the syrup and give 'em an extra brush.

Step 4: Make the Mascarpone Cream

Chill your mixing bowl and beaters for best results.

In the chilled bowl, whip:

• 1 cup heavy whipping cream
  Whip until stiff peaks form—about 3–4 minutes with a hand mixer on high. Set aside.

In a separate bowl, gently mix:

• 8 oz mascarpone cheese
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract

Beat on low speed until smooth and creamy—do NOT overmix.

Fold the whipped cream into the mascarpone mixture in 2–3 additions. Use a spatula and mix gently until fully combined and fluffy.

Avoid This Mistake: Overmixing mascarpone makes it runny. Stop as soon as it looks smooth and thick.

Step 5: Frost and Finish

Use a piping bag (or spoon) to swirl or dollop the mascarpone cream on each cupcake.

Dust with unsweetened cocoa powder using a small sieve or fine mesh strainer.

Optional: Garnish with chocolate curls or espresso beans for a fancy finish.

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🍫 Variations & Customizations

• Gluten-Free: Swap in a 1:1 gluten-free flour blend.
• Keto: Use almond flour, erythritol, and sugar-free syrups.
• Vegan: Use plant-based butter, dairy-free milk, and vegan mascarpone or whipped coconut cream.
• Boozy: Add a splash of coffee liqueur to the cream too (but not for the kids’ batch).

🧁 Utensils & Tools Needed for Tiramisu Cupcakes

• 12-cup muffin tin (or cupcake pan)
• Paper cupcake liners
• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Sifter or fine mesh strainer (for dusting cocoa powder)
• Ice cream scoop or spoon (for filling cupcake liners evenly)
• Piping bag and tip (for mascarpone cream, optional but pretty!)
• Cooling rack
• Toothpick or cake tester (to check doneness)
• Small saucepan (for heating coffee/espresso syrup)
• Pastry brush (for brushing cupcakes with espresso mixture)

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🍽️ Serving Suggestions & Pairings

• These are brunch-showstoppers with mimosas or espresso.
• Pair with cappuccinos or dessert wine.
• Serve chilled at bridal showers, baby showers, or birthdays.
• Make mini versions for elegant dessert tables or edible wedding favors.

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🤔 FAQs & Troubleshooting

Can I make them ahead? Yes! Make the cupcakes a day in advance. Add mascarpone cream the day you serve for freshest texture.

Can I freeze them? Freeze the plain cupcakes only. Add syrup and topping after thawing.

Why is my mascarpone cream runny? It was likely overmixed or too warm. Chill the bowl and ingredients before whipping.

Other Cupcakes recipes you are going to love

Gluten-Free Coconut and Almond Flour Muffins > Moist, fluffy, and with a hint of tropical delight from the coconut,
 Carrot Cake Cupcakes with Cream Cheese Frosting! > These delightful treats are a testament to the magic of homemade baking.
Pumpkin spice muffins > And they're so easy to make! 

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