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Filled with tiramisu cream and topped with a Kahlua mascarpone buttercream frosting, these Tiramisu Cupcakes are light, fluffy, and absolutely irresistible.
Moist & Fluffy Tiramisu Cupcakes
If you haven’t already guessed, I am a huge fan of tiramisu. I’ve made so many recreations of the classic dessert, from cheesecake to brookies, and I love them all. Today’s tiramisu cupcakes are a bit of a combination of my classic tiramisu recipe and my tiramisu poke cake.
I chose to use a lighter, more traditional vanilla cupcake as the base, instead of my go-to vanilla cupcakes, to balance out the richness of the filling and frosting. Then I added the same filling I used for the poke cake frosting and for the tiramisu. I am obsessed with tiramisu filling. I could seriously just sit down with a spoon and a bowl of tiramisu filling and be a happy camper.
Naturally, any dessert that includes a generous helping of tiramisu filling is at the top of my list. I’m also a big fan of combining Kahlua and espresso, which is drizzled into the center of the cupcake, before the filling.
The end result, between the light cupcake, rich filling, and mascarpone buttercream topping, is an absolutely irresistible cupcake. I cannot get enough of these and if you’re a fan of tiramisu, I know you’re going to fall in love with them too!
What You’ll Need
These tiramisu cupcakes include classic ingredients like Kahlua, espresso, and mascarpone cheese, along with a handful of ingredients you likely have in the pantry.
For the Cupcakes
- Salted butter – If you use unsalted butter, you’ll want to add about half a teaspoon of salt.
- Sugar
- Vanilla extract
- Sour cream – Gives the cupcakes a slight tang and also helps keep them moist.
- Egg whites
- All purpose flour – Not self-rising flour.
- Baking powder – Helps create the light, fluffy texture.
- Milk
- Water
For the Tiramisu Filling
- Egg
- Sugar
- Mascarpone cheese – A classic Tiramisu filling ingredient.
- Heavy whipping cream – Whipped to help hold the form of the filling.
- Warm water – Combined with the espresso granules.
- Kahlua
For the Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – For volume and consistency and sweetens the frosting.
- Kahlua or espresso – It’s up to you which of these you prefer in the frosting.
- Mascarpone cheese – This should also be at room temperature.
How to Make Tiramisu Cupcakes
These decadent cupcakes are made in three stages – the cupcakes, the filling, and the frosting. The cupcakes do need to cool completely before adding the filling, so I recommend making them several hours ahead of time or even the night before.
Make the Cupcakes
- Prepare the pan. Line a cupcake pan with liners. Preheat the oven to 350 degrees.
- Make the batter. Beat the butter and sugar until light and fluffy. Add the vanilla extract and sour cream. Add the egg whites in two batches. Mix until well combined. In a separate bowl, combine the milk and water. Combine the dry ingredients in another bowl. Add half of the dry ingredients to the batter, then the milk mixture, and finally the remaining dry ingredients. Mix until well-combined between each addition.
- Bake. Fill the cupcake liners halfway. Bake for 15 to 17 minutes. Remove to a cooling rack to cool completely.
Make the Filling & Fill the Cupcakes
- Cook the egg yolks and sugar. Combine the egg yolks and sugar in the top of a double boiler. Cook for 6-8 minutes, stirring constantly. The color should be light and the sugar dissolved. Whip the yolks until thickened and slightly yellow.
- Combine the ingredients. Fold the mascarpone into the whipped yolks. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture. In a separate bowl, combine the warm water, espresso, and Kahlua.
- Fill the cupcakes. When the cupcakes are cool, cut out the centers. Drizzle a tablespoon or so of the espresso mixture over the inside of the cupcake holes, then fill with the tiramisu filling.
Make the Frosting
- Beat the butter until smooth.
- Add the other ingredients. Add two cups of powdered sugar and a tablespoon of Kahlua (or espresso). Mix until smooth. Add another cup of powdered sugar and the remaining Kahlua. Mix until smooth.
- Add in the mascarpone. Carefully fold in the mascarpone cheese. Then add in the remaining cup of powdered sugar, until just smooth.
- Add to the cupcakes. Pipe the frosting onto the cupcakes. Sprinkle with cocoa and chocolate covered espresso beans, if desired.
Can I Make These Without Kahlua?
Yes, if you want to make non-alcoholic tiramisu, you can omit the Kahlua from this recipe. I’m a big fan of the two flavors together but you can simply replace the Kahlua with more espresso if desired.
Tips for Success
For a tiramisu dessert with authentic flavor, keep these tips in mind.
- Don’t overbake the cupcakes. For moist, fluffy cupcakes, be sure to not overbake them. They should still have a few crumbs on the toothpick when removed from the oven as they will continue to bake once removed.
- Use a cupcake corer. For ease when cutting out the center of the cupcakes, use a cupcake corer. It will make things so much easier!
- Don’t overcook the egg yolks. The mixture should be slightly yellow and thick when removed from heat. If the mixture starts to get too thick and/or a darker yellow, it’s overcooked.
- Wait to add the mascarpone to the frosting. Mascarpone cheese seems to get softer the more you beat it and then it doesn’t firm up as well when refrigerated again. Because of that, I suggest carefully folding it in just before the final bit of powdered sugar is added.
- What to do with the cupcake centers? If you have any leftover filling, I recommend mixing it with the cupcake centers and devouring it. So good!
Serving & Decorating
Since these tiramisu cupcakes need to be stored in the fridge, I like to put them on the counter for 30 or so minutes before serving. This makes the frosting and filling a little softer and not quite so cold.
For decorating before serving, I like to add a little sprinkle of cocoa powder and some chocolate-covered espresso beans on top of the frosting. You can also add a sprinkle of chocolate shavings if desired.
Leftovers & Storage
Tiramisu cupcakes should be stored in the fridge, due to the frosting and filling. Keep them covered in an airtight container. They will last for up to 3 days. I would not recommend freezing them, especially once frosted.
Tiramisu Cupcakes
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Filled with tiramisu cream and topped with a Kahlua mascarpone buttercream frosting, these Tiramisu Cupcakes are light, fluffy, and absolutely irresistible.
Ingredients
CUPCAKES
- 6 tbsp salted butter, room temp (I use Challenge Butter)
- 3/4 cups sugar
- 2 tsp vanilla extract
- 6 tbsp sour cream
- 3 egg whites
- 1 1/4 cups all purpose flour
- 2 tsp baking powder
- 6 tbsp milk
- 2 tbsp water
TIRAMISU FILLING
- 2 egg yolks
- 6 tbsp sugar
- 1/2 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 2 1/2 tbsp warm water
- 1 tbsp instant espresso coffee granules
- 1/4 cup Kahlua
FROSTING
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 1/2 tbsp Kahlua or espresso
- 1/2 cup mascarpone cheese, room temperature
Instructions
Make the Cupcakes
- Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
- Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
- Add vanilla extract and sour cream and mix until well combined.
- Add egg whites in two batches, mixing until well combined.
- Combine dry ingredients in another bowl, then combine milk and water in another bowl.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
- Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
Make the Filling & Fill the Cupcakes
- While cupcakes cool, make the filling. Combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double boiler, you can use a metal mixing bowl set over a pot with simmering water in it.
- Cook for about 6-8 minutes, with heat on low, stirring constantly, or until mixture is light in color and sugar is dissolved. If mixture starts to get too thick and a darker yellow, it’s overcooked.
- When done, whip yolks with mixer until they thicken and yellow a bit.
- Fold mascarpone cheese into whipped yolks.
- Add heavy whipping cream to another mixer bowl and whip until stiff peaks form, about 5-7 minutes.
- Fold whipped cream into mascarpone mixture.
- In another small bowl, combine warm water, espresso and Kahlua.
- Once cupcakes are cool, cut out the centers. I use a cupcake corer.
- Drizzle about 1 tbsp of the espresso mixture over the inside of the holes of the cupcakes, then fill in the holes with the tiramisu filling.
Make the Frosting
- To make the frosting, beat the butter until smooth.
- Add 2 cups of powdered sugar and 1 tbsp of Kahlua and mix until smooth.
- Add another cup of powdered sugar and remaining Kahlua and mix until smooth.
- Carefully fold in the mascarpone cheese.
- With mixer on low speed, add the remaining cup of powdered sugar and mix just until smooth. You don’t want to over mix the msacarpone cheese or it could become too thin.
- Pipe the frosting onto the cupcakes and sprinkle with some cocoa and top with chocolate covered espresso beans, if desired.
Notes
Store in the refrigerator. When ready to serve, I recommend letting them sit out for 20-30 minutes, so they aren’t too cold and firm.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 439
- Sugar: 47.9 g
- Sodium: 69.8 mg
- Fat: 20.4 g
- Carbohydrates: 59 g
- Protein: 3.9 g
- Cholesterol: 80.2 mg
Categories
Enjoy!
Hello Lindsay,
do I understand correctly that I just combine the yolks and the sugar and then I cook them without mixing them with a mixer but just with a spatula?
Thanks in advance!
I typically use a hand whisk, but yes, that’s correct.
Hi lindsay , I would like to know if i can exclude the kahula from the filling and what can i use insteed ?
Thanks in advance
To make a kahlua free mixture for drizzling, use this:
1/4 cup water
2 tbsp instant espresso coffee granules
1 tbsp sugar
Sooo…I’ve tried to make the filling twice now and cannot get the sugar crystals to dissolve, no matter how long I cook it. Are the measurements of sugar correct? 2 egg yolks to 6 Tablespoons of sugar?
Thanks
The measurements are correct. I’m sorry you’re having trouble. Have you tried just moving forward with the filling and seeing if it works out?
I haven’t been able to find the instant espresso granules so I was wondering if I used espresso powder would it still be a tbsp?
Yes, that should be fine.
Hello Lindsay!
How many grams will 1/2 cup of mascarpone cheese be?
Should be about 113g.
These cupcakes are officially on my “last meal” list. I made these exactly as written and they were phenomenal! Seriously, this is the new bar by which I measure all cakes and cupcakes. As a die hard chocoholic, I don’t think I’ve ever loved a vanilla cupcake so much as when it is the base of this tiramisu cupcake. I find myself looking for excuses to make this as a cake. It was worth the effort – simply perfect! I love all of your recipes.
Thanks so much Michelle! I’m so glad you enjoy them that much! 🙂
I just made these for a work event, and they turned out AMAZING. Thank you so much for this recipe. I used all espresso instead of Kahlua and the coffee flavour was just right, especially in the frosting, which turned out beautifully and I was able to make big luscious piles of it like in your pictures. I’m not sure if I made the filling quite right as it was a bit runnier than expected, but it was still delicious and there was plenty of it. One funny mishap: I didn’t realise until it was too late that I was out of cocoa powder for dusting at the end (I mean, who runs out of cocoa powder??), so I did a last minute substitute of a mixture of chocolate pudding mix and cinnamon. It worked surprisingly well! I will definitely make these again when I want a good showstopper cupcake. Thanks again!
I’m so glad you enjoyed them! And what a clever topping option!
Do these HAVE to be refrigerated or would they be fine sitting out. I have someone wanting tiramisu cupcakes for their wedding and I’m not sure how long they can sit out for?
They could sit out for a bit and be ok. The only concern would be the frosting. The mascarpone cheese would only hold up well for so long – maybe a couple hours. You could try a different frosting – maybe cream cheese?
Hi Lindsay, recently found your site and loving it. Im in the process of making these Tiramisu cupcakes, theyre cooling as we speak! Would have loved to see a bit more detail in the recipe, re: how long and what speeds to mix in the sour cream and the egg whites and what texture we should look for at the various stages. Im concerned I didnt whip enough…. they however smell great and cant wait to taste the finished product. Also would love to see if the frosting and filling could be made a bit ahead of time instead of making everything after the cupcakes cooled. Thanks a bunch! tammy
Thanks for the feedback Tammy! The frosting can definitely be made ahead. The filling can be made a little bit ahead, but I’d still try to make it same day. It just might mess up the texture a bit if you make the filling too far ahead and then re-stir it. I hope you enjoyed them!
Absolutely delicious! Thank you so much! Good to know next time I can get the frosting done ahead. Made 14 and put 6 in the freezer to see how they freeze.
Hi! I made these as cupcakes and they were a huge hit! I’m planning on making them into a 3 layer 6-inch cake! I have figured out how much filling and frosting I need but I was wondering what you thought about separating each cake layer with the filling mixture and then frost the entire cake on the outside with the frosting! Do you think this would hold up? Thanks!
Hi, is ok to make the filling a night before I actually make the cupcakes?
That should be fine. Just keep it refrigerated.
“The best thing I’ve ever put in my mouth.”
I too had trouble with the filling. The first attempt seized up into a hard, unsalvageable mass. I was using a metal pan in a of pan of water and stirring vigorously with a metal whisk . At 8 minutes, I could still see and feel grains of sugar. After researching a little more, I found that the water temp should be between 160-180F, never more than 180F, and the egg mixture should not be more than 165F. Also, placing a folded paper towel in the bottom of the pan of water will insulate the top pan, keeping it from coming in contact with the bottom pan. With instant-read thermometer in hand, I started a new batch and took a chance that it would be ok. I could still feel grains of sugar at 8 minutes, but the mixture was getting really thick. I dumped in in the mixer and hoped for the best. Since I was making a double batch, I was dreading having to do it again. The cupcake corer I used may have been smaller than ideal for a regular-sized cupcake because the single batch was enough to fill all 24 cupcakes. I did not have expresso powder, so I doubled the amount of instant coffee crystals. I did find chocolate covered expresso beans which added a nice touch. They all turned out great….I took them to the event and was told by one lady, “This is the best thing I’ve ever put in my mouth.” I was asked to make them again for the next house concert.
Thank you, Lindsay, for sharing this show-stopping recipe. Love the website!
This is my first time trying one of your recipes and I’m disappointed with my results. I can’t figure out what I did wrong, but I ended up throwing away 5 seperate attempts at making the filling. I couldn’t get the sugar to dissolve in the egg yolks and they egg and sugar kept getting stuck to the side of the bowl. I was stirring constantly with a rubber spatula and the mixing bowl was set over a pot of simmering water on low heat. I cooked it for 8 minutes and the sugar still wasn’t dissolved. Then the mixture starting getting thick and didn’t look right.
Any idea where I went wrong??
The mixture can sometimes still look a little grainy. You may have had it just fine. Also, were you using a metal bowl? There can be some sticking to the sides of the bowl, but a metal bowl would help. You also want to be sure the water under the bowl isn’t getting too hot and cooking everything too quickly. If the eggs cook too quickly, it may be difficult for the sugar to dissolve. I’d also recommend a whisk over a rubber spatula, to help with dissolving.
Thanks for this recipe! My sister loves tiramisu, so I will try to make these for her birthday to spike it up a bit. That chocolate covered coffee bean makes for a great icing on the cake (pun intended).
Well i have a dinner party screaming for this dessert! x
I made these for a coworker’s birthday and everyone in the office LOVED them! They couldn’t believe these were homemade, they swore i bought them at a bakery. Thank you so much for this recipe!