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Three tiramisu cupcakes on the back of a baking tray getting frosted with mascarpone frosting and sprinkled with cocoa powder..



Tiramisu cupcakes are light and fluffy, and feature a light soak of espresso with Kahlua. With beautiful lush swirls of mascarpone frosting and a sprinkling of cocoa, they’re perfect for celebrations!




  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract


  • 1/4 cup espresso or strong-brewed coffee
  • 2 tablespoons Kahlua


  • 4 ounces mascarpone cheese, softened
  • 4 ounces cream cheese, softened
  • 2 tablespoons salted butter, softened
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups powdered sugar (or a bit more, if needed)




RECIPE PREP: Adjust oven rack to center position. Preheat oven to 350°F. Line a 12-well cupcake pan with parchment-paper cupcake wrappers.

  1. In a large mixing bowl, whisk together dry ingredients: flour, granulated sugar, baking powder, sea salt, and ground cinnamon.
  2. In a separate mixing bowl, whisk together wet ingredients: milk, vegetable oil, eggs, and vanilla. Add dry ingredients to wet ingredients. Mix just until combined. For light fluffy cupcakes, don’t overmix. 
  3. Divide batter between 12 wells of prepared cupcake pan. Fill them 3/4 full. A cookie scoop can make the process easier. Bake cupcakes 14 to 16 minutes, or until a cake tester inserted into the center of 2 cupcakes comes out clean. Transfer to a wire rack.
  4. In a small bowl, combine Kahlua and espresso. Once cupcakes have cooled completely, poke the top of each dessert 5 times with a fork. Drizzle 2 teaspoons of the mixture over the top of each cupcake. 


RECIPE PREP: If the temperature of your kitchen is warm, chill the metal mixing bowl and paddle attachment (from your stand mixer) in the freezer for 10 to 15 minutes. 

  1.  Add cream cheese, mascarpone, butter and vanilla to the bowl of a stand mixer with paddle attachment.
  2.  Cream ingredients (about 2 minutes) until fully combined with a smooth texture. With the mixer on low speed, slowly add powdered sugar. Once sugar is fully incorporated, turn up the speed to high. Whip until frosting is light and fluffy. But don’t overmix as the frosting can curdle.
  3. Transfer icing to a piping bag with your favorite metal tip. I used a Wilton 1M for decorating mine. For a lovely presentation, around the top of the desserts leave a 1/2-inch rim undecorated without frosting. It’s lovely to see a portion of the actual cupcake surface. 
  4. GARNISH THE FROSTING: Lightly dust the frosting with unsweetened cocoa powder or finely-grated chocolate. 


BEST RECIPE TIP: Cool cupcakes COMPLETELY before frosting. This takes 1 hour when set on a wire rack. One of the biggest mistakes when making cupcakes is cutting corners and frosting them too soon. We want the icing to stay firm and perky, not become soft, limp and melty.

HOW LONG WILL CUPCAKES STAY FRESH? When stored in the fridge in an air-tight container, they’ll stay fresh with a good texture for up to 2 days. For longer storage, freeze them without frosting inside zip-top freezer bags with the air pressed out. 

  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: Tiramisu Cupcakes, Tiramisu Cupcake Recipe