If there were ever a dessert that could make a weekday feel like a celebration, it’s these Tiramisu Cupcakes. I remember the first time I made them—they felt like a love letter to two of my favorite indulgences: cupcakes and tiramisu. Soft, fluffy vanilla cupcakes soaked with bold espresso and topped with an airy mascarpone whipped cream. It felt like magic in every bite.
I adore traditional tiramisu, but let’s be honest—sometimes you want all that decadence without the fuss of layering and chilling overnight. These cupcakes hit the sweet spot. They bring together the richness of coffee-soaked sponge with the ease and charm of handheld cupcakes. And when I served them at a small family dinner, they vanished in minutes. I knew then this was a keeper.
What makes them irresistible isn’t just their bold coffee flavor or the cloud-like frosting. It’s how beautifully they adapt. You can make them in advance, top them with cocoa or chocolate curls, even spike the syrup with a splash of liqueur. They look like they came from a boutique bakery, but they’re totally achievable in your home kitchen.
Why You’ll Love This Tiramisu Cupcakes Recipe
Each bite of these cupcakes bursts with contrast: the gentle sweetness of the cupcake, the deep espresso drizzle, and that dreamy, whipped mascarpone cream. Unlike traditional tiramisu, these are perfect for portion control (although good luck stopping at just one).
They’re simple enough for beginners but refined enough to wow guests. Want a dessert that combines creamy texture with rich flavor? These are your answer. Plus, they make a standout addition to parties, brunch tables, or even a cozy night in.
If you’re a fan of elegant sweets like Old Time Oven Peach Cobbler or Ooey Gooey Bars, then this recipe is your next baking adventure.
How to Make the Tiramisu Cupcakes
Step 1: Bake the Vanilla Cupcakes
Start by preparing your favorite vanilla cupcake batter or a reliable box mix for convenience. Bake them as directed and let them cool completely. These cupcakes act as the base sponge that will absorb all the rich coffee flavor later.
Step 2: Brew Espresso Syrup
While your cupcakes are cooling, make the espresso syrup. Brew about half a cup of strong espresso or use instant espresso powder dissolved in hot water. Sweeten it with a little sugar and stir until fully dissolved. For an adult twist, you can add a splash of coffee liqueur like Kahlúa or dark rum.
Step 3: Soak the Cupcakes
Use a skewer or fork to poke small holes into each cooled cupcake. Then, spoon the espresso syrup slowly over the top, letting the coffee soak in. You want the cupcakes moist, not soggy, so go slowly and let each spoonful absorb.
Step 4: Make the Mascarpone Whipped Cream
In a mixing bowl, combine cold heavy cream, mascarpone cheese, powdered sugar, and a splash of vanilla extract. Whip until stiff peaks form. This frosting is what makes the tiramisu element shine through—rich, creamy, and slightly tangy.
Step 5: Frost and Finish
Generously pipe or spoon the mascarpone whipped cream on top of each soaked cupcake. Finish with a dusting of high-quality unsweetened cocoa powder. You can also garnish with chocolate shavings for extra flair.
Recipe Variations and Possible Substitutions
You can easily tweak this recipe to suit your taste or what you have on hand. Swap the vanilla cupcakes for chocolate if you’re craving extra richness. Not a fan of mascarpone? Cream cheese makes a decent substitute, just use slightly less sugar.
For the coffee component, if you’re avoiding caffeine, use decaf espresso or a coffee-flavored syrup instead. You can even skip the liqueur if you want to keep them kid-friendly. Want something extra indulgent? Try filling the center of each cupcake with a spoonful of chocolate ganache or coffee cream before frosting.
Whether you go classic or creative, these tiramisu cupcakes are bound to impress.
Serving and Pairing Suggestions
These tiramisu cupcakes are a showstopper on any dessert table. I love serving them slightly chilled, as the mascarpone cream holds its shape best when cool and the espresso flavor intensifies just a bit more. Pair them with an after-dinner espresso or a cappuccino for a truly Italian-inspired treat.
If you’re hosting a brunch, serve them alongside fresh berries and a light prosecco mimosa to balance the richness. For a cozier feel, a dusting of cinnamon or nutmeg on top makes them perfect with a warm latte. They also make fantastic make-ahead party desserts—just frost right before serving.
Storage and Reheating Tips
Store any leftover tiramisu cupcakes in an airtight container in the refrigerator. They’ll stay fresh for up to three days. I recommend storing them unfrosted if you’re prepping them in advance; just whip and pipe the mascarpone topping on the day you plan to serve.
You don’t need to reheat these cupcakes, but if you like them a bit warmer, pop them in the microwave for 5-8 seconds before serving—just enough to take the chill off without melting the topping.
Frequently Asked Questions
How far in advance can I make these cupcakes?
You can bake the cupcakes up to two days in advance. Store them in an airtight container and add the espresso syrup and frosting the day you plan to serve them.
Can I freeze tiramisu cupcakes?
Yes, you can freeze the cupcakes without the frosting. Once baked and cooled, wrap them individually and freeze for up to one month. Thaw overnight in the fridge before adding the topping.
Is there a non-dairy option for the frosting?
Yes! Use full-fat coconut cream instead of heavy cream and a dairy-free cream cheese or vegan mascarpone alternative. Whip until thick and creamy.
Can I make these alcohol-free?
Absolutely. Just leave out the liqueur and stick with espresso or use decaf coffee if you want to make them more family-friendly.
What if I don’t have espresso?
Strong brewed coffee or instant coffee dissolved in a small amount of water works just fine. Aim for a concentrated flavor so the cupcakes still capture that tiramisu essence.
Related Recipe You’ll Like
If you’re drawn to the luxurious texture and layered flavor of tiramisu cupcakes, you’ll probably fall in love with some of my other dessert favorites too. The Best Cheesecake Deviled Strawberries deliver creamy, bite-sized goodness perfect for entertaining. Or for something baked and cozy, the Old Time Oven Peach Cobbler has that nostalgic charm with warm, bubbling fruit and golden crust.
Want something rich and truly indulgent? Don’t skip the Ooey Gooey Bars. They’re loaded with sweet, sticky layers and always a hit. These treats are great for holidays, potlucks, or anytime you want dessert that delivers serious wow-factor without being too complicated.
Save and Share This Tiramisu Cupcakes Recipe for Later
If this recipe made your heart skip a beat, don’t forget to save it! Pin it to your dessert board on Pinterest so you always have it handy when the craving hits. Sharing is caring, so send this link to your fellow coffee-lovers and cupcake enthusiasts.
Post your creations on Instagram and tag me—I love seeing how these cupcakes turn out in your kitchen! Whether you’re baking for a party or just treating yourself, this recipe is one you’ll come back to again and again.
Tiramisu Cupcakes
These Tiramisu Cupcakes are a delightful twist on the classic Italian dessert, combining the elegance of tiramisu with the charm of a handheld treat. Moist vanilla cupcakes are soaked in rich espresso syrup, then topped with a luscious mascarpone whipped cream frosting. Finished with a dusting of cocoa powder, these cupcakes are perfect for special occasions, dinner parties, or simply to satisfy your coffee and dessert cravings. They’re easy to make ahead and serve beautifully, making them a go-to dessert for any celebration.
Ingredients
- 1 batch vanilla cupcakes (from scratch or box mix)
- 1/2 cup brewed espresso or strong coffee
- 2 tablespoons sugar
- 1 tablespoon coffee liqueur (optional)
- 1 cup cold heavy whipping cream
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
Instructions
- Bake your vanilla cupcakes and let them cool completely.
- Brew espresso and mix with sugar (and liqueur if using) until dissolved.
- Poke small holes into each cupcake using a fork or skewer.
- Slowly spoon espresso syrup over each cupcake, letting it absorb.
- In a bowl, beat heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form.
- Pipe or spoon the mascarpone whipped cream onto each cupcake.
- Dust generously with cocoa powder before serving.
Notes
- Store cupcakes in the fridge for up to 3 days.
- Mascarpone must be cold for best whipping results.
- For kid-friendly versions, skip the liqueur and use decaf coffee.
- You can prepare cupcakes and espresso syrup in advance, and frost the day of serving.
- Optional garnishes: chocolate curls, chocolate-covered espresso beans, or a sprinkle of cinnamon.
