There’s something irresistibly comforting about the aroma of freshly brewed espresso mingling with the sweetness of mascarpone cream — and that’s exactly what inspired me to create these Tiramisu Cupcakes – Espresso-Infused. I remember the first time I baked them; it was for a small family gathering where I wanted to serve something elegant yet familiar. Instead of preparing a traditional tiramisu in a dish, I decided to transform those beloved flavors into individual cupcakes — a delightful twist that instantly became a hit. Each bite carries the rich essence of coffee, the smoothness of mascarpone frosting, and the tender crumb of a perfectly baked sponge, creating a dessert that feels indulgent yet balanced.
You’ll absolutely love these tiramisu cupcakes because they combine sophistication and simplicity in one bite. The espresso-soaked sponge gives them a bold yet smooth flavor, while the creamy mascarpone topping adds a luxurious touch. They’re light, moist, and perfectly portioned — ideal for sharing or savoring alone with your favorite cup of coffee. Whether you’re hosting a brunch, a birthday party, or simply baking for the joy of it, these cupcakes deliver the kind of satisfaction that only a classic Italian dessert can provide.
What I also love about this recipe is how versatile it is. You can make them as elegant mini desserts for events, or go big with full-sized cupcakes for a more casual treat. They can be customized easily — you can adjust the level of espresso to your taste or even add a dusting of cocoa powder for a deeper, more traditional tiramisu flavor. And since these are alcohol-free, they’re perfect for everyone to enjoy without compromising that authentic Italian flair.
These cupcakes are also wonderfully affordable. You don’t need expensive ingredients or fancy tools to bring this recipe to life. Most of the items are pantry staples — flour, sugar, eggs, and coffee — combined with a few key elements like mascarpone and cocoa powder that elevate the flavor.
Ingredients for Tiramisu Cupcakes – Espresso-Infused:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup whole milk
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½ cup strong brewed espresso (cooled)
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8 oz mascarpone cheese
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1 cup heavy cream
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½ cup powdered sugar
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1 tbsp cocoa powder (for dusting)
How to Prepare Tiramisu Cupcakes – Espresso-Infused
When I prepare these Tiramisu Cupcakes – Espresso-Infused, I always start by setting the right atmosphere — a warm kitchen filled with the aroma of fresh coffee. It’s one of those recipes that feels both indulgent and comforting, yet surprisingly quick and easy to make. You don’t need to be an expert baker to master these cupcakes; all you need is a bit of patience and a love for smooth, espresso-rich desserts.
How to Prepare This Recipe
To begin, preheat your oven to 175°C (350°F) and line a 12-cup muffin pan with paper cupcake liners. This simple step ensures that your cupcakes bake evenly and come out with a perfect shape. Next, prepare your espresso. Brew a strong cup of coffee and allow it to cool completely while you mix the batter. Cooling it prevents the liquid from curdling the batter later on.
In a medium bowl, whisk together the flour, baking powder, and salt. This combination forms the dry base of your cupcakes. In a separate large bowl, beat together the softened butter and sugar using a hand or stand mixer until the mixture turns pale and fluffy — about 2 to 3 minutes. This step helps incorporate air into the batter, giving your cupcakes a light, tender texture.
Once your butter mixture is ready, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, which adds a subtle sweetness that complements the espresso beautifully. Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry mixture. This ensures that everything blends evenly without overmixing.
When your batter looks smooth and creamy, gently fold in the cooled espresso. The aroma at this point is heavenly — a deep, rich scent that fills the air and hints at what’s to come. Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, let them cool in the pan for about five minutes before transferring them to a wire rack. It’s important that the cupcakes cool completely before frosting; otherwise, the mascarpone topping will melt.
Step-by-Step Instructions for Preparation
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Preheat and Prep: Heat the oven to 175°C (350°F). Line a muffin tray with cupcake liners.
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Brew Espresso: Make a strong espresso and allow it to cool completely.
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Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
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Cream Butter and Sugar: In a separate bowl, beat butter and sugar until pale and fluffy.
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Add Eggs and Vanilla: Mix in the eggs one at a time, followed by vanilla extract.
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Combine Wet and Dry: Alternate between adding the dry mixture and milk until smooth.
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Add Espresso: Stir in the cooled espresso for that signature flavor.
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Fill and Bake: Divide the batter evenly and bake for 18–20 minutes.
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Cool: Let cupcakes cool completely before frosting.
Quick and Easy
Even though these cupcakes sound fancy, the process is very straightforward. You can have them ready from start to finish in under an hour. The batter mixes smoothly, and the espresso adds moisture, so you don’t need to worry about dryness. The mascarpone frosting is made in minutes — it’s light, creamy, and perfectly balanced, just like the filling in a traditional tiramisu.
To make the frosting, beat together the mascarpone cheese, heavy cream, and powdered sugar until the texture becomes thick and spreadable. You can adjust the sweetness to your preference. Once the cupcakes are cool, spread or pipe the frosting generously on top. For an authentic tiramisu touch, dust the tops with cocoa powder using a fine sieve.
Customizable
One of the reasons I adore this recipe is its flexibility. You can make mini versions for dessert buffets or bake them as larger cupcakes for an afternoon treat. If you prefer a stronger coffee flavor, simply brush the tops of the cupcakes with extra cooled espresso before frosting. For a lighter option, use a mild coffee blend or even decaffeinated espresso. You can also replace mascarpone with cream cheese for a slightly tangier finish if mascarpone isn’t available.
Popular with Many People
Every time I bake these, they disappear quickly. Their soft texture, espresso depth, and creamy frosting appeal to both coffee lovers and those who simply appreciate a refined dessert. They’re elegant enough for special occasions and simple enough for everyday enjoyment. Whether it’s a gathering with friends, a family dinner, or a quiet moment with a cup of coffee, these Tiramisu Cupcakes – Espresso-Infused never fail to bring smiles.
PrintTiramisu Cupcakes – Espresso-Infused, Creamy Frosting
These Tiramisu Cupcakes – Espresso-Infused bring the classic Italian dessert into a soft, handheld form. Each cupcake is infused with espresso and topped with a silky mascarpone frosting, offering the perfect balance of rich coffee flavor and light sweetness. Ideal for gatherings or everyday indulgence, they’re easy to prepare, elegant to serve, and completely alcohol-free — making them suitable for everyone.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup strong brewed espresso (cooled)
For the Frosting:
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tbsp cocoa powder (for dusting)
Instructions
- Preheat the Oven: Set your oven to 175°C (350°F) and line a 12-cup muffin pan with cupcake liners.
- Brew the Espresso: Make a strong espresso and allow it to cool completely before adding it to the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then add vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing on low speed until smooth.
- Incorporate Espresso: Stir in the cooled espresso gently until evenly distributed. The batter will be fragrant and silky.
- Fill the Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to leave room for rising.
- Bake: Place the tray in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: In a clean bowl, beat the mascarpone cheese, heavy cream, and powdered sugar together until thick and fluffy. Be careful not to overmix.
- Frost the Cupcakes: Once the cupcakes are completely cool, spread or pipe the mascarpone frosting on top.
- Dust with Cocoa Powder: Using a fine sieve, sprinkle cocoa powder over the frosted tops for a classic tiramisu finish.
Notes
Make sure the espresso is fully cooled before adding it to the batter. Warm liquid can affect the cupcake texture.
For a stronger flavor, brush the tops of baked cupcakes lightly with cooled espresso before frosting.
Always chill the mascarpone before making the frosting to achieve a stable, creamy texture.
Use high-quality cocoa powder for the dusting to enhance both flavor and appearance.
FAQs
Q1: Can I make these tiramisu cupcakes a day ahead?
Yes, absolutely. These cupcakes can be baked a day in advance and stored in an airtight container at room temperature. I recommend frosting them just before serving to keep the mascarpone cream fresh and fluffy.
Q2: How should I store leftover cupcakes?
Store the frosted cupcakes in the refrigerator, covered, for up to three days. Before serving, let them sit at room temperature for about 15–20 minutes so the mascarpone frosting softens to a creamy texture again.
Q3: Can I use instant coffee instead of espresso?
Yes, you can. Dissolve 2 teaspoons of instant coffee in ½ cup of hot water to replace the espresso. It won’t be as bold, but it will still provide that delicious coffee essence.
Q4: Can I make these cupcakes without mascarpone?
If mascarpone isn’t available, you can use cream cheese or a mix of cream cheese and whipped cream. The texture will be slightly tangier, but the flavor remains delightful.
Q5: Are these cupcakes suitable for children?
Definitely! Since this recipe contains no alcohol and uses coffee only for flavor, it’s suitable for everyone — even kids — as the espresso flavor mellows during baking.