Recipes Desserts Cakes Cupcake Recipes Tiramisu Cupcakes Be the first to rate & review! 1 Photo These tiramisu cupcakes have all the flavor of tiramisu, but in cupcake form, including a coffee soak and a mascarpone frosting. Feel free to increase the amount of coffee liqueur in the coffee soak to suit your tastes—or leave it out completely. Keep these cupcakes refrigerated, especially after frosting them. By Kim Kim As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen. Allrecipes' editorial guidelines Published on October 3, 2024 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 25 mins Cool Time: 40 mins Total Time: 1 hr 25 mins Servings: 24 Yield: 24 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings Cupcakes 1 2/3 cups cake flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon ground nutmeg 1/2 cup unsalted butter, softened 1/4 cup vegetable oil 1 cup plus 2 tablespoons white sugar 2 large eggs, at room temperature 1 tablespoon vanilla extract 1/4 teaspoon almond extract 2/3 cup full-fat sour cream, at room temperature 1/3 cup 2% milk, at room temperature Coffee Soak 3/4 cup hot water 1 1/2 tablespoons instant espresso powder 1 1/2 tablespoons white sugar 1 1/2 tablespoons coffee liqueur, or to taste (optional) Frosting 3/4 cup unsalted butter, softened 2 1/2 cups confectioner's sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2 tablespoons chilled heavy cream 8 ounces mascarpone cheese, chilled (see Note) 1 tablespoon unsweetened cocoa powder, or as needed Directions Preheat the oven to 350 degrees F (175 degrees C). Line 2 standard cupcake pans with liners. Sift flour, baking powder, 3/4 teaspoon salt, baking soda, and nutmeg together in a bowl. In a large bowl, beat butter, vegetable oil, and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add in eggs, vanilla, and almond extract and beat on medium-high speed for 3 minutes. Add in half of flour mixture and mix until just combined. Add in sour cream and milk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Divide batter amongst the prepared cupcake pans, filling each liner just over 1/2 full. Bake in the preheated oven until cupcakes begin to turn golden brown and tops spring back when lightly touched, 22 to 26 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely, about 30 minutes. For coffee syrup, mix together hot water, espresso powder, sugar, and coffee liqueur until combined. Use a toothpick to poke several holes in the top of each cupcake. Carefully pour about 1 tablespoon of the coffee soak over the top of each cupcake. For mascarpone frosting: beat butter with an electric mixer until smooth, about 2 minutes. Beat in 1 cup confectioner’s sugar until combined. Add in remaining 1 1/2 cups confectioner’s sugar, vanilla, and salt; beat until totally smooth and combined. Add in heavy cream, and beat on medium speed until frosting is smooth and fluffy, about 3 minutes. Add in cold mascarpone and mix on low speed until just combined. Do not beat longer or frosting will curdle and separate. Pipe or frost cupcakes as desired. Place cocoa powder into a fine mesh sieve and gently sift cocoa powder over the top of frosted cupcakes. Refrigerate cupcakes for at least 30 minutes before serving. Store cupcakes in the refrigerator. Cook’s Note If mascarpone is hard for you to find (like it is form me), you can use 8 ounces full-fat cream cheese, at room temperature. For frosting, cream 3/4 cup butter until smooth, about 2 minutes. Beat in softened cream cheese until smooth and combined. Add in 1 cup powdered sugar; mix until combined. Add in remaining 1 1/2 cups powdered sugar, 1 teaspoon vanilla, and pinch of salt and mix until totally smooth. Add in heavy cream, and beat mixture on medium-high speed until light and fluffy, about 3 minutes. Pipe or frost cupcakes as desired. I Made It Print Nutrition Facts (per serving) 296 Calories 18g Fat 31g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 296 % Daily Value * Total Fat 18g 24% Saturated Fat 10g 49% Cholesterol 59mg 20% Sodium 185mg 8% Total Carbohydrate 31g 11% Dietary Fiber 0g 1% Total Sugars 23g Protein 2g 4% Vitamin C 0mg 0% Calcium 43mg 3% Iron 1mg 5% Potassium 49mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.