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Tiramisu Cupcakes

Indulge in Tiramisu Cupcakes: A Luxurious Italian Treat

Tiramisu Cupcakes are a delightful twist on the classic dessert, combining rich flavors and moist textures in a bite-sized treat.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 58 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour Can be replaced with gluten-free flour.
  • 1 cup Almond flour Substitute with additional all-purpose flour for a nut-free version.
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Butter (room temperature) Allow to soften at room temperature.
  • 1 cup Granulated sugar Can be swapped with coconut sugar.
  • 2 large Eggs (room temperature) Ensure they're at room temperature.
  • 1/2 cup Sour cream Full-fat Greek yogurt can be used as a substitute.
  • 1/4 cup Vegetable oil (canola)
  • 1 tsp Vanilla extract Vanilla bean paste gives a richer taste.
  • 2 tbsp Instant espresso powder Can be omitted for a non-coffee version.
For the Buttercream
  • 1/2 cup Butter (for buttercream) Opt for unsalted butter.
  • 1 cup Mascarpone cheese
  • 2 cups Powdered sugar
  • 2 tbsp Amaretto or vanilla extract Extra vanilla extract can replace Amaretto.
  • 1 tbsp Cocoa powder Perfect for dusting on top.

Equipment

  • Cupcake tray
  • electric mixer
  • Mixing Bowls
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 160ºC (320ºF) and line a cupcake tray with liners.
  2. Cream together butter and granulated sugar on medium speed for about 3 minutes.
  3. Incorporate the eggs one at a time, mixing on low until fully combined.
  4. Whisk the dry ingredients together and gradually add to the wet ingredients.
  5. Fold in the sour cream, vegetable oil, and vanilla extract until just incorporated.
  6. Divide the batter and add instant espresso powder to one half.
  7. Fill cupcake liners with alternating spoonfuls of both batters.
  8. Bake for 20 to 23 minutes, checking for doneness.
  9. Cool the cupcakes in the tray for 5 minutes, then transfer to a wire rack.
  10. Beat room-temperature butter for the buttercream until creamy.
  11. Combine mascarpone cheese, powdered sugar, and Amaretto until smooth.
  12. Frost the cooled cupcakes with the buttercream and dust with cocoa powder.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Use quality mascarpone and Amaretto for rich flavor.

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