Cream Tiramisu Cupcakes are a delightful twist on the beloved classic Italian dessert. These elegant handheld treats feature espresso-soaked cupcakes topped with a velvety mascarpone cream frosting, finished with a dusting of cocoa powder. Each bite offers a light yet rich experience, perfect for coffee lovers and special occasions. With their irresistible charm, these cupcakes will transport you straight to Italy with every mouthful. Ready to impress your guests or treat yourself? Let’s dive into this delectable recipe!
Why You’ll Love This Cream Tiramisu Cupcakes
These Cream Tiramisu Cupcakes are not only a feast for the eyes but offer an array of delightful benefits:
- Perfectly combines classic tiramisu flavors in a cupcake form.
- Easy to make, with simple steps for anyone to follow.
- Ideal for special occasions, making them the best Tiramisu Cupcakes for parties.
- Great for coffee lovers, featuring coffee-flavored Tiramisu Cupcakes.
- Can be customized with various toppings such as chocolate ganache.
- These cupcakes can be made gluten-free, appealing to those with dietary restrictions.
These cupcakes embody the essence of Italian cuisine, making them a must-try! With their creamy texture and delightful flavors, you’ll understand why Tiramisu-themed cupcake recipes are gaining popularity.
Ingredients for Cream Tiramisu Cupcakes
Gather these items:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso or strong coffee, cooled
- 1/4 cup whole milk
- 2 tablespoons coffee liqueur (optional)
- 1 tablespoon sugar
- 8 oz mascarpone cheese, chilled
- 1/2 cup heavy cream, cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder
How to Make Cream Tiramisu Cupcakes Step-by-Step
- Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat eggs and sugar until pale and fluffy, then mix in oil, vanilla, espresso, and milk. Add dry ingredients to wet ingredients and stir just until combined.
- Step 2: Divide the batter evenly among cupcake liners, filling each about three-quarters full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Step 3: Combine espresso, liqueur (if using), and sugar in a bowl, stirring until sugar dissolves. Set aside to cool.
- Step 4: Once cooled, poke several holes in each cupcake with a skewer or toothpick. Brush or spoon the coffee syrup over the tops, allowing it to soak in.
- Step 5: In a chilled bowl, whip heavy cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until combined and silky.
- Step 6: Pipe or spread the mascarpone frosting over each cupcake.
- Step 7: Refrigerate cupcakes for at least 2 hours to set. Just before serving, dust the tops with cocoa powder.
Pro Tips for the Perfect Cream Tiramisu Cupcakes
Keep these in mind:
- Allow cupcakes to cool completely before soaking them with coffee syrup.
- For a richer flavor, consider using a high-quality espresso.
- Store leftover cupcakes in the refrigerator to maintain freshness.
- Try adding a hint of cinnamon to the frosting for an extra layer of flavor.
Best Ways to Serve Cream Tiramisu Cupcakes
These cupcakes shine when served with:
- A dollop of extra mascarpone cream on top for an indulgent treat.
- Chocolate ganache drizzled over the frosting for a decadent finish.
- Fresh berries or mint leaves for a pop of color and flavor.
How to Store and Reheat Cream Tiramisu Cupcakes
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. They can last up to 3 days. To reheat, simply let them come to room temperature before serving, or you can gently warm them in the microwave for a few seconds if you prefer them slightly warm.
Frequently Asked Questions About Cream Tiramisu Cupcakes
What’s the secret to perfect Cream Tiramisu Cupcakes?
The secret lies in soaking the cupcakes with the coffee syrup after they cool completely. This ensures they absorb the rich coffee flavor while remaining moist. The balance of the mascarpone cream adds a deliciously creamy texture that makes these cupcakes irresistible.
Can I make Cream Tiramisu Cupcakes ahead of time?
Absolutely! You can prepare the cupcakes a day in advance and store them in the refrigerator. Just frost them on the day you plan to serve for the best presentation and flavor.
How do I avoid common mistakes with Cream Tiramisu Cupcakes?
To avoid dryness, don’t overbake the cupcakes. Stick to the baking time and check them with a toothpick. Also, ensure you soak them adequately with the coffee syrup for that classic tiramisu taste.
Variations of Cream Tiramisu Cupcakes You Can Try
Here are some fun twists:
- For a fruity touch, try adding a layer of raspberry jam between the cupcake and frosting.
- Make mini Tiramisu Cupcakes for bite-sized treats, perfect for parties.
- Experiment with gluten-free flour for a gluten-free Tiramisu Cupcakes recipe.
- Add a hint of orange zest to the mascarpone frosting for a fresh flavor.
For more delicious dessert ideas, check out our dessert recipes or try making Pistachio Pavlova Meringue Cakes for a delightful twist!
For more information on the health benefits of coffee, visit Healthline.
To learn more about Italian desserts, explore The Spruce Eats.
Print
Cream Tiramisu Cupcakes: 12 Irresistible Bites
- Total Time: 2 hours 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Cream Tiramisu Cupcakes transform the classic Italian dessert into elegant handheld treats, featuring espresso-soaked cupcakes topped with silky mascarpone cream frosting and a dusting of cocoa powder.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso or strong coffee, cooled
- 1/4 cup whole milk
- 1/2 cup brewed espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 1 tablespoon sugar
- 8 oz mascarpone cheese, chilled
- 1/2 cup heavy cream, cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat eggs and sugar until pale and fluffy, then mix in oil, vanilla, espresso, and milk. Add dry ingredients to wet ingredients and stir just until combined.
- Divide the batter evenly among cupcake liners, filling each about three-quarters full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Combine espresso, liqueur (if using), and sugar in a bowl, stirring until sugar dissolves. Set aside to cool.
- Once cooled, poke several holes in each cupcake with a skewer or toothpick. Brush or spoon the coffee syrup over the tops, allowing it to soak in.
- In a chilled bowl, whip heavy cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until combined and silky.
- Pipe or spread the mascarpone frosting over each cupcake.
- Refrigerate cupcakes for at least 2 hours to set. Just before serving, dust the tops with cocoa powder.
Notes
- Allow cupcakes to cool completely before soaking them with coffee syrup.
- Store leftover cupcakes in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Leave a Reply