Cream Tiramisu Cupcakes Recipe: A Decadent Twist on the Classic Italian Dessert

Few desserts capture indulgence and elegance quite like tiramisu. With its layers of espresso-soaked ladyfingers, whipped mascarpone cream, and dusting of cocoa powder, tiramisu has earned a permanent place in the global dessert hall of fame. But what if you could take all the flavor, richness, and sophistication of traditional tiramisu—and wrap it in a light, handheld cupcake? Enter the Cream Tiramisu Cupcake: a modern, portable version of the beloved Italian classic, perfect for parties, special occasions, or simply satisfying your coffee-and-cream cravings in style.

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These cupcakes offer the best of both worlds. The base is a soft, coffee-kissed sponge that mimics the texture of ladyfingers—light, yet able to hold the rich flavors of espresso and liqueur. Instead of layered in a dish, the mascarpone cream is piped generously on top, silky and cloud-like, adding a luxurious finish that melts in your mouth. A dusting of high-quality cocoa powder brings a final bittersweet note, while optional chocolate shavings or espresso beans add texture and flair.

More than just a clever reinvention, cream tiramisu cupcakes solve one of the classic dessert’s biggest challenges: presentation and portion control. With tiramisu, serving neat slices can be messy. But in cupcake form, each person gets a beautifully crafted individual portion, layered with intention and bursting with flavor. They’re easy to serve, easier to love, and practically guaranteed to disappear from any dessert table.

In this comprehensive recipe guide, we’ll take you through every detail of crafting perfect cream tiramisu cupcakes—from baking the sponge to brewing the perfect espresso syrup, and from whipping the mascarpone filling to piping it like a pastry pro. You’ll also learn how to build flavor through layering techniques, how to modify the recipe for dietary preferences (like alcohol-free or gluten-free versions), and how to prepare these cupcakes ahead of time without compromising texture or taste.

Whether you’re a seasoned home baker or a beginner looking for a show-stopping dessert, this recipe guide will give you the tools, knowledge, and confidence to create cupcakes that look as beautiful as they taste. Every bite delivers that unmistakable tiramisu essence—bold coffee, smooth cream, and a whisper of cocoa—elevated with the charm and convenience of a cupcake.

Get ready to discover a new favorite dessert that feels classic yet exciting, indulgent yet balanced. This is Cream Tiramisu Cupcakes—an irresistible fusion of Italian tradition and modern-day baking.

Step-by-Step Instructions for Cream Tiramisu Cupcakes

Equipment You’ll Need

• Muffin tin with cupcake liners

• Electric mixer or stand mixer

• Mixing bowls

• Whisk

• Saucepan

• Fine sieve or mesh strainer

• Offset spatula or spoon

• Piping bag with large round or star tip

• Cooling rack

• Small brush (optional, for soaking syrup)

Ingredients Overview

Cupcakes:

• 1 cup all-purpose flour (125g)

• ¾ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• 2 large eggs, room temperature

• ¾ cup granulated sugar (150g)

• ⅓ cup vegetable oil (80ml)

• ⅓ cup whole milk (80ml)

• 1 tsp vanilla extract

• 1 tbsp instant espresso powder (or finely ground coffee)

Espresso Soak Syrup:

• ⅓ cup brewed espresso or very strong coffee (80ml)

• 2 tbsp granulated sugar (optional)

• 2 tbsp coffee liqueur (optional, e.g., Kahlúa)

Mascarpone Cream Frosting:

• 8 oz mascarpone cheese, cold (225g)

• 1 cup heavy cream, cold (240ml)

• ½ cup powdered sugar (60g)

• 1 tsp vanilla extract

Garnish:

• Unsweetened cocoa powder (for dusting)

• Dark chocolate shavings or espresso beans (optional)

Step 1: Prepare Your Ingredients and Equipment

• Preheat your oven to 350°F (175°C).

• Line a muffin tin with 12 cupcake liners.

• Brew espresso or strong coffee and allow it to cool.

• Measure and sift dry ingredients: flour, baking powder, baking soda, salt.

• Have all wet ingredients at room temperature for best mixing results.

Step 2: Make the Coffee-Infused Cupcake Batter

1. Combine dry ingredients: In a medium bowl, sift together flour, baking powder, baking soda, salt, and instant espresso powder. Set aside.

2. Whisk eggs and sugar: In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed for about 4–5 minutes, or until pale, thick, and fluffy. This step is crucial for a light, airy cupcake texture.

3. Add oil and vanilla: With the mixer running on low speed, slowly drizzle in the vegetable oil and vanilla extract, mixing just until combined.

4. Add milk: Pour in the milk gradually, mixing gently to incorporate.

5. Fold in dry ingredients: Using a spatula, gently fold the flour mixture into the wet ingredients. Fold just until there are no visible streaks of flour—do not overmix, or the cupcakes may become dense.

Step 3: Bake the Cupcakes

1. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising.

2. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

3. Remove from the oven and transfer the cupcakes to a cooling rack. Let cool completely before moving to the soaking step.

Step 4: Prepare the Espresso Soak Syrup

1. Combine brewed espresso, sugar, and coffee liqueur (if using) in a small saucepan.

2. Heat gently, stirring until sugar dissolves completely.

3. Remove from heat and allow syrup to cool to room temperature.

Step 5: Soak the Cupcakes

1. Using a small spoon or a pastry brush, gently soak each cooled cupcake with 1–2 tablespoons of the espresso syrup. Be careful not to saturate the cupcakes excessively—they should be moist but hold their shape.

2. Allow the soaked cupcakes to rest for about 10 minutes, so the syrup fully absorbs.

Step 6: Prepare the Mascarpone Cream Frosting

1. In a chilled mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.

2. In a separate bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Beat gently to smooth and soften the mascarpone without overworking it.

3. Carefully fold the whipped cream into the mascarpone mixture, combining until smooth, creamy, and slightly thickened. Avoid overmixing to keep the cream light.

4. Transfer the mascarpone cream into a piping bag fitted with your choice of tip.

Step 7: Assemble the Cream Tiramisu Cupcakes

1. Pipe a generous swirl of mascarpone cream on top of each soaked cupcake.

2. Using a fine sieve, dust the cupcakes lightly with unsweetened cocoa powder.

3. Optionally, garnish with chocolate shavings or a few espresso beans for added elegance and texture.

Step 8: Chill and Serve

• Refrigerate the assembled cupcakes for at least 1 hour before serving to allow the flavors to meld and the mascarpone cream to set slightly.

• Serve chilled or at cool room temperature for the best texture and taste experience.