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Tiramisu Cupcakes

Tiramisu Cupcakes

Tiramisu Cupcakes are a delicious twist on the classic Italian dessert, combining rich coffee, creamy mascarpone, and light, fluffy cake. They are the perfect treat for anyone who loves tiramisu and cupcakes, delivering all the indulgence in a convenient, portable form.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 33 minutes
Servings 13

Ingredients
  

Vanilla Cupcakes

  • 172 grams 1 1/2 cups cake flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 200 grams 1 cup granulated sugar
  • 60 mL 1/4 cup canola oil
  • 56 grams 1/4 cup unsalted butter, room temperature
  • 1 large egg 60g, room temperature (or 2 large egg whites if you prefer whiter cupcakes)
  • 2 tsp vanilla bean paste
  • 113 grams 1/2 cup sour cream
  • 80 mL 1/3 cup whole milk, room temperature
  • 240-360 mL 1-1 1/2 cup/8-12 oz espresso (or strong coffee), room temperature

Mascarpone Frosting

  • 8 ounces 1 small tub mascarpone cheese, cold (recommended: Belgioioso)
  • 120 grams 1 cup powdered sugar, spooned and leveled
  • 180 mL 3/4 cup/6 oz heavy whipping cream, cold
  • 2 teaspoons vanilla bean paste
  • Tiny pinch of fine sea salt
  • Cocoa powder for dusting Dutch-processed recommended

Instructions
 

Vanilla Cupcakes

  • Preheat the oven to 350°F/177°C for convection (325°F/163°C for conventional) and line 13 muffin tins with cupcake liners (preferably a light-colored pan).
  • In a medium bowl, whisk together the cake flour, baking powder, salt, and sugar until evenly distributed.
  • 172 grams (1 1/2 cups) cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 200 grams (1 cup) granulated sugar
  • Add the oil and butter to the dry ingredients, and beat together until combined.
  • 60 mL (1/4 cup) canola oil
  • 56 grams (1/4 cup) unsalted butter
  • Add the egg and vanilla extract, and mix until fully incorporated.
  • 1 large egg
  • 2 tsp vanilla bean paste
  • Add the sour cream, then turn the mixer to low speed, streaming in the milk. Scrape the edges of the bowl and mix just until the cupcake batter is smooth.
  • 113 grams (1/2 cup) sour cream
  • 80 mL (1/3 cup) whole milk
  • Fill each cupcake liner about 2/3-3/4 full, which is about 50-55 grams of batter per cupcake. You will have enough batter for about half a cupcake leftover. DO NOT distribute that remaining batter among the cupcakes, as they will sink if overfilled.
  • Bake for 16-18 minutes. The cupcakes are done when you press on the center and it springs back or when a toothpick inserted comes out clean.
  • Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then transfer them to a cooling rack. Allow the cupcakes to cool completely before soaking.
  • Poke holes into the tops of the cupcakes and brush each with about 1-2 tablespoons of coffee.
  • 240-360 mL (1-1 1/2 cup/8-12 oz) espresso

Mascarpone Cream

  • Place the cold mascarpone into the bowl of a stand mixer (or a large bowl with a hand mixer) along with the powdered sugar and salt.
  • 8 ounces (1 small tub) mascarpone cheese, cold (I recommend Belgioioso)
  • 120 grams (1 cup) powdered sugar
  • Tiny pinch of fine sea salt
  • Beat at low-medium speed until combined, then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
  • Add the vanilla and cold heavy whipping cream in 3-4 increments, mixing well between each addition.
  • 180 mL (3/4 cup/6 oz) heavy whipping cream
  • 2 teaspoons vanilla bean paste
  • After all the heavy whipping cream is added, the cream may look soft. Turn the mixer to full speed for 1-2 more minutes, and it should stiffen up (like whipped cream does).
  • Use a piping bag fitted with a large round piping tip to frost the cupcakes. Use a small spoon or offset spatula to create a swirl on top and dust with cocoa powder.

Notes

I use 55g of batter for each cupcake. If it's less, they'll turn out short, and if it's too much, they may sink.
The vanilla cupcake recipe is designed to stay pale, so don't expect a golden brown color when it's finished baking. Simply press gently on the cake, and it should spring back.
For more uniform color, I recommend using a light-colored metal cupcake pan.
Store in an airtight container at room temperature for 2-3 days, or refrigerated for 7-10 days.