Name: Easy Cupcake Recipes Tiramisu Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2/3 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup milk; 1/4 cup strong brewed coffee, cooled; 8 oz mascarpone cheese; 1/2 cup heavy cream; 1/4 cup powdered sugar; Cocoa powder for dusting

Jump to Recipe

Cupcakes that taste like tiramisu? Oh yes, that’s a real thing, and trust me—you’ll want these on your dessert table. I love tiramisu, but sometimes I just don’t have the patience for all the layering and chilling. That’s where these little beauties come in. They’re like a quick shortcut to happiness, packaged neatly in cupcake liners. The rich coffee flavor soaks into the cake, the mascarpone frosting adds that dreamy creaminess, and with a dusting of cocoa, you’ve got yourself a dessert that feels fancy without the fuss. I’ve made these for birthdays, potlucks, and even one random Tuesday night when I needed a pick-me-up. They never fail to impress and, honestly, they make me feel like I’ve got my life together—even if the laundry pile in the corner says otherwise.

1) Key Takeaways
2) Easy Tiramisu Cupcakes Recipe
3) Ingredients for Tiramisu Cupcakes
4) How to Make Tiramisu Cupcakes
5) Tips for Making Tiramisu Cupcakes
6) Making Tiramisu Cupcakes Ahead of Time
7) Storing Leftover Tiramisu Cupcakes
8) Try these Dessert next!
9) Tiramisu Cupcakes
10) Nutrition

1) Key Takeaways

These easy cupcake recipes are inspired by tiramisu and bring the best of both worlds in one bite.
Coffee-soaked cupcakes topped with mascarpone frosting for a creamy twist.
A quick dessert that feels special enough for parties but simple enough for weeknights.
Flexible recipe: play with stronger coffee or add cocoa for a bolder flavor.

2) Easy Tiramisu Cupcakes Recipe

I’ve always loved tiramisu. That soft bite of sponge soaked with coffee, the airy mascarpone cream, the dust of cocoa that lingers on your lips—it’s pure joy. But let’s be real, I don’t always have the time or energy to fuss with layering an entire pan of dessert. That’s when I started playing around with easy cupcake recipes, because honestly, who doesn’t love the idea of a handheld tiramisu?

The first time I tested these, I brewed an extra-strong pot of coffee (maybe too strong because I was buzzing all afternoon) and folded it into the batter. What came out of the oven were light little cakes with just enough coffee kick. Top them with a mascarpone frosting, and suddenly the ordinary Tuesday night felt a bit like a celebration. My husband walked through the door, saw the plate, and said, “You didn’t.” But oh, I did.

That’s the beauty of this recipe: it tastes indulgent but doesn’t take over your whole day. Whether you’re making them for a birthday, a potluck, or just because you need a reason to smile, these cupcakes deliver. And you don’t need to be a pastry chef—if you can whisk and stir, you can make these. Coffee, cream, cocoa, happiness—it all fits in the palm of your hand.

3) Ingredients for Tiramisu Cupcakes

All-purpose flour: The base of these cupcakes. Light enough to hold the delicate flavors but sturdy enough to soak in that coffee without falling apart.

Baking powder: It gives the cupcakes their gentle lift. Skip it and you’ll end up with sad little pancake cups, which no one wants.

Salt: Just a pinch, but don’t skip it. Salt makes the sweetness sing and the flavors feel balanced.

Unsalted butter: Softened and creamy, it’s what makes the cupcakes rich and tender. Melt-in-your-mouth texture starts here.

Granulated sugar: The sweetness that pairs beautifully with the bitterness of coffee. Think of it as the harmony in the recipe.

Eggs: They give structure and richness. Without them, the cupcakes wouldn’t hold together or taste as good.

Vanilla extract: Just enough to round out the flavors. Vanilla and coffee together are like old friends catching up over dessert.

Milk: Adds moisture so the cupcakes don’t dry out. Use whole milk if you want them extra tender.

Strong brewed coffee: The star of the show. Make it bold, let it cool, and pour it in. Coffee is what makes this recipe taste like tiramisu.

Mascarpone cheese: Soft, creamy, and slightly tangy, this cheese turns the frosting into something unforgettable.

Heavy cream: Whipped up with mascarpone, it creates the luscious topping that makes you close your eyes with every bite.

Powdered sugar: Sweetens the frosting without making it gritty. It blends seamlessly into the cream.

Cocoa powder: A final dusting to finish the cupcakes. It’s the classic tiramisu flourish that makes them look and taste authentic.

4) How to Make Tiramisu Cupcakes

Step 1: Preheat the oven to 350°F and line your muffin tin with cupcake liners. The anticipation starts here, and honestly, the smell of preheating always makes me hungry.

Step 2: In a bowl, whisk together flour, baking powder, and salt. It feels a little like magic when the simplest dry ingredients become the backbone of a dessert.

Step 3: In another bowl, cream butter and sugar until fluffy. Add eggs one by one, mixing after each, then stir in the vanilla. It’s the point where everything starts to smell like something wonderful is about to happen.

Step 4: Add the dry mixture in parts, alternating with milk and coffee. Stir gently so you don’t knock out the air. The batter should be smooth but not overworked.

Step 5: Divide the batter evenly among the liners. Bake 18–20 minutes until a toothpick comes out clean. As they bake, the scent of coffee fills the kitchen, and that’s when you know you’re in for a treat.

Step 6: While the cupcakes cool, whip mascarpone, cream, and powdered sugar until smooth and spreadable. The frosting feels like silk, and tasting it straight from the spoon is practically required.

Step 7: Once cupcakes are cool, frost generously and finish with a dusting of cocoa. Step back, admire your work, and then try not to eat three in a row.

5) Tips for Making Tiramisu Cupcakes

Let’s talk about mistakes, since I’ve made a few. Once I poured hot coffee into the batter without cooling it first—big mistake. The eggs started cooking right there in the bowl. So, my first tip: always cool your coffee. It matters more than you think.

Don’t overmix your batter. The cupcakes should be tender, not chewy. Mix until things look combined, then stop. Your future self will thank you. And when it comes to frosting, don’t skimp. Pile it on. People eat with their eyes first, and a stingy swirl of mascarpone doesn’t impress anyone.

If you love coffee, brush a little extra over the tops before frosting. It soaks in and gives you that “true tiramisu” punch. Oh, and invest in a decent cocoa powder—it makes a difference in both taste and looks.

6) Making Tiramisu Cupcakes Ahead of Time

Life gets busy, and sometimes you want dessert ready before the guests even arrive. These cupcakes handle that beautifully. Bake them a day ahead and store them in an airtight container. They stay soft and lovely, almost like they’ve been waiting for their big moment.

I usually hold off on the frosting until the day I serve them. Mascarpone frosting keeps its texture best when fresh. If you absolutely must frost them earlier, keep them in the fridge and bring them out about 30 minutes before serving so the cream softens again.

The flavor even deepens overnight. The coffee settles in, the cake mellows, and suddenly the cupcakes taste like they’ve matured into their full personality. Honestly, sometimes I like them better the next day.

7) Storing Leftover Tiramisu Cupcakes

If you actually end up with leftovers (which doesn’t happen often in my house), here’s what to do. Store them in the fridge in an airtight container. The frosting is dairy-based, so it needs the chill to stay safe and tasty.

They’ll last up to three days, though they’re best within the first two. When you’re ready to eat, let them sit at room temperature for a little bit. Cold mascarpone frosting tastes firm, but once it softens, it’s creamy heaven again.

Sometimes I sneak one straight from the fridge at midnight. No regrets. They’re just as good chilled, maybe even better when you need a late-night treat without the wait.

8) Try these Dessert next!

9) Tiramisu Cupcakes