Description
Delight in these luscious Tiramisu Cupcakes that combine the rich flavors of classic tiramisu with a moist, tender cupcake base. Alternating swirls of espresso-infused and plain batter create a beautiful marbled effect, topped with a creamy mascarpone buttercream frosting dusted with cocoa powder for the perfect indulgent treat.
Ingredients
Cupcake Batter
- 150 g all-purpose flour
- 50 g almond flour (can be replaced with all-purpose flour)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 70 g butter (room temperature)
- 200 g granulated sugar
- 3 large eggs (room temperature)
- 150 g sour cream (12-18%, room temperature or full-fat Greek yogurt)
- 2 tbsp vegetable oil (e.g. canola oil)
- 1 ½ tsp vanilla extract
- 1 tbsp instant espresso powder
Mascarpone Buttercream
- 200 g butter (room temperature)
- 100 g mascarpone cheese (room temperature)
- 360 g powdered sugar, sifted
- 1/2 tsp vanilla bean paste
- 2 tsp Amaretto (or vanilla extract)
- Cocoa powder for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 160ºC (320ºF) in a conventional oven and line a 12-cup cupcake tray with cupcake liners for easy removal and cleanup.
- Mix Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl and set aside to ensure even distribution of leavening agents.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing on low speed to combine after each addition, ensuring a smooth, homogenous batter.
- Incorporate Dry Ingredients: Scrape down the bowl sides, then add the sifted dry ingredients to the batter; mix on low speed just until combined to avoid overmixing which can toughen the cupcakes.
- Add Sour Cream and Oil: Add the sour cream, vegetable oil, and vanilla extract, mixing gently until just combined to maintain batter tenderness.
- Divide and Flavor Batter: Transfer half of the batter to a separate bowl and fold in the instant espresso powder gently with a rubber spatula until fully dissolved and uniform.
- Fill Cupcake Liners: Alternate spoonfuls of the plain batter and espresso batter into the cupcake liners. Use a toothpick to swirl the two batters for a marbled effect, careful not to overmix.
- Bake: Bake the cupcakes for 20-23 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the cupcakes sit in the tray for 5 minutes, then carefully remove them to a wire rack to cool completely before frosting.
- Prepare Buttercream: Bring butter and mascarpone to room temperature. Cut butter into cubes, sift powdered sugar. Beat butter in a stand mixer or with a hand mixer on medium-high speed for 4 minutes until creamy; scrape bowl and continue mixing 2 more minutes.
- Add Mascarpone: Mix in mascarpone with the butter on low speed for 1 minute until smooth and combined.
- Add Sugar and Flavorings: Add half of the sifted powdered sugar, vanilla bean paste, and Amaretto; mix on low speed until combined. Scrape sides, add remaining powdered sugar, and mix again until smooth. Finish with a final 1-minute mix for a light, fluffy buttercream.
- Pipe Frosting: Fill a piping bag fitted with a large round tip (e.g., Wilton 1A) with the buttercream. Pipe a generous swirl atop each cooled cupcake.
- Finish: Dust the frosted cupcakes with cocoa powder for a classic tiramisu touch and serve.
Notes
- Room temperature ingredients help achieve a smooth batter and buttercream without curdling.
- Do not overmix the batter once wet and dry ingredients are combined to avoid tough cupcakes.
- Instant espresso powder can be adjusted for stronger or lighter coffee flavor according to taste.
- Amaretto can be substituted with vanilla extract for an alcohol-free version.
- Use full-fat mascarpone for authentic texture and flavor in the buttercream.
- Ensure cupcakes are completely cool before frosting to prevent melting the buttercream.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
