Decadent Tiramisu Cupcakes

Prepare to fall in love with these incredibly easy Tiramisu Cupcakes! Perfect for any coffee enthusiast, these delightful treats transform the classic Italian dessert into a portable, shareable delight. We start with moist, fluffy vanilla cupcakes, which are then generously soaked in a rich blend of freshly brewed espresso and a hint of Kahlúa. Topped with a luscious, tangy mascarpone frosting, each bite delivers the iconic flavors of tiramisu without the fuss. Our secret? A simple cake mix that ensures a stress-free baking experience while still achieving that authentic, complex flavor profile. With minimal preparation and no overnight chilling required, these easy tiramisu cupcakes are ready to impress in under an hour, making them even more convenient than the traditional version!

Effortless Tiramisu Cupcakes Made with Cake Mix

Creating authentic tiramisu can be a labor of love, especially if you’re baking your own ladyfingers from scratch. That’s why these Tiramisu Cupcakes, crafted using a convenient cake mix, are a game-changer. They offer all the beloved flavors and textures of the genuine dessert with significantly less effort. Each vanilla cupcake is steeped in a fragrant mixture of robust espresso and sweet Kahlúa, giving them that signature moist, coffee-infused richness that fans of tiramisu adore. The grand finale is a generous swirl of our creamy, dreamy mascarpone frosting, which perfectly mimics the traditional tiramisu cream filling.

What sets this recipe apart is its incredible speed. You don’t have to endure a long wait for the flavors to meld, nor is overnight chilling a necessity. These cupcakes are designed for instant gratification, allowing you to indulge in their exquisite taste in under an hour from start to finish. They’re ideal for last-minute gatherings, a spontaneous sweet craving, or when you simply want to enjoy a sophisticated dessert without spending hours in the kitchen. Get ready to elevate your dessert game with these surprisingly simple yet utterly decadent treats.

Tiramisu Cupcakes Recipe

Moist vanilla tiramisu cupcakes soaked in espresso and Kahlúa, topped with rich, tangy mascarpone frosting. Quick and easy, these cupcakes capture the flavor of classic tiramisu in under an hour.

Prep:

30 minutes

Cook:

14 minutes

Total Time:

44 minutes

Servings:

12 cupcakes

Ingredients

For the Cupcakes

• 13.25 ounces vanilla cake mix (1 box)
• ½ teaspoon ground cinnamon
• 1 cup water
• ⅓ cup unsalted butter melted (⅔ stick)
• 3 large eggs room temperature

For the Mascarpone Frosting

• 4 ounces mascarpone cheese room temperature*
• 4 ounces cream cheese room temperature (½ brick)
• 2 tablespoons unsalted butter room temperature (¼ stick)
• 1 teaspoon pure vanilla extract
• 2½ cups powdered sugar

For Assembly

• ¼ cup espresso or strongly brewed coffee **
• 2 tablespoons Kahlúa coffee liqueur ***
• ¼ cup unsweetened cocoa powder optional, for topping

Equipment

• Kitchen Scale (optional)
• Muffin Tin
• Stand Mixer
• Piping Tip Set

Instructions

For the Cupcakes

• Preheat oven to 350°F (175°C) and line a 12-count muffin tin with paper liners. Set aside.
• In a large bowl, whisk the cake mix and cinnamon together until thoroughly combined.
  ½ teaspoon ground cinnamon, 13.25 ounces vanilla cake mix
  
• In a separate bowl, whisk together the water, melted butter, and room-temperature eggs until smooth.
  1 cup water, ⅓ cup unsalted butter, 3 large eggs
• Gently add the wet ingredients to the dry mixture. Mix *just* until the dry ingredients are fully incorporated and no streaks of flour remain. Be careful not to overmix, as this can lead to tough, dry cupcakes.
  
• Divide the cupcake batter evenly among the prepared muffin tin wells, filling each about ¾ full. A ¼-cup cookie scoop makes this step incredibly easy and ensures uniform cupcake sizes.
  
• Bake for 14-16 minutes in the preheated oven, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
• Once baked, remove the cupcakes from the oven and transfer them to a wire rack. Allow them to cool completely before proceeding to the next steps. This prevents the frosting from melting.

For the Mascarpone Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature mascarpone cheese, cream cheese, and unsalted butter. Cream these ingredients together on medium speed until the mixture is completely smooth and well combined, which usually takes about 2 minutes. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
  4 ounces mascarpone cheese, 4 ounces cream cheese, 2 tablespoons unsalted butter
  
• Add the pure vanilla extract to the creamed mixture and mix until just combined, ensuring the vanilla flavor is evenly distributed.
  1 teaspoon pure vanilla extract
• With the mixer set to a low speed, gradually add the powdered sugar, one cup at a time, until it is fully incorporated and the frosting base is smooth. Once all the powdered sugar has been added, increase the mixer speed to high and whip the icing for 1-2 minutes until it becomes beautifully light, fluffy, and spreadable. Be careful not to over-whip, as mascarpone can curdle if beaten for too long on high speed.
  2½ cups powdered sugar
  
• Transfer the prepared mascarpone frosting to a piping bag fitted with your preferred piping tip (a Wilton 2A round tip is excellent for a classic look). Set the piping bag aside until you are ready to frost the cooled cupcakes. If the frosting feels too soft, chill it for 10-15 minutes in the refrigerator before piping.

For Assembly

• Once the cupcakes have completely cooled to room temperature, use a fork to poke 5-6 shallow holes into the top of each cupcake. Aim to poke about halfway down into the cupcake, not all the way to the bottom. This creates channels for the coffee soak.
• In a small bowl, gently combine the ¼ cup of espresso (or strong coffee) and 2 tablespoons of Kahlúa coffee liqueur. Ensure the espresso mixture is slightly warm. Carefully pour or brush approximately 2 teaspoons of this aromatic mixture over the top of each poked cupcake, allowing the liquid to seep into the holes. This warm soak absorbs better and prevents sogginess.
  ¼ cup espresso or strongly brewed coffee, 2 tablespoons Kahlúa coffee liqueur
  
• Pipe a generous swirl of the mascarpone icing onto the top of each coffee-soaked cupcake. For the classic tiramisu finish, dust the tops of the frosted cupcakes with a fine layer of ¼ cup unsweetened cocoa powder using a fine-mesh sieve for even coverage. Chill the assembled cupcakes for at least 30 minutes before serving; this helps the frosting set and allows the flavors to meld beautifully.
  ¼ cup unsweetened cocoa powder
  

Notes and Expert Tips

*Ingredient Substitution: If mascarpone cheese is unavailable, you can substitute it with an equal amount of additional cream cheese for a similar creamy texture, though the flavor will be slightly different.

**Coffee Choice: While espresso is highly recommended for its intense coffee flavor, a very strongly brewed regular coffee can be used as an effective substitute if espresso is not an option. Ensure it’s robust enough to stand out.

***Non-Alcoholic Version: For a family-friendly or alcohol-free treat, simply substitute the Kahlúa coffee liqueur with an equal amount of additional espresso or strong coffee. The flavor will still be rich and delicious.

Key Baking Tips for Perfection:

• Avoid Overmixing: When combining the cupcake batter, mix only until the dry ingredients are just incorporated. Overmixing develops gluten, resulting in tough, rubbery cupcakes instead of light and fluffy ones.
• Cool Completely: Always allow the baked cupcakes to cool down entirely on a wire rack before attempting to frost them. Warm cupcakes will cause the mascarpone frosting to melt and slide off, creating a mess.
• Gentle Whipping for Frosting: Mascarpone cheese is delicate. When whipping the frosting, start on low speed and gradually increase. Be extremely cautious not to over whip, as mascarpone can quickly curdle and separate, making the frosting grainy.
• Chill Soft Frosting: If your mascarpone frosting seems too soft or runny for piping, place the piping bag (or the mixing bowl) into the refrigerator for 10-15 minutes. This will help it firm up to a more workable consistency.
• Thorough Soaking is Key: Don’t be shy about poking plenty of holes into the cooled cupcakes. These holes are essential for allowing the espresso and Kahlúa mixture to deeply penetrate and moisten the cake, infusing every bite with that signature tiramisu flavor.
• Preventing Soggy Cupcakes: While a good soak is important, too much liquid can turn your cupcakes soggy or even cause them to disintegrate. Stick to approximately 2 teaspoons of the coffee mixture per cupcake to achieve optimal moisture without overdoing it.
• Warm Soak Advantage: Using a slightly warm Kahlúa and espresso mixture helps the cupcakes absorb the liquid more efficiently and evenly. This quick absorption is crucial for preventing sogginess and ensures a perfect coffee infusion.
• Even Cocoa Dusting: For a professional and beautiful finish, dust the cocoa powder over the frosted cupcakes using a fine-mesh sieve. This ensures a light, even, and clump-free layer of cocoa.
• Chill for Flavor Melding: For the absolute best flavor and frosting consistency, I highly recommend chilling these tiramisu cupcakes for at least 30 minutes before serving. This brief chill allows the flavors to truly meld and deepen, enhancing the overall tiramisu experience, and helps the frosting maintain its shape.

Make-Ahead Preparations: You can bake the vanilla cupcakes up to 1 day in advance. Once cooled, store them in an airtight container at room temperature until you’re ready to soak and frost. The decadent mascarpone frosting can also be prepared up to 2 days ahead of time. Store the frosting in an airtight container or a Ziplock bag in the refrigerator. Before using, allow it to come to room temperature and give it a quick whip to restore its fluffy texture.

Storage: Keep any leftover tiramisu cupcakes fresh by storing them in an airtight container in the refrigerator for up to 3 days. They are delicious served cold directly from the fridge or at room temperature.

Freezing Advice: It is generally not recommended to freeze these cupcakes once frosted, as the mascarpone frosting has a tendency to separate and change texture upon thawing. However, you can successfully freeze the unfrosted and coffee-soaked cupcakes. Tightly wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container for up to 1 month. When ready to enjoy, thaw them overnight in the refrigerator before applying fresh mascarpone frosting.

Nutrition Facts

Tiramisu Cupcakes Recipe

Amount Per Serving (1 cupcake)

Calories 383
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 84mg28%

Sodium 273mg12%

Potassium 82mg2%

Carbohydrates 54g18%

Fiber 1g4%

Sugar 39g43%

Protein 5g10%

Vitamin A 543IU11%

Vitamin C 0.003mg0%

Calcium 104mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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How to Make Tiramisu Cupcakes: Step-by-Step Guide

Follow these detailed steps to create your own batch of delightful Tiramisu Cupcakes, perfect for any occasion.

1. Prepare Dry Ingredients and Oven

Begin by preheating your oven to 350°F (175°C). While the oven heats, line a standard 12-count muffin tin with paper cupcake liners. In a large mixing bowl, combine the 13.25 ounces (one box) of vanilla cake mix with ½ teaspoon of ground cinnamon. Whisk these dry ingredients together thoroughly until the cinnamon is evenly distributed throughout the cake mix, ensuring every cupcake has a hint of spice.

2. Combine Wet Ingredients and Mix Batter

In a separate, medium-sized bowl, whisk together 1 cup of water, ⅓ cup of melted unsalted butter, and 3 large, room-temperature eggs. Whisk until the mixture is smooth and well combined. Now, pour these wet ingredients into the bowl with your dry cake mix. Mix the batter gently until the dry ingredients are just fully combined. It’s crucial not to overmix the batter at this stage, as excessive mixing can lead to dense, tough cupcakes. Stop mixing as soon as you no longer see streaks of dry cake mix.

3. Bake the Cupcakes to Golden Perfection

Carefully divide the prepared cupcake batter evenly among the 12 lined muffin tin wells. To ensure uniform cupcakes, I highly recommend using a ¼-cup cookie scoop or measuring cup, filling each liner approximately ¾ of the way full. Place the muffin tin into your preheated oven and bake for 14-16 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean. Once baked, remove the tin from the oven and transfer the cupcakes to a wire rack to cool completely. Allowing them to cool fully is essential before adding any frosting or liquid soak, preventing a melted mess.

4. Prepare the Rich Mascarpone Frosting

In the bowl of a stand mixer fitted with a paddle attachment, add 4 ounces of room-temperature mascarpone cheese, 4 ounces (½ brick) of room-temperature cream cheese, and 2 tablespoons of room-temperature unsalted butter. Beat these ingredients together on medium speed for about 2 minutes, or until the mixture is incredibly smooth, creamy, and well combined. Be sure to scrape down the sides of the bowl periodically to ensure even mixing. Next, add 1 teaspoon of pure vanilla extract and mix briefly until it’s fully incorporated into the cheese mixture. This creates the rich, tangy base for your frosting.

5. Sweeten and Whip the Frosting to Fluffy Perfection

With your stand mixer on low speed, begin adding 2½ cups of powdered sugar, gradually incorporating it into the mascarpone mixture. Once all the powdered sugar has been added and the mixture is smooth, increase the mixer speed to high. Whip the icing for an additional 1-2 minutes until it becomes wonderfully light, airy, and fluffy. Remember, mascarpone can curdle if overwhipped, so keep an eye on the texture. If the frosting seems too soft for piping, a quick 10-15 minute chill in the refrigerator will help it firm up. Transfer the finished frosting to a piping bag fitted with your chosen tip (a Wilton 2A round tip is excellent for a classic look) and set aside.

6. The Essential Coffee and Kahlúa Soak

Once your cupcakes are completely cooled, it’s time for the signature tiramisu soak. Using a fork, gently poke 5-6 shallow holes into the top of each cupcake. Aim to penetrate about halfway down to create pockets for the liquid. In a small bowl, combine ¼ cup of espresso (or very strong coffee) with 2 tablespoons of Kahlúa coffee liqueur. Crucially, ensure this mixture is *slightly warm*. Warm liquid absorbs much more effectively and evenly into the cake, preventing sogginess. Pour or brush approximately 2 teaspoons of this aromatic mixture over the top of each cupcake, letting it slowly seep into the holes. Avoid adding too much liquid, as this could indeed lead to a soggy base.

7. Frost and Garnish Your Tiramisu Cupcakes

Now for the artistic touch! Pipe a generous, beautiful swirl of the prepared mascarpone frosting onto the top of each coffee-soaked cupcake. If you notice your frosting has become a little too soft while waiting, simply pop your piping bag into the refrigerator for 10-15 minutes to firm it up before continuing. For that iconic tiramisu presentation, dust the tops of the frosted cupcakes with ¼ cup of unsweetened cocoa powder. A fine-mesh sieve is your best friend here, ensuring a light, even, and elegant dusting without any clumps. After garnishing, I highly recommend chilling the cupcakes for at least 30 minutes. This not only helps the frosting set perfectly but also allows all the complex flavors to truly meld and deepen, providing the ultimate tiramisu experience.

Storage and Freezing Guidelines for Tiramisu Cupcakes

To keep your delicious Tiramisu Cupcakes fresh and flavorful, proper storage is key.

How to Store Leftovers

Any leftover tiramisu cupcakes should be stored in an airtight container. Place the container in the refrigerator, where they will remain fresh and delightful for up to 3 days. These cupcakes are versatile and can be enjoyed cold directly from the refrigerator, or you can allow them to come to room temperature for a slightly softer frosting and more pronounced flavors before serving.

Freezing Recommendations

While these cupcakes are incredibly tasty, I generally do not recommend freezing them once they have been frosted. The delicate mascarpone frosting, unfortunately, tends to separate and lose its smooth, creamy texture when thawed, impacting the overall quality and presentation of the dessert. However, if you wish to prepare components in advance, you can freeze the unfrosted and coffee-soaked cupcakes. To do this, wrap each individual cupcake tightly in plastic wrap to prevent freezer burn. Then, place them in a freezer-safe bag or container, where they can be stored for up to 1 month. When you’re ready to enjoy them, simply transfer the frozen cupcakes to the refrigerator and let them thaw overnight. Once thawed, you can frost them freshly with a batch of new mascarpone frosting for the best possible result.