Description
These Tiramisu Cupcakes combine the classic flavors of the beloved Italian dessert with a moist vanilla cupcake base soaked in espresso and topped with a luscious mascarpone cream. Light, fluffy, and infused with coffee flavor, these cupcakes are perfect for special occasions or a decadent treat.
Ingredients
Vanilla Cupcakes
- 180 grams cake flour (spooned and leveled)
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 200 grams granulated sugar
- 60 mL canola oil (or any neutral oil)
- 56 grams unsalted butter (room temperature)
- 1 large egg (room temperature) or 2 large egg whites for whiter cupcakes
- 2 tsp vanilla bean paste
- 113 grams sour cream
- 80 mL whole milk (room temperature)
- 240-360 mL espresso or strong coffee (room temperature)
Mascarpone Cream
- 227 grams mascarpone cheese (cold, recommended Belgioioso)
- 120 grams powdered sugar (spooned and leveled)
- 180 mL heavy whipping cream (cold)
- 2 teaspoons vanilla bean paste
- Tiny pinch of fine sea salt
- Cocoa powder for dusting (preferably Dutch)
Instructions
- Preheat Oven and Prepare Tins: Preheat the oven to 325°F (163°C) convection and line 13 muffin tins with cupcake liners, preferably light-colored to avoid overbaking edges.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, salt, and sugar until evenly distributed and smooth.
- Combine Wet and Dry: Add the canola oil and room temperature butter to the dry ingredients and beat until thoroughly combined.
- Add Eggs and Vanilla: Incorporate the egg and vanilla bean paste into the mixture and mix until fully integrated.
- Add Sour Cream and Milk: Add sour cream and start the mixer on low speed while slowly streaming in the whole milk. Scrape down the sides and mix just until the batter is smooth to avoid overmixing.
- Fill Cupcake Liners: Fill each cupcake liner about 2/3 to 3/4 full, approximately 50-55 grams of batter per cupcake. Do not overfill as it can cause sinking.
- Bake Cupcakes: Bake for 16-18 minutes until the cupcakes spring back when pressed in the center or a toothpick inserted comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before the next step.
- Soak Cupcakes: Poke holes in the tops of the cooled cupcakes and brush each with 1-2 tablespoons of room temperature espresso or strong coffee to infuse flavor.
- Prepare Mascarpone Cream: In a bowl of a stand mixer or large bowl with a hand mixer, combine cold mascarpone, powdered sugar, and a pinch of salt. Beat on low-medium speed until combined, then increase to medium-high for 1-2 minutes, scraping sides halfway through.
- Add Vanilla and Whipping Cream: Add vanilla bean paste and cold heavy whipping cream gradually in 3-4 increments, mixing well between additions.
- Whip Cream to Stiff Peaks: After all cream is added, increase mixer to full speed for 1-2 minutes until the cream stiffens and holds peaks like whipped cream.
- Frost and Finish: Using a piping bag fitted with a large round tip, pipe the mascarpone cream onto the cupcakes. Create a small swirl with a spoon or offset spatula and dust the tops with Dutch cocoa powder for a classic tiramisu finish.
Notes
- Ensure all refrigerated ingredients are brought to room temperature unless specified otherwise for proper mixing and texture.
- Do not overfill cupcake liners to avoid sinking during baking.
- Use good quality cold mascarpone cheese for best flavor and texture; Belgioioso is recommended.
- Allow cupcakes to cool completely before soaking with espresso to prevent them from breaking apart.
- Coffee soaking liquid can be adjusted based on preferred intensity; use up to 360 mL for stronger flavor.
- Use Dutch-processed cocoa powder for dusting to match traditional tiramisu flavor and color.
- For whiter cupcakes, substitute the whole egg with two large egg whites.
- Keep mascarpone cream cold and work quickly when assembling for best consistency.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
