Vanilla Tiramisu Cupcakes are an elegant twist on the beloved Italian dessert, transformed into a handheld delight. With layers of flavor—vanilla sponge cake, espresso soak, creamy mascarpone filling, and coffee-kissed frosting—each cupcake is a miniature indulgence. Perfect for coffee lovers and special occasions, these cupcakes blend sophistication and comfort in every bite.
Why You’ll Love This Recipe
- All the flavor of tiramisu: Classic components like mascarpone, espresso, and cocoa in cupcake form.
- Perfect texture: Moist vanilla sponge with a creamy center and fluffy frosting.
- Visually elegant: Finished with cocoa dusting and espresso beans for a refined presentation.
- Ideal for entertaining: Great for parties, showers, and dinner desserts.
- Customizable: Add liqueur or skip it to suit your crowd.
- Coffee lover’s dream: Layers of espresso flavor balanced with vanilla sweetness.
- Easy to serve: No cutting or plating required—just pick up and enjoy.
- Make-ahead friendly: Components can be prepped in advance.
- Versatile base: Vanilla sponge pairs well with many other fillings and frostings.
- Chic and crowd-pleasing: A gourmet cupcake that feels both festive and familiar.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
- all-purpose flour
- baking powder
- salt
- unsalted butter, softened
- granulated sugar
- large eggs
- vanilla extract
- whole milk
For the Espresso Soak:
- strong brewed espresso
- sugar
- coffee liqueur (optional)
For the Mascarpone Filling:
- mascarpone cheese
- powdered sugar
- vanilla extract
For the Frosting:
- unsalted butter, softened
- powdered sugar
- heavy cream
- instant coffee dissolved in water
Toppings:
- cocoa powder
- chocolate-covered espresso beans
Directions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
- Alternately add the dry ingredients and milk to the creamed mixture, starting and ending with flour. Mix until just combined.
- Divide the batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
- In a small bowl, stir together espresso, sugar, and coffee liqueur (if using). Set aside.
- For the filling, combine mascarpone cheese, powdered sugar, and vanilla. Mix until smooth.
- Use a cupcake corer or small knife to remove the center of each cupcake. Fill with mascarpone mixture.
- Brush the tops of the cupcakes with the espresso soak.
- For the frosting, beat the butter until light. Gradually add powdered sugar, dissolved coffee, and cream until fluffy and smooth.
- Pipe frosting onto each cupcake. Dust lightly with cocoa powder and top with a chocolate-covered espresso bean.
Servings and timing
Servings: 12 cupcakes
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Calories: Approximately 330 kcal per cupcake
Variations
- Alcohol-free: Skip the liqueur and use vanilla or extra espresso for the soak.
- Mocha version: Add cocoa powder to the batter or frosting for a chocolate twist.
- Mini cupcakes: Use a mini muffin tin for bite-sized versions—reduce bake time to 10–12 minutes.
- Cream cheese frosting: Swap mascarpone for cream cheese if preferred.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store cupcakes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze unfrosted, unfilled cupcakes for up to 1 month. Thaw before assembling.
- Reheating: Not recommended. Serve chilled or bring to room temperature before serving.
FAQs
Can I make these cupcakes in advance?
Yes, bake and fill the cupcakes a day ahead. Frost just before serving for best texture.
Can I use store-bought espresso?
Yes, strong brewed coffee or store-bought espresso works well in the soak.
How do I prevent soggy cupcakes?
Brush, don’t soak—the espresso should moisten the top without drenching the cake.
Is mascarpone the same as cream cheese?
No, mascarpone is richer and creamier, offering a more authentic tiramisu flavor.
Can I use a boxed cake mix?
Yes, a vanilla or white cake mix can be used in a pinch—adjust soak and filling accordingly.
How long can they sit out?
Serve within 1–2 hours at room temperature. Otherwise, keep refrigerated.
Can I skip the filling?
Yes, but the mascarpone adds the signature tiramisu richness. You can reduce the amount if preferred.
What frosting tips are best?
Use a star or round tip for a clean, elegant swirl.
What’s the best substitute for coffee liqueur?
Vanilla extract or almond extract can be used as alcohol-free alternatives.
Can I double the recipe?
Yes, this recipe doubles easily for larger gatherings.
Conclusion
Vanilla Tiramisu Cupcakes offer a delightful fusion of Italian dessert tradition and classic cupcake appeal. With layers of espresso-soaked vanilla cake, smooth mascarpone filling, and fluffy coffee buttercream, they’re a refined and flavorful treat for any celebration. Whether you’re baking for a brunch, birthday, or coffee lover’s delight, these cupcakes deliver the perfect bite-sized indulgence.
PrintVanilla Tiramisu Cupcakes
These elegant cupcakes bring the classic flavors of tiramisu into a handheld treat. Moist vanilla sponge is filled with a mascarpone cream, soaked with espresso syrup, and topped with fluffy coffee-kissed frosting and a chocolate-covered espresso bean. Perfect for coffee lovers and special occasions alike.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup strong brewed espresso
- 1 tbsp sugar
- 1 tbsp coffee liqueur (optional)
- 1 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for filling)
- 1/2 cup unsalted butter, softened (for frosting)
- 1 1/2 cups powdered sugar (for frosting)
- 2 tbsp heavy cream
- 1 tsp instant coffee dissolved in 1 tsp water
- Cocoa powder for dusting
- Chocolate-covered espresso beans (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light. Add eggs one at a time, then vanilla extract.
- Alternate adding dry ingredients and milk into the wet mixture. Mix until smooth.
- Fill cupcake liners 2/3 full and bake for 18–20 minutes. Let cool completely.
- In a small bowl, mix brewed espresso, sugar, and coffee liqueur (if using).
- For the filling, mix mascarpone, powdered sugar, and vanilla extract until creamy.
- Use a cupcake corer or knife to remove the center of each cupcake. Spoon in the mascarpone filling.
- Brush cupcake tops with the espresso soak.
- For the frosting, beat butter until fluffy. Gradually add powdered sugar, coffee concentrate, and cream until smooth and pipeable.
- Pipe frosting onto cupcakes, dust with cocoa powder, and top each with a chocolate-covered espresso bean.
Notes
- Chill filled cupcakes before frosting for best results.
- Use high-quality espresso or strong brewed coffee for a robust flavor.
- Mascarpone should be at room temperature to avoid lumps.
- Frosted cupcakes can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 26g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg