Tiramisu Cupcakes
Welcome to KimBakesMeHappy! These festive tiramisu cupcakes have everything you could wish for in a Tiramisu, transformed into perfectly portioned cupcakes. Light and fluffy coffee-infused sponge, a silky frosting, and a delicate dusting of cocoa come together in every bite. Perfect for celebrations, dinner parties, birthdays, holidays, or simply when you want to impress your guests with something extra special.
Serve them with coffee, share them with loved ones, and enjoy every bite. Happy baking!
Tiramisu Cupcakes
Course: Sweets18
cupcakes20
minutes30
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minutesThese tiramisu cupcakes are make-ahead friendly, easy to serve, and as delicious as they are beautiful. The ideal sweet treat to share during celebrations & special occasions!
Ingredients
210 g softened butter
240 g granulated sugar
2 packages vanilla sugar
3 large eggs (room temp.)
180 ml milk
300 g flour
3 tsp baking powder
- Topping
400 g vanilla custard pudding
250 g mascarpone
300 ml whipped cream
20 g powdered sugar
1 tsp vanilla extract
300 ml brewed+cooled coffee
Optional: 40 ml liquor of choice (e.g. disaronno or baileys)
Cocoa powder & mocha beans for decoration
Instructions
- Prepare the vanilla custard pudding beforehand. Make it according to the package, only add 400 ml instead of 500 ml milk. After cooking, cover immediately with plastic wrap and let it cool for at least 4 hours in the fridge.
- Preheat oven to 180 °C conventional heat. In a bowl, whisk butter and the sugars with a hand mixer until fluffy. Mix in eggs one at a time. Add milk and whisk again until combined.
- Sift in flour and baking powder, and fold with a spatula until incorporated.
- Divide equally into cupcake liners in a muffin tray. Bake until golden and a toothpick comes out clean, for about 30 minutes. I had to bake the cupcakes in 2 batches.
- While the cupcakes are cooling down, prepare the topping. In one bowl, mix whipped cream with powdered sugar, vanilla extract and cream stiffener until firm.
- In another bowl, whisk mascarpone until creamy. Add the pudding and mix until completely combined. Gently fold in the whipped cream.
- On each cooled cupcake, add a tablespoon of the coffee (mixed with liquor if using). Pipe the cream mixture on top, and dust with cocoa powder. Finally add a mocha bean on top. Enjoy!
Notes
- If you don’t have the time to wait for at least 4 hours, an alternative to use is instant vanilla pudding/custard. This can be mixed with the rest of the topping immediately.
- Feel free to add any liquor you like, or to omit liquor completely. I promise you, they will be just as good 😉
- Store leftovers in the fridge, they can stay good for a couple of days.
- It is best to dust cocoa powder on top of the cupcakes right before serving!
