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Tiramisu Cupcakes

Irresistible Tiramisu Cupcakes with Amaretto Buttercream

Delight in Tiramisu Cupcakes combining coffee, cream flavors and topped with Amaretto buttercream.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour Can be swapped for gluten-free flour.
  • 1/2 cup Almond flour Substitute with additional all-purpose flour if nut-free.
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Butter Ensure it's at room temperature.
  • 1 cup Granulated sugar
  • 2 large Large eggs Use room temperature eggs.
  • 1/2 cup Sour cream Can be substituted with full-fat Greek yogurt.
  • 1/4 cup Vegetable oil Can use canola oil as an alternative.
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Instant espresso powder
For the Frosting
  • 1/2 cup Butter Ensure it's at room temperature.
  • 8 ounces Mascarpone cheese
  • 2 cups Powdered sugar
  • 1 tablespoon Vanilla bean paste Can replace with regular vanilla extract.
  • 2 tablespoons Amaretto Substitute with vanilla extract for a non-alcoholic version.
  • 2 tablespoons Cocoa powder For dusting.

Equipment

  • 12-cup cupcake tray
  • Mixing bowls
  • electric mixer
  • Spatula
  • toothpick
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and prepare a 12-cup cupcake tray with liners.
  2. In a large mixing bowl, cream together softened butter and granulated sugar for 3-5 minutes until light and fluffy.
  3. Add large eggs one at a time, mixing well after each addition.
  4. In a separate bowl, sift together all-purpose flour, almond flour, baking soda, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Fold in sour cream, vegetable oil, and vanilla extract.
  7. Divide the batter and add instant espresso powder to one part, mixing gently.
  8. Spoon alternating amounts of each batter into prepared cupcake liners and swirl with a toothpick.
  9. Bake for 20 to 23 minutes, checking for doneness with a toothpick.
  10. Cool the cupcakes for 10 minutes in the pan, then transfer to a wire rack.
  11. Prepare the frosting by beating softened butter and mascarpone until fluffy.
  12. Gradually add powdered sugar, vanilla bean paste, and Amaretto, mixing until smooth.
  13. Once cool, frost each cupcake and dust with cocoa powder before serving.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use high-quality espresso powder and real vanilla extract for richer flavors. Customize your cupcakes as desired.

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