Tiramisu Cupcakes
Tiramisu Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup espresso or coffee, strong brewed
For the Amaretto Mascarpone Buttercream
- 1/2 cup unsalted butter, softened
- 8 ounces mascarpone cheese, softened
- 3 cups powdered sugar, to 4 cups
- 2 tablespoons heavy cream, to 3 tablespoons, or milk
- 1 tablespoon Amaretto liqueur, to 2 tablespoons
- 1 teaspoon vanilla extract
For Garnish
- 1/2 cup almonds, chopped, optional
- as needed cocoa powder, for dusting, optional
Instructions
- 1
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
⏱️ 5 min
- 4
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk and strong brewed espresso or coffee. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 6
Fill each cupcake liner about 2/3 full with batter.
⏱️ 3 min
- 7
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
⏱️ 22 min•🌡️ 350
- 8
Let the cupcakes cool completely on a wire rack. This will take at least 30-45 minutes.
⏱️ 45 min
- 9
While the cupcakes are cooling, prepare the buttercream. In a large bowl, cream the softened unsalted butter until smooth.
⏱️ 3 min
- 10
Beat in the softened mascarpone cheese until well combined.
⏱️ 2 min
- 11
Gradually add the powdered sugar, heavy cream (or milk), Amaretto liqueur, and vanilla extract. Start with 3 cups of powdered sugar and 2 tablespoons of cream, then add more as needed to reach desired consistency and sweetness.
⏱️ 5 min
- 12
Beat the mixture until the buttercream is light and fluffy.
⏱️ 2 min
- 13
Once the cupcakes are completely cooled, pipe the Amaretto mascarpone buttercream onto each cupcake using a piping bag with a decorative tip.
⏱️ 5 min
- 14
Dust with cocoa powder and sprinkle with chopped almonds, if desired, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Cupcakes
For the Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup espresso or coffee, strong brewed
For the Amaretto Mascarpone Buttercream
- 1/2 cup unsalted butter, softened
- 8 ounces mascarpone cheese, softened
- 3 cups powdered sugar, to 4 cups
- 2 tablespoons heavy cream, to 3 tablespoons, or milk
- 1 tablespoon Amaretto liqueur, to 2 tablespoons
- 1 teaspoon vanilla extract
For Garnish
- 1/2 cup almonds, chopped, optional
- as needed cocoa powder, for dusting, optional
Instructions
- 1
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
⏱️ 5 min - 4
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk and strong brewed espresso or coffee. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 6
Fill each cupcake liner about 2/3 full with batter.
⏱️ 3 min - 7
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
⏱️ 22 min•🌡️ 350 - 8
Let the cupcakes cool completely on a wire rack. This will take at least 30-45 minutes.
⏱️ 45 min - 9
While the cupcakes are cooling, prepare the buttercream. In a large bowl, cream the softened unsalted butter until smooth.
⏱️ 3 min - 10
Beat in the softened mascarpone cheese until well combined.
⏱️ 2 min - 11
Gradually add the powdered sugar, heavy cream (or milk), Amaretto liqueur, and vanilla extract. Start with 3 cups of powdered sugar and 2 tablespoons of cream, then add more as needed to reach desired consistency and sweetness.
⏱️ 5 min - 12
Beat the mixture until the buttercream is light and fluffy.
⏱️ 2 min - 13
Once the cupcakes are completely cooled, pipe the Amaretto mascarpone buttercream onto each cupcake using a piping bag with a decorative tip.
⏱️ 5 min - 14
Dust with cocoa powder and sprinkle with chopped almonds, if desired, before serving.
⏱️ 2 min