Nothing is more incredible than these delicious Tiramisu Cake Cupcakes! It’s like enjoying a personalized sized Tiramisu cake, and it’s pure heaven. The moist vanilla cake is dredged in flavorful coffee and topped with a creamy cheese frosting that is out of this world. Plus, they are sprinkled in cocoa to give them a classy and elegant style. These Tiramisu cakes are a show stopper and the life of every party.
Tiramisu Cake Cupcakes
If you love Tiramisu, these cupcakes are a dream come true. They are simple to make, taste like a million bucks, and are the perfect elegant dessert to end a meal. I have always been a massive fan of Tiramisu, so I was on a mission to make my favorite dessert into cupcakes. I hate to toot my own horn, but I blew it out of the water, and they are even more delicious than I ever could have imagined. I’m excited to share with you how to make these Tiramisu cake cupcakes because I have a feeling you are going to be obsessed with them too.
These Tiramisu cupcakes are actually elegant enough that you could serve them at a wedding, baby shower, or even a classy dinner. They look gorgeous and will impress even the most difficult people! Call me crazy, but I love to make desserts that look fancy. It makes me feel good when people bite into them and are immediately in love. So don’t hesitate to make a batch and start indulging in these amazing cupcakes, and you’ll be glad you did.
Can I Make These as a Tiramisu Cake Instead?
Yes, you can make this Tiramisu cake cupcake recipe into an actual cake instead. You’ll need to bake the cake according to the packaging directions. Typically most cakes take around 30-35 minutes to bake. The cake will take a little longer than the cupcakes because it’s much bigger. Once it cools, you can spoon the coffee mixture on top of the cake. Let the cake sit for at least 30 minutes so the coffee can be deeply absorbed. Once the Tiramisu cupcakes have cooled, add the frosting to the top. Making it into a cake is just as easy and scrumptious as cupcakes.
Do I Need to Refrigerate These Cupcakes?
Yes, these Tiramisu cupcakes are best when they are refrigerated. If you don’t intend on eating them right away, you can leave the cupcakes out and dip them into the coffee and top with frosting right before eating. Otherwise, once the cupcakes have been iced, they need to be kept cold. The cream cheese, mascarpone cheese, and heavy whipping cream need to be chilled at all times.
Where Can I Find Marscapone Cheese?
Mascarpone Cheese is found in the coolers in your local grocery store. It’s usually kept near the cream cheese, heavy cream, and milk. Mascarpone cheese is creamy and Italian! It goes well with many sweet and savory foods.
The ingredients for these Tiramisu cake cupcakes have three different parts. The cupcakes themselves, the coffee mixture to dip the cakes into, and the insanely delicious Mascarpone cheese frosting. Don’t worry, they are all pretty simple ingredients and not typically hard to come by.
Vanilla Cupcake Ingredients
- Box vanilla cupcake mix
- Whole milk
- Unsalted butter
- Large eggs
- Ground coffee
- Boiling water
Cream cheese frosting Ingredients
- Mascarpone cheese
- Box cream cheese softened
- Unsalted sweet cream butter softened
- Powdered sugar
- Pure vanilla extract
- Heavy whipping cream
- Cocoa powder
- 1 large piping bag with a star tip
How to Make Tiramisu Cake Cupcakes
Making Tiramisu cupcakes couldn’t be any easier! The part that takes the longest is letting them cool, but it’s completely worth the wait. Trust me; you are going to be in love as soon as you taste them.
First Step: Begin by lining a cupcake pan with liners and preheating the oven to 350 degrees F.
Second Step: Beat the cake mix, milk, butter, and large eggs in a bowl using a stand mixer. Combine until they are smooth.
Third Step: Put the cupcake batter into the cupcake liners. Fill them 3/4 of the way full.
Fourth Step: Bake the Tiramisu cupcakes for 21 minutes or until they are golden brown and a toothpick comes out clean.
Fifth Step: Place the cupcakes on a wire rack and cool completely.
Coffee Mixture Directions:
First Step: Whisk the ground coffee and boiling water together in a small bowl.
Second Step: After the cupcakes have cooled all the way, dip each one into the coffee mixture.
Third Step: Let the cupcakes sit with the coffee mixture and allow it to drip all the way down the sides of the cupcakes.
Fourth Step: For best results, let the cupcakes sit for 30 minutes, so the coffee soaks all the way inside.
Cream cheese frosting Directions:
First Step: Beat the cream cheese, Mascarpone cheese, butter, powdered sugar, vanilla, and heavy whipping cream in a stand mixer. Combine until there are stiff peaks and it’s creamy and fluffy.
Second Step: Add the frosting to the cooled cupcakes.
Third Step: Add some cocoa powder to the top of the cupcakes by dusting with a sifter.
Now, remember to save this recipe on Pinterest for later 🙂
Vanilla Cupcake Ingredients
- 1 - 15.25 Box vanilla cupcake mix
- 1 C Whole milk
- ½ C unsalted butter
- 3 large eggs
- 4 tbsp ground coffee
- ½ C boiling water
Cream cheese frosting Ingredients
- 3 TBSP Mascarpone cheese
- 1 - 8 oz box, cream cheese, softened
- 1/4 C unsalted sweet cream butter, softened
- 2 1/2 C powdered sugar
- 1 tsp vanilla extract
- 3-4 TBSP heavy whipping cream
- ¼ C cocoa powder
- 1 large piping bag with star tip
- Preheat oven to 350 degrees and line cupcake pan with liners
- Using a standing mixer, beat until combined and smooth all ingredients for the cupcakes
- Fill liners about ¾ way full with cupcake batter
- Bake for 21 minutes
- Allow to cool completely
Coffee Mixture Directions
- In a small bowl, whisk together the ground coffee and boiling water
- Once the cupcakes have cooled, carefully dip the top of the cupcakes into the coffee mixture
- Allow the coffee mixture to drip down the sides of the cupcakes
- Allow to sit for 30 minutes to allow the coffee to soak into the cupcakes
Cream cheese frosting Directions
- Using a standing mixer, beat together the cream cheese, mascarpone cheese, butter, powdered sugar, vanilla, and heavy whipping cream until combined and creamy with stiff peaks
- Frost cooled cupcakes
- Lightly dust the cocoa powder onto the top of the cupcakes using a sifter
Makes 22 Cupcakes
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