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Tiramisu Cupcakes

Author: Gwen Adams

Tiramisu Cupcakes Recipe

A portable, paper-lined version of the delicious classic, these tiramisu cupcakes are seriously delicious. An ultra vanilla-y cupcake, filled with a coffee liquor soak, and topped with a light and lovely Amaretto mascarpone frosting, they practically scream CELEBRATION!

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At a glance

24 cupcakes
Nutrition information


Choose your measure:



  • 3 tablespoons coffee liqueur
  • 2 tablespoons espresso powder
  • 3 tablespoons sugar
  • 3/4 cup hot water


  • 2 cups heavy cream
  • 4 teaspoons Instant ClearJel
  • 2/3 cup confectioners' sugar
  • 1/2 cup Amaretto liqueur
  • 1 cup mascarpone cheese


  • cocoa powder, to dust tops


  1. Preheat the oven to 350°F.
  2. To make the cupcakes: In a large mixing bowl, beat together the sugar and butter until light and fluffy.
  3. Beat in the eggs one at a time, making sure each one is fully incorporated. Add the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Scrape down the sides and mix again, to be sure everything is incorporated.
  6. Spoon the batter into paper-lined cupcake pans (grease the insides of the papers). Bake for about 20 to 25 minutes, or until the cake springs back when lightly touched.
  7. Remove the cupcakes from the oven and place on a rack for 5 minutes. After 5 minutes, tilt the pan and take the cupcakes out, returning them to the rack to finish cooling completely.
  8. To make the soak: Mix the espresso powder, liqueur, and sugar into the hot water.
  9. Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the soak over each cupcake, and allow it to soak in.
  10. To make the frosting: Beat the whipping cream until medium peaks form.
  11. Whisk together the confectioners' sugar and ClearJel, and slowly add to the whipped cream along with the Amaretto.
  12. Gently and briefly whisk in the mascarpone cheese by hand until the frosting is thick and creamy (this shouldn't take more than 4 or 5 passes with the whisk); more than that and the frosting will get grainy.
  13. Pipe the frosting over the cupcakes, then dust with cocoa. Chill until ready to serve.
  14. Yield: 24 cupcakes.

Nutrition Information

  • Serving Size 1 cupcake, 102g
  • Servings Per Batch 24 cupcakes
Amount Per Serving:
  • Calories 326
  • Calories from Fat 161
  • Total Fat 18g
  • Saturated Fat 11g
  • Trans Fat 0g
  • Cholesterol 77mg
  • Sodium 147mg
  • Total Carbohydrate 35g
  • Dietary Fiber 0g
  • Sugars 23g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.