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Tiramisu Cupcakes with Mascarpone Buttercream

Tiramisu Cupcakes with Mascarpone Buttercream
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Rich and creamy Tiramisu Cupcakes with Mascarpone Buttercream combine the classic flavors of traditional tiramisu into a handheld, coffee-infused dessert. These cupcakes feature moist espresso-soaked sponge layered with luscious mascarpone buttercream and finished with a dusting of cocoa powder, perfect for parties, celebrations, or cozy coffee moments.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup strong brewed espresso or coffee, cooled
  • 1 tsp vanilla extract

Mascarpone Buttercream Ingredients

  • ½ cup unsalted butter, softened
  • 8 oz mascarpone cheese, chilled
  • 1 tsp vanilla extract
  • ¾ cup heavy cream, chilled

Garnish

  • Cocoa powder, for dusting

Instructions

  1. Prepare the Espresso Soak: Brew a strong shot of espresso or coffee and let it cool completely. This will be used to soak the cupcakes, giving them the signature coffee flavor.
  2. Make the Cupcake Batter: In a bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, alternating with the cooled espresso and vanilla extract until well combined.
  3. Bake the Cupcakes: Divide the batter evenly into a cupcake pan lined with paper liners. Bake at 350°F (175°C) for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before soaking and frosting.
  4. Prepare the Mascarpone Buttercream: In a chilled bowl, whip the heavy cream until stiff peaks form. In a separate bowl, beat the softened unsalted butter until creamy, then add mascarpone cheese and vanilla extract. Gradually fold the whipped cream into the mascarpone mixture carefully to keep the cream light and airy, resulting in a smooth mascarpone buttercream.
  5. Soak the Cupcakes: Once cooled, gently poke holes on each cupcake’s surface. Brush generously with the cooled espresso soak to ensure deep coffee flavor and moistness without saturating them.
  6. Frost and Garnish: Pipe or spread a generous layer of mascarpone buttercream onto each espresso-soaked cupcake. Finish by dusting cocoa powder on top to replicate the classic tiramisu appearance.

Notes

  • Use fresh, strong espresso for the best flavor impact.
  • Mix the batter just until combined to keep cupcakes tender and light.
  • Keep mascarpone cheese and heavy cream chilled to ensure a stable buttercream.
  • Brush espresso soak lightly to avoid soggy cupcakes.
  • Consider layering a light dusting of cocoa inside the batter or between frosting layers for added complexity.

Nutrition

Keywords: tiramisu cupcakes, mascarpone buttercream, coffee cupcakes, espresso dessert, Italian dessert, handheld tiramisu, gluten-free tiramisu cupcake

Find it online: https://linacorner.com/tiramisu-cupcakes-with-mascarpone-buttercream/