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Tiramisu Cupcakes

Decadent Tiramisu Cupcakes with Creamy Amaretto Frosting

These Tiramisu Cupcakes combine classic tiramisu flavors in a delightful cupcake format, topped with creamy Amaretto frosting.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with almond flour if desired.
  • 1 cup Almond Flour Can be replaced 1:1 with all-purpose flour.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Butter At room temperature.
  • 1 cup Granulated Sugar
  • 2 large Eggs At room temperature.
  • 1/2 cup Sour Cream Can replace with full-fat Greek yogurt.
  • 1/4 cup Vegetable Oil Can use canola oil.
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Instant Espresso Powder
For the Amaretto Buttercream
  • 1 cup Mascarpone Cheese
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Bean Paste
  • 1/4 cup Amaretto Can substitute with vanilla extract.
For Dusting
  • 2 tablespoons Cocoa Powder For presentation.

Equipment

  • Stand Mixer
  • Cupcake Tray
  • piping bag

Method
 

Step‑by‑Step Instructions for Tiramisu Cupcakes
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tray with colorful liners.
  2. Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream the room-temperature butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
  4. Add the eggs one by one, allowing each to mix thoroughly before adding the next.
  5. Gently incorporate the sour cream, vegetable oil, and vanilla extract into the batter.
  6. Divide the batter in half and fold the instant espresso powder into one portion.
  7. Scoop the batter into each cupcake liner, filling them about two-thirds full.
  8. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted comes out clean.
  9. Allow the cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack.
  10. In a clean stand mixer bowl, beat the room-temperature butter for 6 minutes until fluffy.
  11. Gradually add the mascarpone cheese, powdered sugar, and Amaretto, mixing until smooth.
  12. Pipe the Amaretto buttercream on top of cooled cupcakes and dust with cocoa powder.
  13. Serve and enjoy!

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 70mgIron: 1mg

Notes

Ensure your butter and eggs are at room temperature for the best results. Avoid overmixing to maintain fluffy cupcakes.

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