Easy Homemade Tiramisu Cupcakes Recipe

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Easy Homemade Tiramisu Cupcakes Recipe

Easy Homemade Tiramisu Cupcakes Recipe: These Tiramisu Cupcakes are the perfect treat for any tiramisu lover! Made with moist almond and espresso swirled cupcakes, topped with a silky Amaretto mascarpone buttercream, and finished with a dusting of cocoa powder, these cupcakes are ideal for celebrations, gatherings, or indulging at home.

Easy Homemade Tiramisu Cupcakes Recipe

Why You’ll Love These Tiramisu Cupcakes:

  • Almond Coffee Cupcakes: Moist, flavorful cupcakes swirled with almond and espresso batters.
  • Silky Mascarpone Buttercream: Light, fluffy, and infused with vanilla and Amaretto for a luxurious finish.
  • Perfect for Celebrations: These elegant cupcakes are great for birthdays, baby showers, or family events.

Ingredients You’ll Need:

For the Cupcakes:

  • 150 g all-purpose flour
  • 50 g almond flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 70 g butter (room temperature)
  • 200 g granulated sugar
  • 3 large eggs
  • 150 g sour cream
  • 2 tbsp vegetable oil
  • 1 ½ tsp vanilla extract
  • 1 tbsp instant espresso powder

For the Mascarpone Buttercream:

  • 200 g butter (room temperature)
  • 100 g mascarpone cheese
  • 360 g powdered sugar (sifted)
  • ½ tsp vanilla bean paste
  • 2 tsp Amaretto liqueur
  • Cocoa powder for dusting

Step 1: Make the Cupcake Batter

  1. Preheat oven: Set the oven to 160ºC/320ºF (conventional). Line a 12-cup muffin tray with cupcake liners.
  2. Mix dry ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar: In a stand mixer with a paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 3 minutes until light and fluffy.
  4. Add eggs: Add the eggs one at a time, mixing on low speed until combined.
  5. Combine wet and dry: Gradually add the dry ingredients and mix on low speed until just combined.
  6. Add remaining wet ingredients: Mix in the sour cream, vegetable oil, and vanilla extract until just combined. Avoid overmixing.

Step 2: Create the Espresso Swirl

  1. Divide the batter: Transfer half of the batter to a separate bowl.
  2. Add espresso powder: Gently fold in the instant espresso powder until fully combined and smooth.
  3. Fill cupcake liners: Alternate spoonfuls of the almond batter and espresso batter into the cupcake liners. Use a toothpick to gently swirl the two batters together.
  4. Bake: Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool: Let the cupcakes cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Step 3: Make the Mascarpone Buttercream

  1. Whip the butter: In a stand mixer, beat the butter on medium-high speed for 4 minutes until light and fluffy. Scrape down the sides and mix for an additional 2 minutes.
  2. Add mascarpone: Mix in the mascarpone on low speed for 1 minute.
  3. Incorporate powdered sugar: Add half of the powdered sugar along with the vanilla bean paste and Amaretto. Mix on low speed until combined. Add the remaining powdered sugar and mix until smooth.
  4. Final mix: Scrape down the sides of the bowl and give the buttercream a final mix for 1 minute on low speed.

Step 4: Assemble the Cupcakes

  1. Pipe the buttercream: Transfer the buttercream to a piping bag fitted with a large round tip (e.g., Wilton 1A). Pipe swirls of buttercream onto each cooled cupcake.
  2. Dust with cocoa: Finish with a light dusting of cocoa powder for a classic tiramisu touch.

Storage Tips:

  • Refrigerate: Store the cupcakes in an airtight container in the refrigerator for up to 2-3 days.
  • Serving: Bring to room temperature for 30-60 minutes before serving to enjoy the best texture and flavor.

Baking Tips for Success:

  1. Use a kitchen scale: For precise measurements and perfect results, measure ingredients in grams.
  2. Don’t overmix: Overmixing can lead to dense cupcakes. Use a spatula to gently fold the batter and ensure everything is well combined.
  3. Choose the right pans: Light-colored aluminum pans bake evenly, preventing dry or overbaked cupcakes.

Nutrition

  • Calories: 515kcal
  • Carbohydrates: 59g
  • Protein: 5g
  • Fat: 30g
  • Saturated Fat: 16g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 7g
  • Trans Fat: 1g
  • Cholesterol: 105mg
  • Sodium: 250mg
  • Potassium: 67mg
  • Fiber: 1g
  • Sugar: 47g
  • Vitamin A: 816IU
  • Vitamin C: 0.1mg
  • Calcium: 53mg
  • Iron: 1mg

These Tiramisu Cupcakes bring all the flavors of the classic Italian dessert into a handheld treat. The combination of almond and espresso with smooth mascarpone buttercream will have you and your guests coming back for seconds!

Frequently Asked Questions

Q1: Can I substitute the Amaretto liqueur?

Yes! If you prefer an alcohol-free option, you can use almond extract or extra vanilla extract.

Q2: What can I use instead of mascarpone?

Cream cheese is a good substitute, but the flavor will be slightly tangier.

Q3: How do I prevent my cupcakes from being dry?

Be sure to measure the ingredients accurately and avoid overmixing the batter. Bake until a toothpick comes out clean but do not overbake.

Q4: Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day ahead and store them covered in the fridge. Frost them just before serving.

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