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The Boat Shed Kitchen

Tiramisu Cupcakes

These Tiramisu Cupcakes capture the essence of the iconic Italian dessert with light vanilla cakes soaked in espresso and topped with whipped mascarpone frosting. They’re elegant, easy to serve, and perfect for birthdays, holidays, or anytime you're craving a pick-me-up.
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Prep Time 20 minutes
Cook Time 20 minutes
Cool & Frost 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup espresso cooled
For the Coffee Soak:
  • 1/2 cup espresso
  • 2 tablespoons coffee liqueur optional
For the Mascarpone Frosting:
  • 1 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
Garnish:
  • Cocoa powder
  • Chocolate curls

Method
 

  1. Preheat oven to 350°F. Line muffin tin.
  2. Whisk dry ingredients. Cream butter and sugar. Add eggs and vanilla.
  3. Mix in sour cream and espresso. Add dry ingredients.
  4. Fill liners 3/4 full. Bake 18–20 minutes. Cool completely.
  5. Poke holes and brush with coffee soak.
  6. Beat mascarpone, powdered sugar, vanilla. Fold in whipped cream.
  7. See full steps with tips & photos → https://theboatshedcafe.com/tiramisu-cupcakes/

Notes

  • Let the cupcakes cool completely before soaking or frosting to avoid melting the mascarpone.
  • Chill your mixing bowl and beaters before whipping the cream for best results.
  • Mascarpone is delicate—avoid overmixing or it can become grainy.