Tiramisu Cupcakes


These Tiramisu Cupcakes are a simple way to bring the flavor of the Italian dessert into a cupcake form. The vanilla cupcakes are filled with a smooth coffee pastry cream, then topped with a mascarpone cheese frosting and a sprinkle of cocoa powder.

tiramisu cupcake close-up

The Tiramisu Cupcakes are a delicious way to enjoy a coffee-flavored dessert that will have you savoring your favorite beverage in a sweet indulgence. Not to mention, the balance between the vanilla cupcakes and the coffee cream is perfect.

Why you’ll love these Tiramisu Cupcakes

  • If you love tiramisu, then these cupcakes are for you!
  • A moist vanilla cupcake recipe, easy to make in one bowl.
  • The perfect dessert for coffee lovers
  • The combination of flavors and textures is just a pure delight.
A tiramisu cupcake cut in half with a coffee cream filling oozing from the center


The vanilla cupcakes are made with all-purpose flour, baking powder, caster sugar (or granulated sugar), salt, a large egg, milk, vegetable oil and vanilla extract.

The coffee pastry cream is made with milk, espresso powder, egg yolks, sugar, cornflour, all-purpose flour, and butter. Check my coffee pastry cream recipe for full details and tips.

The mascarpone cheese frosting is made with heavy cream (full fat) called double cream in UK, mascarpone cheese (full fat), powdered sugar, and vanilla extract.

And a dust of cocoa powder for an elegant finish

How to make these Tiramisu Cupcakes

Vanilla cupcakes: put the dry ingredients in one bowl and mix. Then, add the wet ingredients. Mix both. Divide the batter into muffin cases and bake. It couldn’t be easier.

Coffee Pastry Cream: Check my coffee pastry cream recipe for details and tips. It’s easy to make. Just keep in mind that it needs to chill for 2 hours at least.

Mascarpone Frosting: another easy step as you only need to add all the ingredients to your bowl and, with an electric mixer, whip until stiff peaks form. 

Dust with cocoa powder when ready to serve.

Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions at the end of this post.

raw cupcakes in a muffin tin on the left side and baked cupcakes on the right side
coffee pastry cream in a glass bowl on the left and whipped cream on a bowl on the right side


Vanilla Cupcakes:

  • Set out all the ingredients at room temperature.
  • Don’t over-mix the cupcake batter.
  • Let the cupcakes cool completely before filling and frosting.
  • An aluminum cake tin provides better results.

Coffee pastry cream: Check the coffee pastry cream blog post for all the tips.

Mascarpone Cheese Frosting:

  • Chill the heavy cream
  • Loosen the mascarpone cheese with a spoon before using it.
  • Start to whip at low speed until everything is combined, then increase the speed slightly until medium speed.

Cocoa Powder:

  • Go slowly when you dust the cocoa powder if you don’t want to finish with a massive amount of powder on your frosting.
  • Add it when ready to serve; otherwise, it will absorb moisture from the frosting.


How to store the Tiramisu Cupcakes?

Store them in the refrigerator, under a cake dome for up to 2 days.

Can I make ahead of time these cupcakes?

Yes, 1 day in advance, prepare the cupcakes without filling and frosting. Then, store them in an airtight container. Then fill and frost a few hours before serving.

You can prepare the coffee pastry cream 2 days in advance. Keep it in the fridge, covered it with plastic wrap pressed directly onto the surface of the cream.

Can we freeze the cupcakes?

The cupcakes themselves, without the frosting and filling, freeze very well. Wrap with plastic wrap, and place in an airtight container. Freeze for up to a month. 


  • Chocolate-Coffee spin: replace the coffee cream with the chocolate pastry cream with added espresso powder; add the coffee when you warm the milk (step 1).
  • Brush the cupcakes with coffee syrup, but don’t soak them heavily to avoid soggy cupcakes.
a batch of tiramisu cupcakes served on a marble board

Try these recipes, next:

If you tried these Tiramisu Cupcakes or any recipe on the blog, let me know how you liked it by leaving a comment below.

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Tiramisu Cupcakes

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 2 hours
  • Serves: 7

These Tiramisu Cupcakes are a simple way to bring the flavor of the Italian dessert into a cupcake form.



  • 155 g (1+1/4 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 150 g (3/4 cup) caster sugar
  • 1 pinch salt
  • 1 large egg
  • 120 ml (1/2 cup) milk
  • 45 ml (1/4 cup) vegetable oil
  • 2 teaspoons vanilla extract

Coffee Pastry Cream

  • 30 cl (1 cup + 1/4 cup) milk
  • 1 teaspoon espresso powder
  • 3 egg yolks
  • 50 g (1/4 cup) caster sugar
  • 30 g (4 Tbsp) cornstarch
  • 12 g (1 Tbsp + 1 Tsp) all purpose flour
  • 30 g (2 Tbsp) unsalted butter - diced

Mascarpone Cheese Frosting

  • 240 ml (1 cup) heavy cream
  • 120 g (1/2 cup) mascarpone cheese
  • 50 g (1/2 cup) powdered sugar
  • 1 teaspoon vanilla extract


  • cocoa powder
  • coffee beans (optional)



  • 1)

    Preheat the oven to 180°C (350°F), fan off. Line a muffin tin with muffin cases.

  • 2)

    Add the flour, baking powder, sugar, and salt in a large bowl. Combine.

  • 3)

    Add the wet ingredients to the dry ingredients: egg, milk, oil, and vanilla extract. Mix until combined but do not over-mix.

  • 4)

    Distribute the batter among the muffin tins, 2/3 full. Bake for 20 minutes until a toothpick inserted into the center comes out clean.

  • 5)

    Remove from the oven and let them in their tin for 5 min. Then, transfer them to a cooling rack to cool them completely.

Coffee Pastry Cream

  • 1)

    Prepare 1 batch of the coffee pastry cream. Follow the instruction here. 

    Note: You will need 1/2 of the batch to fill the cupcakes. Use any leftovers for another recipe, or serve the extra cream with the cupcakes.

Mascarpone Cheese Frosting

  • 1)

    Add all the ingredients to your bowl. Then, with an electric mixer, whip on low speed, allowing the mascarpone cheese to turn to a liquid consistency.

  • 2)

    When everything is fully mixed together, increase the speed to medium-high and whip until stiff peaks form.

  • 3)

    If needed: with a spatula, gently fold the frosting to remove any air bubbles. Be gentle to avoid the whipped cream deflating.


  • 1)

    Once the cupcakes are fully cooled, use a cupcake corer or an apple corer to make the hole in the cupcakes: twist it down through the top without hitting bottom.

  • 2)

    Then, fill a piping bag with the coffee pastry cream to fill the cupcakes.


  • 3)

    Place the mascarpone frosting in a piping bag fitted with a closed star piping tip and decorate your cupcakes.

  • 4)

    Dust with cocoa powder when ready to serve. Optional: You can add a coffee bean to decorate.


– US/UK baking spoons,  standard size:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Store them in an airtight container in the refrigerator for up to 2 days

– Double the batch if you want a larger quantity, except for the coffee pasty cream.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful.

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