These tiramisu cupcakes feature coffee-soaked vanilla cupcakes topped with a decadent mascarpone frosting. These taste just like tiramisu but are way easier to make. Can you believe they start with a box mix?
This tasty treat tastes just like tiramisu in cupcake form. They’re super easy to make, starting with a box cake mix. Then they’re topped with a cream cheese and mascarpone frosting to seal the flavor deal. I like serving cupcakes alongside a steaming cup of hot coffee, or at parties. They’d also be a lovely birthday treat for a coffee lover. Love coffee? Be sure to try our coffee cookies and coffee cupcakes with coffee buttercream too.
Why This Recipe Is a Must Try:
- Semi-Homemade Cupcakes: Cake Mix + Butter + Milk=Bakery style flavor without the effort. You’ll never use water and oil with cake mix again.
- Coffee: Need I say more? These cupcakes are soaked in coffee, leading to that strong java flavor we all know and crave.
- Marscapone: It is not tiramisu without mascarpone. Slightly sweeter, and more acidic than cream cheese, it takes this recipe over the top.
- Presentation: These cupcakes look gorgeous. Pipe with a star tip, and dust with cocoa for a stunning visual.
What Is Tiramisu?
Tiramisu is a coffee-flavored Italian dessert. This dessert is typically made with ladyfingers that are dipped in coffee and layered with cocoa, and mascarpone cheese.
Ingredient Notes
- Cake Mix: Use your favorite brand here. I’m partial to Pilsbury’s traditional vanilla.
- Milk: Use milk instead of water for a moister cake.
- Butter: Use butter instead of oil for a flavorful and rich cake.
- Marscapone Cheese: Also called Italian cream cheese. mascarpone is a must for this recipe. In America, cream cheese must have at least 33% milkfat and no more than 55% moisture. Mascarpone cheese is made from whole cream and tastes similar to cream cheese, but with a bit more sweetness and a tad more acid. If you don’t have it on hand, you can use more cream cheese instead just be aware the flavor will not be the same.
How To Make Tiramisu Cupcakes
- For the cupcakes: Preheat oven, and line muffin tin. Combine all cupcake ingredients.
- Fill muffin tin around ¾ full, and bake for 21-23 minutes. Cool completely.
- For the coffee: Combine coffee and boiling water. Dip cupcakes into coffee.
- For the frosting: Combine cream cheese, mascarpone, and vanilla. Add powdered sugar and heavy cream a little at a time.
- Assembly: Frost using a large star tip, and dust with cocoa powder.
Frequently Asked Questions
You can make these a few days in advance, and store them in the fridge. I would suggest making no more than 2-3 days before your party or event.
Store at room temperature for up to 2 hours. After that, because of the dairy based frosting, be sure to store in the fridge. Use a tall, air tight container, that won’t smash your frosting down.
Unfrosted cupcakes can be stored for up to 4 months. Freezing with cream cheese frosting is not suggested. Use an airtight container, or tightly wrap in tin foil.
Tiramisu Cupcakes
Ingredients
For the Cupcakes
- 1 Box(15 Ounces) Vanilla Cake Mix
- 1 Cup Whole Milk
- ½ Cup Butter
- 3 Eggs
For the Coffee Mixture
- 4 Tablespoons Ground Coffee
- ½ Cup Boiling Water
For the Frosting
- 3 Tablespoons Mascarpone Cheese
- 8 Ounces Cream Cheese Softened
- ¼ Cup Butter Softened
- 2 ½ Cups Powdered Sugar
- 1 Teaspoon Vanilla
- 3 Tablespoons Heavy Cream
To Garnish
- ¼ Cup Cocoa Powder
Instructions
For the Cupcakes
- Preheat oven to 350 degrees F ,and line a muffin tin with paper liners.
- In a large bowl, combine all ingredients until just combined. Do not overmix.
- Fill linkers about ¾ of the way full. Bake for 21-23 minutes.
- Cool completely.
For the Coffee Topping
- In a small bowl, mix coffee and boiling water.
- Dip the top of the cupcakes into the coffee.
- Leave cupcakes to rest for around 30-60 minutes before frosting.
For the Frosting
- In a large bowl, combine cream cheese, marcapone, and vanilla . Add powdered sugar a little at a time. Sitr in heavy cream as needd to reach your desired consistency.
- Spread or pipe frosting onto cupcakes. I used a large star tip.
- Dust cocoa powder on top of frosting using a sifter, if desired.
Notes
- Marscapone Cheese: Also called Italian cream cheese. mascarpone is a must for this recipe. If you don’t have it on hand, you can use more cream cheese instead just be aware the flavor will not be the same.
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Make Ahead: You can make these a few days in advance, and store them in the fridge. I would suggest making no more than 2-3 days before your party or event.3. Storage: Store at room temperature for up to 2 hours. After that, because of the dairy-based frosting, be sure to store in the fridge.4. Freezing: Unfrosted cupcakes can be stored for up to 4 months.
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