Tiramisu Cupcakes
Published: June 9, 2025 / Updated: June 1, 2026
These Tiramisu Cupcakes are soft, fluffy and packed with coffee flavor. Filled with a creamy white chocolate coffee ganache and topped with a light mascarpone frosting, they have all the flavors of a classic Tiramisu in cupcake form. They're simple to make and perfect for any coffee lover.
WHY YOU’LL LOVE THIS RECIPE
🤎All the flavors of Tiramisu - These cupcakes have everything you love about classic Tiramisu, from the coffee flavor to the creamy mascarpone frosting.
🤎Soft and fluffy cupcakes - The cupcake base is light, tender and pairs perfectly with the rich filling and frosting.
🤎Rich coffee ganache filling - Each cupcake is filled with a smooth coffee ganache that adds extra flavor and makes every bite more special.
🤎Creamy mascarpone frosting - The mascarpone frosting is light, silky and not overly sweet.
🤎Perfect for coffee lovers - If you enjoy coffee-flavored desserts, these cupcakes are hard to resist.
🤎 Individual servings - No slicing or serving required. Everyone gets their own perfectly portioned dessert.
🤎 Great make-ahead dessert: You can prepare the components in advance and assemble them when needed.
Ganache Alternatives
The coffee ganache can be a bit inconvenient for some people, or maybe you simply find white chocolate a little too sweet for your liking. If you'd prefer to skip the ganache, here are a few easy alternatives that will still give you that classic tiramisu-inspired flavor:
Brush the cupcakes with coffee: Once the cupcakes have completely cooled, use a skewer or toothpick to poke a few small holes in the top. Then brush or spoon a few teaspoons of strong espresso over each cupcake. You don't want to completely soak them, just add enough coffee to give them that classic Tiramisu flavor.
Add espresso powder to the batter: An easy option is to add 1 teaspoon of instant espresso powder directly to the dry ingredients. This will give the cupcakes a subtle coffee flavor throughout without changing the texture of the batter.
Make a marble batter: If you want a stronger coffee flavor, divide the batter in half before baking. Leave one half plain vanilla and mix a little espresso powder into the other half. Alternate spoonfuls of each batter into the cupcake liners and gently swirl them together for a vanilla-coffee marble effect. This gives the cupcakes a beautiful look while adding even more Tiramisu-inspired flavor.
Storage Tips
Fridge: Store the cupcakes in an airtight container in the fridge. They’ll stay fresh for up to 3 days. Make sure you let them come to room temperature before serving. This will help them soften again, as they harder a bit in the fridge.
Freezer: You can freeze the unfrosted cupcakes for up to 2 months. Just let them cool completely, wrap them tightly and freeze. Defrost in the fridge overnight. I don’t recommend freezing the mascarpone frosting.
Make Ahead: You can bake the cupcakes and make the ganache a day in advance. Just store them separately and assemble the next day for best texture and flavor.
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If you love these cupcakes, here are some other Tiramisu inspired desserts you might enjoy:
Tips and Tricks
→ Don’t overbake the cupcakes - Baking them just right is key to getting a soft and fluffy texture. If you bake them too long, they’ll dry out and lose that tender crumb that makes these cupcakes so nice. Keep an eye on them near the end of baking and do the toothpick test to make sure they come out perfectly moist.
→ Be careful not to overbeat the frosting - When whipping the frosting, it’s easy to go too far. If you beat it too much, the fats can separate and the frosting might curdle or get grainy. Stop whipping as soon as it looks smooth and it hold it’s shape.
→ Don’t overmix the mascarpone - Mascarpone is delicate. When you mix it too aggressively, it can become runny or lose its creamy texture. Mix it gently until it’s just combined with the sugar, then add in the whipping cream.
→ Let the cupcakes cool completely before filling and frosting: This step is really important. If the cupcakes are still warm, the ganache filling and mascarpone frosting can melt or slide off, making a mess. Waiting until they’re fully cool helps everything hold its shape and look nice.
→ Don’t skip the ganache, it makes all the difference: The white chocolate coffee ganache is what takes these cupcakes to the next level. It adds a creamy, indulgent center with a smooth coffee flavor. Skipping it would mean missing out on it! BUT if you really want to skip, you can check the “Ganache Alternatives” section above.
→ For storage tips, check the section above: Proper storage keeps your cupcakes tasting fresh and delicious. Remember to keep them in an airtight container in the fridge and don’t freeze them once frosted.
Ingredients you will need for this recipe
For the batter:
Unsalted butter: Softened butter is easier to mix and adds richness and moisture to the cupcakes.
Granulated sugar: This sweetens the cupcakes. You can substitute with caster sugar.
Eggs: Eggs help bind the ingredients and give the cupcakes structure so they hold together.
Vanilla bean paste or vanilla powder: This adds the classic vanilla flavor. If you don’t have either, regular vanilla extract works just fine.
Milk: Milk keeps the batter moist and smooth.
Plain yogurt: Yogurt adds tenderness and a slight tang to the cupcakes. If you don’t have yogurt, sour cream works well too.
Baking powder: This is the leavening agent that helps the cupcakes rise and become fluffy.
All purpose flour: The main structure of the cupcakes.
For the white chocolate coffee ganache
White chocolate: This forms the creamy, sweet base of the ganache. Use good quality white chocolate for best results.
Heavy cream (32% fat): Heavy cream makes the ganache smooth and rich.
Instant espresso powder: This adds coffee flavor.
For the mascarpone frosting
Mascarpone: The main ingredients for the frosting.
Sugar: Sweetens the frosting. You can use powdered sugar or caster sugar.
Whipping cream: Whipping cream lightens the frosting and adds fluffiness.
Vanilla: Adds the classic vanilla flavor. Use vanilla extract if you don’t have vanilla bean paste or powder.
Extras
Cocoa powder: Dusting cocoa powder on top gives the cupcakes that classic Tiramisu look.
Step by step instructions with photos
1. First, prepare the ganache.
2. Pour the heavy cream into a small saucepan and heat it until it begins to simmer.
3. Add the chopped white chocolate and instant espresso powder to a bowl, then pour the hot cream over them.
4. Let it sit for 5 minutes, then stir until smooth.
5. Place the ganache in the fridge to chill and thicken.
6. Preheat the oven to 180°C.
7. Now, let’s make the cupcake batter.
8. In a bowl, cream together the butter and sugar.
9. Add the eggs and vanilla, mixing until incorporated.
10. Mix in the yogurt.
11. Add the flour, baking powder, salt and milk, then mix until just combined.
12. Divide the batter between a muffin tin lined with cupcake liners.
13. Bake in the preheated oven for 18 minutes.
14. Once baked, remove the cupcakes from the oven and let them sit in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely. Cover them with a clean tea towel while they cool.
15. For the frosting, mix together the mascarpone, vanilla and sugar.
16. Add the heavy cream and beat on high speed until you have a fluffy frosting that holds its shape.
17. Use a large piping tip to cut out the center of each cupcake.
18. Fill the centers with the chilled white chocolate coffee ganache, then place the cut out pieces back on top.
19. Frost the cupcakes with the mascarpone frosting.
20. Use the back of a teaspoon to make a small well in the center of each cupcake.
21. Dust the tops with cocoa powder.
22. Fill the wells with the remaining white chocolate coffee ganache and enjoy!
Tiramisu Cupcakes
These Tiramisu Cupcakes are soft, fluffy and they taste like heaven. The mascarpone frosting and coffee ganache bring all the classic tiramisu vibes and honestly they taste AMAZING. I’ll definitely be making these again and I hope you will too!
Ingredients
- 130g unsalted butter, softened
- 200g granulated sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or 1/2 tsp vanilla powder
- 100g milk
- 120g plain yogurt
- 8g baking powder
- 215g all purpose flour
- 200g white chocolate
- 120g heavy cream (32% fat)
- 18g Jacobs 3 in 1 instant coffee powder
- 250g Mascarpone
- 80g sugar
- 180g whipping cream
- 1 tsp vanilla
- Cocoa powder, for dusting
- Fresh coffee, for soaking the muffins
Instructions
- Pour the heavy cream into a small saucepan and heat it until it just begins to simmer, don’t let it boil.
- Add the chopped white chocolate and instant coffee powder to a bowl, then pour the hot cream over it.
- Let it sit for 5 minutes, then stir until smooth.
- Place the ganache in the fridge to chill.
- Preheat the oven to 170•C.
- Now, let’s make the cupcake batter.
- In a bowl, cream together the butter and sugar.
- Add the eggs and vanilla, mixing until incorporated.
- Finally, add the flour, baking powder, yogurt, milk and mix until combined.
- Scoop the batter into a muffin tin lined with cupcake liners.
- Bake in the preheated oven for 18–20 minutes.
- Once baked, remove the cupcakes from the oven and let them sit in the muffin tin for 10 minutes. Then transfer them to a wire rack to cool completely.
- Use a skewer or toothpick to poke small holes in each cupcake. Spoon a little coffee over each cupcake, letting it soak into the holes.
- For the frosting, beat the mascarpone and sugar together briefly (about 10 seconds), then add the heavy cream and vanilla.
- Beat on high until you get a fluffy frosting that holds its shape.
- Use a large piping tip to cut out the center of each cupcake.
- Fill the center with the chilled white chocolate coffee ganache, then place the cut out piece back on top.
- Frost the cupcakes with the mascarpone frosting (Make sure the cupcakes have completely cooled down, otherwise the frosting and ganache can melt)
- Dust the tops with cocoa powder and enjoy!
These Tiramisu Cookies might just become your new favorite. They’re not too sweet, soft with a chewy center and have a strong coffee flavor. Each cookie is topped with a creamy Mascarpone frosting and finished with a light dusting of cocoa powder, just like classic Tiramisu.