I cooked once this Tiramisu Cupcakes – now they are always on my table

Print Friendly, PDF & Email

These Tiramisu Cupcakes are beyond words and taste just like everyone’s favorite Italian dessert, tiramisu.

Hungry for culinary inspiration? Join us on Facebook for a mouthwatering adventure! Click here!

I cooked once this Tiramisu Cupcakes - now they are always on my table


  • 1 1/4 cups cake flour (not self-rising), sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/4 cup milk
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
  • 3 large whole eggs plus 3 egg yolks, room temperature
  • 1 cup sugar
  • Coffee-Marsala Syrup
  • Mascarpone Frosting
  • Unsweetened cocoa powder, for dusting


  • Preheat oven to 325 degrees.
  • Line standard muffin tins with paper liners.
  • Sift together cake flour, baking powder, and salt.
  • Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge.
  • Remove from heat.
  • Whisk in butter until melted, and let stand 15 minutes.
  • Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
  • With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar.
  • Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes.
  • Remove bowl from heat.
  • With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
  • Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
  • Divide batter evenly among lined cups, filling each three-quarters full.
  • Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes.
  • Transfer tins to wire racks to cool completely before removing cupcakes.
  • To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used.
  • Allow cupcakes to absorb liquid 30 minutes.
  • Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers.
  • Dust generously with cocoa powder just before serving.

I cooked once this Tiramisu Cupcakes - now they are always on my table

Rate article
Add a comment