Tiramisu Cupcakes with Whipped Mascarpone Frosting

My husband and I often go on long walks, hand in hand, chitchatting. During the spring, we always walk by the lake, enjoying the light breeze and warm sunsets. After our walks, we frequently visit this Thai restaurant that serves excellent desserts, one of which was Tiramisu. Having it at the end of a nice, romantic walk takes us to a different world. Tiramisu literally means, “pick me up,” after all. ;)


I have always wanted to make Tiramisu and have tried numerous recipes. Finally, I found an excellent recipe that I am excited to share with you! It’s delicious.


Tiramisu Cupcakes with Whipped Mascarpone Frosting

Prep Time: 1 hour

Cook Time: 20 minutes

Yield: 12 cupcakes


    For the Cupcake:
  • 1 1/4 cups cake flour
  • 3/4 tsp of baking powder
  • 1/2 tsp of salt
  • 4 tbsp of unsalted butter, cut into pieces and melted
  • 1/4 cup milk
  • 1 vanilla bean, halved lengthwise,seeds scraped and reserved
  • 3 whole eggs
  • 3 egg yolks, at room temperature
  • 1 cup granulated sugar
  • For the Coffee-Marsala Syrup:
  • 1/3 cup, plus 1 Tbsp of freshly brewed strong coffee
  • 2 Tbsp of Marsala wine
  • 1/4 cup of granulated sugar
  • For the Frosting:
  • 1 cup whipped cream
  • 8 ounces of Mascarpone cheese
  • 1/4 cup of confectioner's sugar
  • unsweetened cocoa powder for dusting


  • Preheat oven to 325 Deg F and line a muffin pan with paper liners.Sift cake flour, salt, and baking powder over a parchment paper and set aside.
  • Heat milk and vanilla-bean pods and seeds in a small sauce pan over medium heat until bubbles appear over the edges of the pan.Whisk in some butter and mix well with milk mixture and strain the beans and set aside.
  • With an electric mixer,whisk together whole eggs, yolks and sugar.Set the mixing bowl over a pan of simmering water,and whisk until sugar is mixed well and mixture is warm, about 5-6 minutes. Remove bowl from heat and whisk using electric mixer on high speed until mixture is fluffy and pale yellow, and thick enough to hold the ribbon on the surface for several seconds when whisk is lifted.
  • Thoroughly fold the flour mixture into the egg mixtures in three batches; stir in 1/2 cup of batter into the strained milk mixture to thicken,then fold milk mixture to the remaining batter to mix well.
  • Divide the batter evenly among lined cups,filling each of them about three quarters full. Bake halfway through,until centers are completely done,and edges and lightly browned,about 20 minutes. Transfer tins to wire racks to cool completely.
  • For making the syrup: Stir together freshly brewed strong coffee, Marsala wine, and sugar until sugar is dissolved. Let it cool.
  • Using a tooth pick, poke some holes on the cupcakes before brushing them with syrup. Brush tops of the cupcakes with Coffee-Marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid for 15 minutes.
  • For Making Frosting: Stir together mascarpone cheese, whipped cream, and sifted confectioners sugar until completely incorporated. Use immediately by adding to a piping bag and fill the frosting over the cooled cupcakes one by one.
  • To finish, dust generously with cocoa powder just before serving.
 Tiramisu Cupcakes with Whipped Mascarpone Frosting Recipes



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