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Tiramisu Latte Cupcakes – Easy Homemade Recipe with Whipped Mascarpone Frosting

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These Tiramisu Latte Cupcakes combine the rich flavors of classic tiramisu with the convenience of a handheld cupcake, featuring espresso-infused cake, a coffee syrup soak, and a cloud-like whipped mascarpone frosting. Perfect for any occasion, they’re easy to make, crowd-pleasing, and deliver all the cozy charm of your favorite Italian dessert.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60ml) strong brewed espresso or coffee, cooled
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons espresso powder
  • 1/3 cup (80ml) brewed espresso or strong coffee (for syrup)
  • 1 tablespoon granulated sugar (for syrup)
  • 1 teaspoon coffee liqueur (optional, for syrup)
  • 1 cup (240g) mascarpone cheese
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Unsweetened cocoa powder (for dusting)
  • Chocolate shavings or curls (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Set out all ingredients to come to room temperature.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and espresso powder.
  3. In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. With mixer on low, add half the flour mixture to the butter mixture, then pour in milk and espresso. Add remaining flour mixture. Mix until just combined.
  6. Divide batter evenly among cupcake liners. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
  7. While cupcakes bake, combine brewed espresso, sugar, and coffee liqueur (if using) in a small saucepan. Heat gently until sugar dissolves, about 2 minutes. Cool slightly.
  8. Let cupcakes cool for 5 minutes in the pan. Poke a few holes in each with a toothpick. Brush coffee syrup generously over each cupcake, about 1-2 teaspoons per cupcake.
  9. In a chilled bowl, whip heavy cream to soft peaks. Add mascarpone, powdered sugar, and vanilla. Whip until thick and fluffy. Do not overmix.
  10. Pipe or spread frosting onto cooled cupcakes. Dust with unsweetened cocoa powder and add chocolate shavings if desired.

Notes

For best results, use room temperature ingredients and chill your mixing bowl for the frosting. Don’t overmix the batter or frosting. Brush coffee syrup lightly to avoid soggy cupcakes. Cupcakes can be made gluten-free or dairy-free with substitutions. Store in the fridge for up to 3 days; flavor deepens overnight.

Nutrition

Keywords: tiramisu cupcakes, latte cupcakes, mascarpone frosting, coffee dessert, Italian cupcakes, easy tiramisu, espresso cupcakes, homemade cupcakes, party dessert, whipped frosting

Find it online: https://jodierecipes.com/tiramisu-latte-cupcakes-easy-homemade-recipe-with-whipped-mascarpone-frosting/