Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup unsalted butter, 1.5 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add half of the dry ingredients to the butter mixture, mixing on low speed until just combined. In a small bowl or measuring cup, whisk together the buttermilk and the cooled brewed coffee or espresso. With the mixer on low speed, gradually add the buttermilk and coffee mixture to the batter, alternating with the remaining dry ingredients. Begin and end with the dry ingredients, mixing until just combined and smooth. Be careful not to overmix.1 cup buttermilk, 0.25 cup strong brewed coffee or espresso
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 20-24 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the coffee soak. In a small bowl, combine the cooled brewed coffee or espresso, coffee liqueur (if using), and granulated sugar. Stir until the sugar is dissolved.0.5 cup strong brewed coffee or espresso, 2 tablespoons coffee liqueur, 1 tablespoon granulated sugar
- In a large bowl, beat the softened mascarpone cheese and softened butter together with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just incorporated. Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light and fluffy. If the frosting seems too thick, add the heavy cream one tablespoon at a time until you reach your desired consistency. Stir in the vanilla extract.8 ounces mascarpone cheese, 0.5 cup unsalted butter, 1.75 cups powdered sugar, 2-3 tablespoons heavy cream, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, use a pastry brush to generously brush the tops of each cupcake with the coffee soak. This adds that essential signature tiramisu flavor and moisture. Spoon or pipe the mascarpone frosting generously over the soaked cupcakes.
- Dust the tops of the frosted cupcakes with unsweetened cocoa powder using a fine-mesh sieve for a classic tiramisu finish. Optionally, you can add chocolate shavings or a small piece of ladyfinger for an extra touch. Serve immediately or chill until ready to enjoy.unsweetened cocoa powder, chocolate shavings, ladyfingers
Notes
Store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 1 month.
