Tiramisu Cupcakes

Tiramisu Cupcakes



Vanilla Cupcakes:

1 cup of Caster Sugar

180g softened butter

4 Eggs

2 tsp Vanilla extract

4 tbsps. milk

2 cups self-raising flour


250g Marscapone cheese

1/2 cup whipped cream

2 Egg yolks

1/2 cup caster sugar

1/2 cup black coffee (cooled)


250g Softened butter

250g Cream cheese

750g icing sifted icing sugar

cocoa for dusting



Cupcakes: Cream the butter and caster sugar using a mixer, until light and fluffy. Add the eggs in, one at a time, mixing well between each addition. Next add the vanilla extract, and mix through well. Sift the flour into the mixture a little at a time until combined. Then add the milk, and mix through, to form a cupcake batter. Bake at 180 degrees Celsius until golden brown.

Filling: Beat the egg yolks and sugar, until light and creamy. Add the mascarpone and whipped cream, and fold through the egg yolk mixture.

Icing: Whip the butter until light and fluffy. Add the cream cheese, and continue to whip until combined. Then beat the sifted icing sugar into the mixture.




  • Core the cupcakes, and keep the core to one side.
  • Add a teaspoon or two of coffee into the cored cupcake, and allow the coffee to absorb into the cake.
  • Fill a piping bag with the mascarpone filling, and pipe the filling into the centre of each cupcake.
  • Cover the filling with the core of the cupcake that was previously set aside.
  • Fill a new piping bag with the icing mixture, and pipe the icing on top of each cupcake. I used a Loyal 2D (closed star medium tip).


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Tiramisu Cupcakes