Tiramisu Cupcakes

What’s better than tiramisu? Tiramisu in cupcake form! These are perfect for a mess-free, bite-sized treat for your favorite tiramisu lover.

Ingredients:

For the cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 ½ tsp vanilla extract

• ½ cup milk (whole or 2%)

• 2 tbsp full-fat Greek yogurt

For the coffee soak:

• ½ cup strong brewed coffee or espresso, cooled

• 2 tbsp coffee liqueur (like Kahlúa) – optional

• 1 tbsp sugar

For the frosting:

• 8 oz mascarpone cheese, cold

• ½ cup (1 stick) unsalted butter, room temp

• 1 ¾ to 2 cups powdered sugar

• 1 ½ tsp vanilla extract

Unsweetened cocoa powder, for dusting

Instructions:

1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar together until light and fluffy (2–3 min).

4. Add eggs one at a time, beating well, then mix in vanilla.

5. Add dry ingredients in 2 additions, alternating with milk and Greek yogurt, starting and ending with dry.

6. Divide batter evenly among liners and bake for 18–20 minutes or until a toothpick comes out clean.

7. Cool in pan for 5 min, then transfer to a rack.

8. Make the coffee soak: stir sugar into warm coffee until dissolved. Let cool.

9. While cupcakes are still slightly warm, poke holes on top with a skewer or fork and spoon 1–2 tsp of the coffee soak over each cupcake.

10. Let cupcakes cool completely.

11. Make the frosting: beat butter until light and fluffy (2 min). Add cold mascarpone and beat just until smooth - don’t overmix! Gradually add powdered sugar and vanilla, beating on low then medium. Transfer to a piping bag with a star or round tip. Pipe over cupcakes.

12. Dust frosted cupcakes with unsweetened cocoa powder to finish.