Tiramisu Cupcakes



Vanilla Cupcakes:                                Filling:                                                                    Icing:


1 cup of Caster Sugar                          250g Mascarpone cheese                                  250g softened butter

180g softened butter                          ½ cup Whipped Cream                                       250g cream cheese

4 Eggs                                                     2 Egg Yolks                                                            750g sifted icing sugar

2 tsp Vanilla extract                            ½ Cup Caster Sugar

4 tbsps. milk                                          ½ cup instant coffee (cooled)

2 cups self-raising flour




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