I love tiramisu, and I love cupcakes. I worked for Sprinkles Cupcakes a couple years ago and was always surrounded by them, so I decided to add some exciting flavors of my own! I got the best of both worlds with these tiramisu cupcakes.

Makes 12 Cupcakes

 For the Cupcakes:

1 ¼ Cups (162g) All Purpose Flour

1 ¼ Tsp (5g) Baking Powder

½ Tsp (3g) Salt

1 ¾ Tsp (4g) Espresso Powder

1 Stick (1/2 Cup, 8 Tbs, 113g) Unsalted Butter at Room Temperature

¾ Cup (150g) Granulated Sugar

2 Large Room Temperature Eggs

2 Tsp (8g) Vanilla Extract

½ Cup (113g) Room Temperature Buttermilk

For the Frosting:

 2 Sticks (1 Cup, 16 Tbs, 226g) Unsalted Butter at Room Temperature 

12 oz (354g) Room Temperature Mascarpone 

1/8 Tsp (1g) Salt

2 Tsp (8g) Vanilla Extract

2 ½ Cups (315g) Confectioner’s Sugar

 Cocoa Powder for dusting on top

Directions:

 1.     Preheat oven to 350 Degrees F (175 C) and line a cupcake pan with liners. 

2.     In a large bowl, mix the flour, baking powder, salt and espresso powder and set aside. 

3.     In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, cream the butter and sugar together for 2 minutes, until light and fluffy. 

4.     Add the eggs, one at a time, combining the first egg in the mixture before adding the second one. Add the vanilla and mix to combine, then scrape the bowl down with a spatula. 

5.     While mixing on low speed, add the flour mixture alternately with the buttermilk, in about 3 parts, starting and ending with the flour mixture. Once the last bit of flour is barely combined, stop mixing and finish with a spatula to avoid over-mixing. 

6.     Using a cookie scoop or a spoon, fill the cupcake liners about 2/3 of the way full. Tap the cupcake tray on the counter to get out any air bubbles, and bake for 20-23 minutes, or until the tops spring back when lightly touched or a toothpick comes out clean when inserted in the center. 

7.     Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a rack to cool completely, meanwhile, start the frosting by pouring any liquid out of the mascarpone, then mixing the mascarpone on medium speed  in a stand mixer with the paddle attachment or a large bowl with a hand mixer. Mix for about 3 minutes of until smooth. Add the room temperature butter and mix on medium until incorporated and smooth, about 1 minute.

8.     Add the vanilla and salt and mix for another minute until well combined, then scrape the bowl down with a rubber spatula. 

9.     Add the confectioner’s sugar ½ cup at a time, fully incorporating each ½ cup before adding the next. 

10.  Transfer the frosting into a piping bag with a large star tip, or you can spread it with a knife if desired on top of the cooled cupcakes. Once the cupcakes are frosted, dust the tops of each with cocoa powder. Store the frosting covered with plastic wrap in the refrigerator until you are ready to use it if you decide to make it in advance. 

-Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months!