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Tiramisu Cupcakes

Irresistible Tiramisu Cupcakes: Gluten-Free Delight!

Delight in these gluten-free tiramisu cupcakes, combining rich espresso and creamy mascarpone flavors in a simple, eggless recipe.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Gluten-Free Flour Blend Substitute with all-purpose gluten-free flour mix if desired.
  • 2 teaspoons Baking Powder Ensure it's gluten-free.
  • 1/2 teaspoon Salt No substitution needed.
  • 1/2 cup Vegetable or Canola Oil Can substitute with melted coconut oil.
  • 3/4 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1 serving Egg Replacer (e.g., Bob's Red Mill) Feel free to use 1 egg if not strictly egg-free.
  • 1 teaspoon Vanilla Extract Use pure extract for better flavor.
  • 1 cup Whole Milk Almond or oat milk works for dairy-free.
  • 2 tablespoons Instant Espresso Powder Substitute with strong brewed coffee.
  • 1 cup Hot Water Boiling water ensures best flavor.
For the Frosting
  • 1/2 cup Unsalted Butter Use vegan butter for dairy-free.
  • 1 cup Mascarpone Cheese Cream cheese can be substituted.
  • 2 cups Powdered Sugar Use as needed for desired sweetness.

Equipment

  • muffin tin
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cupcake liners

Method
 

Step‑by‑Step Instructions for Tiramisu Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium-sized bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  3. In a large mixing bowl, combine the vegetable or canola oil, granulated sugar, egg replacer, and vanilla extract. Mix until smooth.
  4. Gradually add the dry mixture to the wet ingredients, alternately with the whole milk, mixing until just combined.
  5. Spoon the batter into the cupcake liners, filling them slightly over halfway. Bake for 18-20 minutes.
  6. Dissolve the instant espresso powder in hot water and brush it over the warm cupcakes.
  7. In a large bowl, beat the mascarpone cheese and unsalted butter until smooth. Gradually add powdered sugar until fluffy.
  8. Once the cupcakes are cool, frost them generously with the mascarpone frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Cool cupcakes completely before frosting; brush the espresso mixture generously for better flavor. Adjust frosting consistency as needed with powdered sugar.

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