Tiramisu Cupcake Recipe with Lady Fingers

Tiramisu Cupcake Recipe

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Sponge type cupcakes layered with espresso syrup coated lady finger rounds placed inside the cupcake before baking.  Cupcakes are frosted with mascarpone cheese frosting and dusted with cocoa/chocolate.




3/4 cup butter, softened

13/4 cup sugar

2 tablespoons sour cream

1 tablespoon orange extract

3 eggs, room temperature

1 cup whole milk

23/4 cup all purpose flour

21/2 teaspoons baking powder

1 teaspoon salt

Espresso Syrup

142” ladyfinger rounds, recipe here

3 tablespoons instant espresso powder

3/4 cup hot water

3 tablespoons sugar

Mascarpone Frosting

2 cups heavy whipping cream

1 tablespoon cornstarch or arrowroot

2/3 cup confectioner’s sugar, sifted

1 cup or 8 ounces mascarpone cheese- or cream cheese

2 teaspoons rum extract or vanilla


cocoa powder, tested Special Dark

Chocolate shards, shavings or designs


Make the Lady Finger Rounds, set aside, make these one day ahead.

Make Coffee Syrup; Combine all ingredients, place in bowl for dipping.

Make the Cupcakes:

  1. Preheat oven to 350 degrees.  Line two cupcake pans with liners.  If making jumbo cupcakes use jumbo muffin pan and liners. Recipe will make 14.  If making standard cupcakes use standard cupcake liners and pans.
  2. In large bowl, sift together flour, baking powder and salt.  Set aside.
  3. In large mixing bowl of stand mixer fitted with paddle attachment, cream together butter and sugar until light and fluffy.  Add sour cream. Add eggs one at a time, then add extracts. Beat to blend.
  4. Alternate flour mix with milk to the butter batter, begin and end with flour.
  5. Dip one lady finger round in coffee syrup, place round in bottom of cupcake liner.
  6. With ice cream scoop add cake batter on top of lady finger round.  Repeat rounds and batter when making jumbo cupcakes.  Just finish with cake batter on both sizes.
  7. Bake 20 minutes for standard, 22 minutes for jumbo or until cakes spring back with touch in the center. Cool completely before frosting.
  8. If desired and you have coffee syrup left over, brush warm cupcake tops with syrup.

Make Frosting:

In stand of large mixer with whisk attachment, whip heavy chilled whipped cream to soft peaks, add cornstarch, and confectioner’s sugar.  Beat until stiff peaks form.

In separate mixing bowl and beater attachment, cream together cream cheese and mascarpone cheese together, add extracts, beat until smooth and creamy.  Add to whipped cream mixture.  Beat with whisk attachment the whipped cream and cheese until smooth and creamy.

Fill piping bag fitted with tip # 1 M with frosting.  Pipe swirls over cupcakes.  Drizzle with sifted cocoa and garnish with chocolate chards.

Make Chocolate Chards- Melt Chocolate chips or Ghirardelli melting wafers in microwave safe mixing cup for 30 seconds, stir, repeat if necessary until chocolate is melted.  Spread chocolate on piece of wax paper or parchment paper, use off set spatula to smooth to thin layer.  While chocolate is wet, roll parchment with chocolate into a roll.  Place roll in freezer to freeze.  When chocolate is set remove parchment from freezer and unroll paper, chards will be formed.





Recipe adapted from King Arthur Flour & Sprinkle Bakes

  • Yellow Cake mix can be substituted if you don’t want to make cake from scratch.  Just add 1- 6 ounce package instant french vanilla pudding mix, 4 eggs, 1 cup water + 1/2 cup whipping cream, 1/2 cup vegetable oil and 1 tablespoon orange extract.
  • Making the lady finger rounds are optional, you can just brush the coffee syrup over the baked cakes.  You can also fill the baked cupcake with frosting for an inside surprise with every bite.
  • Store cupcakes in refrigerator and do not leave on the counter.
  • If you have excess frosting you can freeze it, along with extra cupcakes.  Do not frost the cupcakes before freezing. Thaw frosting in refrigerator, rewhip to bring to creaminess and life.  Pipe as normal.