Tiramisu Cupcakes with Mascarpone Cream

20260409_152329

Yield: 12

Cupcake Ingredients

180 grams cake flour, spooned and leveled
1 1/2 tsp baking powder
1/4 tsp fine sea salt
200 grams granulated sugar
60 mL canola oil, or any neutral oil
56 grams unsalted butter, room temperature
1 large egg, room temperature (or 2 large egg whites if you want whiter cupcakes)
2 tsp vanilla bean paste
113 grams sour cream
80 mL whole milk, room temperature
240-360 mL espresso , (or strong coffee) room temperature

Mascarpone Ingredients

227 grams mascarpone cheese , cold
120 grams powdered sugar, spooned and leveled
180 mL heavy whipping cream, cold
2 teaspoons vanilla bean paste
tiny pinch of fine sea salt
Cocoa powder for dusting

Cupcake Directions

  1. Preheat the oven to 325F/163C convection and line 13 muffin tins with cupcake liners
  2. In a medium bowl, whisk together the cake flour, baking powder, salt and sugar until they're evenly distributed (whisk well).
  3. Add the oil and butter to the dry ingredients and beat together until they're combined.
  4. Add the egg and vanilla extract and paste and mix until they're fully combined.
  5. Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.
  6. Fill each cupcake liner about 2/3-3/4 full, about 50-55 grams of batter per cupcake.* You will have enough batter for about half a cupcake leftover. DO NOT BE TEMPTED to distribute that among the cupcakes, they will sink if they’re overfilled.
  7. Bake for 16-18 minutes. They are done when you press on the center of the cupcake and it springs back or when a toothpick inserted comes out clean.
  8. Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before soaking.
  9. Poke holes into the tops of the cupcakes and brush them each with about 1-2 Tbsp of the coffee.

Mascarpone Directions

  1. Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.
  2. Beat at low-medium speed until they're combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
  3. Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.
  4. After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).
  5. Use a piping bag fit with a large round piping tip to frost the cupcakes. Use a small spoon or small offset spatula to create a little swirl on top and dust with cocoa powder

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