These gluten free tiramisu cupcakes are made without eggs and do not contain alcohol, but between the cocoa powder, espresso, and mascarpone frosting, they taste just like the classic Italian dessert!
I have always loved tiramisu. If you’re not familiar, tiramisu is a classic Italian dessert and it involves ladyfingers dipped in espresso, then covered in deliciously creamy mascarpone and a dusting of unsweetened cocoa powder. What’s not to love? I finally decided I needed to attempt gluten free tiramisu, but then I thought… why not make tiramisu cupcakes instead?
These gluten free tiramisu cupcakes are easier to make than you would think. I based the recipe off of my favorite vanilla cupcake recipe, so you just know the cupcakes are going to be super soft, just sweet enough, and, frankly, the perfect base for what we’re doing here!
If you’ve never baked with mascarpone cheese before, here are the basics:
- Mascarpone is a soft Italian cheese.
- It’s similar in texture to cream cheese (although it does have twice as much fat and is not as tangy as American cream cheese).
- It’s thick, but spreadable, and very rich.
- You should have no problem finding it at your local grocery store.
I think these cupcakes are perfect to serve at a dinner party, because they look (and taste!) impressive but are really so easy.
Why You’ll Love These Gluten Free Tiramisu Cupcakes…
- If you’re a coffee lover, you will definitely appreciate this recipe. The espresso isn’t overpowering, but offers just the right amount of flavor (and moisture!).
- The mascarpone frosting is completely irresistible. I’m not even going to lie, I could eat it straight from the bowl with a spoon.
- This recipe is much easier than you would think! Who doesn’t love that?
What You’ll Need…
- The dry ingredients: flour + baking powder + salt.
- The fat: vegetable (or canola) oil.
- The flavor: sugar + vanilla + instant espresso powder (plus hot water to dissolve the espresso in).
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- For added moisture: whole milk.
- For the frosting: unsalted butter + mascarpone + powdered sugar.
How To Make Gluten Free Tiramisu Cupcakes From Scratch…
To make my gluten free tiramisu cupcakes, you’ll start by combining your dry ingredients in a small bowl. Set that aside, then move onto your wet ingredients.
In a larger mixing bowl, mix the oil with the sugar, egg replacer, and vanilla extract (I just use a rubber spatula for this recipe but feel free to use a whisk or wooden spoon).
Next, we’ll be adding the dry ingredients to the wet ingredients but we’re alternating the milk. So, start by adding in a third of the dry mixture, give it a quick mix to combine, then add half the milk, then another third of the dry mix, then the rest of the milk, then the rest of the dry mixture. Make sure to mix briefly between additions just to combine.
Fill your cupcake liners with the batter (I go a little over halfway full). Bake on 350ºF for around 18 minutes.
While the cupcakes are baking, add the instant espresso powder to some hot water and mix to dissolve. Once your cupcakes are out of the oven (and still warm), brush the top of each cupcake with the coffee. For full coffee flavor, be sure to use up all of your coffee.
Now, set the cupcakes aside to cool and start working on your frosting. Use a mixer to beat the mascarpone with the softened butter until smooth and creamy. This will take around 5 minutes, so just let your mixer do its thing and stop to scrape the sides of the bowl as needed. Add in your sifted powdered sugar and continue to beat until smooth.
Wait until your cupcakes have cooled completely, then spread or pipe the frosting onto your cupcakes.
Tiramisu Cupcakes – Gluten Free, Eggless
For the cupcakes:
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (80ml) vegetable or canola oil
- ⅔ cup (134g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 2 teaspoons vanilla extract
- ½ cup whole milk room temperature
- 2 teaspoons instant espresso powder
- ¼ cup (60ml) hot water
For the mascarpone frosting:
- ½ cup (113g) unsalted butter room temperature
- 8 ounces mascarpone room temperature
- 2 cups (240g) powdered sugar sifted
- Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
- In a large bowl, mix oil, sugar, egg replacer, and vanilla. Add the dry ingredients in thirds, alternating with the milk and making sure to start and end with dry ingredients (the order should be: dry mix, milk, dry mix, milk, dry mix; stirring slightly after each addition until everything is combined).
- Spoon batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Dissolve instant espresso powder in the hot water. Brush or spoon an even amount of coffee over each cupcake, using up all of the coffee. Allow cupcakes to cool completely before frosting.
For the mascarpone frosting:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter and mascarpone until light and creamy, about 5 minutes. Add powdered sugar and continue to mix until smooth.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
Did you make my gluten free tiramisu cupcakes? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!