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Tiramisu Cupcakes

Tiramisu Cupcakes: Indulge in Decadent Eggless Bliss

Try these Tiramisu Cupcakes for a delightful and gluten-free twist on a classic dessert, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Gluten-Free Flour Blend Opt for a high-quality blend.
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1/2 cup Vegetable or Canola Oil Can substitute with applesauce for lighter texture.
  • 3/4 cup Granulated Sugar Can substitute with coconut sugar for lower glycemic.
  • 1 tbsp Bob's Red Mill Egg Replacer Follow package instructions for best results.
  • 1 tbsp Vanilla Extract
  • 1 cup Whole Milk Can use plant-based milk.
  • 1 tbsp Instant Espresso Powder Strong brewed coffee can be used as a swap.
  • 1 cup Hot Water Dissolves espresso powder.
For the Frosting
  • 1/2 cup Unsalted Butter Can replace with vegan butter.
  • 1 cup Mascarpone Cheese No substitutes recommended.
  • 1 cup Powdered Sugar Adjust according to taste.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Cupcake liners

Method
 

Step-by-Step Instructions for Gluten-Free Tiramisu Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the gluten-free flour blend, baking powder, and salt in a medium bowl.
  3. In a large mixing bowl, blend the oil, sugar, egg replacer (or egg), and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture alternating with whole milk, stirring gently.
  5. Spoon the batter into the cupcake liners, filling them about three-quarters full and bake for 18-20 minutes.
  6. Mix instant espresso powder with hot water and soak the cupcakes with the espresso mixture while warm.
  7. Transfer the cupcakes to a wire rack to cool completely before frosting.
  8. Beat the butter and mascarpone until creamy, then gradually add powdered sugar until smooth.
  9. Frost the cooled cupcakes with the mascarpone frosting creatively.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

Ensure the mascarpone is at room temperature for easier mixing. Cool cupcakes completely before frosting to maintain texture.

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