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These gluten-free tiramisu cupcakes are eggless and alcohol-free, yet the combination of cocoa, espresso, and a creamy mascarpone frosting gives them the unmistakable flavor of classic tiramisu.
I’ve always loved tiramisu: layers of espresso-soaked ladyfingers, creamy mascarpone, and a dusting of unsweetened cocoa. I wanted to recreate that flavor in a simpler, portion-friendly form, so I turned my favorite vanilla cupcake base into gluten-free tiramisu cupcakes.
These cupcakes are surprisingly easy. They’re based on a soft, lightly sweet vanilla cupcake that provides a perfect canvas for espresso and mascarpone frosting.
Baking with Mascarpone Cheese
- Mascarpone is a soft Italian cheese with a rich, spreadable texture similar to cream cheese but less tangy and higher in fat.
- It blends beautifully into frostings, giving a smooth, decadent finish.
- You can usually find mascarpone in the dairy section of most grocery stores.
These cupcakes are ideal for dinner parties — they look and taste impressive while being straightforward to make.
If you enjoy espresso in desserts, this recipe pairs well with other coffee-forward treats in your repertoire.
Why You’ll Love These Gluten-Free Tiramisu Cupcakes
- The espresso adds a subtle coffee flavor and extra moisture without overpowering the cupcakes.
- The mascarpone frosting is rich and silky — you might be tempted to eat it straight from the bowl.
- The recipe is easier than it looks, making an elegant dessert accessible to bakers of any skill level.
What You’ll Need
- Dry ingredients: gluten-free flour blend, baking powder, and salt.
- Fat: vegetable or canola oil.
- Flavor: sugar, vanilla, and instant espresso powder dissolved in hot water.
- Egg substitute: egg replacer mixed per package instructions (or 1 egg if you don’t need eggless).
- Liquid: whole milk for moisture (room temperature).
- Frosting: unsalted butter, mascarpone, and sifted powdered sugar.
How to Make Gluten-Free Tiramisu Cupcakes
Start by whisking the dry ingredients together and set them aside. In a large bowl, combine the oil, sugar, egg replacer (prepared according to package directions), and vanilla until evenly mixed.
Add the dry ingredients to the wet mixture in three additions, alternating with the milk. The order should be: dry, milk, dry, milk, dry. Stir briefly after each addition so the batter combines without overmixing.
Spoon the batter into cupcake liners, filling a little over halfway. Bake at 350°F for about 18 minutes or until a toothpick inserted in the center comes out clean.
While the cupcakes bake, dissolve the instant espresso powder in hot water. As soon as the cupcakes come out of the oven and are still warm, brush or spoon an even amount of the coffee over each one. Use all of the coffee to ensure a good espresso soak.
Allow the cupcakes to cool completely before frosting. For the mascarpone frosting, beat softened butter and mascarpone together until light and creamy, about five minutes. Add sifted powdered sugar and beat until smooth.
When the cupcakes are fully cooled, spread or pipe the mascarpone frosting on top and finish with a light dusting of cocoa if desired.
Tips for Success
- Weigh your flour for best results — too much flour can lead to dry cupcakes. This recipe uses 222 grams of gluten-free flour blend.
- When alternating dry ingredients and milk, stir briefly after each addition to avoid overmixing while ensuring even incorporation.
- Fill liners a little over halfway for an ideal cupcake rise and shape.
Ingredient Substitutions
- The frosting relies on dairy mascarpone and butter, so making it fully dairy-free is difficult. You can make the cupcake base vegan by using a non-dairy milk and a vegan egg replacer, but the frosting will change the flavor and texture.
- If you don’t need the cupcakes to be eggless, replace the egg replacer with 1 large egg.
Did you make these gluten-free tiramisu cupcakes? Share your results in the comments or tag your photos on social media!
📖 Recipe
Tiramisu Cupcakes – Gluten Free, Eggless
Ingredients
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 egg replacer mixed with 2 tablespoons 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
Instructions
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Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
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In a medium bowl, whisk the gluten-free flour, baking powder, and salt. Set aside.
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In a large bowl, mix oil, sugar, prepared egg replacer, and vanilla. Add the dry ingredients in thirds, alternating with the milk and starting and ending with the dry mix (dry, milk, dry, milk, dry), stirring briefly after each addition until combined.
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Spoon batter into liners a little over halfway full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
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Dissolve instant espresso powder in hot water. Brush or spoon the coffee evenly over each warm cupcake, using all the coffee. Let cupcakes cool completely before frosting.
For the mascarpone frosting:
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Beat butter and mascarpone together until light and creamy, about 5 minutes. Add sifted powdered sugar and mix until smooth. Frost cooled cupcakes.
Notes
- Follow the package instructions for your egg replacer; after mixing with water it should rest briefly to thicken.
- If you don’t need the cake to be eggless, you can use 1 large egg in place of the egg replacer.