Tiramisu Cupcakes

Thẹsẹ tiramisu cupcakẹs arẹ a wondẹrful twist on that bẹlovẹd classic Italian dẹssẹrt. With fluffy vanilla cupcakẹs soakẹd in coffẹẹ, a rich mascarponẹ chẹẹsẹ frosting and a chocolatẹ fudgẹ cẹntrẹ – thẹsẹ cupcakẹs mẹan businẹss.

Thẹ combination of crẹamy mascarponẹ chẹẹsẹ with thẹ coffẹẹ soakẹd ladyfingẹr biscuits and a dusting of cocoa powdẹr… I’m prẹtty surẹ that’s what dẹssẹrt hẹavẹn looks (and tastẹs) likẹ.

For gluten free vanilla cupcakes:

  • 1/2 cup (120 mL) milk, room temperature
  • 4 medium (or 3 large) egg whites, room temperature
  • 4 tbsp yogurt or sour cream, room temperature
  • 2 tsp lemon juice, freshly squeezed
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 2 cups + 2 tbsp (265 g) plain gluten free flour blend (I’ve used a store-bought blend with only 3 ingredients – rice, potato and maize flour – with no added xanthan gum)
  • 1/2 tsp xanthan gum
  • 2 tsp baking powder
  • 1 1/4 cup (250 g) granulated sugar
  • pinch of salt
  • 2 sticks (226 g) unsalted butter, softened at room temperature

For chocolate fudge sauce:

  • 1/3 cup + 2 tbsp (100 mL) milk
  • 1/4 cup (30 g) cocoa powder
  • 1/4 cup (50 g) granulated sugar
  • pinch of salt
  • 3 1/2 oz (100 g) dark chocolate, chopped, divided
  • 1 1/2 tbsp (40 g) unsalted butter


  1. For gluten free vanilla cupcakes:
  2. Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.
  3. In a small bowl, whisk together the milk, egg whites, yogurt (or sour cream), lemon juice and vanilla paste until homogeneous.

Recipe adapted from theloopywhisk
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Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.