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Gingerbread Tiramisu Cupcakes

by Nick Makrides
Gingerbread Tiramisu Cupcakes

Think tiramisu: coffee, mascarpone, vanilla, but with a twist of ginger added to it to make it perfect for the holiday season!

Gingerbread flavoured vanilla cupcakes soaked with coffee shots, topped with cream cheese mascarpone frosting and dusted with chocolate powder.

Gingerbread Tiramisu Cupcakes

Gingerbread Tiramisu Cupcakes

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 1 tsp all spice
  • 1 tsp cloves
  • 2 tbsp molasses
  • 1 cup chocolate sauce
  • 2 tbsp instant coffee powder
  • 4 tbsp hot water
  • cocoa powder


  • 1 batch cream cheese frosting
  • 3 tbsp mascarpone cheese



  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, cinnamon, ginger, all spice, cloves, molasses, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • Add instant coffee powder and water to a small mixing bowl and mix. Dip the very top of each cupcake in the coffee and set aside to soak.
  • To prepare the frosting. Add mascarpone cheese to cream cheese frosting and mix on high speed until well combined using a hand mixer or stand mixer fitted with a paddle attachment.
  • Core the centre of each cupcake and fill with chocolate sauce.
  • Fit the end of a piping bag with a Wilton 1M piping tip and frost in a swirl. Finish off with a generous dusting of cocoa powder.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 195kcal
Carbonhydrates: 19g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 33mg
Sodium: 143mg
Potassium : 77mg
Fiber: 1g
Sugar : 2g
Vitamin A: 200IU
Vitamin C: 0.1mg
Calcium: 60mg
Iron: 1mg
Nutrition Disclosure

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