Gluten Free Tiramisu Cupcakes
Gluten Free Tiramisu Cupcakes start with a gluten free yellow cake mix baked into soft cupcakes, then soaked with a sweet vanilla coffee mixture and topped with fluffy mascarpone whipped cream frosting. A dusting of cocoa powder and optional chocolate shavings finishes this elegant yet easy cake mix dessert that tastes just like classic tiramisu in cupcake form.
Ingredients
For the Cupcakes
- 1 box gluten free yellow cake mix *See note
- Ingredients listed on the cake mix box usually eggs, oil or melted butter, and water or milk
For the Coffee Soak
- 1/2 cup strong brewed coffee or espresso hot
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp rum extract optional
For the Mascarpone Frosting
- 8 oz mascarpone cheese cold
- 1 cup heavy whipping cream cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For Topping
- Unsweetened cocoa powder for dusting
Instructions
Make the Cupcakes
- Preheat the oven according to the cake mix package directions. Line one or two muffin pans with 12 to 18 cupcake liners. Depending on the brand and size of the cake mix, you may get anywhere from 12 to 18 cupcakes, or occasionally more.
- Prepare the batter as directed on the box. Use milk instead of water, when permitted, for a richer flavor.
- Fill the liners about two-thirds full.
- Bake according to the package directions, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack.
Make the Coffee Soak
- Stir together the hot coffee, sugar, vanilla and optional rum extract until the sugar dissolves.
- Let the mixture cool to warm or room temperature.
Soak the Cupcakes
- Poke each cupcake 8 to 10 times with a toothpick or skewer.
- Brush or spoon 1 teaspoon of coffee soak over each cupcake. Add up to 1 additional teaspoon if the cupcakes still feel sturdy.
- Let the cupcakes cool completely and absorb the coffee before frosting.
Make the Mascarpone Frosting
- Add the cold mascarpone, heavy cream, powdered sugar and vanilla to a large bowl.
- Beat on low speed until combined.
- Increase to medium speed and whip for 1 to 3 minutes, until thick and pipeable with soft to medium peaks. Stop mixing as soon as the frosting is fluffy to prevent it from becoming grainy.
- If needed, refrigerate the frosting for 15 to 20 minutes, then gently stir before using.
Decorate the Cupcakes
- Transfer the frosting to a piping bag fitted with a large tip, or use a plastic bag with one corner snipped off.
- Pipe or spread the frosting over the completely cooled cupcakes.
- Dust with unsweetened cocoa powder immediately before serving.
Notes
**Cake Mix Note: Gluten free cake mix box sizes and yields vary considerably by brand. The Aldi gluten free yellow cake mix I used made 12 cupcakes. Some larger mixes claim to make up to 24 cupcakes, although I usually get 18. This recipe’s coffee soak and frosting should be enough for approximately 12 to 18 cupcakes, depending on how generous you are with the frosting.