These tiramisu-style cupcakes pair a tender vanilla sponge with a silky cream made from homemade vanilla pudding, mascarpone and whipped cream. The result is a neat cupcake with a stable crown of cream — an elegant dessert for tea time or a cozy celebration at home.
Ingredients
For the base (cupcakes)
- Butter, softened — 4.2 oz | 120 g
- Milk — 1/2 cup | 120 ml
- Sugar — 5.6 oz | 160 g
- Eggs — 2
- Vanilla sugar — 1 packet
- Flour — 7 oz | 200 g
- Baking powder — 2 tsp | 2 tsp
For the cream
- Homemade vanilla pudding, fully cooled — 14.1 oz | 400 g
- Mascarpone — 8.8 oz | 250 g
- 30–33% heavy cream — 3/4 cup | 200 ml
- Powdered sugar — 3/4 tbsp | 0.75 tbsp
- Vanilla sugar — 1 packet
- Cream stabilizer — 2 packets
How to make
- Preheat the oven to 356°F | 180°C (top/bottom heat). Line a muffin tin with paper cases.
- Beat the softened butter with the sugar and vanilla sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition until smooth.
- Combine the flour with the baking powder. Fold into the batter alternately with the milk, mixing until smooth and lump-free.
- Divide the batter among the cases, filling them about two-thirds full. This makes 14–15 cupcakes.
- Bake for 18–22 minutes, until golden. Check with a wooden skewer: it should come out dry. Cool completely on a wire rack.
- For the cream, chill the bowl and beaters. Whip the cold cream with the stabilizer, powdered sugar and vanilla sugar to soft, stable peaks.
- In a separate bowl, gently mix the mascarpone with the cooled vanilla pudding until smooth and creamy.
- Fold the whipped cream into the mascarpone-pudding mixture with a spatula, keeping the mixture airy.
- Transfer the cream to a piping bag fitted with a nozzle and pipe onto the fully cooled cupcakes. Chill for 20–30 minutes before serving, if desired.
Nutritional value
| Nutritional value | Per 1 cupcake |
|---|---|
| Calories | 320 kcal |
| Protein | 5 g |
| Fat | 20 g |
| Carbohydrates | 27 g |
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Tips and variations
- For a more pronounced tiramisu note, lightly brush the tops of the cooled cupcakes with strong unsweetened coffee, let it soak in, then pipe on the cream.
- The cream is more stable if all the components — mascarpone, pudding and cream — are well chilled.
- Finish with cocoa powder, grated dark chocolate or chocolate shavings just before serving.
- Store the cupcakes in the refrigerator for up to 48 hours; for serving, let them sit at room temperature for 10–15 minutes.
FAQ
Can I use store-bought vanilla pudding?
Yes, a good-quality ready-made pudding with no excess water will work. Chill it first and whisk until smooth before using.
What can I use instead of mascarpone in the cream?
You can use full-fat cream cheese, brought to room temperature and beaten until creamy. The flavor will be less milky and delicate than with mascarpone.
Why is the cream runny?
Most likely, the ingredients were too warm or the pudding had not fully cooled. Chill the mixture for 20–30 minutes and add a little more cream stabilizer, then fold gently again.