Grain-Free Tiramisu Cupcakes with Coffee Cream

9 Reviews
Published Jun 7, 2019 ∙ Kristina Stosek

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Indulge in these incredible Gluten-Free Tiramisu Cupcakes! Packed with delicious tiramisu flavors like chocolate and coffee, and their light and fluffy texture makes them exceptionally tasty. Whether you’re hosting a birthday party, an anniversary, or a cozy dinner, these cupcakes are always a hit. Plus, being grain-free and gluten-free means they fit well into many diets!

tiramisu cupcake, grain free

Simple Ingredients

This cupcake recipe uses just one flour: coconut flour. This makes the dessert gluten-free, grain-free, and easy to prepare. The delicious cupcakes are flavored with coffee, cocoa, and rum, giving them a moist, melt-in-your-mouth texture. YUM!

Easy 3-Step Preparation

  1. Prepare the Oven and Dry Ingredients: Preheat the oven to 350 F (175 C) and line a muffin pan with parchment paper cups. In a large bowl, combine coconut flour, cocoa powder, baking soda, and salt.
  2. Mix Wet Ingredients: In a separate bowl, use an electric mixer to blend the eggs, melted butter, coconut sugar, coffee, and rum. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
  3. Bake and Frost: Fill each muffin cup about two-thirds full and bake for 18 to 22 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely, then cream together the frosting ingredients, refrigerate for 1 hour, and frost the cupcakes before dusting with cocoa powder.

Gluten-Free Tiramisu Cupcake with an Irresistible Topping

Like all tiramisu desserts, these cupcakes are topped with a light cream cheese frosting flavored with coffee and rum, adding the perfect finishing touch. This topping tastes just like the creamy layer in a tiramisu cake, adding an Italian touch to these simple cupcakes. To keep the tiramisu look and flavor, I dusted the cupcakes lightly with cocoa powder. It’s the perfect combination of traditional tiramisu flavors!

A Personal Favorite

I usually try not to pick favorites, but this gluten-free tiramisu cupcake is definitely one of my favorite cupcake recipes—especially with the addition of the creamy tiramisu frosting and only about 190 calories per cupcake.

More gluten-free Italian desserts to explore:

6 Ingredient Italian Ricotta Cake – Grain Free

Tiramisu Swiss Roll – Gluten Free

Grain-Free Italian Amaretto Cheesecake

Gluten-Free Amaretto Cannoli Cake Recipe

Gluten-Free Strawberry Tiramisu

tiramisu cupcake with icing, gluten free

Grain-Free Tiramisu Cupcakes: Perfect for Any Occasion

What I love about these heavenly cupcakes is that you can easily serve dessert for 12 people, and they’re simple enough for anyone to make. If you’re looking for an egg-free chocolate cupcake recipe, check out the Chocolate Filled Cupcakes. They’re amazing!

Grain-Free Tiramisu Cupcakes with Coffee Cream

9 reviews
Published Jun 7, 2019 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
20 min
Serves:
12

Ingredients

1/2 cup (56 g) coconut flour
3 Tbsp. Pure cocoa powder plus some for dusting
1/2 tsp. Baking soda
1/4 tsp. Sea salt
6 large eggs, at room temperature, beaten
1/2 cup unsalted butter, melted, at room temperature
1/3 cup coconut sugar or desired sweetener
1/2 cup strong espresso coffee, you can use decaf
1 Tbsp. Rum or 1 tsp. pure vanilla extract
FROSTING
4 oz. (1/2 cup) cream cheese, at room temperature
1/4 cup powdered coconut sugar or powdered sugar (use a coffee grinder to make powdered sugar from coconut sugar)
2 Tbsp. Strong espresso coffee
1 tsp. Rum or 1/4 tsp. pure vanilla extract
2 Tbsp. Sour cream
Note; if you wish, you can replace mascarpone cheese for the cream cheese and sour cream

Instructions

  1. Preheat oven to 350 F and line a muffin pan with parchment paper cups
  2. In a large bowl, combine coconut flour, 3 tablespoons of cocoa powder, baking soda, and salt
  3. In a separate bowl, use an electric mixer to blend the eggs, butter, 1/3 cup of coconut sugar, 1/2 cup of coffee, and 1 tablespoon of rum. Slowly add the wet ingredients to the dry ingredients and mix until smooth.
  4. Fill each muffin cup about two-thirds full and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes and place them on a cooling rack to cool completely.
  5. For the frosting; Cream together the cream cheese, sugar, coffee, and rum. Stir in the sour cream until smooth. Refrigerate for 1 hour, then frost the cooled cupcakes and dust with cocoa powder.

Nutrition Info

  • Nutritional Information per cupcake | Calories: 190 | Total Fat: 15g | Sodium: 85mg | Total Carbohydrates: 12g | Dietary Fiber: 3g | Sugars: 5g | Protein: 5g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.

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Comments

  1. Samantha

    I was very pleased how these cupcakes turned out. This is my go to cupcake recipe now, thank you

  2. Kristina

    that is great!

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