Gluten-Free Tiramisu Cupcakes (Grain-Free)

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These Gluten-Free Tiramisu Cupcakes are insanely delicious! Honestly, if you are looking for a magical dessert but still want to keep it simple, this recipe is for you. These coffee-flavoured cupcakes are perfect for a birthday, anniversary or a dinner party. They will satisfy your craving for something delectable, sweet and delicious every time.

No grains in these tiramisu cupcakes!

This cupcake recipe is made only with one flour, coconut flour. Keeping this a gluten-free and grain-free dessert. The delicious small dessert is flavoured with coffee, cocoa and rum and is delightfully light and moist. As all tiramisu desserts are made with whipped cream, I topped the cupcakes with a light cream cheese frosting flavoured with coffee and rum. The topping tastes just like the creamy layer in a tiramisu cake. It definitely makes this simple cupcake extra special. To give this dessert the tiramisu look and extra cocoa flavour I gave the cupcakes a light dusting of cocoa powder. A perfect combo for traditional tiramisu flavours. I try not to pick favourite cupcake recipes, but this has to be one of my favourite recipes, particularly when I added the creamy frosting.

What I love about these heavenly cupcakes is, you can serve a dessert for 12 people that is simple enough for anyone to make. If you are looking for an egg-free chocolate cupcake recipe, try the Chocolate Filled Cupcakes recipe. They are amazing!


  • 1/2 cup coconut flour
  • 3 Tbsp. Pure cocoa powder plus some for dusting
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Himalayan 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
  • 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
  • 2 Tbsp. Sour cream
  • Note; if you wish, you can replace mascarpone cheese for the cream cheese and sour cream
  • Instructions

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

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