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. The cupcakes are flavoured with coffee, cocoa and rum and are delightfully light and moist. I topped the cupcakes with a cream cheese frosting flavoured with coffee and rum. To finish the cupcakes, I gave them a light dusting of cocoa powder. A perfect combo for, traditional tiramisu flavours. What I love about these cupcakes is, you can serve a dessert for 12 people that is simple enough for anyone to make. These cupcakes make a wonderful dessert for large gatherings or summer barbecues.


  • 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 19 - 20 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 the cupcakes and dust with cocoa powder

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