The first time I made these tiramisu cupcakes I didn’t get to eat them. I made them for an ex for Valentine’s Day but that night I came down with the flu and the next day he broke up with me. Clearly I wasn’t eating anything that week. I was upset about a lot of important things for a while, but I also kept thinking about these cupcakes that I sadly ended up just throwing away. I just wanted to try one and not feel sick. Ok, let’s not dwell.
So it’s been over two years and it was time to make the tiramisu cupcakes again. When you can’t stop thinking about a recipe (or a pair of shoes), go on, just make it (buy them!). I decided to bake these for an Oscars party with a bunch of girlfriends. Choosing the silver liners instead of dreaming up an actual silver-lined dessert was a bit of a cop-out, I know. But I didn’t care. Because I’ve been wanting to eat these cupcakes for two years now. And who else would I want to share them with than some of my best girlfriends, who I’m confident won’t dump me the next day and who are my silver lining.
I won’t get all sappy here. Let’s just get the good stuff. Fluffy, sweet mascarpone frosting. Cake soaked in a rich marsala-coffee syrup. So light and wonderful that you won’t realize you just ate three of them. Award-night-worthy.
The tiramisu cupcake recipe is from Martha Stewart and honestly I wouldn’t change a thing about them. I’m definitely going to experiment to see what else I can make with this mascarpone frosting – seriously, it took all my willpower to not just eat it out of the bowl with a spoon. Have any suggestions?
I’m kind of obsessed with Lauren Hom’s blog Daily Dishonesty, where she shows off her awesome type and graphic design talents. Each post is so fun. But when browsing her profile I came across her mock ups for Gourmet, a super stylish font she designed. AND then put on cupcakes.
Cupcakes and fonts. Do I love any combination more?
Is it Christmas yet? I just can’t wait to be home in New Jersey with my whole family. Christmas for us absolutely revolves around the food – and I’m looking forward to sharing with you our fantastic spread for Christmas Eve. But something that’s maybe even better than our big Christmas Eve dinner is what we Christmas morning. Mostly it’s leftovers – meatballs, antipasti, great cheeses – incorporated into my dad’s eggs. Often it’s just leftover chocolate bourbon pound cake and mimosas. Sometimes we think a little further ahead and soak blueberry french toast over night to bake in the morning. Just thinking about all these things makes me feel warm and fuzzy and full of love for my awesome family.
My point is (besides bragging about my great Christmas food), whatever you eat on Christmas morning (or any morning you share with loved ones) make it something special. Since this whole cupcake for breakfast thing is catching on (seriously, keep sending me your photos–I love it!) I made a cupcake specifically for Christmas morning.
This cinnamon roll cupcake has a simple vanilla base, with a cinnamon, pecan, brown sugar filling. The tops are brushed in strong coffee and they’re lightly iced in a sweet vanilla cream cheese icing. They might just possibly make an appearance at our Christmas morning table too.
What’s your go-to Christmas morning treat? Leftover cookies? (We do that too!)
Cinnamon Roll Cupcakes
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 2 eggs, room temperature
- 3/4 cup packed brown sugar
- 1/3 cup chopped pecans
- 3 teaspoons ground cinnamon
- 1 3/4 cups sugar
- 1 1/2 teaspoons vanilla
- 1 1/4 cups milk
- Line two 12-cup muffin tins with paper liners. Pre-heat oven to 350°
- In a medium bowl combine flour, baking powder, and salt. Set aside. In a small bowl, mix together brown sugar, pecans, and cinnamon. Set aside.
- In the bowl of a mixer, cream butter and granulated sugar until light an fluffy (about two minutes), scraping down the sides occasionally. Add eggs one at a time, beating well after adding each one. Beat in vanilla. Alternately add flour and mix mixtures to butter mixture, beating on low speed just until combined.
- Spoon about a table of the batter into each cup. Sprinkle the cinnamon mix on top of the batter. And then spoon the remaining batter on top.
- Bake for 18-20 minutes or until a toothpick comes out clean when stuck inside. Cool cupcakes on a wire baking rack.
for the frosting
Make about a cup of really strong coffee and let cool. With a kitchen brush, brush cupcake tops with coffee a few times, allowing the coffee to soak in between brushings.
- 1 8 oz-package cream cheese, softened
- 1 stick unsalted butter, softened
- 1 1/2 teaspoons vanilla
- 4 cups confectioners sugar
- Beat the cream cheese and butter until smooth. Add the vanilla extract.
- Gradually add the sugar and beat until incorporated.
- Using a small spatula, frost the tops of the cupcakes.
One of my new favorite things is brown butter. It’s so nutty and sweet and has the most unique warm flavors. I want to put it in and on everything – pasta, rice kirspies treats, and this perfect fall frosting. I made my favorite pumpkin cupcake recipe a couple weekends ago for a party but I wanted to do something different than a plain cream cheese frosting. Remembered my love for brown butter. Adding extra cinnamon. And voilà! I think I just whipped up the best frosting ever.
Seriously. Best. It would also go well with a great vanilla cake or banana cake. So go make this frosting soon…and report back. Do you love the brown butter as much as I do?
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice mix
- 1 teaspoon ground nutmeg
- 4 extra-large eggs, at room temperature
- 2 cups canned pumpkin purée (8 ounces), not pie filling
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 1 cup vegetable oil
- Preheat oven to 350°. Line two 12-cup muffin tins with cupcake papers.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together eggs, pumpkin, sugars, and oil. Slowly add the flour mixture until fully combined.
- Divide batter into cups and bake for 20-25 minutes. Let cool.
Cinnamon Brown Butter Cream Cheese Frosting
- 1/2 cup (1 stick) unsalted butter
- 2 8-ounce blocks of cream cheese, softened
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- Brown the butter, then set aside to cool completely. (It might look congealed a little but it’s ok to use.)
- In the bowl of an electric mixer, beat browned butter and cream cheese. Add in cinnamon and vanilla.
- Slowly incorporate confectioners’ sugar until sweetened to your liking. Frost cupcakes.
*Forgive the crappy photos, I baked these during a day of drinking at a beer festival :)