Pumpkin Tiramisu Cupcakes

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If you love pumpkin, then you have to try these Pumpkin Tiramisu Cupcakes. This spiced pumpkin cupcake is drizzled with espresso and bourbon and filled with a pumpkin mascarpone mousse. These are topped with a mascarpone whipped cream, cocoa powder and a ladyfinger.

A gorgeous tiramisu cupcake garnished with a handyfinger. These cupcakes are in bright red liners with white polka dots

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Since it’s nearly October, I figure it’s full steam ahead on my pumpkin infatuation, #sorrynotsorry!

A few weeks ago, I called Lindsay and was talking about what I was making that weekend. When I mentioned I had some Pumpkin Tiramisu Cupcakes, she said something along the lines of “shut up! I just made a pumpkin tiramisu cake this week too”. I know she’s my “work wife” but sometimes our brains just think alike. She posted her cake last week and it looks seriously amazing!

A close up of a pumpkin cupcake in a red polka dot wrapper covered with a swirl of frosting, cocoa powder and a ladyfinger

For these cupcakes, I made a pumpkin spice cupcake filled with a pumpkin mascarpone mousse and topped with a mascarpone whipped cream. Oh and did I mention theses some bourbon espresso soaked into the cupcake? Yeah, I did that. Bourbon and baking makes the world better.

One the ingredients I called for in the cupcake is pumpkin spice pudding mix. I have been able to find this at Walmart during the holidays. If you can’t find this, substitute a vanilla pudding mix and then add an additional 1 teaspoon pumpkin pie spice.

A double stacked cupcake with mascarpone topping and a ladyfinger garnish

This is one of those cupcakes that doesn’t last long in my house. If I keep them around I will surely eat way too many of them. I can’t get enough of the filling, go ahead and just pass me a spoon. Seriously. Pumpkin and mascarpone is a match made in heaven.

Once the cupcakes are baked and cooled, hallow out the middle. I use my favorite cupcake corer, but you can also use a knife. Fill the middle of the cupcake with the pumpkin mousse and don’t be shy. I like to save the tops and stick it back into the filling to help protect the moisture inside the cupcake. It also gives you a nice smooth surface to pipe the frosting on.

A pumpkin cupcake with a pumpkin cream filling and a whipped topping

Then comes the frosting, a simple whipped mascarpone mousse with some cocoa powder on top. Mascarpone makes for the perfect whipped mousse because the flavor is delicate and it creates a nice stiff mousse, which pipes very nicely.

Both the filling and the frosting have mascarpone, but you only need one container between the two. I recently found my WholeFoods carries a brand for $3 a container! So I encourage you to seek out options in your area if you like tiramisu as much as I do.

Three pumpkin cupcakes lined up in red polka dot wrappers, a whipped topping dusted with cocoa powder and lady fingers

These cupcakes might sound complicated but the hardest part is washing out your mixing bowl three times. You guys, the dishes are never ending for on a “working weekend” of baking a photographing.

Pumpkin Tiramisu Cupcakes

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Pumpkin Tiramisu Cupcakes are the most popular fall cupcakes. This spiced pumpkin cupcake is soaked with espresso and bourbon and filled with a pumpkin mascarpone mousse. These are topped with a mascarpone whipped cream, cocoa powder and a ladyfinger.

Pumpkin Tiramisu Cupcakes

  • Author: Julianne Bayer
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 18-20 cupcakes

Description

These are pumpkin spice cupcakes, drizzled with espresso and bourbon and filled with a pumpkin mascarpone mousse. These are topped with a whipped mascarpone cream, cocoa powder and a ladyfinger.

Ingredients

For the cupcake:

  • 1 box spice cake mix
  • 1 package instant pumpkin spice pudding (3.4 oz)
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • 3 large eggs
  • ¾ cup milk (I used nonfat)
  • ½ cup vegetable oil
  • ½ cup light sour cream or Greek yogurt
  • 2 tablespoons bourbon (optional)

For the filling:

  • 4 ounces mascarpone cheese
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 3 heaping tablespoons pumpkin
  • ½ teaspoon pumpkin pie spice
  • ¼ cup hot boiling water
  • 1 heaping teaspoon espresso powder
  • 1 tablespoons bourbon

For the frosting:

  • 8 oz mascarpone cheese
  • 1 1/2 cup heavy whipping cream
  • ½ cup powdered sugar
  • Cocoa powder for dusting
  • Lady fingers for garnish

Instructions

  1. For the cupcake: Preheat the oven to 350° F and line a cupcake pan with paper liners.
  2. Prepare the cake first. Mix all dry ingredients (cake mix, pudding, cinnamon, pumpkin pie spice) in your mixing bowl and mix slightly to combine.
  3. Add eggs, oil, milk and sour cream and bourbon. Beat on medium speed until all ingredients are well combined.
  4. Fill the cupcakes liners about 2/3 of the way full, dividing the batter evenly.
  5. Bake at 350°F for 14-16 minutes, baking times will vary by oven. Check the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Allow the cupcakes to cool completely.
  6. Hollow out the center of the cupcake using a cupcake corer or a knife, but do not cut all the way to the bottom of the cupcake. Set the “tops” aside and prepare your filling.
  7. For the filling: To prepare the espresso mixture, microwave the water until it’s bubbling, about 60 seconds. Add the espresso powder and stir until the powder is dissolved.
  8. Combine the espresso with the bourbon and set it aside.
  9. Prepare the filling by whipping the mascarpone cheese for 30 seconds on medium speed and then slowly add the heavy whipping cream and scrape down the bowl until it is a liquid consistency. Increase mixing speed to medium-high and continuing to add heavy whipped cream.
  10. Once soft peaks start to form, add powdered sugar and pumpkin pie spice and increase speed to high. Quickly add the pumpkin and beat until stiff peaks form. Put the filling into a large piping bag or Ziploc bag so that it is easier to fill the cupcakes,
  11. Drizzle 1 teaspoon of the espresso mixture into the hallowed out center of the cupcake.
  12. Fill the center of the cupcakes with the pumpkin mousse, don’t be shy!
  13. Then, can the tops of the cupcake that you cut out and stick them onto of the mousse to trap the moisture inside the cupcake.
  14. For the topping:Prepare the filling by whipping the mascarpone cheese for 30 seconds on medium speed and then slowly add the heavy whipping cream and scrape down the bowl until it is a liquid consistency. Increase mixing speed to medium-high and continuing to add heavy whipped cream.
  15. Once soft peaks start to form, add powdered sugar and increase speed to high until stiff peaks form.
  16. Fill a piping bag with your favorite tip and pipe the whipped mascarpone mousse on top. You will have enough for each cupcake, but don’t over do it.
  17. Dust the top of the mousse with cocoa powder and slice some Ladyfingers cookies to place on top right before serving.

Notes

One the ingredients I called for in the cupcake is pumpkin spice pudding mix. I have been able to find this at Walmart during the holidays. If you can’t find this, substitute a vanilla pudding mix and then add an additional 1 teaspoon pumpkin pie spice.

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