Tiramisu is such a lovely Italian dessert. I’ve always enjoyed a nice slice! The Coffee flavor combined with Mascarpone gives it that melt in your mouth enjoyment. Did you know that the word ”Tiramisu” means ”pick me up” or ”cheer me up” in the Italian language? And that’s exactly what these delicious cupcakes will do! These light and airy Gluten Free Cinnamon Tiramisu Cupcakes are not only Gluten free but Dairy Free as well, and there’s no telling. If you are strictly gluten free and dairy free another delicious cupcake recipe up on my blog are these Hi Hat S’mores Cupcakes.
A couple things to keep in mind while making this recipe.
- Sift your flour, baking powder, baking soda, and salt. Sift, sift, SIFT! This is a crucial step.
- Always get down to eye level when measuring your wet ingredients. Another very crucial step.
- When measuring out your flour, use a spoon to scoop the flour into your measuring cups. This will give you a more accurate measurement. ( Do not pack down flour )
- Do not use a mixer for this recipe. Use a wire whisk and whisk until the ingredients are just combined. (Be careful not to over mix. )
- Do not let your batter sit. Immediately fill your cupcake tins and bake.
If you do not follow these instructions it could affect the way your cupcakes turn out.
Gluten Free Tiramisu Cupcakes
- Yield: 20 1x
Description
Tiramisu is such a lovely Italian dessert. I’ve always enjoyed a nice slice! The Coffee flavor combined with Mascarpone gives it that melt in your mouth enjoyment. Did you know that the word ” Tiramisu ” means ” pick me up ” or ” cheer me up ” in the Italian language? And that’s exactly what these delicious cupcakes will do! These light and airy Gluten – Free Cinnamon Tiramisu Cupcakes are not only Gluten free but Dairy Free as well, and there’s no telling.
Ingredients
Cupcake
- 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 1 cup Sugar
- 1 stick Dairy Free Butter ( I like Earth Balance )
- 2 eggs ( room temperature )
- 1/2 cup unsweetened cashew milk
- 2 tsp vanilla extract ( not imitation )
- 1 tbsp apple cider vinegar
Tiramisu Soak
- 1/2 cup hot water
- 2 & 1/4 tsp espresso powder I used ” Medeglia D’ Oro ” Brand ( usually in the coffee isle at the store )
- 3 tbsp Sugar
- 1/2 tsp cinnamon
- 1/2 tsp cocoa powder
Frosting
- 1 8 oz. Wayfare dairy free cream cheese
- 1/2 stick Earth Balance ( softened )
- 1 tsp rum I used “Captain Morgan Silver Spiced Rum” its gluten free
- 3 cups powdered sugar
- 1/2 tsp espresso powder
Topping
- 1 dark chocolate bar for shavings
Instructions
- Preheat your oven to 325° Line your cupcake tin with cupcake liners
- Sift your flour, baking powder, baking soda, and salt into a medium bowl, set aside.
- In a large bowl cream together you’re butter and sugar.
- Now add in your eggs and mix again.
- Next whisk in your vanilla, apple cider vinegar, and cashew milk.
- Now slowly pour your flour mix into the wet ingredients. ( Do not blend with a mixer, as the batter will get get too thick and sticky. ) gently whisk until combined. (Again.. Do not over mix, if you don’t follow this step carefully the cupcakes may be more sticky and not turn out as they should.)
- Now using a large cookie scoop, scoop batter into each cupcake liner.
- Bake for approximately 17 to 19 minutes, check with a toothpick. Remove from the oven and let cool.
Tiramisu Soak
- In a medium bowl add your hot water, espresso, sugar, cocoa, and cinnamon.
- Stir well until all ingredients are dissolved.
- Now that your cupcakes have cooled, take a fork and poke in to the top of the cupcake, making sure to go through the cupcake.
- Using a basting brush, brush liquid soak lightly over the top of the cupcakes a few times so that the liquid can sink down into the cupcakes.
- Let cupcakes sit for 15 minutes to completely absorb.
Frosting
- In a large bowl cream together cream cheese, butter, salt, rum, and espresso powder.
- Slowly add in your powdered sugar and blend well.
- Scoop your frosting into your piping bags and pipe onto your cupcakes.
- Shave your dark chocolate bar with a vegetable peeler.
- Sprinkle shavings on top of cupcakes.
- Enjoy 🙂
Notes
A couple things to keep in mind while making this recipe:
- Sift your flour, baking powder, baking soda, and salt. Sift, sift, SIFT! This is a crucial step.
- Always get down to eye level when measuring your wet ingredients. Another very crucial step.
- When measuring out your flour, use a spoon to scoop the flour into your measuring cups. This will give you a more accurate measurement. ( Do not pack down flour )
- Do not use a mixer for this recipe. Use a wire whisk and whisk until the ingredients are just combined. (Be careful not to over mix. )
- Do not let your batter sit. Immediately fill your cupcake tins and bake.
- If you do not follow these instructions it could affect the way your cupcakes turn out.
- Category: desserts
- Method: bake
- Cuisine: american
Keywords: Gluten Free Tiramisu Cupcakes, gluten free cupcakes, gluten free desserts
These Cupcakes are such a joy to make! I hope you love them! Have a happy and blessed day 🙂 Check out all of our gluten free desserts here
Love,
Natalie
Julie says
Love these, I’ve served them to family. No clue they were gluten free. I even served them to someone who is not a fan of coffee, chocolate, or rum! They wanted me to make again for them! I’m wondering if there is any part of the cupcake itself that can be made ahead but not baked? You said in recipe to not let batter sit, wondering if I can make parts to a point then mix about 3-4 hours later? The frosting and soak not a concern, just trying to shorten my time in someone else’s kitchen.
★★★★★
Natalie says
I’m So happy you love these. Thank you so much for the support! Gosh I’ve honestly never done that so I don’t want to lead you wrong. If you end up trying that please let me know how it turns out… I’m curious to see.