Delicious Gluten-Free Tiramisu Cupcakes: The Perfect Indulgent Treat!

Indulge guilt-free with these heavenly High-Protein Gluten-Free Tiramisu Cupcakes with Mascarpone Frosting! Savor the classic flavors of tiramisu in a wholesome, gluten-free package that's bursting with protein goodness. Moist almond flour cupcakes infused with espresso, perfectly complemented by a luscious mascarpone frosting, create a dessert experience like no other.

Whether you're treating yourself or impressing guests, these cupcakes are sure to delight every time. Plus, with a protein boost from Greek yogurt and protein powder, you can enjoy each bite knowing you're nourishing your body. Prepare to elevate your dessert game with this irresistible recipe!

Delicious Gluten-Free Tiramisu Cupcakes

Ingredients

For the cupcakes:

• 2 cup almond flour

• 1/4 cup unsweetened cocoa powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs

• 1/4 cup coconut oil (melted)

• 1/4 cup brewed espresso or strong coffee, cooled

• 2 teaspoons vanilla extract

• 1/4 cup plain Greek yogurt

• 2 scoops chocolate or coffee protein powder (whey or plant-based)

For the mascarpone frosting:

• 8 ounces mascarpone cheese, softened

• 1/2 cup powdered monk fruit sweetener

• 1 teaspoon vanilla extract
  

Directions

1. Preheat oven and prepare cupcake tin: Preheat your oven to 350°F (175°C). Line a cupcake tin with silicone liners or grease with cooking spray.

2. Prepare dry ingredients: In a mixing bowl, whisk together almond flour, cocoa powder, baking soda and salt until well combined. Set aside.

3. Mix wet ingredients: In another bowl, beat eggs together until smooth. Add brewed espresso, vanilla extract, coconut oil and Greek yogurt. Mix until well combined.

4. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the protein powder until evenly incorporated.

5. Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.

6. Bake: Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

7. Prepare mascarpone frosting: In a mixing bowl, beat mascarpone cheese, powdered sugar, and vanilla extract together until smooth and creamy.

8. Frost cupcakes: Frost the cupcakes generously with the mascarpone frosting using a piping bag or offset spatula.

9. Dust with cocoa powder: Dust the tops of the cupcakes with cocoa powder using a fine mesh sieve.

10. Chill: For best results, refrigerate the cupcakes for at least 1 hour before serving to allow the flavors to meld together.
    

Like all of my recipes, this one too can be modified. Don't like coffee, keep it out and you have a chocolate cupcake. Have a nut allergy, swap out the almond flour for coconut flour and add 4 extra eggs. Can't use protein powder, don't worry just leave it out. The greek yogurt adds extra protein. These recipes are just a starting point for you in your culinary journey. Have fun with them. Experiment with what you like and make the recipe your own.

Happy Cooking 🧑‍🍳

Love,

Liz