Tiramisu Gingerbread Cupcake Recipe

  • To begin making the Tiramisu Cupcake Recipe, preheat the oven to 180 C. Line a regular-size cupcake pan with 12 to 18 cupcake liners. This depends on the size of your regular cupcake pan.

  • Sift the dry ingredients – whole wheat flour, cocoa powder, cinnamon powder, ginger powder, baking powder, salt and keep aside. 

  • In a large bowl or the bowl of the stand mixer with a paddle attachment, beat together all the wet ingredients – 

  • eggs or Flaxmeal Egg Replacer, vegetable oil, brown sugar, yogurt, and honey until light and fluffy. Gradually add in the sifted dry ingredient mixture and beat until well combined.

  • Continue to beat in all the ingredients until the cake batter looks fluffy and well combined with the ingredients.

  • Spoon the cake batter into the cupcake liners until its 3/4th full. Don’t fill it right upto the top as you need to give it enough space to rise.

  • Place the gingerbread tiramisu cupcakes into the oven and bake for about 10 to 15 minutes until the cake is baked through – when you insert a tester like a knife or a tooth pick, it will come out clean.

  • Remove from the oven and allow the cupcake to cool. I like to refrigerate my cupcakes for about 2 to 3 hours in an airtight container. This helps the frosting spread and stand evenly on the cupcake.

  • Once the cake is chilled, spoon a dollop of frosting over the cupcake and with the back of a spoon give it a swirl. You can optionally sprinkle some cocoa, brown sugar or even sparkles to give this cupcake a pretty look.

  • Chill the Tiramisu Gingerbread Cupcakes  and serve these as a dessert cupcake for your parties.

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