Sweet Kitchen Cravings

0 Vanilla Cupcakes: Preheat oven to 325°F. Line a 12-count muffin tin with cupcake liners.
1 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, about 2-3 minutes.
2 With the mixer on medium speed, add the eggs, vanilla, and vanilla bean paste slowly, combining well after each addition. Scrape the bowl well.
3 Sift together the cake flour, baking powder, baking soda, and salt. Alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined after each addition and scrape down the bowl a few times during the process.
4 Divide the batter among the prepared cupcake pan. Bake for 20-22 minutes, or until the cake springs back to the touch (or a toothpick comes out clean). The rim of the cupcakes should be lightly golden brown.
5 Espresso Simple Syrup: Combine the sugar, water, and espresso liqueur in a small saucepan. Cook on low until the mixture simmers and the sugar is dissolved. Remove from heat and stir in the espresso powder until dissolved. Set aside to cool.
6 Tiramisu Mascarpone Icing: In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and powdered sugar until it reaches medium-stiff peaks. Transfer the whipped cream to another bowl.
7 In the same bowl used to whip the cream, add cream cheese and using a paddle attachment, cream until smooth and no lumps remain. Set aside the whisk attachment for step 11.
8 Scrape the bowl. Add the mascarpone cheese and mix on low speed, until just combined.
9 Mix together the espresso powder, vanilla, and espresso liqueur. Add to the bowl while the mixer is running on low speed. Once liquid is added, increase speed to medium-high and mix just until combined.
10 Scrape the bowl. Switch back to the whisk attachment. Add the whipped cream to the bowl and whip on low speed until the mixtures start to come together. Scrape the bowl then whip on high speed for about 10-15 seconds, just until fully combined.
11 Assembly: Using a wooden skewer or the prongs of a fork, poke the top of each cupcake 4-6 times. Make sure not to puncture through the bottom of the cupcake liner.
12 Dunk the top of each cupcake into the espresso simple syrup, keeping each one in the syrup for a few seconds.
13 Using a piping bag fitted with a large star tip, pipe the Tiramisu Mascarpone Icing onto each cupcake. Using a sifter, dust the tops with cocoa powder. Add chocolate shavings, if desired.
14 Refrigerate cupcakes up until 15-20 minutes before serving then enjoy!