Vegan Tiramisu Cupcakes

There’s something about peeling back the wrapper of a cupcake and breathing in the aroma of coffee and cocoa that feels instantly cozy.

These vegan tiramisu cupcakes are a soft, cloud-like dessert with espresso-soaked centers and a swirl of creamy, dairy-free “mascarpone” frosting dusted in deep, velvety cocoa.

They taste like your favorite café dessert, but in handheld form—and they’re ready in just about an hour, start to finish.

They’re perfect for sweet-tooth fans, plant-based eaters, and anyone who needs an impressive dessert without complicated steps.

I first leaned on this recipe when a friend with dairy and egg allergies came over last minute; a dozen cupcakes later, everyone at the table—vegan or not—was asking for seconds.

These shine at casual gatherings, Sunday suppers, or when those late-night tiramisu cravings hit and you don’t want to fuss with a full layered dessert.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic tiramisu flavor in an easy handheld dessert form
• Skips dairy and eggs without sacrificing rich, creamy indulgence
• Uses simple pantry ingredients and basic baking equipment
• Soaks up coffee beautifully for a tender, moist cupcake crumb
• Feels fancy enough for parties but simple for weeknight baking

Ingredients

• 1 cup + 2 tbsp soy milk, unsweetened — base for vegan “buttermilk”
• 1 tbsp apple cider vinegar — helps curdle soy milk for tenderness
• 1/3 cup neutral oil (canola or sunflower) — keeps crumb soft and moist
• 3/4 cup granulated sugar — standard fine baking sugar works best
• 1 tsp vanilla extract — use pure vanilla for best flavor
• 1 1/4 cups all-purpose flour — regular bleached or unbleached is fine
• 2 tbsp cornstarch — lightens the crumb for a cake-like texture
• 1 1/2 tsp baking powder — guarantees a good rise in the cupcakes
• 1/4 tsp baking soda — reacts with vinegar for extra lift
• 1/4 tsp fine sea salt — balances sweetness and enhances flavor
• 1/2 cup strong brewed coffee, cooled — brew double strength for intensity
• 1 tbsp vegan coffee liqueur, optional — check label to make certain it’s dairy-free
• 1 tbsp maple syrup — adds sweetness and a subtle caramel note
• 1 1/4 cups vegan cream cheese, chilled — choose a block-style if available
• 1/2 cup vegan butter sticks, slightly softened — use stick, not tub, for stability
• 2 cups powdered sugar, sifted — sifting prevents lumps in frosting
• 1 tsp vanilla extract — rounds out the mascarpone-style flavor
• 1 tbsp soy milk, unsweetened, as needed — add slowly to adjust texture
• 1 tbsp unsweetened cocoa powder — use a fine cocoa for smooth dusting

Step-by-Step Method

Mix the Vegan “Buttermilk”

Whisk the soy milk and apple cider vinegar in a medium bowl. Let it sit for 5 minutes so it curdles and thickens slightly. This creates a richer, more tender crumb, similar to traditional buttermilk.

Don’t rush this step; proper curdling helps the cupcakes rise evenly and stay moist.

Combine the Wet Ingredients

Add the neutral oil, granulated sugar, and vanilla extract to the curdled soy milk. Whisk until the mixture looks smooth and slightly glossy. Assure the sugar is mostly dissolved and there are no oil streaks.

This helps distribute sweetness and fat evenly, giving the cupcakes a delicate, uniform texture.

Whisk the Dry Ingredients

In a separate medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Break up any clumps, especially in the cornstarch and leaveners.

An even dry mix prevents dense pockets and ensures a consistent rise.

Keep the bowl ready so you can quickly combine it with the wet mixture.

Fold Batter Gently

Pour the wet mixture into the dry ingredients. Gently whisk or fold with a rubber spatula just until no dry flour streaks remain. Avoid vigorous stirring, which can develop gluten and toughen the cupcakes.

Stop as soon as the batter looks smooth and cohesive, even if a few tiny lumps remain.

Fill and Bake the Cupcakes

Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full. Place the pan in a preheated 350°F (175°C) oven.

Bake for 16–18 minutes until the tops spring back lightly and a toothpick comes out clean. Don’t overbake, or the cupcakes will dry out.

Cool the Cupcakes Completely

Set the muffin pan on a wire rack and let the cupcakes cool in the pan for 5 minutes. Then transfer them directly to the rack to cool fully.

Allow them to reach room temperature before soaking or frosting. Warm cupcakes can collapse, absorb too much liquid, or melt the frosting.

Prepare the Coffee Soak

Stir together the cooled strong coffee, coffee liqueur (if using), and maple syrup in a small bowl. Mix until the maple syrup fully dissolves.

Assure the coffee mixture is completely cool before using. A well-balanced soak adds classic tiramisu flavor without making the cupcakes soggy or overly bitter.

Beat the Vegan Butter

In a clean mixing bowl, beat the vegan butter with a hand mixer or stand mixer on medium speed. Mix for 1–2 minutes until it looks creamy and slightly fluffy.

Softened, not melted, butter works best. Proper aeration creates a light base, helping the frosting hold its structure when piped.

Blend in the Vegan Cream Cheese

Add the chilled vegan cream cheese to the butter. Beat on medium speed just until smooth and fully combined. Avoid overbeating, which can cause the mixture to loosen.

Aim for a thick, silky texture. Scrape down the sides of the bowl so no streaks of cream cheese remain.

Add Sugar and Adjust Consistency

Gradually add the sifted powdered sugar while beating on low, then increase to medium as it incorporates. Beat until the frosting is smooth and thick. Mix in the vanilla extract.

If the frosting is too stiff, add soy milk a teaspoon at a time until pipeable but stable. Avoid thinning it too much.

Soak the Cupcakes

Once the cupcakes are completely cool, poke 4–5 small holes in each top using a toothpick or skewer. Using a pastry brush or small spoon, gently apply the coffee soak, letting it seep into the holes.

Repeat in light layers until all the coffee mixture is used. Don’t flood them; aim for moist, not mushy.

Frost and Finish with Cocoa

Pipe or spread a generous swirl of mascarpone-style frosting on each soaked cupcake. Chill the cupcakes for at least 30 minutes so the flavors meld and the frosting firms slightly.

Just before serving, dust the tops lightly with unsweetened cocoa powder using a fine-mesh sieve. Serve closer to room temperature for the creamiest texture.

Ingredient Swaps

• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend and make certain your baking powder, vegan cream cheese, and liqueur are certified GF.
• Dairy-free (already): Any neutral plant milk (oat, almond, rice) can replace soy milk; add 1–2 more tablespoons of cornstarch if using very thin milks.
• Oil & sugar: Use melted refined coconut oil instead of neutral oil and coconut sugar or light brown sugar in place of granulated (cupcakes will be slightly denser and darker).
• Coffee & liqueur: Replace coffee liqueur with extra brewed coffee plus 1 teaspoon rum or vanilla extract, or use decaf coffee for a caffeine-reduced version.
• Frosting: Any thick vegan cream cheese and block-style vegan butter work; if cream cheese is salty, choose unsalted butter and add an extra tablespoon of powdered sugar.

You Must Know

• Doneness – If the cupcakes look pale and feel very soft at 16 minutes, leave them in until the tops spring back and the edges are just turning light golden (usually 17–19 minutes); this keeps the crumb moist but prevents a gummy center.
• Troubleshoot – If your frosting turns runny after adding cream cheese, chill the bowl 15–20 minutes, then beat briefly on low; cool ingredients (around 40–50°F / 4–10°C) help the fat firm up again and stabilize the texture.
• Flavor Boost – For deeper “tiramisu” notes, brew the coffee on the strong side (about 1.5–2× your usual grounds) and taste the soak; it should be bold but not harsh, with the maple smoothing any bitterness before it touches the cakes.
• Scale – To make mini cupcakes, fill mini liners about halfway and check for doneness much earlier (around 10–12 minutes); they should rise with slightly domed tops and feel springy when pressed lightly.
• Make-Ahead – When preparing these a day in advance, keep the unfrosted, soaked cupcakes covered and chilled up to 24 hours, then frost and cocoa-dust within 1–2 hours of serving; this preserves the contrast between plush cake, creamy topping, and dry cocoa finish.

Serving Tips

• Serve on a white platter with a dusting of extra cocoa around the edges.
• Pair with espresso, cappuccino, or cold brew for a full tiramisu-style experience.
• Add a few coffee beans or chocolate-covered espresso beans beside each cupcake.
• Plate with fresh berries or a small berry coulis for color and acidity.
• For parties, display on a tiered stand with a light cocoa “snow” on top.

Storage & Make-Ahead

These cupcakes keep well covered in the fridge for up to 2 days.

Let them sit at room temperature 15–20 minutes before serving for the best texture.

You can bake the cupcakes a day ahead and frost later.

They don’t freeze well once soaked and frosted, so freeze only unfrosted cupcakes for up to 1 month.

Reheating

Reheat briefly to preserve texture.

Microwave 5–10 seconds (not frosted or in short bursts).

Or warm in a 275°F (135°C) oven for 5–8 minutes.

Stovetop reheating isn’t recommended.

Tiramisu’s Café-Culture Roots

Long before tiramisu showed up in chic dessert menus, it lived in the hum of Italian cafés, where the clink of cups and the hiss of the espresso machine wrapped everyone in a soft sort of bustle.

I still think of tiramisu as something you linger over, not just eat. In tiny bars and corner cafés, it wasn’t fussy; it was a gentle pick‑me‑up layered with stories, gossip, and quick afternoon breaks.

When I make these vegan tiramisu cupcakes, I’m really chasing that café feeling for you—casual, a little romantic, and comfortably noisy.

1. Picture a small table, two cups, one shared dessert.
2. Strong espresso soaking into tender crumbs.
3. Low conversation, clattering saucers.
4. A sweet pause before life rushes back in.

Final Thoughts

Give these vegan tiramisu cupcakes a try and see how close they come to your favorite café dessert at home.

Feel free to tweak the coffee strength, liqueur, or sweetness to suit your taste and make the recipe your own.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Compromising Texture and Rise?

Yes, you can. I’d swap the flour for a high-quality 1:1 gluten-free blend with xanthan gum, then let the batter rest 10 minutes. Whenever I do this, friends never guess they’re gluten-free.

How Do I Adjust Baking Time for Mini or Jumbo Cupcake Sizes?

For minis, I bake 10–12 minutes; for jumbo, 22–26. I watch for domed tops and a springy touch—like the cakes my grandmother checked by hand in her tiny, flour-dusted kitchen.

What’s the Best Way to Transport These Cupcakes Without Smudging the Frosting?

I nestle them in a deep cupcake carrier, chilling them first so the frosting firms up. I leave space between swirls, drive carefully, and always imagine I’m delivering tiny gifts to a dear friend.

Are These Cupcakes Suitable for Freezing After They’Re Fully Assembled and Frosted?

Yes, you can freeze them, but I’d recommend chilling first, then flash-freezing on a tray before sealing airtight. When I thaw them overnight in the fridge, the texture stays tender and the frosting holds beautifully.

How Can I Reduce the Overall Sugar Content Without Ruining the Structure?

You can cut the cupcake sugar by ¼ and keep structure; I’d leave frosting sugar mostly intact. When I’ve tested this, the crumb stayed tender, just a bit less golden, with a gentler, cozier sweetness.