Vegan Tiramisu Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 large liquid measuring cup
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer with whisk attachment
- 1 wire cooling rack
- 1 fine-mesh sieve or small sifter
- 1 pastry brush or small spoon
Ingredients
- 1 cup + 2 tablespoons soy milk unsweetened
- 1 tablespoon apple cider vinegar
- 1/3 cup neutral oil such as canola or sunflower
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 2 tablespoon cornstarch
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup strong brewed coffee cooled
- 1 tablespoon coffee liqueur vegan optional
- 1 tablespoon maple syrup
- 1 1/4 cup vegan cream cheese chilled
- 1/2 cup vegan butter sticks softened slightly
- 2 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 tablespoon soy milk unsweetened as needed, optional
- 1 tablespoon unsweetened cocoa powder for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper cupcake liners.
- In a medium mixing bowl whisk together the soy milk and apple cider vinegar and let sit for 5 minutes to curdle into vegan “buttermilk.”
- Add the neutral oil, granulated sugar, and vanilla extract to the curdled soy milk and whisk until well combined.
- In a separate medium mixing bowl whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and fine sea salt.
- Pour the wet mixture into the dry ingredients and gently whisk or fold with a rubber spatula just until no dry streaks of flour remain, avoiding overmixing.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
- Place the muffin pan on a wire cooling rack and let the cupcakes cool in the pan for 5 minutes, then transfer the cupcakes directly to the rack to cool completely.
- While the cupcakes cool, stir together the cooled brewed coffee, coffee liqueur (if using), and maple syrup in a small mixing bowl and set aside.
- In a clean mixing bowl beat the vegan butter with a hand mixer or stand mixer on medium speed for 1–2 minutes until creamy and slightly fluffy.
- Add the vegan cream cheese to the bowl and beat on medium speed just until smooth and fully combined.
- Gradually add the sifted powdered sugar, beating on low speed at first, then increasing to medium until the frosting is smooth and thick.
- Beat in the vanilla extract and, if needed, add soy milk a teaspoon at a time until you reach a pipeable but stable consistency.
- Once the cupcakes are completely cool, use a toothpick or skewer to poke 4–5 small holes in the top of each cupcake.
- Using a pastry brush or small spoon, gently spoon or brush the coffee soak over the tops of the cupcakes, allowing it to seep into the holes; repeat until all the coffee mixture is used.
- Pipe or spread a generous swirl of mascarpone-style frosting on top of each soaked cupcake.
- Just before serving, use a fine-mesh sieve to dust the tops of the frosted cupcakes lightly and evenly with unsweetened cocoa powder.
Notes
For best flavor, let the assembled cupcakes rest in the refrigerator for at least 30 minutes so the coffee soak and frosting meld, but serve them closer to room temperature for the creamiest texture; use chilled cream cheese and cool coffee so the frosting does not soften or split, avoid overmixing the batter to keep the crumb tender, and if you need to make them ahead, store them covered in the fridge for up to 2 days and dust with cocoa only right before serving to keep the tops from becoming spotty or damp.
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