Tiramisu Cupcakes
Tiramisu Cupcakes
Ingredients
For the Cupcakes
- 250 g all-purpose flour
- 180 g granulated sugar
- 2 teaspoons baking powder
- 240 ml plant-based milk
- 80 ml vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee powder
- 3 tablespoons hot water
For the Frosting
- 120 g vegan butter, softened
- 300 g powdered sugar
- 2 tablespoons plant-based milk
- 100 g vegan cream cheese, or mascarpone alternative
- 1/2 teaspoon vanilla extract
For Topping
- 2 tablespoons cocoa powder
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 12-cup cupcake baking tray with paper liners.
⏱️ 10 min•🌡️ 180
- 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking powder. Whisk them together until well combined.
⏱️ 2 min
- 3
In a separate measuring jug, combine the plant-based milk, vegetable oil, and vanilla extract. Whisk briefly to combine.
⏱️ 2 min
- 4
In a small bowl, add the instant coffee powder and dissolve it with the hot water. Stir until fully dissolved and set aside to cool slightly.
⏱️ 3 min
- 5
Pour the wet ingredients from the jug into the bowl with the dry ingredients. Mix with a whisk until a smooth batter forms, being careful not to overmix.
⏱️ 3 min
- 6
Divide the batter evenly into two separate bowls.
⏱️ 1 min
- 7
Pour the dissolved coffee into one of the bowls of batter and stir until uniformly mixed, creating a coffee-flavored batter. The other bowl remains vanilla-flavored.
⏱️ 2 min
- 8
Using two spoons, alternately add spoonfuls of the vanilla batter and the coffee batter into each cupcake liner, creating layers or dollops of each flavor. Fill each liner about two-thirds full.
⏱️ 5 min
- 9
Take a toothpick or a small skewer and gently swirl through the batters in each liner to create a marbled effect.
⏱️ 2 min
- 10
Place the cupcake tray into the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
⏱️ 20 min•🌡️ 180
- 11
Once baked, remove the golden-brown cupcakes from the oven and transfer them to a wire rack to cool completely. This will take at least 60 minutes.
⏱️ 60 min
- 12
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, place the softened vegan butter. Using an electric hand mixer, beat the butter until light and fluffy.
⏱️ 3 min
- 13
Gradually add the powdered sugar, beating until fully incorporated. Then add the plant-based milk, vegan cream cheese (or mascarpone alternative), and vanilla extract to the bowl.
⏱️ 3 min
- 14
Continue to beat the ingredients together with the electric hand mixer until a light, creamy, and smooth frosting is achieved. Scrape down the sides of the bowl as needed.
⏱️ 4 min
- 15
Once the cupcakes are completely cooled, transfer the prepared frosting to a piping bag fitted with your desired nozzle.
⏱️ 2 min
- 16
Pipe a generous swirl of frosting onto the top of each cupcake.
⏱️ 5 min
- 17
Using a fine-mesh sieve, dust cocoa powder evenly over the frosted cupcakes for a classic tiramisu finish. Serve immediately or store in an airtight container.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Cupcakes
For the Cupcakes
- 250 g all-purpose flour
- 180 g granulated sugar
- 2 teaspoons baking powder
- 240 ml plant-based milk
- 80 ml vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee powder
- 3 tablespoons hot water
For the Frosting
- 120 g vegan butter, softened
- 300 g powdered sugar
- 2 tablespoons plant-based milk
- 100 g vegan cream cheese, or mascarpone alternative
- 1/2 teaspoon vanilla extract
For Topping
- 2 tablespoons cocoa powder
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 12-cup cupcake baking tray with paper liners.
⏱️ 10 min•🌡️ 180 - 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking powder. Whisk them together until well combined.
⏱️ 2 min - 3
In a separate measuring jug, combine the plant-based milk, vegetable oil, and vanilla extract. Whisk briefly to combine.
⏱️ 2 min - 4
In a small bowl, add the instant coffee powder and dissolve it with the hot water. Stir until fully dissolved and set aside to cool slightly.
⏱️ 3 min - 5
Pour the wet ingredients from the jug into the bowl with the dry ingredients. Mix with a whisk until a smooth batter forms, being careful not to overmix.
⏱️ 3 min - 6
Divide the batter evenly into two separate bowls.
⏱️ 1 min - 7
Pour the dissolved coffee into one of the bowls of batter and stir until uniformly mixed, creating a coffee-flavored batter. The other bowl remains vanilla-flavored.
⏱️ 2 min - 8
Using two spoons, alternately add spoonfuls of the vanilla batter and the coffee batter into each cupcake liner, creating layers or dollops of each flavor. Fill each liner about two-thirds full.
⏱️ 5 min - 9
Take a toothpick or a small skewer and gently swirl through the batters in each liner to create a marbled effect.
⏱️ 2 min - 10
Place the cupcake tray into the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
⏱️ 20 min•🌡️ 180 - 11
Once baked, remove the golden-brown cupcakes from the oven and transfer them to a wire rack to cool completely. This will take at least 60 minutes.
⏱️ 60 min - 12
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, place the softened vegan butter. Using an electric hand mixer, beat the butter until light and fluffy.
⏱️ 3 min - 13
Gradually add the powdered sugar, beating until fully incorporated. Then add the plant-based milk, vegan cream cheese (or mascarpone alternative), and vanilla extract to the bowl.
⏱️ 3 min - 14
Continue to beat the ingredients together with the electric hand mixer until a light, creamy, and smooth frosting is achieved. Scrape down the sides of the bowl as needed.
⏱️ 4 min - 15
Once the cupcakes are completely cooled, transfer the prepared frosting to a piping bag fitted with your desired nozzle.
⏱️ 2 min - 16
Pipe a generous swirl of frosting onto the top of each cupcake.
⏱️ 5 min - 17
Using a fine-mesh sieve, dust cocoa powder evenly over the frosted cupcakes for a classic tiramisu finish. Serve immediately or store in an airtight container.
⏱️ 2 min