Tiramisu Cupcakes
Prep time
Bake time
Total time
I often mix buttercream with my cream cheese icing recipe because it helps with stability. Vegan cream cheese icing is a very fragile mix since vegan cream cheese seems to always want to turn to soup upon over mixing, which is why I stress to mix the entire recipe gently by hand.
Serves: 12 cupcakes
  • ½ Recipe Vanilla Cake baked into cupcakes
  • ½ Recipe Ganache
  • ½ Recipe Mocha Buttercream **see notes below!
  • For the Cream Cheese Icing:
  • Vegan Cream Cheese 1 cup (226g)
  • Vegan Butter ¼ cup (56g)
  • Confectioner's Sugar 1 cups (120g)
  • Vanilla Extract 1 teaspoon
  • *optional 1 cup buttercream *see notes above
  • For the Simple Syrup:
  • Water ½ cup (177ml)
  • Granulated Sugar ½ cup (100g)
  • Instant Coffee Granules 2 teaspoons
  • Rum 2 Tablespoons
  • Kamora 2 Tablespoons
  1. Prepare the cake batter as per the instructions on that blog post.
  2. Scoop batter into lined cupcake molds and bake in a preheated 375°F oven for 10 minutes then turn the oven down to 350°F for the remaining time, approximately 15 minutes more or until springy to the touch when you gently press the centers
  3. Cool the cupcakes in the pan until you can safely touch it then turn them out onto a cooling rack to cool the rest of the way.
  4. For those making the mocha buttercream addition as I did, be sure that when you make the recipe listed on that blog post to reserve out 1 cup of the plain vanilla buttercream first, before you add the cocoa/chocoalte mixture ~ this will be the easiest way to get that buttercream into the cream cheese icing for stability!
  5. For the Cream Cheese Icing:
  6. Sift the confectioners sugar into a large mixing bowl with the softened vegan butter.
  7. Add the vanilla extract, stir well and then add the vegan cream cheese and mix by hand with a wooden spoon or spatula until combined well.
  8. Add the optional vegan buttercream that was reserved from the Mocha Buttercream recipe and refrigerate until ready to ice your cupcakes
  9. For the coffee simple syrup bring the water and sugar to a boil and let it boil for 1 minute.
  10. Remove from heat and add the instant coffee and optional liquors and then let it cool in the refrigerator *this can be prepared up to 1 week in advance
  11. Once the cupcakes have cooled brush each one with a generous soak of coffee/liquor simple syrup
  12. Ice cold cupcakes with a swirl of fudge & cream cheese icing
  13. Sprinkle with cocoa powder and garnish with optional chocolate decor and chocolate covered espresso bean
Tiramisu cupcakes must be kept refrigerated if you are using the cream cheese icing.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/tiramisu-cupcakes/