Tiramisu, the iconic Italian “pick me up,” isn’t entirely as it seems. Although some will cite texts from the 18th and 19th centuries that reference desserts with similar components, none are the proper, full-featured tiramisu as we know it. That honor is bestowed on two rival bakeries that claim to be the first; the true origin being lost to history, though neither existed before the 1950s, at the earliest.
The fact of the matter is, the tiramisu is a wholly modern creation, every bit as trendy and changeable as it is iconic. Ladyfingers dunked in spiked espresso syrup are generally agreed to be the traditional base, but plenty of equally competent offerings simply use slabs of soaked cake. Naturally, if we assemble from that starting line, cupcakes are just one evolutionary step away.
Tiramisu cupcakes, far from a groundbreaking twist, are simply another version of this crowd pleasing dessert, disassembled and then rebuilt in a different way. I promise this is less like rickety IKEA furniture and more like a like an upcycled version of a vintage find. Perfectly portioned for everyone to help themselves, they’re the ideal guests to invite to a party. That was the real inspiration here, fulfilling the mandatory cake requirement for my birthday without making a big fuss of it.
Using cream cheese in the frosting evokes creamy mascarpone, as seen in the original filling, while making it a much more stable topping for sitting out, unrefrigerated, until party goers are ready to dig in. Existing in that rare middle ground of sweet but not sugary, rich but not heavy, even I was honestly impressed by how well they turned out.
I’m not one to brag, so it’s really saying something that I might want to make these for my birthday every year. There’s an ease to them that feels like a gift in itself, effortless to whip up, painless to transport, and quick to disappear. For all the mythology and debate surrounding tiramisu’s origins, its true legacy might simply be adaptability because in cupcake form, it fits right into contemporary traditions with surprising grace.
Tiramisu Cupcakes
With espresso-soaked vanilla cake and a rich mascarpone-inspired frosting, these tiramisu cupcakes offer a fresh, vegan spin on the beloved Italian dessert, perfect for any celebration.
Ingredients
Vanilla Cupcakes:
- 1 1/2 Cup All-Purpose Flour
- 3/4 Cup Granulated Sugar
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1 Cup Non-Dairy Milk
- 1/3 Cup Vegan Butter, Melted
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Apple Cider Vinegar
Espresso-Amaretto Soak:
- 1/3 Cup Amaretto
- 2 1/2 Teaspoons Instant Espresso Powder
Amaretto Cream Cheese Frosting:
- 2/3 Cup Vegan Butter
- 1/3 Cup Vegan Cream Cheese
- 3 Cups Confectioner's Sugar
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 1 - 2 Teaspoons Amaretto
Garnishes:
- Dark Chocolate Bar, Finely Shaved, or Cocoa Powder
- Whole Coffee Beans
- Edible Glitter
Instructions
- Preheat your oven to 350 degrees and line 12 cupcake tins with papers; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the non-dairy milk, melted butter, vanilla, and vinegar. Pour the wet mixture into the dry and use a wide spatula to fold the two together. Mix just until combined, being careful not to overdo it. A few errant lumps are perfectly fine.
- Distribute the batter equally between your prepared cupcake tins and bake for 15 - 20 minutes in the center of your oven, until very lightly golden and a toothpick inserted in the centers pulls out clean.
- Meanwhile, prepare the soaking liquid by vigorously whisking the amaretto and espresso powder together until the powder has dissolved. As soon as the cupcakes come out of the oven, brush the tops with the mixture, letting it soak in for 5 minutes. Go back over it with another coat of the syrup. Repeat until all the liquid is used up. Let cool completely before making the frosting.
- For the frosting, beat together the vegan butter and cream cheese in the bowl of your stand mixer until creamy and homogeneous using the whisk attachment.* Add the confectioner's sugar, salt, vanilla, and 1 teaspoon of amaretto. Start on the lowest speed until the sugar is mostly incorporated to prevent it from flying out in a confectionery plume. Slowly increase the speed to high, pausing to scrape down the sides of the bowl as needed, until light and fluffy; about 5 minutes. Drizzle in additional amaretto as needed to achieve your ideal texture.
- Transfer the frosting to a piping bag or simply use a spatula to apply to your cupcakes as desired. Finish with any optional toppings you'd like.
Notes
*I made this frosting by hand the first time around, without any sort of mixer, but it does take a good bit of elbow grease. Make sure both your cream cheese and butter are at room temperature before beginning, and don't worry that the results will be more dense; they'll be every bit as delicious.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 629Total Fat: 20gSaturated Fat: 12gUnsaturated Fat: 7gCholesterol: 53mgSodium: 358mgCarbohydrates: 106gFiber: 1gSugar: 81gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Birthday blessings! And these are an ideal way to celebrate.
These sound and look really 😋