Moist vanilla cake, tart strawberry jam filling, and the creamiest espresso-amaretto frosting come together in these incredible Vegan Strawberry Tiramisu Cupcakes. Garnish with chocolate shavings and fresh strawberry slices for extra points!
The flavor combination in these cupcakes truly cannot be beat. Here we pair our vegan vanilla cupcakes with a tart, homemade strawberry jam filling and a dreamy, espresso-amaretto frosting.
Once assembled, you get a little of each of these flavors in every bite!
If you love tiramisu as much as we do, please check out the vegan tiramisu that inspired these cupcakes.
Ingredients
Cupcake Ingredients
- all-purpose flour: Forms the structure of the cupcakes and provides a soft, tender crumb.
- granulated sugar: Sweetens the batter and also helps with moisture and browning.
- baking powder & baking soda: Work together as leavening agents to make the cupcakes rise and become fluffy.
- salt: Balances sweetness and enhances flavor.
- nondairy yogurt: Adds moisture, richness, and acidity, which helps activate the baking soda and create a tender texture.
- nondairy milk: Provides necessary liquid to form the batter and helps keep cupcakes moist.
- canola oil: Adds richness and moisture, resulting in a soft, moist crumb.
- vanilla extract: Enhances the overall flavor and adds warmth and depth.
Strawberry Jam Filling Ingredients
- frozen strawberries: The base of the jam; they add natural sweetness and fruity flavor.
- granulated sugar: Sweetens the jam and helps thicken it slightly.
- lemon juice: Adds brightness, balances sweetness, and helps preserve color and flavor.
- salt: Enhances the natural strawberry flavor.
Amaretto-Espresso Frosting Ingredients
- instant espresso powder: Provides a bold coffee flavor reminiscent of classic tiramisu.
- Amaretto: Amaretto is another name for Almond Liqueur. Adds a nutty, slightly sweet flavor that mimics the liqueur used in traditional tiramisu. (Can be optional or substituted.)
- non-hydrogenated shortening: Gives structure and stability to the frosting, especially for vegan versions.
- vegan butter: Adds richness and a buttery flavor to balance the shortening.
- powdered sugar: Sweetens the frosting and helps create a smooth, fluffy texture.
- nondairy milk: Adjusts the frosting's consistency to make it smooth and pipeable.
- salt: Balances the sweetness and deepens flavor.
Why You'll Love These Cupcakes:
Here’s a short and sweet list of why you’ll adore these Vegan Strawberry Tiramisu Cupcakes:
- Tiramisu Meets Strawberry Shortcake – A fun twist on two classics in one irresistible bite.
- Perfectly Moist & Fluffy – The dairy-free yogurt and oil make for an incredibly soft cupcake.
- Burst of Fresh Berry Flavor – A homemade strawberry jam filling adds fruity brightness.
- Rich, Coffee-Infused Frosting – Espresso and amaretto bring that classic tiramisu flavor.
- Fully Vegan, Fully Delicious – No eggs or dairy, but all the indulgence you crave.
- Impressive Yet Easy – They look fancy but are surprisingly simple to make at home.
How to make vegan strawberry tiramisu cupcakes (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together the dry cupcake ingredients in a large mixing bowl. Add the wet ingredients to the bowl and mix until just combined. Do not over-mix!
Divide the batter evenly between 10 paper cupcake liners.
Place cupcake pan on center rack of an oven that has been preheated to 350 degrees F (175 C). Bake for 22-24 minutes.
Prepare jam while cupcakes bake and cool. Add all jam ingredients to a small saucepan and simmer on the stove for 15 minutes. Chill for at least 30 minutes before proceeding.
Scoop 1 tablespoon of cake out of the center of each cupcake. Fill hollowed area with 1 tablespoon of strawberry jam.
Top each cupcake with a generous swirl of espresso-amaretto frosting. Serve!
Recipe Tips
Here are some helpful tips for making Vegan Strawberry Tiramisu Cupcakes turn out beautifully every time:
- Don’t Over-mix the Batter – Mix just until combined to keep cupcakes light and fluffy.
- Check for Doneness – Insert a toothpick into the center of a cupcake; it should come out clean or with a few crumbs.
- Get Ahead: Prepare the strawberry jam filling the day before and let it chill in the refrigerator overnight. This will streamline your process and give you better-tasting jam!
- Core After Cooling – Wait until cupcakes are fully cool before coring and filling them to prevent tearing.
- Don’t Overfill – A small spoonful of jam is perfect—too much may make the cupcakes collapse.
- Adjust Frosting Consistency – Add more powdered sugar to thicken or a splash of nondairy milk to loosen.
- Chill if Needed – If your frosting gets too soft, pop it in the fridge for 10–15 minutes before piping.
What is Amaretto?
Amaretto is a sweet, almond-flavored Italian liqueur made from apricot kernels, almonds, or both, often infused with spices and sugar. It has a warm, nutty, and slightly bitter-sweet flavor and is commonly used in desserts, cocktails, and baking.
In Baking
- Amaretto adds a rich, aromatic depth—especially to desserts like tiramisu, cookies, or frostings.
- It pairs beautifully with coffee, chocolate, and fruit (like strawberries).
Substitutes (If Needed)
- Almond extract (much stronger, so use sparingly—about ¼ teaspoon per 1 tablespoon amaretto)
- Coffee liqueur (for a deeper flavor)
- Nondairy milk + almond extract (non-alcoholic option)
Frequently Asked Questions
Yes! Fresh strawberries work just as well. You may need slightly less water since fresh berries release more juice during cooking.
For an alcohol-free version, use nondairy milk + ¼ teaspoon almond extract. You can also skip the almond flavor entirely if preferred.
Nope! You can use a small spoon or paring knife to carefully remove a bit of the center. Just be gentle not to go too deep.
Yes—just leave it out of the frosting, or substitute with cocoa powder for a chocolatey twist instead of coffee flavor.
Use a plain or vanilla-flavored, unsweetened yogurt. These can be coconut, almond, cashew or soy-based. Avoid watery or runny yogurts for best texture.
Storage
Here's how to store Vegan Strawberry Tiramisu Cupcakes to keep them fresh and delicious:
Short-Term Storage (1–3 Days)
- Room Temperature: Store fully assembled cupcakes in an airtight container at room temperature for up to 2-3 days.
- Refrigerate: Store fully assembled cupcakes in an airtight container in the refrigerator for up to 4 days.
- Before Serving: Let them sit at room temperature for 15–20 minutes so the frosting softens and flavors shine.
Long-Term Storage (Up to 1 Month)
- Freeze (Unfrosted): Freeze the baked, unfrosted cupcakes in a single layer, then transfer to a freezer-safe bag or container.
- Thawing: Let thaw at room temperature before filling and frosting.
- Do Not Freeze: The jam and frosting are best made fresh—freezing can affect texture.
If you make this recipe, please tag @censoredbaker on Instagram!
PrintVegan Strawberry Tiramisu Cupcakes
Moist vegan vanilla cupcakes filled with homemade strawberry jam and topped with amaretto-espresso frosting. Garnish with chocolate shavings and fresh strawberries and you are sure to impress anyone!
- Prep Time: 30 minutes
- Bake Time: 23 minutes
- Total Time: 53 minutes
- Yield: 10 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cupcakes
1 ½ cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup nondairy yogurt, unflavored and unsweetened
½ cup nondairy milk
½ cup canola oil
2 teaspoons vanilla extract
For the Strawberry Jam Filling
2 cups frozen strawberries
2 tablespoons water
2 tablespoons granulated sugar
1 tablespoon lemon juice
pinch of salt
For the Frosting
2 tablespoons instant espresso powder*
2 tablespoons amaretto*
1 cup non-hydrogenated shortening
¼ cup vegan butter, softened
3 cups powdered sugar, sifted
1 tablespoon nondairy milk
pinch of salt
chocolate for shaving, optional
½ c fresh strawberry slices for garnish
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with 10 paper liners. Set aside.
- Cupcake Batter: Add all purpose flour, granulated sugar, baking powder, baking soda and salt to a large bowl and whisk together. Add the nondairy yogurt, nondairy milk, canola oil and vanilla extract to the bowl and mix until just combined. Do not over-mix.
- Bake: Fill prepared cupcake liners ⅔ - ¾ of the way full with batter. Bake in preheated oven for 22-24 minutes or until toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Let cupcakes cool for 5 minutes in pan before transferring to a wire rack to cool completely.
- Strawberry Filling: While cupcakes are baking, begin preparing the jam. Add all ingredients to a small saucepan and heat on stove over medium. Bring to a boil and lower heat. Allow jam to simmer, stirring occasionally for 15 minutes. As you stir, squish down the strawberries. A few big chunks is no big deal. Remove from heat and let cool for 10 minutes before transferring to another container or jar. Seal and place in the fridge to chill for at least 30 minutes. Jam will be thin but this is correct.
- Frosting: Begin by whisking together the amaretto and instant espresso powder in a small bowl until powder is completely dissolved. Set aside. In a large bowl beat together shortening and softened vegan butter with an electric hand mixer until smooth and creamy. Sift in powdered sugar and pour in the amaretto mixture, nondairy milk and salt. Continue beating until frosting comes together.
- Assemble: Once cupcakes have cooled completely, remove about 1 tablespoon of cake from the center of each cupcake using a spoon. Fill this hollow area with 1 tablespoon of the prepared jam. Top each cupcake with a generous amount of frosting using a piping bag, butter knife or offset spatula. Garnish with fresh strawberries and chocolate shavings if desired.
Notes
*Prepared cupcakes will keep in an airtight container at room temperature for 2-3 days. Unfrosted cupcakes can be frozen for up to 1 month.
*Amaretto is another name for almond liqueur. You should be able to find it in the booze section of any grocery store.
*Instant Espresso Powder is brewed espresso that has been dehydrated into granules. If you can’t find it in the coffee section you can easily order online.
*If you would like to get ahead, making the jam in advance is a good way to do so. It will keep in an airtight container in the refrigerator for up to 1 week.
*If you would like to top your cupcakes with shaved chocolate, rub a piece of a nondairy chocolate bar on a microplane/zester over the top of each cupcake.
More vegan strawberry desserts:
- Vegan Strawberry Shortcake Cake
- Vegan Strawberry Crisp
- Vegan Strawberry Crinkle Cookies
- Vegan Strawberry Rhubarb Pie
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