Vegan 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
Scale
For the Cupcakes
1 1/2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nondairy yogurt, unflavored and unsweetened
1/2 cup nondairy milk
1/2 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
1/4 cup vegan butter, softened
3 cups powdered sugar, sifted
1 tablespoon nondairy milk
pinch of salt
chocolate for shaving, optional
1/2 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 2/3 - 3/4 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.
Find it online: https://censoredbaker.com/vegan-strawberry-tiramisu-cupcakes/
