How to Make the Perfect Vegan Red Velvet Cupcakes
American · Medium · 42 min · 12 servings
These stunning vegan red velvet cupcakes are moist and tender with a classic tangy cocoa flavor topped with a luscious dairy-free cream cheese frosting. This vegan recipe replaces eggs and dairy seamlessly to create cupcakes that are completely indistinguishable from the traditional version.
Why this recipe works
This Vegan Red Velvet Cupcakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 42 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.5 cups all purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 cup unsweetened almond milk
- 0.5 cup neutral oil such as sunflower
- 1 tablespoon apple cider vinegar
- 2 tablespoons red food coloring vegan
- 1 cup vegan cream cheese for frosting
Step by step instructions
Step 1: Make Vegan Buttermilk
Preheat oven to 350 degrees Fahrenheit and line a 12 cup muffin tin with cupcake liners. Combine almond milk and apple cider vinegar in a bowl and let sit for 5 minutes to curdle into a vegan buttermilk.
Step 2: Mix Dry Ingredients
In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, and a pinch of salt until evenly combined.
Step 3: Combine and Fill
Add the oil, red food coloring, and vanilla extract to the vegan buttermilk and stir. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Divide the batter evenly among the 12 cupcake liners filling each about two thirds full.
Step 4: Bake the Cupcakes
Bake in the preheated oven for 20 to 22 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack before frosting.
Step 5: Frost and Serve
Beat the vegan cream cheese with powdered sugar and a splash of vanilla until smooth and fluffy. Pipe or spread the frosting generously onto each cooled cupcake and serve.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- almond milk → oat milk or soy milk for a richer texture
- red food coloring → beet powder for a natural plant based red color
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Frosting warm cupcakes causing the cream cheese frosting to melt and slide off
- Overmixing the batter which develops too much gluten and makes the cupcakes dense and tough
Nutrition facts
Per serving: 320 calories, 3g protein, 48g carbs, 14g fat, 1g fiber.
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