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Vegan red velvet cupcakes with red and white sprinkles and vegan cream cheese frosting.

Vegan Red Velvet Cupcakes

Keri Bevan
These vegan red velvet cupcakes have a rich cocoa flavor with a hint of vanilla. They're a soft, fluffy treat that's sweet and slightly tart. They're topped with a classic vegan buttercream frosting that perfectly balances the flavor of this classic cupcake.
5 from 27 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 330 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup non-dairy milk such as almond or soy milk
  • 1 tablespoon apple cider vinegar
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons cocoa powder
  • 1-2 teaspoons red food coloring adjust to your desired shade

Frosting

  • ½ cup unsalted vegan butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons plant-based milk I used soy milk

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a vegan buttermilk.
  • In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk together the vegan buttermilk mixture, vegetable oil, vanilla extract, cocoa powder, and red food coloring until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

For The Frosting

  • In a large bowl, beat the vegan butter until creamy.
  • Gradually add the powdered sugar, one cup at a time, and continue beating until well combined.
  • Add the vanilla extract and non-dairy milk, starting with 2 tablespoons. Beat until smooth and creamy. If the frosting is too thick, add more non-dairy milk until you reach your desired consistency.
  • Once the cupcakes are completely cooled, frost them with the vegan white frosting.
  • You can decorate the cupcakes with vegan sprinkles or a dusting of cocoa powder if you like. Enjoy!

Notes

  1. Food Coloring: I recommend using a gel based food coloring. In the recipe, I have said 1-2 teaspoons of food coloring, but different food colorings produce different results, so please use enough to get a fairly intense, deep red color.
  2. Gluten Free: To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add ½ teaspoon of xanthan gum per cup of gluten-free flour to help with the structure. You may need to slightly adjust the amount of flour or liquid needed to achieve the right consistency.

  3. Storage Instructions

    Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Be sure they are completely cool before storing them.
    If you plan to keep them for a longer period, refrigerate the cupcakes in an airtight container for up to 5-7 days.
    To freeze, wrap each unfrosted cupcake individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 2-3 months. Thaw them in the refrigerator before bringing them to room temperature.

Nutrition

Calories: 330kcalCarbohydrates: 50gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 201mgPotassium: 62mgFiber: 1gSugar: 37gVitamin A: 77IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword vegan red velvet cupcakes
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