I baked these vegan red velvet cupcakes for my friend’s anniversary last month. The cocoa and vinegar made the cupcakes tender, and she said the color was just like the bakery version she used to buy.
The recipe for vegan red velvet cupcakes is simple and yields moist, fluffy cakes topped with a creamy vanilla frosting. These cupcakes can be enjoyed by everyone, making them an excellent choice for a vegan dessert.
Vegan Red Velvet Cupcakes Recipe
This recipe produces rich vegan red velvet cupcakes that are soft and moist, complemented by a silky vanilla frosting. The total preparation and baking time takes approximately 45 minutes, yielding about 12 cupcakes.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring (or beet juice for a natural option)
- 1 cup vegan butter (for frosting)
- 4 cups powdered sugar (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- 2-3 tablespoons almond milk (for frosting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder until well combined.
- Mix Wet Ingredients: In another bowl, combine almond milk, vegetable oil, apple cider vinegar, vanilla extract, and red food coloring. Mix well until combined.
- Combine Mixtures: Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid over-mixing.
- Fill Cupcake Liners: Distribute the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a mixing bowl, beat vegan butter until creamy. Gradually add powdered sugar, vanilla extract, and almond milk. Beat until smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the vanilla frosting. Decorate as desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 cupcakes
- Calories: 250kcal
- Fat: 10g
- Protein: 2g
- Carbohydrates: 38g
I store the cupcakes in the fridge for up to four days. The frosting sets firm, and I let cupcakes come to room temperature for fifteen minutes before serving.
