Description
These Vegan Red Velvet Cupcakes are rich, moist, and topped with a creamy dairy-free cream cheese frosting. Perfect for special occasions or everyday indulgence, they offer all the classic red velvet flavor without any animal products.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 2 tbsp red food coloring (vegan-friendly)
- 1 tbsp apple cider vinegar
For the Frosting:
- 8 oz vegan cream cheese
- ¼ cup vegan butter
- 2-3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp almond milk (or any plant-based milk)
Instructions
- Preheat the Oven & Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the sugar, almond milk, vegetable oil, vanilla, red food coloring, and apple cider vinegar.
- Mix Wet & Dry Ingredients: Gradually combine the wet ingredients with the dry ingredients, mixing until smooth.
- Bake the Cupcakes: Divide the batter evenly between the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool and Frost: Allow cupcakes to cool completely before frosting. For the frosting, beat the vegan cream cheese, vegan butter, powdered sugar, and vanilla until smooth and fluffy. Frost the cooled cupcakes with the cream cheese frosting.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- For an added twist, consider adding vegan chocolate chips to the batter for extra richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220
- Sugar: 20g
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g