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vegan red velvet cupcakes

Vegan Red Velvet Cupcakes with Cream Cheese Frosting

These vegan red velvet cupcakes are incredible with a vibrant crimson color and a moist, bakery-style crumb. It's a super easy recipe that anyone can make featuring a vegan buttermilk hack and using oil for richness to get a professional-quality dessert.
Author: Kim Grimmett
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 12 cupcakes

Equipment

Ingredients
 

  • 2 cups all-purpose flour, sifted (240 g )
  • 1½ tablespoon natural cocoa powder
  • 1¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 1 cup granulated sugar (200 g )
  • ⅓ cup neutral oil (vegetable, canola, etc.)
  • ¾ cup unsweetened soy milk (any plant milk will work)
  • 2 teaspoon apple cider vinegar
  • Vegan cream cheese frosting

Instructions

  • Mix the unsweetened plant milk with the apple cider vinegar in a small dish or jar. Then set it aside for a few minutes to curdle.
  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl and then mix it together with a whisk.
  • In a separate medium bowl, whisk the sugar and oil until combined. Whisk in the plant milk and vinegar mixture, vanilla, and red food coloring.
  • Pour the wet ingredients into the dry ingredients. Fold together with a rubber spatula just until smooth and combined. Be careful not to overwork the batter.
  • Divide the batter evenly among the 12 cupcake liners, filling them about ¾ full.
  • Bake for 18–22 minutes. You’ll know they are done when the tops spring back when lightly touched and a toothpick inserted into the center comes out with a few moist crumbs.
  • Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting with vegan cream cheese frosting.

Notes

  1. Properly measure the flour with a digital scale if possible. If not, use the spoon and level method.
  2. Every oven is different. A digital oven thermometer is recommended.
  3. Use natural cocoa powder, not Dutch-processed, to ensure the right chemical reaction with the vinegar and baking soda.
  4. Store at room temperature in an airtight container for up to 2 days unfrosted or in the fridge for 5 days with frosting.
  5. The estimated nutritional info is for one cupcake without frosting.

Nutrition

Serving: 1cupcake | Calories: 196kcal | Carbohydrates: 33g | Protein: 2.5g | Fat: 6.5g | Saturated Fat: 0.8g | Sodium: 205mg | Fiber: 0.8g | Sugar: 17g
Keyword vegan red velvet cupcakes
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