Print

Vegan Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

Deliciously moist and vibrant vegan red velvet cupcakes made with dairy-free ingredients and topped with a creamy vegan cream cheese frosting. These cupcakes are perfect for any occasion, offering a plant-based twist on a classic favorite with a beautiful red color and rich, smooth texture.

Ingredients

Cupcakes

  • 1 3/4 cups (220g) all-purpose plain flour (spoon and leveled)
  • 1 cup (200g) granulated sugar
  • 1 1/2 tablespoons (9g) cocoa powder
  • 2 1/2 teaspoons baking powder
  • Pinch of salt
  • 1 cup (250g) dairy-free milk
  • 1/3 cup (80g) neutral flavored oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • ~1 teaspoon vegan red food coloring gel (or 3 tablespoons beetroot powder, as needed)

Frosting

  • 3/4 cup (190g) vegan cream cheese (room temperature)
  • 3/4 cup (170g) vegan butter (room temperature)
  • 4 cups (400g) powdered sugar / icing sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F) and prepare a 12-cup muffin pan by lining it with paper liners to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of salt until evenly combined and free of lumps.
  3. Add wet ingredients: Pour in the dairy-free milk, neutral oil, apple cider vinegar, vanilla extract, and vegan red food coloring or beetroot powder. Mix gently until just combined, taking care not to overmix. Adjust the food coloring for desired intensity, remembering the color may soften when baked.
  4. Portion batter: Using an ice cream scoop or large spoon, evenly divide the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  5. Bake the cupcakes: Place the muffin pan in the oven and bake for 20-25 minutes. Check doneness by inserting a toothpick in the center of a cupcake; it should come out clean or with a few dry crumbs.
  6. Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring a stable base for frosting.
  7. Prepare the frosting: In a large bowl or stand mixer, beat together the vegan cream cheese and vegan butter until just combined. Gradually add powdered sugar and continue beating lightly until the mixture is smooth but not overmixed, to prevent the frosting from becoming too loose. Stir in vanilla extract. Chill the frosting until ready to use if needed.
  8. Frost the cupcakes: Once cupcakes are fully cooled, spread the frosting using a spatula or pipe it decoratively onto each cupcake as desired.
  9. Serve or store: Serve immediately or store cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cupcakes (preferably separate from the frosting) for up to 1 month and thaw at room temperature before serving.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend ensuring it’s spooned and leveled.
  • Vegan red food coloring gel offers vibrant color; beetroot powder is a natural alternative but can result in a subtler hue.
  • Do not overmix cupcake batter to maintain a tender crumb and avoid tough texture.
  • Overmixing frosting can cause it to become too loose; add extra powdered sugar if a firmer consistency is desired.
  • Freezing cupcakes separately from frosting ensures better texture preservation upon thawing.

Find it online: https://cookedbysarah.com/vegan-red-velvet-cupcakes-with-cream-cheese-frosting-recipe/