Red Velvet Cupcakes with Cream Cheese Frosting Vegan
Indulge in the decadence of these vegan Red Velvet Cupcakes with Cream Cheese Frosting—a plant-based twist on the beloved classic! These cupcakes boast a moist, tender crumb with a hint of cocoa, elevated by the vibrant hue of vegan-friendly red food coloring. The key to their fluffy texture lies in a homemade vegan "buttermilk," crafted from almond milk and apple cider vinegar. Topped with a rich, creamy, and irresistibly smooth frosting made from vegan cream cheese and butter, these cupcakes are perfect for any celebration—or just because! Quick to prepare in under 40 minutes and yielding a delectable dozen, they make for a dairy-free, egg-free dessert that doesn’t skimp on flavor. Perfect for anyone craving a show-stopping treat, these cupcakes are the ultimate combination of elegance and indulgence.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Almond milk (or any plant-based milk)
- 1 teaspoon Apple cider vinegar
- 0.25 cup Vegetable oil (e.g., canola or sunflower oil)
- 1 teaspoon Vanilla extract
- 2 teaspoons Red food coloring (vegan-friendly)
- 8 ounces Vegan cream cheese
- 0.25 cup Vegan butter
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
In a separate bowl, whisk together the almond milk and apple cider vinegar. Let it sit for 2 minutes to curdle slightly, creating a vegan 'buttermilk'.
Add the vegetable oil, vanilla extract, and red food coloring to the vegan buttermilk mixture and stir until fully combined.
Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth batter. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the vegan cream cheese and vegan butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is thick and fluffy.
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.
Enjoy your vegan red velvet cupcakes with a hot cup of tea or coffee!
Nutrition Facts
Calories |
4141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3403 mg | 148% | |
| Total Carbohydrate | 626.9 g | 228% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 436.4 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 576 mg | 44% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
