Vegan Red Velvet Ish Cupcakes
Indulge in the irresistible charm of these Vegan Red Velvet Ish Cupcakes, a perfect plant-based twist on the classic dessert. With their moist and fluffy texture, subtle cocoa undertones, and a hint of tang from a clever apple cider vinegar “buttermilk” substitute, these cupcakes are as alluring as they are delicious. Vibrant with vegan-friendly red food coloring and topped with a creamy dairy-free cream cheese frosting, they’re a dreamy treat for any occasion. Ready in just 35 minutes, this recipe proves that you don’t need eggs or dairy to achieve a perfectly soft and decadent cupcake. Whether you’re vegan, dairy-free, or simply looking for a crowd-pleasing dessert, these cupcakes are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Plant-based milk (soy, almond, or oat works best)
- 1 teaspoon Apple cider vinegar
- 0.5 cup Vegetable oil (or melted coconut oil)
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Red food coloring (vegan-friendly)
- 8 ounces Dairy-free cream cheese
- 0.5 cup Vegan butter
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.
In a separate bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 1-2 minutes to create a buttermilk substitute.
To the buttermilk substitute, add vegetable oil, vanilla extract, and red food coloring. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the batter should be smooth but may have a few small lumps.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting by beating the dairy-free cream cheese and vegan butter together in a mixing bowl until smooth.
Gradually add the powdered sugar, 1/2 cup at a time, and beat until fluffy.
Mix in the vanilla extract and beat until combined. If the frosting is too soft, refrigerate it for 15-20 minutes before piping.
Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
Optionally, decorate with sprinkles or a dusting of cocoa powder. Serve and enjoy!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 36.5 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 56 mg | 1% | |
*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.
