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Red Velvet Cupcakes (vegan)
Cakes & Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened non-dairy milk (almond, soy, oat)
- 1 tsp apple cider vinegar
- 1/3 cup vegetable oil
- 1 tbsp beet root powder (for natural red color)
- 1 tsp vanilla extract
For the frosting:
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp non-dairy milk
Equipments:
- 12-cup cupcake pan and liners
- Two mixing bowls
- Whisk and spatula
- Electric hand mixer (for frosting)
- Piping bag (optional)
Nut-Free
Soy-Free
Freezer Friendly
Features:
Nut-Free
Soy-Free
Freezer Friendly
Nutrition:
Serving Size 1 cupcake Calories 230 Carbohydrates 35g Fat 8g Fiber 1g Protein 2g Monounsaturated 3g Saturated 2g Trans 0g Calcium 60mg Iron 1.2mg Cholesterol 0mg Sodium 210mg Sugar 23g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Preheat and Prep – Preheat oven to 175°C (350°F). Line a cupcake pan with 12 liners.
- Mix Dry Ingredients – In a large bowl, whisk together 1½ cups all-purpose flour, 1 cup granulated sugar, 1 tbsp cocoa powder, 1 tsp baking soda, and ½ tsp salt.
- Make Vegan Buttermilk – Mix 1 cup non-dairy milk with 1 tsp apple cider vinegar and let sit 5 minutes. Then add ⅓ cup vegetable oil, 1 tbsp beetroot powder, and 1 tsp vanilla extract.
- Combine – Pour wet into dry and mix until smooth and combined.
- Bake – Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely before frosting.
- Make the Frosting – Beat ½ cup softened vegan butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp vanilla, and 2–3 tbsp non-dairy milk until fluffy and spreadable.
- Frost and Serve – Pipe or spread frosting generously on cooled cupcakes.
Notes:
- Use beetroot powder for a natural red color — it’s more vibrant and healthier than artificial red food dye.
- Cupcakes must be completely cool before frosting or the buttercream will melt.
Storage:
- Room temperature for 1–2 days, fridge for up to 4 days. Freeze unfrosted cupcakes for up to 2 months.
Swaps:
- Use vegan cream cheese frosting instead of buttercream for a classic red velvet flavor.
Tips:
- Let the vegan buttermilk sit the full 5 minutes for the best rise and texture.
Red Velvet Cupcakes (vegan)
12 Cupcakes
Prep 10 min
Bake 18–20 min
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened non-dairy milk (almond, soy, oat)
- 1 tsp apple cider vinegar
- 1/3 cup vegetable oil
- 1 tbsp beet root powder (for natural red color)
- 1 tsp vanilla extract
For the frosting:
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp non-dairy milk
Features:
Nut-Free
Soy-Free
Freezer Friendly
Instructions:
- Preheat and Prep – Preheat oven to 175°C (350°F). Line a cupcake pan with 12 liners.
- Mix Dry Ingredients – In a large bowl, whisk together 1½ cups all-purpose flour, 1 cup granulated sugar, 1 tbsp cocoa powder, 1 tsp baking soda, and ½ tsp salt.
- Make Vegan Buttermilk – Mix 1 cup non-dairy milk with 1 tsp apple cider vinegar and let sit 5 minutes. Then add ⅓ cup vegetable oil, 1 tbsp beetroot powder, and 1 tsp vanilla extract.
- Combine – Pour wet into dry and mix until smooth and combined.
- Bake – Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely before frosting.
- Make the Frosting – Beat ½ cup softened vegan butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp vanilla, and 2–3 tbsp non-dairy milk until fluffy and spreadable.
- Frost and Serve – Pipe or spread frosting generously on cooled cupcakes.
