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Vegan Red Velvet Cupcake

Vegan Red Velvet Cupcakes

Fluffy Vegan Red Velvet Cupcakes made with decadent, rich and red chocolate cake and creamy vegan frosting will become an all-occasion favourite! They are moist, light and have a vibrant red colour. 
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine Vegan
Servings 12 servings
Calories 389 kcal

Equipment

  • Mixing Bowl
  • Balloon Whisk
  • Muffin Tin
  • Cupcakes Liners
  • Stand Mixer

Ingredients
  

Muffins

  • 1 cup / 250ml, oat milk or other plant-based milk room temperature
  • 1 tablespoon apple cider vinegar 
  • 1/3 cup / 75 ml vegetable oil (sunflower, rapeseed, coconut)
  • 3/4 cup / 160 grams sugar 
  • 1 1/2 cup / 180 grams plain flour 
  • 1 tablespoon unsweetened cocoa powder 
  • 1 teaspoon  baking powder
  • 2 teaspoon  baking soda
  • 2 teaspoons red food colouring

Vegan Cream Cheese Frosting

  • 4 ounces / 150 grams vegan cream cheese
  • 1/2 cup / 150 grams vegan butter room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1/2 cup / 150 g powdered sugar, sifted

Instructions
 

Muffins

  • Line muffin cups with cupcakes liners and preheat the oven to 350ºF/180ºC. 
  • In a cup mix the oat milk with apple cider vinegar and let it curdle to form buttermilk. 
  • In a large bowl whisk the buttermilk, oil and sugar until combined. 
  • Stiff in the flour, cacao powder, baking powder and baking soda. Using a balloon whisk, whisk until everything is incorporated.  
  • Add in the red food colouring and mix until combined. The amount of colouring you add will depend on the colour you want to achieve. I used 2 teaspoons. 
  • Divide the batter between 10-12 cupcake liners about 2/3 full. 
  • Bake for 18-20 minutes or until the toothpick comes out clean. 
  • Remove from the oven and let it cool down in the pan for 5-10 minutes. 
  • Then remove and let it cool completely on the wire rack. 

Vegan Cream Cheese Frosting

  • In a bowl of a mixer beat the butter and sugar until fully incorporated around 3-4 minutes. 
  • Add in the cream cheese and vanilla, mix until just combined. 
  • If the frosting is too thin add more powder sugar to achieve your desired consistency. 
  • After the muffins are cooled frost with prepared frosting and some muffins crumbs.
  • Store in an airtight container for up to 5 days. Serve at a room temperature. 

Video

Keyword cupcakes, red velvet cupcakes, vegan cupcakes, vegan red velvet cupcakes