This recipe for Vegan Red Velvet Cupcakes is easy and delicious! These cupcakes are super moist and topped with smooth and creamy vegan cream cheese frosting.
Cupcakes are the perfect baking project for beginner bakers. They are quick and easy to mix together, and you can frost them however you like! And whether you love Vegan Vanilla Cupcakes, Vegan Chocolate Cupcakes or Lemon Curd Filled Cupcakes, there is a cupcake flavor for everyone!
So all of the red velvet lovers, this cupcake recipe is for you. These cupcakes are simple to make and bake up incredibly tender and moist just like my Vegan Red Velvet Cake. And most importantly, they are topped with a smooth and creamy vegan cream cheese frosting, because no red velvet recipe would be complete without it!
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Why You'll Love This Recipe
- This recipe is simple to make, so its perfect for beginner bakers!
- The cupcakes are super flavorful, tender and moist.
- They are topped with smooth and creamy vegan cream cheese frosting.
- These Red Velvet Cupcakes are vegan, eggless and dairy-free so anyone can enjoy them!
- And most importantly, they are absolutely delicious!
Ingredient Notes
Red Gel Food Coloring: I used Ann Clark Super Red Gel Food Coloring. It has an intensely red color and is certified vegan!
Cocoa Powder: Use natural cocoa powder for this recipe, not Dutch-processed. I like Dutch-Processed cocoa for Vegan Chocolate Cake, but for this recipe I like natural cocoa powder like Ghirardelli.
Non-Dairy Milk: I used oat milk, but you can use soy milk or almond milk too!
Vegan Cream Cheese: They wouldn't be Vegan Red Velvet Cupcakes without cream cheese frosting! I only recommend Tofutti for this. Other vegan cream cheeses are too soft for making vegan cream cheese frosting.
Step-by-Step Instructions
Step 1. First, in a large mixing bowl, combine sugar, non-dairy milk, canola oil, white vinegar, vanilla and red gel food coloring. Whisk until everything is well combined.
Step 2. Then, add flour, cocoa powder, baking powder and salt and whisk to form the batter.
Step 3. Next, use a spoon or an ice cream scoop to portion the batter into a lined cupcake tin, filling each liner ⅔ of the way full.
Step 4. Bake the cupcakes in a 350* oven for 19-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.
Step 5. While the cupcakes bake, make the vegan cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter and cream cheese until smooth. Add powdered sugar and mix until completely combined. Then, add vanilla and mix to combine.
Wrap the bowl with plastic wrap and place it in the refrigerator to firm up for at least 1 hour before frosting the cupcakes.
Step 6. Once the Vegan Red Velvet Cupcakes are completely cool, frost as desired with cream cheese frosting and serve!
Recipe FAQs
Keep the cupcakes in the refrigerator until about 30 minutes before you serve them. And, to keep them in the refrigerator for up to 4 days!
Red velvet cake has a little bit of cocoa powder and red food coloring in a buttermilk cake batter. And instead of vanilla buttercream, it is frosted with cream cheese frosting.
The flavor of red velvet is a hint of chocolate, with a tang from buttermilk! And it's always frosted with cream cheese frosting.
Expert Recipe Tips
Be sure the Vegan Red Velvet Cupcakes are completely cool before frosting them. Frosting melts easily, so if the cupcakes are even a little bit warm, it will leave you with a big mess!
Don't skip the chill time for the cream cheese frosting! The frosting will be too loose to use immediately, but once it is chilled you can pipe it and it will hold its shape.
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📖 Recipe
Vegan Red Velvet Cupcakes
Equipment
- 1 Hand Mixer or Stand Mixer fitted with paddle attachments
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Cupcake Tin
- 12 Parchment Cupcake Liners
- Measuring Cups and Spoons
Ingredients
For the Cupcakes
- 1 ½ Cups All-Purpose Flour
- 2 tablespoon Natural Cocoa Powder, sifted see note
- 2 teaspoon Baking Powder
- ½ teaspoon Kosher Salt half this amount if using table salt
- 1 Cup Sugar
- ¾ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 2 teaspoon White Vinegar
- 2 teaspoon Vanilla Extract
- 1 teaspoon Vegan Red Gel Food Coloring See note
For the Vegan Cream Cheese Frosting
- ½ Cup Tofutti Vegan Cream Cheese, room temperature
- 4 tablespoon Vegan Butter, room temperature
- 2 Cups Powdered Sugar, sifted
- ¼ teaspoon Vanilla Extract
Instructions
Make the Vegan Red Velvet Cupcakes
- Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
- In a medium bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.1 ½ Cups All-Purpose Flour, 2 tablespoon Natural Cocoa Powder, sifted, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
- In a large bowl, combine sugar, non-dairy milk, canola oil, vinegar, vanilla and red gel food coloring. Whisk until everything is well combined. Then, add the dry ingredients and whisk to form the batter.1 Cup Sugar, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 2 teaspoon White Vinegar, 2 teaspoon Vanilla Extract, 1 teaspoon Vegan Red Gel Food Coloring
- Use a spoon or an ice cream scoop to portion the batter into a lined cupcake tin, filling each liner about ⅔ of the way full. This recipe makes exactly 12 cupcakes.
- Bake the cupcakes in a 350* oven for 19-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
Make the Vegan Cream Cheese Frosting
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the Tofutti cream cheese and vegan butter until smooth and well combined.½ Cup Tofutti Vegan Cream Cheese, room temperature, 4 tablespoon Vegan Butter, room temperature
- Add the powdered sugar and mix until well combined. Then, add the vanilla and mix to distribute. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour before frosting the cupcakes. See Note¼ teaspoon Vanilla Extract, 2 Cups Powdered Sugar, sifted
Frost the Cupcakes
- Once the cupcakes are cool and the cream cheese frosting has chilled, frost the cupcakes as desired using either a butterknife or a pastry bag fitted with your favorite piping tip.
- Keep the frosted cupcakes in the refrigerator until about 30 minutes before you plan to serve.
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