Vegan Red Velvet Cupcakes

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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.

Prep Time25

Cook Time20

Cooling Time1

Total Time1 45

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cupcakes

Calories: 326kcal

Author: Megan Calipari

Cost: $4

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 Note
¼ 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.

Notes

Be sure to use natural cocoa powder, not Dutch-processed.

My favorite vegan red gel food coloring is by Ann Clark.

Be sure the 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.

Nutrition