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A vegan red velvet cupcake with a bite missing

Vegan Red Velvet Cupcakes

The perfect red velvet cupcakes with tangy cream cheese frosting. Delightfully vegan.

Course Dessert
Cuisine American
Keyword cream cheese frosting, dairy free, valentine's day
Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 479 kcal
Author Isa Chandra Moskowitz

Ingredients

Vegan Cream Cheese Frosting

  • 8 oz. vegan cream cheese like Kite Hill. See Note
  • 8 tablespoons vegan butter softened. We like Miyoko's
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350ºF and line muffin pans with cupcake liners.
  2. Whisk together milk and apple cider vinegar and set aside to curdle, about 5 - 10 minutes. If it doesn't curdle, that's OK!

  3. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix.
  4. Add the oil, food coloring, vanilla extract, and almond extract to the curdled milk-vinegar mixture. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear.

  5. Fill cupcake liners about two-thirds full (these cupcakes will rise fairly high). Place in preheated oven and bake 18 to 20 minutes, but be sure not to over-bake. Use a toothpick inserted in the center to tell--the toothpick will be red, but there should not be any batter or crumbs sticking. When done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely.

  6. Make the cream cheese frosting: in the bowl of a standing mixer (or use a large bowl with a hand mixer), combine cream cheese and butter. Beat on medium speed until smooth. Pour in vanilla extract, then add in the powdered sugar, about 1-2 cups at a time. Beat on medium speed until completely incorporated after each addition. Refrigerate until ready to use.

  7. Frost with cream cheese frosting. These look especially awesome with a piped swirl! Try a Wilton 2A round tip to achieve a perfect swirl.

Recipe Notes

  • The brand of the vegan cream cheese can make a big difference here. We like Kite Hill and GoVeggie. Use your favorite!
  • Make sure you use vegetarian red food coloring in this recipe.
Nutrition Facts
Vegan Red Velvet Cupcakes
Amount Per Serving
Calories 479 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Sodium 305mg13%
Potassium 43mg1%
Carbohydrates 79g26%
Fiber 2g8%
Sugar 66g73%
Protein 3g6%
Vitamin A 356IU7%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.