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+ servings
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.
Prep: 25 minutes
Cook: 15 minutes
Cooling Time 30 minutes
Total: 1 hour 10 minutes
Yield:12

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

  • Preheat oven to 350ºF and line muffin pans with cupcake liners.
  • Whisk together milk and apple cider vinegar and set aside to curdle, about 5 - 10 minutes. If it doesn't curdle, that's OK!
  • Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix.
  • 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.
  • 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.
  • 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.
  • Frost with cream cheese frosting. These look especially awesome with a piped swirl! Try a Wilton 2A round tip to achieve a perfect swirl.

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

Calories: 479kcal | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Sodium: 305mg | Potassium: 43mg | Total Carbs: 79g | Fiber: 2g | Sugar: 66g | Net Carbs: 77g | Vitamin A: 356IU | Calcium: 47mg | Iron: 1mg
Recipe By:Isa Chandra Moskowitz