Vegan Red Velvet Cupcake

Name: Vegan Red Velvet Cupcake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 ¾ cups (220g) all-purpose plain flour (gluten-free option available); 1 cup (200g) granulated sugar; 1 ½ tablespoons (9g) cocoa powder; 2 ½ teaspoons baking powder; Pinch of salt; 1 cup (250g) dairy-free milk; ⅓ cup (80g) neutral-flavored oil; 1 tablespoon apple cider vinegar; 2 teaspoons vanilla extract; ~1 teaspoon vegan red food coloring gel (or 3 tablespoons beetroot powder); ¾ cup (190g) vegan cream cheese, room temperature; ¾ cup (170g) vegan butter, room temperature; 4 cups (400g) powdered sugar; 1 teaspoon vanilla extract

Recipe By:

Lauren

Posted:

January 30, 2025

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The moment you take a bite of a red velvet cupcake, you experience a delightful combination of flavors and textures. These cupcakes are rich, velvety, and oh-so-decadent. Perfect for celebrations or just a sweet treat, they bring a little joy to any day. Plus, they’re vegan! This means they are not only delicious but also friendly for those avoiding animal products. Let’s dive into this fabulous recipe that will make your taste buds dance!

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Why This Recipe Works

The combination of simple, pantry-friendly ingredients and a no-fuss approach makes these vegan red velvet cupcakes an ideal choice for both novice and experienced bakers. The use of apple cider vinegar enhances the moisture and texture, while the vegan cream cheese frosting perfectly complements the rich, velvety flavor of the cupcakes. With each bite, you’ll notice how the flavors blend beautifully together, creating a delightful dessert experience.

Why You’ll Love This Red Velvet Cupcake

These vegan red velvet cupcakes are not only delicious but also visually stunning. The vibrant red color and fluffy texture make them a favorite for celebrations, while the tangy cream cheese frosting adds a delightful contrast. Plus, they can easily be adapted to gluten-free, making them accessible for everyone! Whether it’s a birthday party, a holiday gathering, or simply a Sunday treat, these cupcakes will wow your guests and keep them coming back for more.

Ingredients

Cupcakes:

1 ¾ cups (220g) all-purpose plain flour (gluten-free option available)
1 cup (200g) granulated sugar
1 ½ tablespoons (9g) cocoa powder
2 ½ teaspoons baking powder
Pinch of salt
1 cup (250g) dairy-free milk
⅓ cup (80g) neutral-flavored oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
~1 teaspoon vegan red food coloring gel (or 3 tablespoons beetroot powder)

Frosting:

¾ cup (190g) vegan cream cheese, room temperature
¾ cup (170g) vegan butter, room temperature
4 cups (400g) powdered sugar
1 teaspoon vanilla extract

Making the Cupcakes

Preheat the Oven

First things first, preheat your oven to 350°F (180°C). This is a crucial step to ensure your cupcakes rise beautifully. While the oven warms up, line a 12-cup muffin pan with paper liners. This keeps your cupcakes from sticking and makes for easy cleanup.

Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and a pinch of salt until no lumps remain. This step is super important! Mixing these dry ingredients well ensures that everything blends together perfectly when you add the wet ingredients.

Add Wet Ingredients

Next, it’s time for the wet ingredients! Add the dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Remember, we don’t want to overmix. If you’re feeling adventurous, add the vegan red food coloring or beetroot powder until you reach that stunning red color. The vibrant hue is part of the magic of red velvet cupcakes!

Fill the Muffin Pan

Now, grab an ice cream scoop or a large spoon. Use it to fill each cupcake liner about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing. They’ll puff up beautifully!

Bake the Cupcakes

Put your muffin pan in the preheated oven and bake for 20-25 minutes. You can check if they are done by inserting a toothpick into the center. If it comes out clean, they’re ready! Let the cupcakes cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Patience is key here; we want them cool before frosting!

Making the Frosting

Mix Cream Cheese and Butter

While your cupcakes are cooling, it’s time to whip up that dreamy frosting! In a large bowl, add the room-temperature vegan cream cheese and vegan butter. Beat until just combined using a hand mixer or stand mixer. The blend should be creamy and smooth.

Add Powdered Sugar

Now, gradually add the powdered sugar and mix until combined. Be careful not to overmix. We want our frosting to stay thick and luscious. If it seems too soft, you can add more powdered sugar for a firmer consistency.

Frost the Cupcakes

Once the cupcakes have cooled completely, it’s time to frost them! Use a spatula or piping bag to spread that creamy goodness on top of each cupcake. Get creative with your decorating! Add sprinkles, chocolate shavings, or keep it simple with just a swirl of frosting. Your choice!

Serving Suggestions

These red velvet cupcakes are perfect for any occasion. Enjoy them fresh, or pair them with a cup of coffee or tea for a delightful afternoon treat. They’re also fantastic for parties, birthdays, or any festive occasion. Trust me, they’ll steal the show!

Tips for Success

Ensure all ingredients are at room temperature for the best texture. This helps everything blend smoothly.
Don’t overmix the batter; mix until just combined to keep the cupcakes fluffy. Overmixing can lead to dense cupcakes, and we want them light and airy!
Adjust the amount of food coloring to achieve your preferred shade of red. If you’re going for a bold color, don’t be shy with the food coloring.

Variations

Feeling creative? Here are some fun variations you can try:
– Substitute the all-purpose flour with gluten-free flour for a gluten-free version. Just make sure your gluten-free flour blend is suitable for baking.
– Swap the vegan cream cheese frosting for a simple vegan chocolate or vanilla frosting. The options are endless!

Storage Tips

Got leftovers? No worries! Store the cupcakes in an airtight container in the fridge for up to 3 days. If you want to save them for longer, you can freeze them separately from the frosting for up to 1 month. To enjoy, allow them to thaw at room temperature before serving. They’ll still taste amazing!

FAQs

1. Can I use regular flour instead of gluten-free flour?
Yes, you can use all-purpose flour if gluten is not a concern.

2. How can I make these cupcakes without food coloring?
You can use beetroot powder for natural coloring or simply omit it for a chocolate-flavored cupcake. They’ll still be delicious!

3. Can I make the frosting ahead of time?
Yes, you can prepare the frosting in advance and store it in the refrigerator. Just re-whip it before using to get that fluffy texture back.

4. How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are ready. This method works every time!

Conclusion

By following this recipe for vegan red velvet cupcakes, you will create a delicious, moist treat perfect for any occasion. With a rich flavor and lovely appearance, these cupcakes are sure to impress friends and family alike! So, gather your ingredients and bake up a batch of these delightful cupcakes today. They are not just a dessert, they are a celebration in every bite!

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