Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- In a mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, and salt.
- Add the wet ingredients: dairy-free milk, oil, vinegar, and vanilla. Mix until just combined, then add food coloring.
- Fill cupcake liners about two-thirds full with the batter.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- For frosting, beat vegan cream cheese and butter until smooth, then gradually add powdered sugar.
- Frost cooled cupcakes and add decorations as desired.
Notes
Ensure all ingredients are at room temperature for the best texture.
Do not overmix the batter; mix until just combined to keep the cupcakes fluffy.
Adjust food coloring to achieve your preferred shade of red.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg