Vegan Red Velvet Cupcakes Recipe

Natasha Merchant | The Cake Merchant Updated

Vegan Red Velvet Cupcakes are the perfect treat for two! What a great idea!

Now that I’ve lived in Texas for almost 8 years, I’ve been converted to a red velvet lover. It’s the perfect blend of chocolate and vanilla with a fun and festive red hue.

I’ve come to associate it with Valentine’s Day, but by the time the 14th rolls around, I’ve already overdosed on Valentine’s candy and can’t imagine trying to get through an entire batch of red velvet cupcakes.

Why would I limit myself to red velvet only around Valentine's Day?  It's a sweet treat to be enjoyed all year round! 

Vegan Red Velvet Cupcakes Photo

That’s why this recipe only makes two cupcakes. It’s built in portion control for those of you who are still sticking to your New Year’s resolutions, and just enough to satisfy the sweet tooth of you and your sweetheart.

And if you’ve given up on resolutions and/or don’t have a sweetheart, you can eat them both yourself! 

These cupcakes get their red hue from beet juice. They are bright red, but more of a soft reddish purple.

If you want vibrant red cupcakes, you can substitute the beet juice with 1 teaspoon of red food coloring. Beware, though, because not all food coloring is vegan.

If you choose to use the beet juice, you can’t detect the flavor.

Vegan Red Velvet Cupcakes Picture

The cupcake recipe is so small, you can fit the batter into a measuring cup, and no special equipment is required. All you need is a whisk and a spatula.

Since the frosting recipe makes such a small amount as well, I’ve found it easier to make it by hand than with an electric mixer or a stand mixer. Just make sure your butter and cream cheese are at room temperature, grab a wooden spoon, and get out all of your frustrations.

There’s something kind of fun and satisfying about making frosting by hand.

Vegan Red Velvet Cupcakes Image

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Vegan Red Velvet Cupcakes Recipe

    2 Servings

Ingredients

For the Cupcakes:
  • 1/4 cup Soy Milk, Or almond milk
  • 1/4 teaspoon Apple Cider Vinegar
  • 1 1/2 tablespoons Vegetable Oil, Or grapeseed oil
  • 2 1/2 tablespoons Granulated Sugar
  • 1/2 teaspoon Pure Vanilla Extract
  • 1/2 tablespoon Beet Juice
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Natural Cocoa Powder
  • 1/8 teaspoon Baking Soda
  • 1/8 teaspoon Baking Powder
  • 1/8 teaspoon Salt
For the Frosting:
  • 1 1/2 tablespoons Vegan Butter, Such as Earth Balance, at room temperature
  • 1 1/2 tablespoons Vegan Cream Cheese, Such as Tofutti, at room temperature
  • 1/3 cup Powdered Sugar
  • 1/2 teaspoon Vanilla Bean Paste, Or pure vanilla extract
  • 1-2 teaspoons Soy Milk, Or almond milk

Directions

For the Cupcakes:

  1. Preheat the oven to 350°F.
  2. Line a cupcake pan with 2 paper liners.
  3. In a small bowl or measuring cup, whisk together the non-dairy milk and vinegar and set aside for a couple of minutes.
  4. Add the oil, sugar, vanilla extract, and beet juice and whisk together to combine.
  5. Add the flour, cocoa powder, baking soda, baking powder, and salt and stir to combine.
  6. Don’t overmix (a few small lumps are ok).
  7. Divide the batter between the 2 liners and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.
  8. Cool completely on a wire rack before frosting.

For the Frosting:

  1. In a bowl, cream the butter and cream cheese until smooth.
  2. Add the powdered sugar and mix until combined.
  3. Add the vanilla and 1 teaspoon of non-dairy milk and mix until smooth. If the frosting is too stiff, add the remainder of non-dairy milk and mix until smooth and spreadable.
  4. Spread the frosting on the cupcakes (or use a piping bag) and top with sprinkles.

Recommended

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Cooking Method:
Baked
Cuisine:
Vegan
Category:
Vegan Desserts
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Related Recipes:
Vegan Dessert Recipes, Vegan Recipes, Dessert Recipes, Cupcake Recipes, Red Velvet Recipes, Party Food Recipes, Frosting Recipes, Baked Recipes, Baking Recipes
Recipe Yields:
2 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Natasha Merchant
Recipe Yields: 2 servings
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Nutrition Facts

Servings Per Recipe 2

Amount Per Serving
Calories from Fat 179
Calories 378

% Daily Value*
34%
Total Fat 22g
23%
  Saturated Fat 5g
15%
Sodium 366mg
13%
Total Carbohydrate 38g
1%
  Dietary Fiber 1g
  Sugars 20g
6%
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Natasha Merchant

About Natasha

Natasha is clearly infatuated with cake, after all, her blog is called The Cake Merchant. She's sharing her best Vegan Desserts with you on Food Fanatic.