Vegan Red Velvet Cupcakes Recipe - Food Fanatic
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Vegan Red Velvet Cupcakes Recipe

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    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.
Vegan red velvet cupcakes photo