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vegan red velvet cupcakes on cooling rack

One Bowl MOIST Vegan Red Velvet Cupcakes – Small Batch Recipe!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: BRITT BERLIN
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These amazing and easy vegan red velvet cupcakes taste just like the real deal! This is the easiest vegan cupcake recipe and yield the most perfect red velvet cupcakes, vegan or not!


Ingredients

Scale
  • 1/2 cup (120 mL) vegan buttermilk , room temperature
  • 1/4 cup (65 g) neutral cooking oil
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1 tsp vegan red food coloring*
  • 1 tbsp dairy free yogurt or vegan sour cream
  • 1 cup (125 g) all purpose flour or gluten free 1:1 baking flour*
  • 1  tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 batch Vegan Cream Cheese Frosting

Instructions

  1. Please read through all instructions before beginning.
  2. Prep: Preheat the oven to 350F. Line a 6-cup cupcake tin with liners. If you want to make a regular batch of these cupcakes, simply double the measurements.  Measure out all ingredients before beginning. In a small bowl, combine the dairy free milk and apple cider vinegar. Mix together and set aside to curdle.
  3. Make the batter: In a medium bowl, use a whisk to mix together the oil, sugar, dairy free yogurt, vanilla, and red food coloring. Mix until completely combined. Then add in the cocoa powder, leavening agents (baking soda and baking powder), and sea salt, and whisk again. Finally, add in the flour and vegan buttermilk, and whisk the flour into the batter just until combined.
  4. Bake the cupcakes: Divide the batter evenly into each cupcake liner, filling each cupcake about 2/3 of the way full. Place the cupcake tin into the oven to bake for about 18-20 minutes, or until a toothpick comes out clean. Remove the cupcakes from the oven.
  5. Cool the cupcakes: Allow the cupcakes to cool in the cupcake tin for 10 minutes. Then transfer them to a cooling rack to cool completely before making the vegan cream cheese frosting.
  6. Make the cream cheese frosting: Add vegan butter and vegan cream cheese to a large bowl and beat together with a hand mixer. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in vanilla and continue to beat until desired texture.
  7. Frost the cupcakes: Spoon the vegan cream cheese frosting into a piping bag and frost each cupcake. Serve and enjoy!

Notes

Vegan red food coloring: Beet powder will turn these cupcakes brown instead of red due to the heat and acid reaction. I would recommend using Ann Clark’s vegan red food coloring or Chef Master’s vegan red food coloring. Always check the label of the food coloring to make sure it’s still vegan, as sometimes brands change their formula.

Vegan cream cheese frosting: If you can’t find a good vegan cream cheese near you, you can sub in 1/2 cup of dairy free yogurt (such as forager project) in place of 1 cup of vegan cream cheese.

Storage: Store any leftover cupcakes in an airtight container and in the fridge for up to 4 days or in the freezer for up to 3 months.