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Vegan Red Velvet Cupcakes That Taste Better Than The Real Thing under 30 minutes!

Vegan Red velvet Cupcakes

Do you love red velvet cupcakes but want to make them vegan? Then you will love this easy and delicious recipe! These cupcakes are soft, fluffy, and moist, with a hint of cocoa and a rich vanilla frosting. They are made with simple ingredients that you probably have in your pantry, such as coconut milk, coconut oil, and apple cider vinegar. Plus, they are gluten-free friendly and can be made without food dye. These vegan red velvet cupcakes are perfect for Valentine’s Day, birthdays, or any occasion. Try them today and enjoy a bite of vegan heaven!

If you like desserts you can also try my other recipe Mango Ice Cream.

Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 20 mins Rest Time: 9 mins Total Time: 44 mins
Cooking Temp 175  °C
Servings 12
Calories Approximately 200 per cupcake
Best Season Suitable throughout the year
Description

Looking for a vegan dessert that’s moist, fluffy, and decadent? Try these vegan red velvet cupcakes with cream cheese frosting. They’re easy to make, delicious, and cruelty-free. Plus, they have a secret ingredient that makes them extra special. Find out what it is and how to make them on my blog. These Vegan Red velvet cupcakes are a favorite for anyone.

Ingredients
    Basic Ingredients
  • 1.5 cup all-purpose flour
  • 1 cup almond milk ((or any non-dairy milk of your choice))
  • 1 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp vegan red food coloring ((adjust according to preference))
    • Cream Cheese Frosting
  • 1/2 cup vegan butter (softened)
  • 8 oz vegan cream cheese (softened)
  • 2 cup powdered sugar
  • 1 tsp vanilla extract
Instructions for Vegan Red Velvet cupcakes
    Step-by-Step Guide for Vegan Red Velvet Cupcakes
  1. Preparationcup cakes liners

    Preheat your oven to 350°F (175°C).

    Line a muffin tin with cupcake liners.

  2. Mix Wet IngredientsGluten free vanilla cupcakes
    1. In a large mixing bowl, pour 1 cup of almond milk.
    2. Add 1 teaspoon of apple cider vinegar to the almond milk.
    3. Whisk the almond milk and apple cider vinegar together until well combined.
    4. Let the mixture sit for a few minutes. You'll notice it starts to thicken slightly – this creates a vegan "buttermilk" substitute.
    5. Add 1 cup of granulated sugar to the bowl with the "buttermilk".
    6. Measure out 1/4 cup of unsweetened applesauce and add it to the bowl.
    7. Pour in 1/4 cup of vegetable oil.
    8. Add 1 teaspoon of vanilla extract to the bowl.
  3. Combine Dry Ingredients
    1. In a separate bowl, sift together 1 1/2 cups of all-purpose flour and 2 tablespoons of unsweetened cocoa powder.
    2. Add 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda to the flour mixture.
    3. Sprinkle in 1/4 teaspoon of salt.

     

  4. Mixing
    1. Gradually pour the dry ingredients into the bowl with the wet ingredients.
    2. Stir gently with a spoon or spatula until everything is just combined. Be careful not to overmix – a few lumps are okay!
    3. Once the batter is smooth, it's time to add the vibrant red color.
    4. Add 1 tablespoon of vegan red food coloring to the batter.
    5. Use a spoon or spatula to gently fold the food coloring into the batter until it turns a beautiful shade of red.
  5. Fill Cupcake Liners
    1. Take your lined muffin tin.
    2. Using a spoon or an ice cream scoop, carefully fill each cupcake liner about two-thirds full with the red velvet batter.
    3. Make sure to distribute the batter evenly among the liners.
  6. Bake
    1. Place the filled muffin tin in the preheated oven.
    2. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    3. Keep an eye on them as they bake – you'll know they're done when they spring back lightly to the touch.
  7. Cooling
    1. Once the cupcakes are baked, carefully remove the muffin tin from the oven.
    2. Let the cupcakes cool in the tin for a few minutes.
    3. Then, transfer them to a wire rack to cool completely.
  8. Optional Frosting
    1. While the cupcakes cool, you can prepare a simple vegan cream cheese frosting if desired.
    2. Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
  9. Enjoy

    Your delicious vegan red velvet cupcakes are now ready to be enjoyed! Serve them up for a special occasion or as a sweet treat any time of day.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 200kcal
Note
  • Flour: You can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour for a healthier or gluten-free option.
  • Milk: Any non-dairy milk such as soy milk, oat milk, or coconut milk can be substituted for almond milk.
  • Sugar: Feel free to use coconut sugar or a sugar substitute like maple syrup or agave nectar for a lower glycemic option.
  • Applesauce: If you don't have applesauce on hand, you can replace it with mashed banana or vegan yogurt for moisture.
  • Oil: Substitute melted coconut oil or avocado oil for vegetable oil if desired.
  • Cocoa Powder: Make sure to use unsweetened cocoa powder for the best flavor.
  • Food Coloring: If you prefer to avoid artificial food coloring, you can use natural alternatives like beetroot powder or raspberry juice for a red hue.

2. Mixing Technique:

  • When mixing the wet and dry ingredients together, be careful not to overmix the batter. Overmixing can lead to dense and tough cupcakes. Mix until just combined for a tender crumb.

3. Baking Time:

  • Keep an eye on the cupcakes as they bake. Oven temperatures may vary, so start checking for doneness around the 18-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

4. Cooling and Frosting:

  • Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and sliding off the cupcakes. You can store the cooled cupcakes at room temperature or in the refrigerator until ready to frost.

5. Frosting Options:

  • While these cupcakes are delicious on their own, you can take them to the next level with a vegan cream cheese frosting or a dairy-free buttercream. Get creative with piping techniques or sprinkle with vegan sprinkles for added flair.

6. Storage:

  • Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze unfrosted cupcakes for longer storage. Simply thaw at room temperature before frosting and serving.

7. Serving Suggestions:

  • Serve these vegan red velvet cupcakes as a delightful treat for birthdays, holidays, or any special occasion. Pair with a glass of almond milk or your favorite hot beverage for a cozy dessert experience.

8. Share Your Creations:

  • We love seeing your baking creations! Share photos of your vegan red velvet cupcakes on social media and tag us [@Foodiesharbour] for a chance to be featured. Happy baking!
Keywords: Vegan, Red Velvet, Cupcakes, Dessert
Read it online: https://foodiesharbour.com/recipe/vegan-red-velvet-cupcakes/