Vegan Red Velvet Cupcakes

Red Velvet Cake is one of my favorite desserts, so I decided to try making Vegan Red Velvet Cupcakes. While browsing the internet, I found a vegan recipe from Isa Chandra Moskowitz that appeared in nearly every post I visited.

Since I wanted to cut back on dairy, I was excited to try her recipe.

These vegan red velvet cupcakes are a real treat. They are moist, with a hint of chocolate and vanilla, and the vegan cream cheese frosting is delicious. The taste and texture are very similar to a traditional red velvet cake. If you’re looking for a tasty vegan dessert, these cupcakes are a must-try!

Print Recipe

5 from 1 vote

Vegan Red Velvet Cupcakes

These are super moist cupcakes, with a hint of chocolate & vanilla and the vegan cream cheese frosting is just delicious.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dessert

Servings: 10 - 12 cupcakes

Author: Fabio

Ingredients

• 240 ml soy milk
• 1 teaspoon white vinegar
• 155 g all-purpose flour
• 200 g organic sugar vegan
• 2 tablespoons cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 80 ml canola oil
• 2 tablespoons vegetarian red food colouring
• 2 teaspoons vanilla extract
• - Vegan Cream Cheese Frosting
• 60 g vegan margarine softened
• 60 g vegan cream cheese softened
• 250 - 300 g organic powdered sugar vegan
• 1 tsp vanilla

Instructions

• Preheat oven to 350ºF and line muffin pans with cupcake liners.
• Whisk together soy milk and vinegar and set aside to curdle (about 5 - 10 minutes).
• Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
• Add the oil, food colouring, and vanilla extract to the curdled soy milk. Whisk well to combine.
• Add the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.
• Fill cupcake liners about two-thirds full.
• Place in preheated oven and bake 18 to 20 minutes, but be sure not to overbake.
• When done, let cool for a few minutes then transfer cupcakes to a cooling rack to cool completely.
• - For the frosting
• Cream together the margarine and vegan cream cheese just until combined.
• Gradually add sugar, about half a cup at a time, until mixed well (I used a hand mixer).
• Add the vanilla and mix until light and fluffy.

Red velvet cupcakes are a classic treat known for their striking red color and irresistibly smooth texture. Named for their rich, red hue and velvety crumb, these cupcakes achieve their signature qualities through a combination of buttermilk, cocoa powder, and vinegar. The buttermilk adds moisture and tenderness, while the cocoa powder contributes a subtle chocolate flavor. The vinegar, combined with baking soda, creates a unique chemical reaction that helps achieve the cake’s light and airy texture.

Originally, the red color of red velvet cupcakes was a natural result of the interaction between these ingredients. The reaction between cocoa and acidic buttermilk would sometimes yield a reddish tint. However, modern recipes typically use food coloring to ensure a consistent and vibrant red appearance.

Recipe from Vegan Cupcakes Take Over the World.