Name: Vegan Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 people
Ingredients: 1 batch Vegan Cream Cheese Frosting ((sub store-bought)); 1 cup soy milk; 1 tablespoon apple cider vinegar ((sub lemon juice)); 1 cup granulated sugar; 1/4 cup grapeseed oil (or any neutral flavored oil); 1/4 cup applesauce; 2 teaspoons vanilla extract; 1 teaspoon almond extract ((*optional)); 2 teaspoons red food coloring gel (, more if desired (*see note)); 1 3/4 cups all-purpose flour; 1/4 cup cocoa powder (, unsweetened ); 1 teaspoon baking soda; 3/4 teaspoon salt

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These Vegan Red Velvet Cupcakes are perfectly moist and fluffy with a subtle note of chocolate flavor. They are easy to make and downright delicious!

Valentine’s Day is just around the corner and red velvet is the perfect way to celebrate! It’s a silly holiday, but it’s certainly fun making sweet treats for the ones you love or for yourself. Wouldn’t you agree?

We’re staying home this year, so I’m making a batch of these for the big day and my Easy Vegan Alfredo Sauce over fettuccine for dinner.

WHAT DO RED VELVET CUPCAKES TASTE LIKE?

Well, they taste very similar to chocolate cupcakes except they are less chocolatey. They have a slight tang from vegan buttermilk and I like to add a little almond extract for added depth.

Then you can frost them with a tangy Vegan Cream Cheese Frosting or this Vegan Buttercream Frosting that I used for my Chocolate Peppermint Cupcakes (just omit the peppermint).

If you don’t have time to make the frosting, you can purchase a Vegan Store-Bought Variety to make life easier.

HOW TO MAKE VEGAN RED VELVET CUPCAKES

(full ingredient amounts in recipe card below)

Mix the soy milk and apple cider vinegar together in a medium bowl and let sit for 10 minutes to create vegan buttermilk.
Sift together the flour, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine well
Add the oil, applesauce, sugar, red coloring, and vanilla to the buttermilk and whisk to combine.

Pour the wet ingredients into the dry ingredients and whisk until just combined.
Bake at 350 °F (177 °C) for 20-24 minutes. Lightly press the surface to check for doneness – It should spring back.
Let the cupcakes cool in the pan for 10 minutes before removing. Then let them cool on a rack for at least 30 minutes before frosting.

Can I make Vegan Red Velvet Cupcakes without the food coloring?

Yes, you can leave out the food coloring and it won’t affect the taste at all. They won’t be vibrant red, but you can dress them up with cute cupcake liners and crushed dried strawberries on top.

IS RED FOOD COLORING VEGAN?

Not all coloring is vegan and may contain animal byproducts. This one by Americolor is vegan-friendly. I called the company myself to confirm.

CAN I FREEZE THEM?

Absolutely! I haven’t tried freezing them with the frosting, but the cupcakes will last in the freezer for 3-5 months. Just thaw them out at room temp for 10-20 minutes before enjoying.

Looking for more sweet treats? Here are my faves:

Fudgy Chocolate Brownies

Vegan Thumbprint Cookies

Vegan Powdered Donuts

I’D LOVE TO HEAR FROM YOU

If you make these Vegan Red Velvet Cupcakes, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Vegan Red Velvet Cupcakes with Cream Cheese Frosting

These Vegan Red Velvet Cupcakes are perfectly moist and fluffy with a subtle note of chocolate flavor. They are easy to make and downright delicious!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American, Vegan

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: people

Calories: 176kcal

Author: Melissa Huggins

Ingredients

1 batch Vegan Cream Cheese Frosting (sub store-bought)

Wet Ingredients:

1 cup soy milk
1 tablespoon apple cider vinegar (sub lemon juice)
1 cup granulated sugar
1/4 cup grapeseed oil or any neutral flavored oil
1/4 cup applesauce
2 teaspoons vanilla extract
1 teaspoon almond extract (*optional)
2 teaspoons red food coloring gel , more if desired (*see note)

Dry Ingredients:

1 3/4 cups all-purpose flour
1/4 cup cocoa powder , unsweetened
1 teaspoon baking soda
3/4 teaspoon salt

US Customary - Metric

Instructions

Preheat your oven to 350 °F (177 °C). Fill a 12-Slot Cupcake Pan with your favorite Cupcake Liners.
In a medium Mixing Bowl, add the soy milk and apple cider vinegar. Combine and let it sit for 10 minutes to create a vegan buttermilk. It will thicken and curdle slightly. Set aside.
In a large mixing bowl with a Mesh Strainer on top (or use a Flour Sifter), sift together the flour, cocoa powder, baking soda, and salt. Now whisk to combine well. Set aside.
In the medium bowl with the buttermilk, add the oil, applesauce, granulated sugar, red coloring, and vanilla. Whisk to combine well.
Now slowly pour the wet ingredients into the larger bowl of dry ingredients. Whisk together until just combined. Small lumps are fine. (*Don't over mix or it can create a dense and chewy cupcake)
Divide batter evenly into each slot about 2/3 the way full (an ice cream scoop works great for this). Bake them in the oven for 20-24 minutes. To check for doneness, lightly press the surface - It should spring back (You can also use a toothpick and push it through the center - it should come out clean).
Let the cupcakes cool in the pan for 10 minutes before removing. Then let them cool on a rack for at least 30 minutes before frosting.

Notes

FOOD COLORING: I used gel coloring because it's more vibrant and only requires a few teaspoons to achieve this. If you use liquid, you will need about 2 tablespoons.

Note: not all coloring is vegan. This one by Americolor is vegan-friendly. I called the company myself to confirm.
You can omit the coloring and the cupcakes will taste the same, they just won't be red. You can decorate them with crushed dried strawberries/raspberries and use red cupcake liners to make them festive.

FROSTING: If you won't be serving the cupcakes right away. Decorate the cupcakes and place them in the fridge for a few hours. Take them out 30 minutes before serving. This will prevent the frosting from melting.

You can also frost them with Vegan Buttercream Frosting.
If you want to save time, you can use store-bought Vegan Frosting.

MEASURING: For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. * Example photo below recipe card.

Make sure your baking soda is not expired. Fresh baking agents are important for a successful baking experience.

* Nutritional info doesn't include frosting. That information is in the frosting recipe card.

Nutrition

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It's a friendly and approachable environment for anyone who's curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return.