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!
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.
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.
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.