Classic Vegan Red Velvet Cupcakes are soft, moist and fluffy with a hint of cocoa. Made in one bowl, they’re simple to whip up any day of the week.
Vegan Red Velvet Cupcakes were inspired by a small cupcake shop my family and I used to visit. We lived in Phoenix for a short time and, despite the heat, enjoyed the local vegan options. The bakery had a vegan red velvet cupcake that stood out: soft, tender and topped with excellent frosting.
These cupcakes channel that same texture and flavor. They’re made in one bowl and come together quickly. If you prefer a full cake instead of cupcakes, there’s a separate Vegan Red Velvet Cake recipe available elsewhere.
Step-by-step overview
- Whisk the dry ingredients together: flour, cornstarch, cocoa, sugar, baking powder and salt.
- Mix the wet ingredients: vegan buttermilk (soy milk + vinegar), oil, applesauce, vanilla and red food coloring.
- Stir until smooth — the batter will be fairly thin.
- Fill cupcake liners about three-quarters full.
- Bake 20–25 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
The frosting
This recipe includes an imitation “cream cheese” frosting that’s essentially a vanilla buttercream brightened with a touch of apple cider vinegar for tang. It pipes nicely, holds its shape well and tastes delicious. It’s sturdier than many vegan cream cheese frostings and doesn’t require vegan cream cheese. If you prefer a more traditional vegan cream cheese frosting, you can substitute that instead.
Other vegan cupcake recipes
- The Best Vegan Chocolate Cupcakes
- 1-Bowl Vegan Lemon Cupcakes
- Funfetti Vegan Cupcakes
- Vegan Mint Chocolate Oreo Cupcakes
Vegan Red Velvet Cupcakes
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Ingredients
Vegan Buttermilk
- 1 cup soy milk
- 2 teaspoons white distilled vinegar
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons natural cocoa powder
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup canola oil
- 1/4 cup applesauce
- 2 teaspoons pure vanilla extract
- 1-3 tablespoons vegan red food coloring
Frosting
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons soy milk, as needed
Instructions
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Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
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Make the vegan buttermilk by combining the soy milk and vinegar in a measuring cup. Let sit a few minutes until it curdles.
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In a large bowl, whisk together the flour, cornstarch, cocoa powder, sugar, baking powder and salt until evenly combined.
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Add the oil, applesauce, vanilla, red food coloring and the milk-vinegar mixture to the dry ingredients. Stir with a spatula or large spoon until smooth. The batter will be fairly thin; two tablespoons of red food coloring is a good starting point.
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Fill each liner about 3/4 full. Bake 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
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Make the frosting: Beat the softened vegan butter for 1–2 minutes until creamy. Add the powdered sugar, apple cider vinegar and vanilla and beat until smooth, adding non-dairy milk one tablespoon at a time as needed to reach piping consistency. If the frosting becomes too thin, add more powdered sugar. Frost cooled cupcakes and serve. If you prefer larger frosting swirls, consider doubling the frosting recipe.
Notes
- Any non-dairy milk can be used in place of soy milk, such as almond, oat, coconut or cashew.
- The mix of all-purpose flour and cornstarch gives a lighter, fluffier crumb similar to cake flour. You may substitute cake flour for similar results.
- Other neutral oils (refined coconut oil, avocado oil or light olive oil) can be substituted for canola oil.
- If you can’t find vegan red food coloring, beetroot powder can be used, though the color will be less vivid.