What if you could hold love in your hands? These Vegan Red Velvet Cupcakes come pretty close. Picture a bite-sized beauty: soft as a cloud, rich in cocoa, kissed with vanilla, and finished with a luscious swirl of vegan cream cheese frosting. Each bite melts in your mouth with a delicate balance of sweet, tangy, and cocoa-kissed magic.
They're perfect for birthdays, Valentine’s Day, or simply to spoil yourself (as you should).
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes🛒 Ingredients
For the Cupcakes:
- 1 cup unsweetened dairy-free milk (soy, almond, or oat)
- 1 tbsp apple cider vinegar
- 1¼ cups all-purpose flour
- ¾ cup organic cane sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ⅓ cup neutral oil (like avocado or vegetable)
- 2 tsp vanilla extract
- 1 tbsp natural red food coloring (or beet powder)
Vegan Cream Cheese Frosting:
- ½ cup vegan butter, room temp
- ½ cup vegan cream cheese, room temp
- 2½ – 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt (optional)
👩🍳 Step-by-Step Instructions
1. Prep the Magic Base
In a small bowl, whisk the plant-based milk and apple cider vinegar. Let it sit for 5–10 minutes until it curdles into a buttermilk-like texture. This gives your cupcakes that soft, tender crumb.
2. Mix the Dry Ingredients
In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt. This ensures a smooth, lump-free batter.
3. Combine Wet & Dry
To the curdled milk mixture, stir in the oil, vanilla, and red coloring. Pour the wet mixture into the dry and gently fold everything together until just combined. Don’t overmix — a few lumps are totally fine!
4. Bake to Perfection
Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners. Fill each liner about ¾ full and bake for 18–22 minutes, or until a toothpick comes out clean.
Let them cool completely on a wire rack before frosting.
5. Make the Frosting
Using a hand or stand mixer, beat the vegan butter and cream cheese until smooth and fluffy. Slowly add the powdered sugar, vanilla, and a pinch of salt. Continue mixing until creamy and pipeable. Chill if needed to thicken.
6. Frost & Decorate
Once the cupcakes are cool, pipe or spread the frosting on top. Finish with sprinkles, shaved chocolate, or even a dusting of red velvet crumbs for that wow factor.
Pro Tips
🧁 Don’t skip the vinegar – it reacts with baking soda to make these ultra fluffy.
🌿 Use natural coloring like beet powder for a plant-based red hue.
🧊 Make ahead? Store cupcakes (unfrosted) in an airtight container up to 2 days or freeze for up to 1 month.
🎂 Want a cake instead? This recipe works great in a small round or sheet cake pan too.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesWhy Everyone Falls for These Red Velvet Beauties
✔ Light, moist, and tender with a melt-in-your-mouth finish
✔ Tangy, creamy frosting that pairs perfectly with cocoa-rich cake
✔ 100% vegan, dairy-free, and easy to make
✔ Beautiful enough for a party, easy enough for a weeknight treat
These Vegan Red Velvet Cupcakes are what dessert dreams are made of — simple to make, stunning to serve, and impossible to resist.