Delecious Vegan Red Velvet Cupcakes Recipe

This post contains affiliate links. If you buy through these links, I may earn a small commission at no extra cost to you.

On a cozy winter evening, Lauren and Cassidy were reminiscing about their favorite holiday treats. The rich, velvety texture and vibrant color of red velvet cupcakes came to mind, evoking memories of festive gatherings and joyful moments. Inspired, they decided to recreate this classic dessert with a vegan twist. As they mixed the batter and the aroma of cocoa filled the kitchen, they felt the warmth and nostalgia of past celebrations.

These vegan red velvet cupcakes have since become a cherished part of their holiday traditions. Lauren delights in the moist crumb and subtle chocolate flavor, while Cassidy can't get enough of the tangy cream cheese frosting. Baking these cupcakes together has become a special ritual, bringing them closer and filling their home with love and sweetness.

Ingredients

For the Vegan Red Velvet Cupcakes:

200 ml (½ + ⅓ cup) unsweetened soy milk (or other non-dairy milk)
1½ tablespoons cider vinegar
80 ml (⅓ cup) sunflower oil
200 g (1 cup) caster sugar
1 tablespoon vanilla extract
200 g (1⅔ cups) self-raising flour
20 g (2 tablespoons) cocoa powder
¼ teaspoon baking powder
¼ teaspoon bicarbonate of soda (baking soda)
¼ teaspoon salt
½–1 teaspoon red gel food coloring

For the Vegan Cream Cheese Frosting:

100 g (3.5 oz) vegetable shortening
100 g (3.5 oz) vegan cream cheese (no 'light' varieties)
400 g (4 cups) icing (powdered) sugar, sifted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Instructions

Prepare the Cupcakes:

Preheat the oven to 180°C (350°F) and line a 12-cup muffin tray with liners.
In a large bowl, whisk together the unsweetened soy milk and cider vinegar. Let it sit for a few minutes to curdle.
Add the sunflower oil, caster sugar, and vanilla extract to the milk mixture. Whisk until well combined.
In a separate bowl, sift together the self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to overmix.
Stir in the red gel food coloring until the batter reaches your desired shade of red.
Divide the batter evenly among the prepared muffin liners.
Bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.
Allow the cupcakes to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

In a mixing bowl, beat together the vegetable shortening and vegan cream cheese until smooth and creamy.
Add the sifted icing sugar, fresh lemon juice, and vanilla extract. Beat until the frosting is well combined and fluffy.
If the frosting is too stiff, add a small amount of non-dairy milk to reach the desired consistency. If it's too soft, add more sifted icing sugar.
Transfer the frosting to a piping bag fitted with a large open star nozzle.
Once the cupcakes are completely cool, pipe swirls of frosting onto each one.
Optionally, crumble one of the cupcakes and sprinkle the crumbs over the frosted cupcakes for decoration.

Baking these vegan red velvet cupcakes has become a delightful tradition for us. The combination of moist, subtly chocolate-flavored cake and tangy cream cheese frosting creates a treat that's both comforting and indulgent. Whether shared with friends during festive gatherings or enjoyed as a sweet indulgence on a quiet evening, these cupcakes never fail to bring smiles and warmth to our hearts.

We hope this recipe brings the same joy and deliciousness to your kitchen as it does to ours. Happy baking!