Vegan Red Velvet Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
Ingredients
- 240 milliliter unsweetened almond milk room temperature
- 1 tablespoon apple cider vinegar
- 200 gram granulated sugar
- 80 milliliter neutral vegetable oil
- 60 milliliter unsweetened applesauce
- 2 teaspoon vanilla extract
- 1 tablespoon red liquid food coloring vegan
- 190 gram all-purpose flour
- 2 tablespoon cornstarch
- 2 tablespoon unsweetened cocoa powder natural
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 120 gram vegan cream cheese chilled
- 60 gram vegan butter softened
- 240 gram powdered sugar sifted
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 175°C and line the muffin tin with the paper cupcake liners.
- In a medium bowl whisk together the almond milk and apple cider vinegar and let sit for 5 minutes to create vegan buttermilk.
- In another medium bowl whisk the sugar, vegetable oil, applesauce, vanilla extract, and red food coloring until smooth and well combined.
- In a separate bowl sift together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet mixture in two additions, alternating with the vegan buttermilk, and whisk gently just until a smooth batter forms.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the muffin tin to a wire rack and let the cupcakes cool in the tin for 10 minutes.
- Carefully remove the cupcakes from the tin and let them cool completely on the wire rack for at least 20 minutes before frosting.
- For the frosting, beat the vegan cream cheese and vegan butter together in a bowl until smooth and creamy.
- Add the powdered sugar and vanilla extract to the bowl and beat again until light, fluffy, and spreadable, adjusting with a little more powdered sugar if needed for thickness.
- Once the cupcakes are fully cool, spread or pipe the cream cheese frosting generously on top of each cupcake.
Notes
For best color, use a good-quality vegan red food coloring and avoid Dutch-process cocoa, which can mute the red hue; natural cocoa works better. Make sure the cupcakes are completely cool before frosting or the vegan cream cheese frosting will soften and slide. If your frosting feels loose, chill it for 15 to 20 minutes before piping. The vegan buttermilk step helps create a tender crumb, so give the milk and vinegar enough time to curdle. Cupcakes keep well covered in the fridge for up to 3 days; let them sit at room temperature for 10 to 15 minutes before serving for the best texture and flavor.
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