Indulge in the luxurious taste of Vegan Red Velvet Cupcakes with our easy-to-follow recipe that delivers both style and plant-based flavor. These cupcakes are a feast for the senses, featuring a deep, vibrant red color and a moist, tender crumb with a hint of rich cocoa. Each bite offers a subtle chocolatey note, while the dreamy vegan cream cheese frosting adds a perfect balance of sweetness and tang, making these cupcakes truly irresistible.

Perfect for any occasion—whether it’s a holiday celebration, a cozy gathering, or a personal treat—these cupcakes are designed to impress. With accessible ingredients and straightforward steps, vegan baking becomes simple yet extraordinary, allowing you to create bakery-quality cupcakes right at home. The recipe ensures each cupcake rises to perfection with a soft texture and bright color, and the luscious, plant-based cream cheese frosting adds a beautiful finishing touch.

So gather your ingredients—think almond or oat milk, vegan butter, and a touch of beetroot or red food coloring for that signature hue—and preheat your oven. Get ready to bake up a batch of stunning Vegan Red Velvet Cupcakes that are as delightful to share as they are to enjoy. These cupcakes add a pop of color and a touch of elegance to any dessert table, bringing plant-powered magic to every occasion!

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1 cup (240ml) buttermilk (or non-dairy milk with 1 tablespoon vinegar)
• ½ cup (120ml) vegetable oil
• 1 large egg (or flax egg for a vegan option)
• 1 tablespoon red food coloring (gel preferred for vibrant color)
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar

For the Cream Cheese Frosting:

• ½ cup (113g) vegan cream cheese, softened
• ½ cup (113g) vegan butter, softened
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard cupcake pan with paper liners.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
3. Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, egg (or flax egg), red food coloring, vanilla extract, and vinegar until smooth.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Cream Cheese Frosting:
   • In a mixing bowl, beat together the softened vegan cream cheese and vegan butter until smooth and creamy.
   • Gradually add powdered sugar and vanilla extract; mix until fully combined and fluffy.
9. Frost the Cupcakes: Once cooled, frost each cupcake generously with cream cheese frosting using a piping bag or spatula.
10. Serve and Enjoy: Your Red Velvet Cupcakes are now ready to be enjoyed! These delightful treats are perfect for celebrations or simply as a sweet indulgence.

Tips for Success

• Storage: Store leftover cupcakes in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: Feel free to add chocolate chips or nuts for added texture or experiment with different flavors of frosting.
• Vegan Option: For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use non-dairy cream cheese.

These Red Velvet Cupcakes are not only delicious but also visually striking, making them an excellent choice for any celebration or gathering! Enjoy your baking!