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    Home » Cakes and Cupcakes

    Vegan Red Velvet Cupcakes

    Published: May 8, 2021 Updated: Jul 31, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Red Velvet Cupcakes

    Light and fluffy vegan red velvet cupcakes topped with a red velvet frosting. Perfectly moist, vibrantly red and crazy delicious!

    Vegan red velvet cupcakes in a row.

    Have you ever seen such gorgeousness as these vegan red velvet cupcakes? Or is that just me blowing my own trumpet since I made them and all.

    Well I was mighty impressed with how these turned out. 

    They are light, fluffy, moist and simply perfect!

    And if you love simply perfect cupcakes (who doesn’t?) then you’ll also love our vegan strawberry cupcakes, our vegan funfetti cupcakes and our vegan carrot cake cupcakes. Our vegan blue velvet cupcakes are just like these, but blue!

    And for more red velvet try our vegan red velvet cake and our vegan red velvet cookies.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make vegan red velvet cupcakes.

    Ingredient Notes

    • White vinegar – distilled white vinegar reacts with the baking soda in these cupcakes causing them to rise. It also helps to strengthen their color.
    • Canola oil – can be replaced with any vegetable oil.
    • Vegan buttermilk – we make a homemade vegan buttermilk by mixing soy milk with lemon juice (full instructions in the recipe card). You can also use almond milk to make a vegan buttermilk but I prefer soy milk as it makes a thicker, richer buttermilk. Other non-dairy milks may not curdle, but you can still use them in this recipe.
    • Red gel food color – we initially made these cupcakes with liquid red food coloring but then moved to a red gel food coloring (we used Americolor brand) and it works so well and holds up beautifully in baking. So I highly recommend you use a gel color as well. It also means you can use much less as it’s more concentrated than a liquid food color. 

    The Frosting

    Photo of the ingredients to make vegan red velvet frosting.

    Frosting Ingredient Notes

    • Soy milk – can be replaced with any other non-dairy milk.
    • Red gel food coloring – we used Americolor brand. You only need to use a very small amount to get a strong color for the frosting.
    Vegan red velvet cupcakes on a white cake stand.

    How To Make Vegan Red Velvet Cupcakes

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into your mixing bowl and add white granulated sugar, baking soda, salt and cocoa powder. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle into buttermilk.
    • Add the vegan buttermilk, vanilla extract, oil, vinegar and red gel food coloring and mix into a batter. Don’t overmix.
    Two photo collage showing wet ingredients added to dry in mixing bowl and mixed into a batter.
    • Divide the batter evenly between 12 cupcake liners.
    • Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
    • Let the cupcakes cool in the tray for a few minutes and then transfer them to a wire cooling rack to cool completely.
    Collage of two photos showing red velvet cupcakes before and after baking.
    • Prepare your frosting by adding vegan butter, powdered sugar, cocoa powder, vanilla extract, soy milk and red gel food coloring to the bowl of your stand mixer. Start at slow speed, gradually increasing speed until the frosting is thick and smooth.
    Two photo collage showing frosting ingredients added to stand mixer and mixed into frosting.
    • When the cupcakes have cooled completely pipe on the frosting and serve.
    Two photo collage showing cupcakes on wire cooling rack and then frosted on a white cake stand.

    Recipe Success Tips

    Use the spoon and level method to measure the flour. The correct way to measure flour is to spoon it into your measuring cup and then level off the top with a knife. Don’t scoop the flour or pack it into the cup. If you have a food scale then it’s best to weigh the flour on your food scale for perfect accuracy.

    Make them gluten-free. To make these cupcakes gluten-free simply swap the all purpose flour for a gluten free all purpose flour blend. We like the Bob’s Red Mill Gluten Free All Purpose Baking Flour.

    Frosting. The red velvet frosting on these cupcakes complements them perfectly. It isn’t just frosting dyed red, it has that signature red velvet flavor with the hints of vanilla and chocolate.

    Other frosting options that would pair wonderfully with these cupcakes are our vegan buttercream frosting, our vegan chocolate buttercream frosting and our vegan cream cheese frosting.

    Vegan red velvet cupcakes.

    Storing and Freezing

    Keep them covered at room temperature where they will stay perfect for 2-3 days, or covered in the fridge where they will last for up to a week, but they’re most delicious when fresh.

    They are also freezer friendly for up to 3 months. You can freeze them either frosted or unfrosted. Thaw overnight in the fridge and bring to room temperature before serving. 

    Vegan red velvet cupcake with the liner pulled down.

    More Vegan Cupcakes

    1. Classic Vegan Chocolate Cupcakes
    2. Vegan Lemon Cupcakes
    3. Vegan Vanilla Cupcakes
    4. Vegan Banana Cupcakes
    5. Vegan Blue Velvet Cupcakes
    6. Vegan Coffee Cupcakes
    Vegan red velvet cupcake cut in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan red velvet cupcakes in a row.

    Vegan Red Velvet Cupcakes

    Light and fluffy vegan red velvet cupcakes topped with a red velvet frosting. Perfectly moist, vibrantly red and crazy delicious!
    4.87 from 30 votes
    Print Pin Rate
    Course: Cupcakes, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Calories: 448kcal
    Author: Alison Andrews

    Ingredients

    For the Red Velvet Cupcakes:

    • 2 cups All-Purpose Flour (250g)
    • 1 cup White Granulated Sugar (200g)
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 1 Tablespoon Cocoa Powder Unsweetened
    • 1 cup Vegan Buttermilk (240ml) 1 Tbsp Lemon Juice + Soy Milk up to the 1 cup (240ml) line
    • 2 teaspoons Vanilla Extract
    • ½ cup Canola Oil (120ml) or Vegetable Oil
    • 1 Tablespoon Distilled White Vinegar
    • 1 teaspoon Red Gel Food Color

    For the Red Velvet Frosting:

    • ½ cup Vegan Butter (112g)
    • 4 cups Powdered Sugar (480g)
    • 1 Tablespoon Cocoa Powder Unsweetened
    • 1 teaspoon Vanilla Extract
    • ¼ teaspoon Red Gel Food Color *See Notes
    • 2-3 Tablespoons Soy Milk
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners. Set aside. 
    • Sift the flour into a mixing bowl. Add the sugar, baking soda, salt and cocoa powder and mix together.
    • Prepare the vegan buttermilk by adding 1 Tbsp lemon juice into a measuring jug and then adding soy milk up to the 1 cup (240ml) line and allowing to sit for a minute to curdle into buttermilk.
    • Add the vegan buttermilk, vanilla extract, oil, vinegar and red gel food color to the mixing bowl and whisk briefly with a hand whisk to combine into a batter. Don’t over-mix. 
    • Divide the batter evenly between the cupcake liners.
    • Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
    • Allow to cool completely before frosting.
    • Add vegan butter, powdered sugar, cocoa powder, vanilla extract, red gel food coloring and 2 Tbsp soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If needed, add the extra soy milk. 
    • Pipe the frosting on top of your completely cooled cupcakes and serve.

    Notes

    1. Measure the flour correctly. Either use the spoon and level method – spoon the flour into your measuring cup and then level off with a knife – don’t scoop it and don’t pack it into the cup, or weigh it on a food scale.
    2. Vegan buttermilk. The homemade vegan buttermilk can also be made with almond milk. Other plant milks can also work for this, even if they don’t curdle as well as soy milk or almond milk.
    3. Red gel food coloring. We initially used liquid red food coloring for this recipe but have changed our recommendations to use a red gel food color. We used Americolor red gel which works wonderfully in this recipe. 
    4. Frosting color. If you want your frosting to be super red (as per our photos) then you’ll need ½ to 1 teaspoon red gel food coloring. For a more subtle dusky color (really gorgeous) use ¼ teaspoon. 
    5. Gluten-Free: If you want to make these cupcakes gluten-free simply swap the all purpose flour for a gluten free all purpose baking blend.
    6. Storing: Keep them covered at room temperature where they will stay perfect for 2-3 days, or covered in the fridge where they will last for up to a week, but they’re most delicious when fresh.
    7. Freezing: They are also freezer friendly for up to 3 months. You can freeze them either frosted or unfrosted. Thaw overnight in the fridge and bring to room temperature before serving. 
    8. This recipe was first published in September 2016. It has been updated with new photos and extra tips. 

    Nutrition

    Serving: 1Cupcake | Calories: 448kcal | Carbohydrates: 74g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 262mg | Potassium: 72mg | Fiber: 1g | Sugar: 57g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. PAULETTE MARSHALL says

      December 21, 2019 at 2:05 am

      Hi Alison!
      I made the red velvet and the were great.
      I think I could have put a bit to much flour as they weren’t sweet as usual.
      I will make them again for Christmas and I’m sure they’ll be perfect.
      Once again thanks for sharing your delicious recipes.5 stars

      Reply
    2. HELEN KIM says

      December 16, 2019 at 6:48 am

      Could I make these gluten free?

      Reply
      • Alison Andrews says

        December 17, 2019 at 9:56 am

        Hi Helen, I haven’t tried to make these gluten free yet, but the best bet would be to try a gluten free all purpose flour baking blend, something like Bob’s Red Mill Gluten Free All Purpose Baking Flour would be a good one to try. 🙂

        Reply
        • Melissa C says

          March 02, 2021 at 10:30 pm

          HI Alison, I was wondering what brand of soy milk You use, and if you have ever tried it with almond milk?? Thanks Melissa C

          Reply
          • Alison Andrews says

            March 03, 2021 at 9:20 am

            Almond milk can be used for the buttermilk no problem. 🙂

    3. Rob says

      September 29, 2019 at 9:37 pm

      These came out so good! I followed the recipe exactly, except I added a little chocolate extract to the frosting. Thanks you for posting this recipe!5 stars

      Reply
      • Alison Andrews says

        September 30, 2019 at 2:56 pm

        Awesome! So glad they were a success and what a great idea for the frosting. Thanks for the great review. 🙂

        Reply
    4. Kemi says

      March 30, 2019 at 10:00 am

      I have made these cupcakes three times now and they’ve turned out great, so great that no one can tell that they are vegan! Makes people understand that just because food is vegan doesn’t mean it won’t be delicious. Thank you for your awesome recipes 🙂5 stars

      Reply
      • Alison Andrews says

        April 01, 2019 at 10:38 am

        Yay! That is wonderful news! Thanks so much for sharing and the awesome review. 🙂

        Reply
    5. kavita yadav says

      March 22, 2019 at 6:05 am

      As with other recipes that I have tried till date from your wonderful website, the red velvet cupcakes turned out PERFECT! Moist, decadent.. Totally loved by all. A big thank you!! My family is not vegan, just vegetarian, so I used regular dairy milk, also, I frosted the cupcakes using the frosting recipe mentioned in your red velvet cake recipe. Thank you!5 stars

      Reply
      • Alison Andrews says

        March 22, 2019 at 8:25 am

        So happy to hear everyone enjoyed them! Thanks so much for the wonderful review. 🙂

        Reply
    6. TSV says

      February 18, 2019 at 2:22 pm

      These are fantastic=)5 stars

      Reply
      • Alison Andrews says

        February 18, 2019 at 3:59 pm

        Yay! Thank you! 🙂

        Reply
    7. Amrita Chugh says

      February 18, 2019 at 6:59 am

      Hi! I love this recipe. I am from India and will be trying this recipe soon!5 stars

      Reply
    8. Sammy says

      February 13, 2019 at 3:32 pm

      Hey! I was thinking of making these for my colleagues tomorrow, but I have to make them a day in advance. Would it be okay to make the cupcakes and the icing tonight and assemble them tomorrow about an hour before serving? Can the icing be in the fridge for that long or will it go bad?

      Reply
      • Alison Andrews says

        February 14, 2019 at 10:31 am

        Hi Sammy, I assume you already made a decision on this but yes that would be totally fine! If the frosting firms up too much for piping, then you can let it sit on the counter for a few minutes and then pipe it. Alternatively you can just make the cupcakes and the frosting and assemble them and then leave them (covered) in the fridge overnight, they will be just perfect. 🙂

        Reply
    9. Michelle says

      February 09, 2019 at 3:16 pm

      Hi there every time I try to make red frosting it goes orangey – I think because my vegan butter is yellow tinted! Do I need one that is white to carry the colour, and can you recommend any? Thanks!

      Reply
      • Alison Andrews says

        February 09, 2019 at 3:18 pm

        Hi Michelle, my vegan butter is also pretty yellow, maybe you just need to use a little bit more red color? I think you’re in the UK, Foster Clark’s brand is very good (and vegan). I have used that one before and it works great. 🙂

        Reply
    10. Natalia Amaro says

      January 27, 2019 at 2:40 pm

      I tried to do them today but they got too hard 🙁 I just left them for 25 minutes and it was fine. When they were cooled down, they got too hard.
      Also the frosting, I used a hand mixer, and the matter for grainy and not too thick. I added more icing sugar but nothing changed

      Reply
      • Alison Andrews says

        January 28, 2019 at 1:30 pm

        Hi Natalia, do you mean the cupcakes were too hard or the frosting? If it was the cupcakes, then I am thinking it is likely a case of too much flour resulting in them being too dense. I would weigh the flour to be sure of using the correct amount. All the best! 🙂

        Reply
    11. hardeep says

      January 18, 2019 at 8:29 pm

      these cupcakes tasted amazing. people that tried them, couldn’t believe the cupcakes were vegan5 stars

      Reply
      • Alison Andrews says

        January 19, 2019 at 9:27 am

        It’s the best when that happens! Thanks so much for sharing Hardeep! 🙂

        Reply
    12. Lady’Alex says

      November 22, 2017 at 4:54 pm

      So I’m not a baker but wanted to bring something to the Thanksgiving potluck. After checking the list there were only two desserts so why not add to it. This was simple, fun and easy for me to make. And everyone loved them. (Used vegan egg instead of the flax egg).

      Thank you for sharing.

      (PS: I’m not vegan but was thinking about my colleagues that are).5 stars

      Reply
      • Alison Andrews says

        November 22, 2017 at 5:16 pm

        That’s awesome! I’m guessing your colleagues think you are the bomb dot com right now! 🙂

        Reply
    13. Arielle says

      February 01, 2017 at 2:47 pm

      OMG!!!! THE BEST HANDS DOWN VEGAN CUPCAKES I’VE MADE TO DATE! Everything you said it would be. The only thing I wish is that they had a nice rounded and higher dome.

      Can I use baking powder to get that dome? If so how much?

      Also can you give me the nutritional value/facts would like to know how much the calories, fat and sugar levels are in these Cupcakes and if these are something that can be given to friends that are diabetic.

      Thank you just a great outcome!4 stars

      Reply
      • Alison Andrews says

        February 02, 2017 at 9:02 am

        Hi Arielle! So glad you liked them! Mine did have a nice dome, so I’m not sure why yours didn’t. The nutritional info is already on the recipe. 🙂

        Reply
    14. Anna Andrews says

      September 10, 2016 at 10:58 am

      Looks so soft and light and delicious5 stars

      Reply
      • Gieta says

        April 12, 2019 at 7:02 pm

        Hello Alison, So happy with all these delicious recipes. Love from Holland, Gieta

        Reply
        • Alison Andrews says

          April 13, 2019 at 10:22 am

          Thanks Gieta, so happy you’re enjoying the recipes! xo

          Reply
    15. Karen says

      September 09, 2016 at 9:10 am

      These cupcakes look beautiful and taste amazing. What a great recipe5 stars

      Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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