Light and fluffy vegan red velvet cupcakes topped with a red velvet frosting. Perfectly moist, vibrantly red and crazy delicious!
For the Red Velvet Cupcakes:
- 2 cups (250g) All-Purpose Flour*
- 1 cup (200g) White Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbsp Cocoa Powder (Unsweetened)
- 1 cup (240ml) Vegan Buttermilk (1 Tbsp Lemon Juice + Soy Milk up to the 1 cup (240ml) line)
- 2 tsp Vanilla Extract
- 1/2 cup (120ml) Canola Oil*
- 1 Tbsp Distilled White Vinegar*
- 1 tsp Red Gel Food Color*
For the Red Velvet Frosting:
- Preheat the oven to 350°F (180°C).
- Sift the flour into a mixing bowl. Add the sugar, baking soda, salt and cocoa powder and mix together.
- Prepare the 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 with a hand whisk to combine into a smooth batter.
- Line a cupcake tray with 12 cupcake liners and divide the batter evenly between them.
- Place into the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting.
- Add all frosting ingredients except soy milk to your mixing bowl and whisk with an electric whisk starting on slow and gradually increasing speed until thick, smooth and creamy. Add soy milk as needed so that you get a consistency that can be easily piped or spread.
- Pipe the frosting on top of your completely cooled cupcakes and serve.
*Measure the flour correctly, either using 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. Alternatively weigh it on a food scale.
*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.
*You can use also use vegetable oil if you prefer.
*You can use apple cider vinegar instead of white vinegar.
*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.
*The amount of soy milk (or other non-dairy milk) that you use in the frosting will depend on the brand of vegan butter that you use. Very hard stick butters have a lower water content than tub style butters so will need more soy milk, whereas if you’re using a soft tub style you may even be able to skip the soy milk altogether. We used a tub style vegan butter that is nevertheless quite firm, and we needed both tablespoons of soy milk.
*For Gluten-Free: I think you could make these cupcakes gluten-free if you simply swap the all purpose flour for a gluten free all purpose baking blend.
*Nutritional information is for 1 cupcake including a generous amount of red velvet frosting.
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Serving Size: 1 Cupcake (of 12)
- Calories: 365
- Sugar: 47.9g
- Sodium: 255mg
- Fat: 9.8g
- Saturated Fat: 1.5g
- Carbohydrates: 66.9g
- Fiber: 1.2g
- Protein: 3.2g
Keywords: vegan red velvet cupcakes