Vegan Red Velvet Cupcakes with Cream Cheese Frosting
Red velvet gets its signature color from cocoa and food coloring, not just dye alone. The tangy buttermilk flavor comes from plant milk mixed with vinegar.
These cupcakes stay incredibly moist thanks to oil instead of butter. The cream cheese frosting uses vegan cream cheese that whips up just like dairy.
Cocoa Creates the Velvet Base
Dutch-processed cocoa gives red velvet its subtle chocolate flavor and helps with the color development. Regular cocoa powder works too, but Dutch-processed creates a smoother taste. The cocoa reacts with the vinegar to enhance that classic tangy bite that makes red velvet different from regular chocolate cake.
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Vinegar Makes Vegan Buttermilk
Mix plant milk with white vinegar five minutes before using. This creates the acidic tang that red velvet needs. The acid also reacts with baking soda for extra lift. Apple cider vinegar works, but white vinegar gives cleaner flavor. Don’t skip this step – it’s what makes these taste authentic.
Oil Beats Vegan Butter Here
Neutral oil keeps these cupcakes tender for days. Vegan butter can make them dense or greasy. Use vegetable or canola oil – nothing with strong flavor. The oil also helps the red color stay vibrant. Room temperature ingredients mix easier, but oil blends fine even when cold.
Frosting Needs Cold Cream Cheese
Chill vegan cream cheese for at least an hour before whipping. Warm cream cheese won’t hold its shape. Beat it alone first until smooth, then add powdered sugar gradually. Stop mixing once it’s fluffy – overbeating makes it runny. Tofutti and Kite Hill both work well.
Getting That Perfect Red Color
- Add food coloring gradually – you can always add more, but you can’t take it back. Start with half the amount.
- Room temperature cupcakes frost easier than cold ones, but make sure they’re completely cool to prevent melting.
- Store frosted cupcakes in the refrigerator since vegan cream cheese is less stable than dairy versions.
Frequently Asked Questions
Will gel food coloring work better than liquid?
Yes, gel coloring gives more vibrant red without thinning the batter. Use about half the amount called for with liquid coloring.
Can I make these without food coloring?
Absolutely – they’ll taste identical but look like chocolate cupcakes. The cocoa powder gives them a light brown color naturally.
Do these need to be refrigerated overnight?
The frosting needs chilling, but assembled cupcakes can sit at room temperature for 2 hours before serving for best texture.
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Vegan Red Velvet Cupcakes with Cream Cheese Frosting
Equipment Needed
- 12-cup muffin tin
- Paper cupcake liners
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Wire cooling rack
Instructions
- Prepare vegan buttermilk: Preheat oven to 350°F and line muffin tin with paper liners. In medium bowl, combine plant milk and vinegar. Let sit 5 minutes to curdle.
- Mix dry ingredients: In large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
- Combine wet ingredients: Add oil, vanilla, and red food coloring to the milk mixture. Whisk until combined and evenly colored.
- Make cupcake batter: Pour wet ingredients into dry ingredients. Stir gently until just combined – don’t overmix. Batter will be thin.
- Bake cupcakes: Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake 16-18 minutes until toothpick inserted in center comes out clean.
- Cool cupcakes: Cool in pan 5 minutes, then transfer to wire rack. Cool completely before frosting, about 30 minutes.
- Start frosting base: Beat chilled cream cheese alone until smooth. Add softened vegan butter and beat until fluffy, about 2 minutes.
- Finish cream cheese frosting: Gradually add powdered sugar, vanilla, and salt. Beat on medium speed until light and fluffy, 3-4 minutes. Don’t overbeat.
- Frost and serve: Frost cooled cupcakes using piping bag or offset spatula. Serve immediately or refrigerate up to 3 days.
Nutrition Facts
Per Serving (1 cupcake)
