Vegan Red Velvet Cupcakes With Cream Cheese Frosting Recipe

Red velvet cake is good all year round, but it’s deep, blood red colour is particularly well suited to Halloween, which is why I chose now to post my vegan red velvet cupcakes recipe.
These vegan red velvet cupcakes are really quick and easy to make; and their delicious, not quite chocolate, not quite vanilla flavour is very moreish; particularly when they are topped with tangy vegan cream cheese frosting!

I use red gel food colouring to give the cupcakes their dramatic red colour. Please don’t use liquid colouring as it will add too much liquid to the batter and many red liquid colourings are made with cochineal which means that they aren’t vegan anyway.

I used Progel food colouring in Ruby which is vegan, bake stable and you don’t need to use much to get a great colour.

To make the vegan cream cheese frosting I used half dairy free cream cheese and half vegetable shortening. The shortening helps to stabilise the mixture and prevent it from splitting.

I wouldn’t recommend substituting margarine/vegan spread for the shortening as it has too high a water content and I think that you would have to add loads of extra icing sugar to compensate.

I added a little bit of lemon juice to the frosting as I find that vegan cream cheese is less tangy than it’s dairy counterpart and it needs the extra lemon to give the buttercream the right level of tang.

Vegan Red Velvet Cupcakes With Cream Cheese Frosting Recipe
These cupcakes look so delicious! I love red velvet!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 people
Calories: 176kcal

Ingredients

•     1 batch Vegan Cream Cheese Frosting (sub store-bought)

Wet Ingredients:

•     1 cup soy milk
•     1/4 cup grapeseed oil or any neutral flavored oil
•     1 cup granulated sugar
•     1 tablespoon apple cider vinegar (sub lemon juice)
•     1 teaspoon almond extract (*optional)
•     2 teaspoons vanilla extract
•     1/4 cup applesauce
•     2 teaspoons red food coloring gel , more if desired (*see note)

Dry Ingredients:

•     1 3/4 cups all-purpose flour
•     3/4 teaspoon salt
•     1 teaspoon baking soda
•     1/4 cup cocoa powder , unsweetened

Instructions

1. Preheat your oven to 350 °F (177 °C). Fill a 12-Slot Cupcake Pan with your favorite Cupcake Liners.
2. In a medium Mixing Bowl, add the soy milk and apple cider vinegar. Combine and let it sit for 10 minutes to create a vegan buttermilk. It will thicken and curdle slightly. Set aside.
3. In a large mixing bowl with a Mesh Strainer on top (or use a Flour Sifter), sift together the flour, cocoa powder, baking soda, and salt. Now whisk to combine well. Set aside.
4. In the medium bowl with the buttermilk, add the oil, applesauce, granulated sugar, red coloring, and vanilla. Whisk to combine well.
5. Now slowly pour the wet ingredients into the larger bowl of dry ingredients. Whisk together until just combined. Small lumps are fine. (*Don't over mix or it can create a dense and chewy cupcake)
6. Divide batter evenly into each slot about 2/3 the way full (an ice cream scoop works great for this). Bake them in the oven for 20-24 minutes. To check for doneness, lightly press the surface - It should spring back (You can also use a toothpick and push it through the center - it should come out clean).
7. Let the cupcakes cool in the pan for 10 minutes before removing. Then let them cool on a rack for at least 30 minutes before frosting.

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