Vegan Red Velvet Cupcakes
These vegan red velvet cupcakes are moist, fluffy, and packed with flavor. Plus, they have the most beautiful, fun, and vibrant color! Perfect for the holiday season.
Ingredients
The cupcakes:
- 1 cup 240 ml soy milk
- 1 tablespoon apple cider vinegar
- 1 cup granulated sugar 200 g
- ¼ cup grapeseed oil or any neutral-flavored oil 60 ml
- ¼ cup applesauce 60 ml
- 1 ⅓ cups all-purpose flour 170 g
- ¼ cup cornstarch 30 g
- 2 tablespoons unsweetened cocoa powder 14 g
- 1 teaspoon baking powder 5 g
- 1 teaspoon baking soda 5 g
- ½ teaspoon salt 2.5 g
- 1 tablespoon red food coloring gel
The frosting:
- 1 cup vegan cream cheese softened (2 sticks)
- ½ cup vegan butter softened (1 stick)
- 4 cups powdered sugar 500 g
- 1 teaspoon vanilla extract
- 1-2 tablespoons unsweetened plant milk as needed
Instructions
The cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together soy milk and apple cider vinegar. Let sit for 5 minutes to curdle, creating vegan buttermilk.
- In a large bowl, whisk together granulated sugar, oil, and applesauce until well combined.
- Add the vegan buttermilk and whisk until smooth.
- In a separate bowl, whisk together flour, cornstarch, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in red food coloring gel until desired color is achieved.
- Divide batter evenly among prepared cupcake liners.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The frosting:
- In a large bowl, cream together vegan cream cheese and vegan butter until light and fluffy.
- Gradually add powdered sugar, mixing until smooth.
- Stir in vanilla extract and plant milk, one tablespoon at a time, until frosting reaches desired consistency.
- Frost cooled cupcakes and enjoy!