Vegan Red Velvet Cupcakes

I don't know if there is any cupcake as special as a red velvet cupcake. Something about the flavor just screams perfection. Fluffy, moist and a hint of cocoa. I bet if you asked a room of ten people what their favorite cupcake flavor was, at least half of them would say red velvet. It's that good. These Vegan Red Velvet Cupcakes taste exactly like their traditional counterparts and come together really quickly. Let's learn how to make them!

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Ingredients in Vegan Red Velvet Cupcakes

Dry Ingredients

• All-Purpose Flour (1 ½ cups): Flour is a key component in providing structure to the cupcakes. All-purpose flour is versatile and contributes to the desired texture without overpowering the flavor.
• Granulated Sugar (1 cup): Sugar adds sweetness to the cupcakes, enhancing their overall flavor. It also contributes to the texture by providing moisture and tenderness to the crumb.
• Cocoa Powder (1 tablespoon): Cocoa powder is essential for creating the characteristic red velvet color and adding a mild chocolate flavor. It complements the other ingredients in the batter.
• Baking Powder (1 teaspoon) and Baking Soda (½ teaspoon): Baking powder and baking soda are leavening agents that help the cupcakes rise. The combination of both contributes to the cupcakes' light and fluffy texture.
• Salt (½ teaspoon): Salt enhances the flavor of the cupcakes, balancing the sweetness and bringing out the other ingredients' taste. It also plays a role in the overall chemical reactions in baking.

Wet Ingredients

• Nondairy Milk (1 cup): Nondairy milk serves as a liquid component in the cupcake batter. It adds moisture to the cupcakes and helps create a tender crumb.
• Apple Cider Vinegar (1 teaspoon): When combined with nondairy milk, apple cider vinegar creates a vegan buttermilk substitute. This acidic mixture reacts with baking soda, helping the cupcakes rise and contributing to their light and fluffy texture.
• Nondairy Yogurt (½ cup, unflavored + unsweetened): Nondairy yogurt adds moisture and richness to the cupcakes while also contributing to their tender texture. The acidity in yogurt complements the leavening agents and helps in the rising process.
• Canola Oil (½ cup): Canola oil adds moisture and contributes to the cupcakes' tenderness. It is a liquid fat that helps create a moist crumb in vegan baking.
• Vanilla Extract (2 teaspoons): Vanilla extract enhances the overall flavor of the cupcakes, providing a sweet and aromatic profile. It complements the other ingredients and adds depth to the taste.
• Distilled White Vinegar (1 teaspoon): Distilled white vinegar will react with the red food coloring leaving you with a rich, vibrant red color.
• Vegan Red Food Coloring: Red food coloring is a crucial ingredient in red velvet cupcakes to achieve the distinctive vibrant red color.

Vegan Cream Cheese Frosting Ingredients

• Vegan Cream Cheese (8 ounces): Vegan cream cheese is the base for the frosting, providing a tangy and creamy texture. It adds richness and complements the sweetness of the powdered sugar.
• Vegan Butter (½ cup): Vegan butter contributes to the creaminess and structure of the frosting. It adds a buttery flavor without using dairy products.
• Non-Hydrogenated Shortening (½ cup): Shortening helps stabilize the frosting and adds a smooth texture. The non-hydrogenated variety is chosen for a more health-conscious option.
• Powdered Sugar (4 cups): Powdered sugar sweetens and thickens the frosting. It provides the desired sweetness and contributes to the smooth consistency of the frosting.
• Vanilla Extract (1 teaspoon): Vanilla extract adds flavor to the frosting, enhancing its overall taste. It complements the creaminess of the vegan cream cheese and butter.
• Pinch of Salt: A small amount of salt helps balance the sweetness in the frosting, providing a well-rounded flavor.

Steps for Making Vegan Red Velvet Cupcakes (with pictures!)

1. Prep: Preheat oven to 350 degrees F (175 C) and line a cupcakes pan with 12 paper liners. Set aside.
2. Vegan Buttermilk: Add nondairy milk and apple cider vinegar to a glass measuring cup. Stir together and set aside to curdle for about 5 minutes.
3. Make Batter: Whisk flour, sugar, cocoa powder, baking powder, baking soda and salt together in a large bowl. In a separate, smaller bowl vigorously whisk together the nondairy yogurt, “vegan buttermilk,” canola oil, vanilla extract, distilled vinegar and red food coloring. Pour wet ingredients into dry and whisk until just combined. Do not over-mix. 
4. Bake: Fill cupcake liners ¾ of the way full with batter. Place cupcake pan on center rack of preheated oven and bake for 18-22 minutes or until toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
5. Make Frosting: Make the frosting while the cupcakes are cooling. In a large bowl beat together the vegan cream cheese, vegan butter and non-hydrogenated shortening using an electric hand mixer. Beat until completely smooth. Sift in the powdered sugar and pour in the vanilla and salt. Beat again until frosting comes together. Place frosting in the fridge to chill for 30 minutes.
6. Assemble: Using a plastic bag and piping tip, pipe a nice pile of the chilled frosting onto the cooled cupcakes. You can also spread frosting onto the cupcakes using a butter knife or an offset spatula. If you choose to go this route, cut the frosting recipe in half as you likely won’t need to use as much.

Tips for Making Vegan Red Velvet Cupcakes

1. Use High-Quality Vegan Ingredients: Choose high-quality nondairy milk, vegan butter, and vegan cream cheese. To explain, this ensures a delicious flavor and texture in your cupcakes.
2. Adjust the Red Food Coloring Amount: Adjust the amount of vegan red food coloring based on your preference for color intensity. Start with a smaller amount and add more until you achieve the desired vibrant red hue.
3. Measure Ingredients Accurately: Use precise measurements for dry and wet ingredients to maintain the right balance in the cupcake batter. Accurate measurements further contribute to the cupcakes' texture and taste.
4. Properly Mix the Batter: Mix the cupcake batter until just combined. Over-mixing can lead to a dense and tough texture. Use a gentle hand when folding in the dry ingredients.
5. Be Mindful of Mixing Cocoa Powder: Cocoa powder is added for flavor and color. Choose a high-quality cocoa powder and be mindful not to use too much, as it can affect the vibrant red color.
6. Gradually Add Powdered Sugar: When making the frosting, gradually add powdered sugar to achieve the desired sweetness and consistency. This helps prevent lumps and ensures a smooth frosting.
7. Cooling Time: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a neater presentation.

Frequently Asked Questions

Can I omit the red food coloring and still make red velvet cupcakes?

Yes, you can omit the red food coloring if you prefer a natural color or are avoiding artificial dyes. You can use natural alternatives like beet juice or pomegranate juice for a reddish hue, but keep in mind it won't be as vibrant.

How do I prevent my vegan red velvet cupcakes from becoming too dense?

To prevent cupcakes from becoming too dense, avoid overmixing the batter. Mix until just combined, and use fresh baking powder and baking soda for proper leavening.

How can I achieve a smooth and creamy vegan cream cheese frosting?

For a smooth and creamy vegan cream cheese frosting, ensure the cream cheese and vegan butter are softened at room temperature. Gradually add powdered sugar, and mix until smooth. You can also add a touch of nondairy milk to achieve the desired consistency.

FAQ's Continued

Can I make mini cupcakes with this recipe?

Yes, you can make mini vegan red velvet cupcakes. Adjust the baking time accordingly; they will likely bake faster than regular-sized cupcakes.

How can I prevent my vegan cream cheese frosting from being too runny?

Ensure the vegan butter and cream cheese are good quality and gradually add the powdered sugar while mixing. If the frosting is too runny, you can add more powdered sugar to achieve the desired consistency. You can also chill frosting for 30 minutes to an hour to firm it up.

Is normal red food coloring vegan?

Some red food colorings may contain additives or processing agents that are not vegan-friendly. The primary red dye used in many food colorings is often derived from beets or other plant sources. Still, some red food colorings on the market may include additives, stabilizers, or other ingredients that could be of concern for vegans.

How to Serve Vegan Red Velvet Cupcakes

Here are some tips on how to serve vegan red velvet cupcakes:

1. Frosting Techniques: Apply the frosting in various styles, such as a classic swirl using a piping bag, a rustic spread with a knife, or a smooth surface with an offset spatula. Experiment with different frosting techniques for a visually appealing presentation.
2. Decorate with Cake Crumbs: Sprinkle the tops of the cupcakes with leftover cake crumbs. Bake leftover chunks or cake in the oven at 350 F for 15 minutes, let cool and then blend to make crumbs.
3. Dusting with Cocoa Powder: Lightly dust the tops of the cupcakes with cocoa powder to enhance the chocolatey flavor. You can use a stencil to create decorative patterns or simply sprinkle it for a rustic touch.
4. Pair with Vegan Ice Cream: Serve the cupcakes with a scoop of your favorite vegan ice cream. This combination of warm cupcakes and cold ice cream is a classic and indulgent treat.
5. Serve with Coffee or Tea: Accompany the cupcakes with a hot beverage like coffee or tea. To explain, the warmth of the drink complements the rich and slightly tangy flavors of the red velvet cupcakes.

Remember that presentation plays a significant role in the overall enjoyment of desserts. Get creative and have fun showcasing your vegan red velvet cupcakes!

How to Store Vegan Red Velvet Cupcakes

Proper storage is crucial to maintain the freshness and quality of vegan red velvet cupcakes. Here are some tips on how to store them:

1. Refrigeration: For longer storage, especially if the cupcakes have perishable frosting, store them in the refrigerator. Further, place the cupcakes in an airtight container to prevent them from drying out or absorbing odors from the fridge. They will keep for 3-4 days like this.
2. Avoid Strong Odors: Store cupcakes away from strong-smelling foods in the refrigerator to prevent them from absorbing unwanted odors.
3. Freezing (Extended Storage): If you want to store cupcakes for an extended period, consider freezing them unfrosted. Place the cupcakes in an airtight container or wrap them individually in plastic wrap before freezing.
4. Thawing: When ready to consume, thaw frozen cupcakes in the refrigerator for several hours or overnight. Bringing them to room temperature before serving helps restore their texture.
5. Frosting Considerations: If the cupcakes are frosted, be mindful that some frostings may become stiff when stored in the refrigerator. Allow refrigerated cupcakes to sit at room temperature for a short time before serving.
6. Avoid Moisture: Ensure that the cupcakes are fully cooled before storing to prevent condensation inside the container, which could affect the texture.
7. Store in Cupcake Liners: If you're storing individual cupcakes, leaving them in cupcake liners can help protect the surface and maintain their appearance.

Remember to use airtight containers or wrap to protect the cupcakes from drying out and to maintain their quality. Whether you choose to store them at room temperature, in the refrigerator, or freezer depends on your intended consumption timeline.

If you make this recipe please tag @censoredbaker on Instagram!

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