Vegan Red Velvet Cupcakes

These classic Vegan Red Velvet Cupcakes have soft, moist cake with a hint of cocoa and a vibrant red color. They are topped with the sweetest, tangiest cream cheese frosting. The best part? You can make them using only one bowl! Let's get into it.

Red velvet is one of the most popular cake flavors for a reason. Not only is it totally classic and beautiful to look at, it also tastes incredible!

This recipe for vegan red velvet cupcakes was born out of a true love for the flavor and a desire to make it more inclusive for most special diets.

Made with simple methods and easy to find ingredients, you can have a batch of these cupcakes on your hands in no time. If you would like to make a cake instead, check out my vegan red velvet cake.

Cupcake ingredients:

With the following simple ingredients, you can make these incredible cupcakes. You may even have them in your pantry!

• nondairy milk: provides moisture and helps create a smooth batter.
• apple cider vinegar: reacts within the nondairy milk, helping it curdle and produce a vegan buttermilk alternative.
• all-purpose flour: forms the structure of the cupcakes, giving them the right texture.
• granulated sugar: sweetens the cupcakes and contributes to moisture retention.
• cocoa powder: gives a slight chocolate flavor, which is characteristic of red velvet.
• baking powder & baking soda: leavening agents that create a fluffy, light texture.
• salt: balances the sweetness and enhances the overall flavor.
• nondairy yogurt (unflavored + unsweetened): adds moisture and richness, also acts as an egg replacement aiding in the cupcakes' rise.
• canola oil: provides fat for a tender crumb and keeps the cupcakes moist.
• vanilla extract: enhances the flavor and complements the chocolate and tangy notes.
• distilled white vinegar: boosts the reaction between the baking soda and cocoa powder, which helps create the classic red velvet texture. It also enhances the red color.
• vegan red food coloring: gives the cupcakes their signature deep red hue. Be sure to choose a food coloring that is free of animal products!

The frosting:

For a very long time, vegan cream cheese frosting was elusive. This is due to the lack of quality dairy-free cream cheese options that were available on the market. This is no longer true! Here is a list of our favorites:

• Violife Cream Cheese – Super creamy with a mild tang, perfect for classic frosting.
• Tofutti Better Than Cream Cheese – Slightly firmer texture but great for a stable frosting.
• Kite Hill Cream Cheese (Almond-Based) – Rich and smooth with a great balance of tang and sweetness.
• Miyoko’s Organic Cream Cheese – Made with cashews, this one has a slightly cultured tang that works well in frosting.
• Daiya Cream Cheese – A bit on the softer side but mixes well with butter and powdered sugar for a fluffy texture.
• Trader Joe’s Vegan Cream Cheese – Affordable and reliable, with a nice consistency for frosting.
• Follow Your Heart Dairy-Free Cream Cheese – Smooth and spreadable, making it easy to whip into frosting.

Frosting tips:

• Use room temperature cream cheese and butter – This prevents lumps in the frosting.
• Sift powdered sugar – Ensures a silky-smooth consistency.
• Chill before piping – The frosting WILL BE soft. Refrigerate for AT LEAST 30 minutes to firm it up prior to piping. Frosted cupcakes must be stored in the refrigerator.

Steps to make vegan red velvet cupcakes (with pictures!):

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by whisking together all of the dry ingredients in a large mixing bowl. Add the wet ingredients to the bowl and mix until just combined. Do not over-mix.

Line a cupcake pan with paper cupcake liners. Fill each liner ¾ of the way full with the prepared batter. Place the pan on the center rack of an oven that has been preheated to 350 degrees F (175 C) and bake for 20-24 minutes.

Prepare the frosting while the cupcakes cool. Beat the vegan cream cheese with an electric mixer until it is completely smooth. Add the vegan butter and shortening to the bowl and beat until ingredients are combined.

Sift in the powdered sugar and pour over the vanilla extract and salt. Beat once more until frosting comes together. Chill for at least 30 minutes before frosting the cooled cupcakes.

Tips and tricks:

1. Get the Perfect Texture: Measure ingredients accurately. You can use a kitchen scale for precision, especially with flour and cocoa powder.
2. Don’t Over-Mix: Mix the batter until just combined to avoid dense cupcakes.
3. Achieve the Classic Red Velvet Flavor & Color: Use high-quality cocoa powder and don’t skip the vinegar! It enhances the vibrance of the red food coloring.
4. Adjust Red Food Coloring: Add a little at a time until you reach the desired red hue. If you desire to use natural coloring, try beet powder.
5. Get Moist & Fluffy Cupcakes: Don’t over-bake. Bake until a toothpick comes out with a few crumbs, about 20–24 minutes.
6. Make the Best Vegan Cream Cheese Frosting: Use room temperature ingredients. Softened vegan cream cheese and butter ensure a smooth consistency. You must also chill the frosting for at least 30 minutes before piping.
7. Get Ahead: Prepare the frosting a day in advance. This will give the frosting ample time to chill and save you time on baking day.

Get vibrant red color every time:

The following tips will help ensure your cupcakes come out with their signature, vibrant red hue:

1. Use High-Quality Vegan Red Food Coloring: Gel vegan food coloring works best because it's more concentrated and produces a richer color without affecting the texture. Liquid food coloring can be used, but you may need more to achieve the same vibrancy.
2. Balance Cocoa Powder Usage: Traditional red velvet cake contains a small amount of cocoa powder to give a subtle chocolate flavor. Using too much cocoa powder can make the batter darker and dull the red hue.
3. Use Acidic Ingredients: The combination of apple cider vinegar, white vinegar, and baking soda helps enhance the red color. Acidic ingredients react with cocoa powder to prevent a brownish tint.
4. Try Natural Coloring Alternatives: Beet powder or beet juice can be used for a natural red tint, though the color may fade slightly during baking. Pomegranate juice is another natural option, though it may slightly alter the taste.
5. Avoid Over-baking: Over-baking can cause the red color to darken. Bake just until a toothpick comes out with a few moist crumbs.

You can also check out this recipe for natural red velvet cake for some dye-free tips.

Frequently asked questions:

Storage:

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

These cupcake MUST be stored in the refrigerator once they have been frosted. Place them in a roomy, airtight container where they won't be squished together. They can keep like this for up to four days.

Unfrosted cupcakes can keep at room temperature in an airtight container for 3-4 days or can be frozen for up to 1 month.

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

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More red velvet desserts:

• Vegan Red Velvet Crinkle Cookies
• Vegan Red Velvet Cake

More vegan cake and cupcake recipes: