Indulge in these irresistible Vegan Red Velvet Cupcakes – moist, fluffy, and bursting with that classic crimson color, topped with luscious dairy-free cream cheese frosting. These eggless and dairy-free treats are perfect for parties, Valentine’s Day, or whenever you need a decadent yet guilt-free dessert!
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tbsp cocoa powder
- ½ tsp salt
- 1 cup unsweetened almond milk
- ½ cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 tbsp vegan red food coloring
For the Frosting:
- ½ cup vegan butter, softened
- 4 oz vegan cream cheese, cold
- 2½ cups powdered sugar
- 1 tsp vanilla extract
For Decoration (Optional):
- Vegan white chocolate curls
- Fresh raspberries
- Crushed walnuts
Instructions
1️⃣ Prep:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2️⃣ Make the Cupcakes:
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix almond milk, oil, vinegar, vanilla, and food coloring.
- Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- Fill cupcake liners ¾ full. Bake for 18-22 minutes until a toothpick comes out clean.
- Let cool completely before frosting.
3️⃣ Make the Frosting:
- Using a hand mixer, beat vegan butter and cream cheese until smooth.
- Gradually add powdered sugar and vanilla, beating until fluffy (2-3 minutes).
4️⃣ Decorate:
- Pipe or spread frosting onto cooled cupcakes.
- Garnish with white chocolate curls, raspberries, or walnuts.
