Vegan Red Velvet Cupcakes With Cream Cheese Frosting

Classic red velvet cake gets its distinctive soft crumb from buttermilk, cocoa, and an acid boost like vinegar. This plant-based recipe reproduces that exact tender texture by curdling almond milk with fresh lemon juice before mixing.

The cocoa powder stays light at just a quarter cup so the red color pops, while unsweetened applesauce replaces eggs to hold moisture in every muffin cup. Top them with a simple two-bowl vegan cream cheese icing offset by bright lemon zest.

Tips & Tricks

• Measure flour by spooning it into the cup and leveling with a knife so the cakes stay light.
• If your cream cheese frosting feels too soft, chill it in the fridge for 15 minutes before topping.

Step-by-Step Instructions

1. Prepare Oven and Tin

Set your oven to 350°F (180°C). Line a standard 12-cup muffin tray with paper liners or grease each well lightly.

2. Curdle the Milk

Stir the lemon juice into the almond milk inside a small cup. Leave it alone for 5 to 8 minutes until visible curdles form on top.

3. Cream Oil and Sugar

Place the solid coconut oil and granulated sugar in a wide bowl. Beat with an electric hand mixer until the mixture looks pale and smooth.

4. Mix the Batter

Pour in the curdled milk, flour, cocoa, baking soda, baking powder, salt, vanilla, vinegar, food coloring, and applesauce. Fold together using a flexible rubber spatula until no raw dry spots remain.

5. Fill the Tin

Divide the batter evenly among the 12 muffin cups using an ice cream scoop. Each liner should be roughly three-quarters full.

6. Bake the Cupcakes

Slide the tin into the middle oven rack and bake for 20 to 25 minutes. Test by pushing a clean toothpick into the center of a cupcake; it must come out free of wet batter.

7. Beat the Frosting

Whip the vegan butter with your hand mixer until soft and creamy. Add the vegan cream cheese, then sift in the powdered sugar in two separate batches, beating well after each addition.

8. Flavor and Decorate

Gently stir the vanilla extract and fresh lemon zest into the frosting with a spatula. Spread about two tablespoons onto each fully cooled cupcake, then swirl extra red coloring on top with a skewer if desired.

Variations

Mini Cake Option

Bake the batter in small mini cake pans, adjusting bake time down to 15 minutes.

How to Store Vegan Red Velvet Cupcakes With Cream Cheese Frosting

Frequently Asked Questions

Vegan Red Velvet Cupcakes With Cream Cheese Frosting

Bake classic plant-based red velvet cupcakes with tangy cream cheese icing. Quick 40-minute recipe yields 12 light, moist treats for any dessert table.

15 minPrep time25 minCook time40 minTotal12Servings

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Ingredients

• 1 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 1 cup organic granulated sugar
• ¼ cup refined coconut oil (solid)
• 1 ¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 4 teaspoons red food coloring (plus more for decorating)
• ⅓ cup unsweetened applesauce
• ½ cup vegan butter
• 1 cup vegan cream cheese
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest

Instructions

1. 1Prepare Oven and Tin — Set your oven to 350°F (180°C). Line a standard 12-cup muffin tray with paper liners or grease each well lightly.
2. 2Curdle the Milk — Stir the lemon juice into the almond milk inside a small cup. Leave it alone for 5 to 8 minutes until visible curdles form on top.
3. 3Cream Oil and Sugar — Place the solid coconut oil and granulated sugar in a wide bowl. Beat with an electric hand mixer until the mixture looks pale and smooth.
4. 4Mix the Batter — Pour in the curdled milk, flour, cocoa, baking soda, baking powder, salt, vanilla, vinegar, food coloring, and applesauce. Fold together using a flexible rubber spatula until no raw dry spots remain.
5. 5Fill the Tin — Divide the batter evenly among the 12 muffin cups using an ice cream scoop. Each liner should be roughly three-quarters full.
6. 6Bake the Cupcakes — Slide the tin into the middle oven rack and bake for 20 to 25 minutes. Test by pushing a clean toothpick into the center of a cupcake; it must come out free of wet batter.
7. 7Beat the Frosting — Whip the vegan butter with your hand mixer until soft and creamy. Add the vegan cream cheese, then sift in the powdered sugar in two separate batches, beating well after each addition.
8. 8Flavor and Decorate — Gently stir the vanilla extract and fresh lemon zest into the frosting with a spatula. Spread about two tablespoons onto each fully cooled cupcake, then swirl extra red coloring on top with a skewer if desired.

Cook's note: Avoid overmixing the batter after adding the wet ingredients to keep the texture fluffy and tender.

Servings: 12

Cuisine: American

Course: Dessert

RecipesCooker15 minutes25 minutes40 minutes