Hello there! If you’re anything like me, you’ve got a soft spot for the rich, velvety allure of red velvet cupcakes. But what if I told you that you can enjoy this classic treat without any animal products? Let’s look into the delightful world of vegan red velvet cupcakes and explore what makes them so special.

Understanding Red Velvet

Before we get our hands messy in the kitchen, let’s know about what makes red velvet so special. Traditionally, red velvet cake is a moist, tender cake with a subtle cocoa flavor and a distinct red hue. It’s often paired with a rich cream cheese frosting, creating a harmonious blend of flavors and textures. The red color, historically achieved with beet powder or food coloring, adds a festive touch, making it a popular choice for celebrations.

Why Go Vegan?

You might wonder, “Can we really recreate the magic of red velvet without dairy and eggs?” Absolutely! Adopting vegan baking not only serves those with food choices or limitations but also opens up a world of inventive ingredient swaps that are gentler to our health, animals, and the Earth. Plus, with the right recipes, you’d find it hard to notice any difference.

Notes about the ingredients

Full detail of ingredients available in recipe card below 👇

• Flour: Use All-purpose flour, or known as plain flour, is best for this recipe. However, if you follow a gluten-free diet, use 1:1 gluten-free all-purpose baking flour instead.
• Cocoa Powder: Just a hint to give that classic red velvet undertone without overpowering.
• Dairy-Free Milk: Soy milk is a popular choice due to its protein content, which reacts well with the vinegar to create a buttermilk effect.
• Apple Cider Vinegar: When combined with plant milk, it curdles to mimic buttermilk, adding tenderness to the crumb.
• Neutral Oil: Such as canola or vegetable oil, to keep the cupcakes moist.
• Unsweetened Applesauce: Acts as an egg replacer, adding moisture without extra fat.
• Red Food Coloring: To achieve the signature red hue. Opt for vegan-friendly brands or natural alternatives like beetroot powder.
• Vegan Cream Cheese: Provides that tangy flavor characteristic of traditional cream cheese frosting.

How to make vegan red velvet cupcakes

Make the Cupcakes:

• Prepare the Vegan Buttermilk: In a small bowl or measuring cup, combine the soy milk and apple cider vinegar. Stir and let it sit for about 5 minutes until it curdles.
• Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
• Combine Wet Ingredients: To the vegan buttermilk, add the canola oil, applesauce, vanilla extract, and red food coloring. Whisk until the mixture is smooth and the color is evenly distributed.
• Combined Wet and Dry Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are Okay.
• Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
• Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cupcakes: Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting:

• In a large bowl, using a hand mixer or stand mixer, beat the softened vegan butter and cream cheese together until light and fluffy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Mix in the vanilla extract. If the frosting is too thick, add soy milk a teaspoon at a time until you reach your desired consistency.
• Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the frosting on top. For an extra touch, sprinkle with red velvet crumbs, strawberries or vegan sprinkles.

Vegan Red Velvet Cupcakes Decorating Ideas

• Vegan Cream Cheese Frosting
• Vanilla Buttercream (Vegan)
• Dairy-Free Whipped Cream
• Strawberry Frosting
• Red Velvet Cake Crumbs
• Vegan Sprinkles
• Edible Flowers
• Fresh Berries

Other Vegan Cupcakes

• Vegan Tiramisu Cupcakes
• Vegan Gingerbread Cupcakes

And there you have it—delicious, fluffy, and perfectly moist Vegan Red Velvet Cupcakes that taste just as good (if not better!) than their traditional counterpart. Whether you’re baking for a special occasion, treating yourself, or just testing your plant-based baking skills, these cupcakes are bound to impress. So, what are you waiting for? Preheat that oven and get baking! 🍰✨

Frequently Asked Questions

How can I make vegan red velvet cupcakes cupcakes gluten-free?

To adapt this recipe for a gluten-free diet, substitute the all-purpose flour with a gluten-free flour blend. For optimal texture, consider using a combination of 50% gluten-free all-purpose flour and 50% almond flour.

Why did my cupcakes collapse in the center?

Cupcakes that sink in the middle are often underbaked or baked at an incorrect temperature. It’s advisable to use an oven thermometer to ensure accuracy and to test for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.

Can I omit the red food coloring?

Yes, omitting the red food coloring is possible if you prefer a natural appearance or wish to avoid artificial dyes. Natural alternatives like beet juice or pomegranate juice can impart a reddish hue, though the color may be less vibrant.

How should I store these cupcakes?

To maintain freshness, place the cupcakes in an airtight container and refrigerate them. Before serving, let them reach room temperature for the best taste and texture.

What sets vegan red velvet cupcakes apart from chocolate cupcakes?

Red velvet cupcakes contain less cocoa than chocolate cupcakes, resulting in a milder chocolate flavor. They also include ingredients like buttermilk and vinegar, contributing to their unique taste and tender crumb.

Mikii