Fluffy and moist vegan red velvet cupcakes with a tangy cream cheese frosting. They come together in one bowl and use only common pantry ingredients. I’ve included options to make these gluten-free and without food dye, just like my vegan red velvet cake!

Close up of vegan red velvet cupcake with generous cream cheese frosting

Why you’ll love these cupcakes

DIFFICULTY: Easy to make and ideal for beginners to vegan baking!

OCCASION: The perfect sweet treat for Valentine’s Day, Mother’s Day or the holiday season!

Ingredients you’ll need

Flatlay of 8 core ingredients for the vegan red velvet cupcakes.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Notes about the ingredients

Vegan-friendly red food coloring OR beetroot powder. If using red food dye, avoid one that includes carmine (which is made from crushed beetles). Some brands include AmeriColor, Wilton, and Queen Fine Foods (Australia). For a natural option, you can use natural liquid food coloring or beetroot powder.

Dairy-free milk. I prefer using creamier varieties such as soy milk or oat milk as they add more flavor to the cupcakes. However, any dairy-free milk will work.

Apple cider vinegar reacts with non-dairy milk to make vegan buttermilk and makes these cupcakes more tender. Alternatively, you can use white vinegar or lemon juice.

Cocoa powder gives the cupcakes a lighter crumb and a hint of chocolate flavor!

Making the cupcake batter

The cupcake batter is easy to make as you’re just mixing the dry and wet ingredients in one bowl until combined. Here are a few tips for the best results:

  • Measure your ingredients using a kitchen scale. If you pack too much flour into your measuring cup, your cupcakes will be denser.
  • Add most (or all) of your food coloring when you add the wet ingredients. When you mix it in early, you’ll be less likely to overmix the batter.
  • Don’t overmix your final batter! Some lumps are fine, as long as they aren’t lumps of flour.
Four image collage showing how to prepare the cupcake batter in one bowl.

Tips for assembling and baking the cupcakes

I recommend using a cookie or ice cream scoop to divide your cupcake batter. It’s easier and neater than using spoons.

Each cupcake cavity should be filled by around two-thirds for the cupcakes to rise to the top but not overflow. I used all of my cupcake batter and it nicely filled a standard USA Pan Muffin Pan.

Finally, make sure you don’t overbake your cupcakes. If your toothpick comes out with wet batter, they aren’t done. If your toothpick has a few crumbs but no batter, the cupcakes are ready! The cupcakes will continue baking when you remove them from the oven. If your toothpick is completely clean, they might be overbaked.

Two image collage before and after cupcakes have been baked in cupcake pan.

Decorating the cupcakes

These cupcakes are delicious with a dairy-free cream cheese frosting! Alternatively, you can top the cupcakes with:

For something extra special, you can also top your cupcakes with:

  • red velvet cake crumbs
  • red or pink sprinkles
  • candy love hearts
  • dairy-free chocolate chips

Alternatively, check out my layered vegan red velvet cake.

Expert Tips

Can I use beetroot powder? Any tips?

Yes, beetroot powder works for these vegan red velvet cupcakes! However, beetroot powder has varying results and can fade or darken when baked. This depends hugely on the brand of your powder and how old it is. I recommend adding more beetroot powder than you think you’ll need. It’ll also make the cupcakes pink-brown rather than red in color.

Can I make gluten-free red velvet cupcakes?

Yes! I tested a few ratios and types of gluten-free flour and my top recommendation is to use 50% gluten-free all-purpose flour and 50% almond flour. The cupcakes rise well and aren’t gummy or dry. I also tried the recipe with Bob Red Mills 1:1 flour but the cupcakes were flat and slightly gummy.

More vegan cupcake recipes

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4.92 from 24 reviews

Vegan Red Velvet Cupcakes

Fluffy vegan red velvet cupcakes topped with a tangy cream cheese frosting. They come together in one bowl and use only common pantry ingredients. The cupcakes can also be made gluten-free and without food dye.

Ingredients

Dry ingredients

Wet ingredients

Vegan Cream Cheese Frosting (note 3 for tips and alternatives)

Instructions 

  • Preheat the oven to 180ยฐC (350ยฐF). Line a 12-cup muffin pan with paper liners.

Make the cupcakes:

  • Add all the dry ingredients to a large mixing bowl and whisk until there are no lumps. Add all the wet ingredients and mix until just combined. If desired, add more food coloring or beetroot powder and gently mix until the batter is your desired color. Keep in mind that the color may fade when baked.
  • Use an ice cream scoop or a large spoon to divide the batter between your cupcake liners. Each cupcake cavity should be two-thirds full.
  • Bake the cupcakes for 20-25 minutes. They are ready when you insert a toothpick in the center of a cupcake and it comes out with no wet batter on it (a few crumbs are fine).
  • Cool the cupcakes in the tray for 5 minutes then transfer them to a wire rack.

Make the frosting:

  • Add the cream cheese and butter to a large bowl (if using a hand mixer) or stand mixer (with the whisk or paddle attachment). Beat until just combined. Add the sugar and beat until just combined. If you overmix the frosting, it will become loose and may not hold up. Add more powdered sugar for a firmer frosting. Chill until needed.
  • When the cupcakes have fully cooled, use a spatula or piping bag to frost the cupcakes. Decorate as desired.
  • Serve the cupcakes immediately. Alternatively, store the cupcakes in an airtight container in the fridge up to 3 days. The cupcakes can be frozen up to 1 month but it's easiest to freeze the cupcake seperately from the frosting. Allow them to come to room temperature before serving.

Video

Notes

  1. For gluten-free cupcakes, replace the flour with 1 cup (160g) gluten-free all-purpose flour and 3/4 cup (75g) almond flour. Some 1:1 gluten-free flour blends will work but I don’t recommend using Bob Red Mills 1:1 flour by itself because it makes these cupcakes gummy.
  2. All brands of food coloring and beetroot powder vary in color and intensity so you may need to adjust accordingly. If you use liquid food coloring (not gel), you’ll need around 1-2 tablespoons. If you use beetroot powder, add it with the dry ingredients rather than the wet ingredients.
  3. If you don’t have vegan cream cheese, I recommend making a classic buttercream. Simply omit the cream cheese and add some lemon juice to taste. The lemon flavor mimics the tanginess of the cream cheese.
Serving: 1 cupcake without frosting, Calories: 195kcal, Carbohydrates: 31g, Protein: 2g, Fat: 7g, Sodium: 134mg, Potassium: 28mg, Fiber: 1g, Sugar: 17g, Calcium: 87mg, Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

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