Vegan Red Velvet Cupcakes
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!
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
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.
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.
Decorating the cupcakes
These cupcakes are delicious with a dairy-free cream cheese frosting! Alternatively, you can top the cupcakes with:
- Vanilla buttercream. I suggest adding lemon juice so it mimics the tanginess of cream cheese frosting.
- Dairy-free whipped cream
- Strawberry frosting
- Strawberry cream cheese frosting
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
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.
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.
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Vegan Red Velvet Cupcakes
Ingredients
Dry ingredients
- 1 ¾ cups (220g) all-purpose plain flour, spoon and leveled, (note 1 for gluten free)
- 1 cup (200g) granulated sugar
- 1 ½ tablespoons (9g) cocoa powder
- 2 ½ teaspoons baking powder
- Pinch of salt
Wet ingredients
- 1 cup (250g) dairy-free milk
- ⅓ cup (80g) neutral flavored oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ~1 teaspoon vegan red food coloring gel, or 3 tablespoons beetroot powder, as needed (note 2)
Vegan Cream Cheese Frosting (note 3 for tips and alternatives)
- ¾ cup (190g) vegan cream cheese, room temperature
- ¾ cup (170g) vegan butter, room temperature
- 4 cups (400g) powdered sugar / icing sugar, (note 4)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). 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
- 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.
- 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.
- 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.
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Could I make a single large cake from this recipe (instead of cupcakes)? If so, could you please tell me how long it should bake for and at what temperature?
Can’t wait to try it! Thanks! 🤩
Hi Shirin! It’s best to make my red velvet cake recipe which is suited for a larger cake pan. That one is a two-layered cake. If you want a single large cake, you can scale down the recipe to around 12 serves (tap on the number next to ‘Servings’) and bake it for a little longer than what the recipe says.
A little bit too sweet, I rather like the Red Velvet Cake recipe who was just so delicious!
This looks excellent and I’m going to try it out tonight. Is the buttercream stable enough to decorate with?
Hi Jackie, I’d say this buttercream is on the softer side. If you prefer a buttercream that’s firmer, perhaps try the one from my lemon cupcake recipe
bit with less lemon. Hope that helps!
Recipe comes out perfect really surprised
Hi Kerib, I’m so glad that you enjoyed these cupcakes!
So Yummy! This is the second of Anthea’s recipes I’ve tried, and I think she is my go to for vegan bakes now. The cupcakes turned out so light and moist. My family devoured the whole dozen in less than 24 hours. The recipe makes a lot of frosting though, I might halve the ingredients next time since I put less.
Hey! Aw thank you so much for your kind feedback. I’m so glad that you and your family loved the cupcakes and that my recipes have worked well for you so far!! I appreciate you coming back to let me know 🙂
Hello, Can I know the exact measurements to create frosting?
Hi Bhakti, the frosting ingredients and measurements are in the gray recipe card, right underneath the measurements for the cupcakes.
My 3 year old daughter and husband loved these! (My husband finished off two within 10 min. lol) My husband is normally a little picky about desserts and he was raving about these. He loved the soft crust that they had at the top. This is definitely going to be made for his birthday later this year.
Hi Kate, I’m thrilled that your family loved these! My partner is picky too, so I absolutely hear you haha. And it’s great to hear that the recipe will be a keeper for you. Thanks so much for your feedback!!
hello, can these be made with monkfruit sweetener? the recipe looks amazing, I would just like to cut some sweetener out wherever possible!
Hi Nadia, yes you can certainly try! The results will be slightly different, but still delicious. I hope that helps and let me know how you go!
Hello! I followed the recipe exactly and only adjusted the sweetener. I did 1/2c monkfruit and 1/2c granulated sugar! I tried one right when it came out without frosting and I liked it- but I tend to like healthy things so I don’t know if my view is accurate. Later today I will add the frosting and give to some people, and then those will give me better perspective lol! Thank you! They smell really good as they cooled!
Great to hear that the cupcakes worked with monkfruit that you enjoyed them too! I hope your group enjoyed them too – thanks so much for letting me know!
I followed all the tips on making this recipe and it turned out so well made and tasted good! Shared some to my friends and they like it🥰. Thank you for sharing your recipe.
Hi Mika, aw I’m thrilled that you and your friends enjoyed these!!! Thanks so much for your lovely feedback 🙂
Editing my original review. I didn’t like these immediately after I baked them; however, I have been fighting a cold, so I think my taste buds have been an issue. My office staff loves them!
Hi Nathalie, I’m so glad that your office staff enjoyed these cupcakes! But I’m sorry that you didn’t enjoy them initially – I hear you about having a cold. These cupcakes have a delicate chocolate vanilla flavor so I can imagine that this would be dulled during a cold. I hope you’re feeling better and thanks for your feedback!
I would enjoy trying this! How would the recipe/cooking time vary if making it as a 8 inch single layer cake instead of cupcakes?
Hi Aquila! This cake bakes well in an 8-inch cake pan, but it’s best to follow my red velvet cake recipe. I hope that helps!
Could I replace the sugar with dark brown sugar?
Hi Kherunnisa, dark brown sugar will work but it will change the flavor of the cupcakes, make them denser and a dark red color. I hope that helps!
Hi, these look super delicious. I am very keen to try. How could I turn these into chocolate cupcakes for my nephew who has an egg allergy. How much cocoa powder would I add? Also which quality and size cupcake cases do you use to get such perfect looking cupcakes and no overfill?
Hi Kherunnisa! Ooh good question! Try reducing the flour to 1 1/2 cups (190g) and increasing the cocoa powder to 1/3 cup (35g). I haven’t tried it but I think it will work :). I usually fill each cupcake liner two-thirds full. However, all cupcake pans slightly vary in size so if yours is slightly bigger or smaller, you can adjust as needed. I hope that helps!
Was wondering if I could turn this into a cake and if so how big would it be? Thank you so much for sharing such a delicious recipe.
Hi Keisha, yes you can, but I suggest using my vegan red velvet cake which is designed for larger cake pans. I hope that helps!
I really appreciate this recipe. The cupcakes are extremely delicious and super easy to make. I’ve made like 5 batches so far in one month. Now the frosting, I made it once and I’m not sure if I will try again. In the UK vegan cream cheese for this recipe if difficult to find, and the frosting had a very strong butter flavour. It was also very heavy. I would really like if there is a way to make it without the vegan cream cheese or with an alternative. Thanks for the recipe!
Hi Ivana, I’m so glad you enjoyed the cupcakes and that’s amazing that you’ve already made 5 batches!
With the frosting, it sounds like your butter and cream cheese could’ve been whisked more. This incorporates air into the butter which can make it fluffier and less salty in flavour. If your butter has a particularly strong flavour, I recommend whisking it a lot first then adding the cream cheese, then the sugar (mixing cream cheese too much can make it too soft). Also, if you’d like to make the frosting without cream cheese, you can simply omit it (check out Note 3 in the recipe box). I hope that helps!
I fed the gluten free version of these to some vegetarian/omnis friends at a birthday party and some omnis at work and they all loved it! Couldn’t even tell they were gluten free!
Hi,
Do you think raspberry powder instead of beetroot powder could also work maybe for a more pink colour?
Yes, it could work but it depends on the individual raspberry powder as all brands vary in colour. Hope that helps!
Those are some of the best red velvet cupcakes I’ve ever seen! I’m still hunting for the perfect formula, so I have to try yours next.
Aw thanks so much Hannah! If you try them, let me know how you go :). I’ve baked them a few times with success!