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5 from 4 votes

Vegan red velvet cupcakes (customisable)

Easy vegan red velvet cupcakes including options for gluten free red velvet cupcakes and cupcakes with no food dye.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 12 cupcakes

Ingredients

Dry ingredients

Wet ingredients

To decorate (optional)

Instructions

  • Preheat the oven to 180°C (350°F). Line a cupcake tray with liners.

To make the cupcakes:

  • Add all the dry ingredients to a large bowl and mix until combined or until there are no lumps. Add all the wet ingredients and mix until just combined. Mix in more food colouring or beetroot powder until the batter is your desired colour, keeping in mind that the batter will fade when baked.
  • Divide the batter between your cupcake liners.
  • Bake the cupcakes in the oven for 15-20 minutes or until a skewer can be inserted into a cupcake and it comes out clean. The baking time will depend on the size of your individual cupcakes.
  • Cool the cupcakes in the cupcake tray for 5 minutes then cool them on a wire rack.

To make the frosting:

  • Add the cream cheese and butter to a bowl or stand mixer. Cream until just combined. Add the sugar and mix until just combined. If you overmix the frosting, it will become loose and may not hold up. Add more icing sugar for a firmer frosting. (note 5)
  • Use a piping bag with a round nozzle to pipe the frosting onto the cooled cupcakes. Alternatively, use a knife to spread the frosting on the cupcakes.
  • Serve immediately. Alternatively, store the cupcakes in an airtight container in the fridge up to 3 days. Allow them to come to room temperature before serving.

Notes

  1. To make the cupcakes gluten-free, substitute the flour with 1 ¼ cup (200g) gluten-free flour blend and 1 cup (100g) almond flour/meal. Make sure you use a gluten-free flour blend with xantham gum.
  2. Food colouring gel is more strong than liquid food colouring. If you use liquid food colouring, you may need around 2 tsp.
  3. If you use beetroot powder, add an extra tablespoon of extra plant-based milk to your batter.
  4. More icing sugar will create a firmer frosting whereas less icing sugar will create a softer frosting.
  5. To achieve a two-toned frosting like the pictures, mix ½ cup of the frosting with red food colouring or beetroot powder. Smear the pink frosting on one side of your piping bag and fill up the rest of the bag with the plain white frosting. Then pipe your frosting as desired!
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