Indulge in the Best Vegan Red Velvet Cupcakes with Tangy Cream Cheese Frosting
These delightful vegan Red Velvet Cupcakes are perfectly crafted to bring a festive and luxurious touch to any gathering! They feature an incredibly moist, vibrant deep red chocolate cake base, generously crowned with swirls of rich, tangy vegan cream cheese frosting.
When we envision holiday treats, our minds often drift to classic Christmas cookies or elaborate pies. However, these exquisite vegan red velvet cupcakes are truly *made* for festive occasions. Their striking bright red cake, beautifully contrasted with snowy white frosting, evokes a cheerful holiday spirit, reminiscent of Santa Claus himself! Yet, their charm isn’t limited to seasonal celebrations. These perfectly portioned treats are a delightful indulgence you can savor any time a craving for something sweet, rich, and plant-based strikes. Whether it’s a birthday, an anniversary, or just a Tuesday afternoon, these cupcakes are guaranteed to bring a smile.
Crafting vegan red velvet cupcakes is surprisingly similar to preparing their traditional counterparts, with the key difference lying in the mindful selection of plant-based ingredients. Just like the time-honored recipe, this vegan version strategically incorporates vinegar, which plays a crucial role in providing an extra lift and creating a supremely light, airy, and fluffy texture. Beyond its leavening properties, vinegar also helps to perfectly balance the sweetness, an essential factor when you’re generously topping your cupcakes with a decadent, tangy vegan cream cheese frosting. For the best results, always opt for a high-quality vegan cream cheese that not only tastes delicious on its own but also boasts a wonderfully smooth and creamy texture. If your chosen cream cheese has an odd flavor or a gummy consistency, it simply won’t yield the luxurious frosting you desire for these magnificent cupcakes.
Essential Notes on Ingredients for Perfect Vegan Red Velvet Cupcakes
Before diving into the detailed step-by-step instructions, please take a moment to review these important notes regarding the ingredients. The FULL recipe with precise measurements and comprehensive details can be found further DOWN BELOW in the dedicated recipe card.
For the Unforgettable Vegan Red Velvet Cupcakes:
- Apple Cider Vinegar or Regular White Vinegar – This humble ingredient is absolutely key to making vegan “buttermilk.” When combined with plant-based milk, it curdles, mimicking the acidic properties of traditional buttermilk, which is essential for a tender crumb and activating the baking soda for lift.
- Soy Milk or Other Vegan Milk – Soy milk is highly recommended for its richness and protein content, which aids in structure. However, feel free to use your favorite unsweetened vegan milk, such as almond, oat, or cashew milk, as long as it’s at room temperature for optimal buttermilk activation.
- White Granulated Sugar – Provides the necessary sweetness and contributes to the cake’s tender texture. Ensure your chosen brand is vegan-friendly, as some sugars are processed with bone char.
- All-Purpose Flour – The structural foundation of our cupcakes. Measure accurately by spooning flour into your measuring cup and leveling it off, rather than scooping directly from the bag, to avoid a dense cake.
- Unsweetened Cocoa Powder – Crucial for the subtle chocolate flavor that defines red velvet. Use a good quality unsweetened cocoa powder for the best depth of flavor. This also interacts with the acid to enhance the red hue.
- Baking Powder – A leavening agent that works alongside baking soda to give the cupcakes their rise and airy texture.
- Sea Salt – A small but mighty ingredient that enhances all the other flavors, balancing the sweetness and deepening the chocolate notes.
- Neutral-Flavored Oil – Any light-tasting vegetable oil, such as canola, sunflower, or grapeseed oil, will work beautifully here. Oil contributes to the cake’s moistness without adding a strong flavor.
- Vanilla Extract – Adds a warm, aromatic depth that complements the cocoa and rounds out the flavor profile of the cake.
- Liquid Red Food Colouring – This is what gives red velvet its iconic, vibrant deep red hue. It is absolutely vital to ensure your food coloring is vegan. Brands like AmeriColor or Chefmaster are generally reliable. If you prefer natural food colorings (such as those made from beet or fruit extracts), be aware that the final color might be more muted, leaning towards a brownish or purplish-red, but the taste will still be fantastic. Always check labels to avoid non-vegan ingredients like cochineal or carmine.
- Baking Soda – This powerful leavening agent reacts with the acids (vinegar and cocoa powder) in the batter to produce carbon dioxide, creating bubbles that make the cupcakes light and fluffy. It’s crucial for the classic red velvet texture.
- White Vinegar – A second dose of vinegar, specifically added at the end, creates a final burst of leavening when it reacts with the baking soda, guaranteeing that exceptionally light and airy texture characteristic of perfect red velvet.
For the Luxuriously Creamy Vegan Cream Cheese Frosting:
- Vegan Cream Cheese – The star of the frosting! The quality of your vegan cream cheese directly impacts the final taste and texture of your frosting. Choose a brand that you genuinely enjoy on its own and ensure it’s at proper room temperature for smooth, lump-free beating.
- Sea Salt – A tiny pinch of salt cuts through the sweetness and enhances the rich flavor of the cream cheese and butter.
- Vegan Butter Sticks – Like the cream cheese, the vegan butter must be at true room temperature. This ensures it creams smoothly with the cream cheese, creating a light and fluffy frosting. Using butter straight from the fridge will result in a clumpy, difficult-to-work-with frosting.
- Vanilla Extract or Vanilla Paste – Provides a sweet, fragrant note that perfectly complements the tangy cream cheese. Vanilla paste offers a more intense flavor and visible specks of vanilla bean.
- Powdered Sugar (Confectioners’ Sugar) – The primary sweetener and thickener for the frosting. Sifting it is important to prevent lumps and achieve a silky-smooth consistency.
- Cornstarch – A secret ingredient often used to stabilize vegan cream cheese frosting, helping it hold its shape, especially when piping, and preventing it from becoming too soft or runny.
Baking Bliss: How to Create Your Own Vegan Red Velvet Cupcakes
In a culinary world often brimming with overly elaborate and complex cupcake recipes, this particular guide offers an absolute breeze of a baking experience! You’ll find it refreshingly straightforward to create these stunning vegan red velvet treats. While I adore topping mine with a delicate sprinkle of reserved cake crumbs for a sophisticated, minimalist aesthetic, mini chocolate chips or even a simple dusting of cocoa powder are also excellent and equally charming options.
Get Prepped. Begin by lining a standard 12-cup muffin tin (or two, if making a full batch of 24) with individual cupcake liners. Next, preheat your oven to a precise 350°F (180°C) to ensure it’s perfectly ready for baking.
Craft the Vegan Buttermilk. In a small jar or a measuring cup, combine the specified tablespoon of vinegar (either apple cider or white) with your room-temperature vegan milk. Give it a gentle stir and allow it to sit for about 5-10 minutes. You’ll observe it beginning to curdle, signifying the creation of your homemade vegan buttermilk – a crucial component for the cupcake’s tender texture.
Combine the Dry Ingredients. In a sizable mixing bowl, vigorously whisk together the white granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt. Ensure all ingredients are thoroughly combined and any noticeable clumps are broken down, creating a uniform dry mixture.
Integrate the Wet Ingredients. To your prepared dry mixture, carefully pour in the neutral-flavored oil, the homemade vegan buttermilk you set aside earlier, vanilla extract, and the vibrant red food coloring. Separately, gently warm the additional cup of vegan milk (either in the microwave for about 40 seconds or on the stovetop until it’s warm to the touch, but not boiling). Add this warm milk to the bowl as well. Using an electric mixer on medium speed, beat the mixture until the ingredients are *just* combined – typically about one minute. Be sure to scrape down the sides of the bowl once or twice during this process to ensure everything is fully incorporated without overmixing.
Activate and Fold in the Final Lift. In a separate, small bowl, combine the white vinegar and baking soda. You’ll immediately notice a vigorous fizzing reaction – this is exactly what we want! Promptly stir this effervescent mixture into your red velvet batter. Mix thoroughly for approximately 30 additional seconds to ensure the leavening agents are evenly distributed throughout the batter. This step is crucial for achieving the characteristic light and airy texture.
Fill the Cupcake Pans and Prepare for Baking. Working swiftly to capitalize on the activated leavening, evenly distribute the luscious red batter among your 24 prepared cupcake liners. Aim to fill each liner approximately two-thirds full to allow for proper rising without overflowing. For consistent portions, an ice cream scoop can be a very helpful tool here. Once filled, gently tap the cupcake pan on your kitchen counter a few times – this helps to release any trapped air bubbles, ensuring a smooth, even bake and preventing large holes in your finished cupcakes.
Bake to Perfection. Carefully place the filled cupcake pans into the center of the middle rack in your preheated oven. Bake for approximately 18 to 19 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked. Avoid opening the oven door unnecessarily during baking to maintain a consistent temperature.
Cool Down. Once baked, remove the cupcake pans from the oven. Allow the cupcakes to cool within their pans for about 5 minutes. This brief resting period helps them set before you gently transfer them to a wire rack. Let them cool completely on the wire rack before attempting to frost them. Frosting warm cupcakes will result in melted, messy frosting!
Whip Up the Vegan Cream Cheese Frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the room-temperature vegan butter and vegan cream cheese. Beat them together on medium speed for about 2 minutes, until the mixture is beautifully light, fluffy, and thoroughly combined. Next, incorporate the vanilla extract (or paste) and the pinch of sea salt. Gradually add in one cup of sifted powdered sugar along with all of the sifted cornstarch. Beat for another minute until well incorporated. Continue adding the remaining powdered sugar, one cup at a time, beating until the frosting achieves your desired consistency – thick enough for piping yet wonderfully smooth and spreadable.
Frost and Serve with Flair. Once your cupcakes are completely cooled and your frosting is ready, transfer the luscious vegan cream cheese frosting to a piping bag for elegant swirls, or simply use an offset spatula to frost them in a charming, old-fashioned manner. For an extra touch, garnish them as desired – a sprinkle of reserved cake crumbs, mini chocolate chips, or even a fresh berry. Serve immediately and enjoy your homemade vegan masterpieces!
Expert Tips for Crafting the Perfect Vegan Red Velvet Cupcakes
Follow these tried-and-true tips to ensure your vegan red velvet cupcakes turn out flawlessly delicious and perfectly pretty every single time!
- Avoid Over-mixing the Batter. This is perhaps the most crucial tip for tender cupcakes. You only need to beat the cupcake batter until the ingredients are *just* combined and no streaks of flour remain. Over-mixing develops gluten, which can lead to a tough, dry cake texture, rather than the light and moist crumb we’re aiming for.
- Consider Making Extra Frosting. If your heart desires those grand, towering swirly poufs of frosting, akin to what you’d find in a high-end bakery, you might consider preparing an extra half batch of the vegan cream cheese frosting. This ensures you have plenty to pipe generously onto all 24 cupcakes without running short.
- Achieving the Ideal Frosting Consistency. For the best piping consistency, especially for intricate designs, using the full 4 cups of powdered sugar is recommended. Additionally, chilling your prepared frosting in the refrigerator for at least 4 hours (or even overnight) will significantly help it firm up and hold its shape beautifully, making it much easier to work with a piping bag. Bring it back to room temperature for 10-15 minutes before piping for easier handling.
- Room Temperature Ingredients are Key. For both the cake batter (especially for the buttermilk) and the frosting, ensure all cold ingredients like vegan milk, vegan cream cheese, and vegan butter are brought to room temperature before you begin. This allows them to emulsify correctly, resulting in a smooth, consistent batter and a velvety, lump-free frosting.
- Do Not Overbake. Keep a close eye on your cupcakes towards the end of their baking time. Overbaking is a common culprit for dry cupcakes. Start checking at the 18-minute mark with a toothpick; it should come out clean or with a few moist crumbs attached, but not wet batter.
How to Properly Store Your Vegan Red Velvet Cupcakes
To maintain their freshness and delightful texture, store these delectable vegan red velvet cupcakes in an airtight container. They will keep beautifully at room temperature for up to 3 days. If you’ve refrigerated them, remember to allow them to come back to room temperature for about 30 minutes before serving, as this will ensure the cake is soft and the frosting is perfectly creamy.
Can This Vegan Red Velvet Cupcake Recipe Be Frozen?
Absolutely! Freezing these vegan red velvet cupcakes is an excellent way to prepare them ahead of time or to preserve any delicious leftovers. To freeze, arrange the frosted cupcakes (or unfrosted, if preferred) in a single layer on a baking sheet. Place this sheet directly into the freezer until the frosting (if applicable) is completely solid – this usually takes a couple of hours. Once solid, you can either wrap each cupcake individually in plastic wrap, then foil, or carefully transfer them all together into a larger airtight freezer-safe container. They can be frozen for up to 3 months without compromising quality. When you’re ready to enjoy them, simply thaw the cupcakes in the refrigerator overnight, then let them come to room temperature for about an hour before serving for the best flavor and texture.
We truly hope you enjoy baking and savoring these incredible vegan red velvet cupcakes! If you decide to whip up this recipe, we’d absolutely love to see your creations. Please snap a beautiful photo and tag #jessicainthekitchen on Instagram! Your feedback means the world to us, so please don’t hesitate to leave a comment below and give the recipe a well-deserved rating. Thank you so much for your support and happy baking!
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Vegan Red Velvet Cupcakes
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Ingredients
Red Velvet Cupcakes
- 1 tablespoon apple cider vinegar, or regular vinegar
- 1 cup soy milk, or other vegan milk, 240mL, room temperature
- 2 cups white granulated sugar, 400g
- 3 cups all-purpose flour, 360g
- 2 tablespoons unsweetened cocoa powder, 16g
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- ¾ cup oil, 150g
- 1 teaspoon vanilla extract
- 1 oz. liquid red food colouring, bright red
- 1 cup warm soy milk, 240mL
- 2 teaspoons baking soda
- 1 teaspoon white vinegar
Vegan Cream Cheese Frosting
- 8 ounces vegan cream cheese*, bring to room temperature
- ½ cup vegan butter sticks, bring to room temperature, 4 ounces
- 1 teaspoon vanilla extract, or vanilla paste
- 1 pinch sea salt
- 3 to 4 cups powdered sugar, sifted, 480g for 4 cups
- 1/4 cup cornstarch, sifted32g
Instructions
- Red Velvet Cupcakes
- Line muffin cups with cupcake liners.
- Preheat the oven to 350°F/180°C.
- In a jar, add the tablespoon of vinegar and room temperature vegan milk together to curdle to form a buttermilk. Set aside.
- In a large bowl, add the sugar, flour, cocoa powder, baking powder and sea salt. Using a whisk, whisk all the ingredients together, removing any clumps that may form.
- Pour in the oil, the buttermilk mix from earlier, the vanilla extract and the red food colouring.
- Heat up that additional milk in the microwave for 40 seconds (or on stove top until warm, not boiling). You want it warm enough to dissolve but not boiling.
- Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 1 minute on medium speed, scraping down the sides of the bowl once in between to ensure that everything is incorporated. You want to mix until just combined.
- In a small bowl, mix together the 2 teaspoons of white vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine, for about 30 more seconds.
- Working quickly, divide the batter evenly between 24 cupcake liners (about ⅔ ‘s full). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 18-19 minutes until fully cooked. Remove from the oven and let them cool in the pans for about 5 minutes, then remove onto a wire rack to cool completely.
- After cooled, frost with vegan cream cheese frosting and some red velvet crumbs. Enjoy!
- Vegan Cream Cheese Frosting
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
- You can apply it immediately to cooled cupcakes, then place in the fridge (or cupcakes on counter if you live in a cool climate/air conditioned home), or place the frosting itself in the fridge for now, then apply to the cupcakes later. Enjoy!
Notes
How to Freeze: Yes, these cupcakes freeze wonderfully! Begin by placing them on a baking sheet and transferring the sheet directly to the freezer. Once the frosting is completely firm and frozen solid (this usually takes a few hours), you can then wrap each cupcake individually in plastic wrap, or place them all together in a single layer in an airtight freezer-safe container. They can be safely stored in the freezer for up to 3 months. To serve, thaw them slowly in the refrigerator overnight, then let them sit at room temperature for about an hour before indulging.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.