Vegan Red Velvet Cupcakes

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Ingredients

1 ¼ cup unsweetened oat or almond milk (regular milk will also work)
½ cup melted vegan butter (regular butter will also work)
1 cup sugar
¼ cup cocoa powder
1 teaspoon vanilla extract
1 ½ teaspoon baking powder
1 teaspoon baking soda
2 cups regular or gluten-free all-purpose flour (King Arthur Measure for Measure recommended for gluten-free baking)
5 teaspoons non-toxic red food coloring

Vegan Cream Cheese Frosting

1 ½ cup powdered sugar (add more for thicker consistency)
4 oz vegan cream cheese (regular cream cheese will also work)
4 tablespoons softened vegan butter (regular butter will also work)
Optional: red sprinkles for topping

Instructions

Make the Cupcakes

Preheat the oven to 350°F (175°C). Line 12-14 cupcake molds with paper liners.
In a large mixing bowl, whisk together oat or almond milk, melted vegan butter, sugar, cocoa powder, vanilla extract, baking powder, baking soda, and red food coloring until well combined.
Add the flour and mix just until a thick batter forms—do not overmix.
Spoon the batter evenly into the lined cupcake molds, filling each about ? full.
Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool completely before frosting.

Make the Frosting

In a bowl, use an electric hand mixer to beat powdered sugar, vegan cream cheese, and softened vegan butter until smooth.
If a thicker frosting is desired, add an extra ¼ cup or more powdered sugar until the desired consistency is reached.
Once cupcakes are cooled, spread or pipe the frosting on top.
Optionally, garnish with red sprinkles and enjoy!

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. The frosting can also be made ahead and stored in the refrigerator. Just frost the cupcakes before serving.

Do you have a red velvet cake recipe?

Absolutely! Click here for our Red Velvet Round Cake or here for our Red Velvet Loaf Cake! vegan red velvet marble cake

How do I make these cupcakes without food coloring?

If you prefer to skip the red food coloring, the cupcakes will still taste delicious but will have a more natural cocoa-brown color. You can try using beet powder as a natural alternative for a reddish tint.

How should I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 5 days. You can also freeze unfrosted cupcakes for up to 3 months and frost them after thawing.

30-Minute Vegan Red Velvet Cupcakes with Cream Cheese Frosting

Jillian Glenn

Craving super moist vegan red velvet cupcakes? This recipe is for you! The cupcakes are easy to make, moist, and so delicious!

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 274 kcal

Ingredients

Vegan Red Velvet Cupcakes

1 ¼ cup unsweetened oat or almond milk
½ cup melted vegan butter
1 cup sugar or ⅓ cup purecane sugar-free substitute
¼ cup cocoa powder
1 teaspoon vanilla extract
1 ½ teaspoon baking powder
1 teaspoon baking soda
2 cup regular or gluten all purpose flouur If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
5 teaspoon red food coloring

Vegan Cream Cheese Frosting

1 ½ cup powdered sugar
4 oz vegan cream cheese
4 tablespoon softened vegan butter
option to top with red sprinkles

Instructions

Vegan Red Velvet Cupcakes

Preheat the oven to 350
Mix together the almond or oat milk, melted vegan butter, purecane or sugar, cocoa powder, vanilla, baking powder, baking soda, and food coloring until well combined. Then, add the flour and mix just until a thick batter forms.
Spoon the batter into 12-14 lined cupcake molds and bake in the oven to 25 minutes. While the cupcakes are baking, use an electric hand mixer to mix together the powdered sugar, cream cheese, and butter. If you desire a thicker frosting, add ¼ or more powdered sugar to the mixture until desired consistency is reached. Spread the frosting onto the cupcakes once they've cooled and enjoy!