Description
Red velvet cupcakes take center stage with this plant-based delightful twist on a classic dessert. Rich cocoa and subtle tanginess combine in a cruelty-free treat that satisfies sweet cravings while celebrating compassionate baking.
Ingredients
Scale
Cupcake Dry Ingredients:
- 1.5 cups (360 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Liquid and Wet Ingredients:
- 1 cup (240 ml) almond milk
- 1/3 cup (80 ml) vegetable oil
- 1 tablespoon white vinegar
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring (vegan-friendly)
Frosting Ingredients:
- 8 ounces (226 g) vegan cream cheese
- 1/4 cup (57 g) vegan butter
- 2/3 cups (80 g) powdered sugar
- 1 teaspoon vanilla extract
- 0.5 tablespoon almond milk
Instructions
- Heat the oven to 350F (175C) and arrange cupcake liners in a 12-cup muffin tin.
- Sift flour, cocoa powder, baking soda, and salt together in a mixing bowl to eliminate any lumps and ensure even distribution.
- Whisk almond milk, vegetable oil, sugar, vanilla extract, red food coloring, and apple cider vinegar in a separate bowl until thoroughly blended.
- Pour wet ingredients into dry ingredients, stirring gently until the batter becomes smooth and uniform in color, avoiding overmixing.
- Carefully distribute batter into cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
- Place muffin tin in preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean.
- Remove cupcakes from oven and transfer to a wire rack, allowing them to cool completely for about 30-45 minutes.
- Prepare frosting by whipping vegan cream cheese, vegan butter, powdered sugar, and vanilla until light and fluffy, creating a smooth consistency.
- Once cupcakes are entirely cooled, generously spread or pipe the cream cheese frosting over each cupcake, creating decorative peaks and swirls.
Notes
- Select high-quality cocoa powder for rich, deep chocolate flavor that enhances the overall taste of the cupcakes.
- Ensure red food coloring is vegan-friendly and plant-based to maintain the authentic red velvet appearance.
- Substitute apple cider vinegar with lemon juice if unavailable, maintaining the same acidic reaction for cake texture.
- Use room temperature ingredients to help ingredients blend smoothly and create a more consistent cupcake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg