Red Velvet Cupcakes With Cream Cheese Frosting Vegan Recipe

Indulge in the rich, velvety texture and irresistible flavor of these vegan red velvet cupcakes! Our recipe uses a secret blend of chocolate and almond extracts for an unforgettable taste sensation. The creamy vegan cream cheese frosting is perfectly sweet, and unbelievably easy to make. These cupcakes are guaranteed to be a crowd-pleaser, perfect for birthdays, parties, or a delightful afternoon treat. Get ready to experience the best vegan red velvet cupcakes you've ever tasted!

Prep Time 25 mins
Cook Time 35 mins
Calories 294.4 kcal
Protein 4g
Rating 4.1 (9 Reviews)
Red Velvet Cupcakes With Cream Cheese Frosting Vegan 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red Velvet Cupcakes With Cream Cheese Frosting Vegan

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How to Make Red Velvet Cupcakes With Cream Cheese Frosting Vegan

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, whisk together 1/4 cup soy milk and 1 tablespoon apple cider vinegar. Set aside for 5 minutes to curdle.
  3. In a large bowl, sift together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  4. In a separate bowl, whisk together the curdled soy milk mixture, ½ cup vegetable oil, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, 1 teaspoon chocolate extract, and ½ teaspoon almond extract.
  5. Create a well in the center of the dry ingredients. Gradually add the wet ingredients to the dry ingredients, gently folding until just combined. Do not overmix.
  6. Fill each cupcake liner about ¾ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. For the frosting:
  10. In a mixing bowl, beat together 1 cup vegan margarine and 8 ounces vegan cream cheese until smooth.
  11. Gradually add 1 ½ - 1 ¾ cups powdered sugar, beating until light and fluffy.
  12. Add 1 teaspoon vanilla extract and mix until well combined.
  13. Refrigerate the frosting until ready to use. Frost cooled cupcakes and enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

148g

Fat

6g

Carbs

16g

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60 Minutes Or Less Time To Make Course Preparation Cupcakes Desserts Cakes