Vegan Red Velvet Ish Cupcakes

Indulge in the irresistible charm of these Vegan Red Velvet Ish Cupcakes, a perfect plant-based twist on the classic dessert. With their moist and fluffy texture, subtle cocoa undertones, and a hint of tang from a clever apple cider vinegar “buttermilk” substitute, these cupcakes are as alluring as they are delicious. Vibrant with vegan-friendly red food coloring and topped with a creamy dairy-free cream cheese frosting, they’re a dreamy treat for any occasion. Ready in just 35 minutes, this recipe proves that you don’t need eggs or dairy to achieve a perfectly soft and decadent cupcake. Whether you’re vegan, dairy-free, or simply looking for a crowd-pleasing dessert, these cupcakes are sure to impress!

Nutriscore Rating: 38/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Granulated sugar
• 2 tablespoons Unsweetened cocoa powder
• 1 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 cup Plant-based milk (soy, almond, or oat works best)
• 1 teaspoon Apple cider vinegar
• 0.5 cup Vegetable oil (or melted coconut oil)
• 1.5 teaspoons Vanilla extract
• 1 teaspoon Red food coloring (vegan-friendly)
• 8 ounces Dairy-free cream cheese
• 0.5 cup Vegan butter
• 2 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.

Step 3

In a separate bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 1-2 minutes to create a buttermilk substitute.

Step 4

To the buttermilk substitute, add vegetable oil, vanilla extract, and red food coloring. Whisk until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the batter should be smooth but may have a few small lumps.

Step 6

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

While the cupcakes are cooling, prepare the frosting by beating the dairy-free cream cheese and vegan butter together in a mixing bowl until smooth.

Step 10

Gradually add the powdered sugar, 1/2 cup at a time, and beat until fluffy.

Step 11

Mix in the vanilla extract and beat until combined. If the frosting is too soft, refrigerate it for 15-20 minutes before piping.

Step 12

Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.

Step 13

Optionally, decorate with sprinkles or a dusting of cocoa powder. Serve and enjoy!

Nutrition Facts

Serving size	(1351.1g)

Amount per serving	% Daily Value*
Calories	4902.9

Total Fat 272.6g	0%
Saturated Fat 96.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3585.2mg	0%
Total Carbohydrate 608.0g	0%
Dietary Fiber 9.8g	0%
Total Sugars 442.6g
Protein 30.3g	0%

Vitamin D 100.0IU	0%
Calcium 416.7mg	0%
Iron 11.5mg	0%
Potassium 760.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 2.4%

Carbs: 48.6%