Vegan Red Velvet Cupcakes (One-Bowl)
Soft, moist vegan red velvet cupcakes with a hint of cocoa and a swirl of tangy vegan cream cheese frosting.
Equipment
- Cupcake pan
- Cupcake liners
Ingredients
- ¾ cup unsweetened oat milk OR soy/cashew milk.
- 2 teaspoons apple cider vinegar OR distilled white vinegar
- 1 ¾ cups all-purpose flour
- ¾ cup organic cane sugar
- 1.5 tablespoons natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup maple syrup
- ½ cup neutral oil grapeseed, avocado, or canola
- 1.5 teaspoons vanilla extract
- 1 tablespoon vegan red food coloring gel or to the desired color
- 1 batch vegan cream cheese frosting
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Spray cupcake liners with a light mist of oil.
- In a measuring cup, mix unsweetened oat milk (or soy/cashew milk) and vinegar. Let sit to curdle (this is your vegan buttermilk).
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add in the maple syrup, oil, vanilla, red food coloring, and the vegan buttermilk. Stir until just combined (avoid overmixing).
- Divide the batter evenly between 12 cupcake liners, about ¼ cup for each.
- Bake for 17–19 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.
- Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before frosting with vegan cream cheese frosting.
Notes
- This recipe typically yields 12 cupcakes when filling each liner with about ¼ cup. Yield may vary slightly depending on how full you fill the liners.
Nutrition
Calories: 224kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 196mg | Potassium: 53mg | Fiber: 1g | Sugar: 18g | Vitamin A: 31IU | Calcium: 33mg | Iron: 1mg
