One Bowl MOIST Vegan Red Velvet Cupcakes Recipe
These easy and delicious One Bowl Moist Vegan Red Velvet Cupcakes deliver all the classic flavors of traditional red velvet with a vegan twist. Perfectly tender and infused with a rich cocoa base and vibrant red color, these cupcakes are ideal for any occasion and loved by vegans and non-vegans alike. Made with simple ingredients and topped with a creamy vegan cream cheese frosting, they’re the ultimate guilt-free indulgence.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cupcakes
- 1/2 cup (120 mL) vegan buttermilk, room temperature
- 1/4 cup (65 g) neutral cooking oil
- 1/2 cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 tsp vegan red food coloring*
- 1 tbsp dairy free yogurt or vegan sour cream
- 1 cup (125 g) all purpose flour or gluten free 1:1 baking flour*
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Vegan Cream Cheese Frosting
- 1/2 cup vegan butter, softened
- 1 cup vegan cream cheese
- 2 to 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line a 6-cup cupcake tin with liners. Measure out all ingredients to ensure smooth baking. In a small bowl, combine dairy free milk (vegan buttermilk) and apple cider vinegar, mix well and set aside to curdle.
- Make the batter: In a medium bowl, whisk together oil, sugar, dairy free yogurt, vanilla extract, and red food coloring until fully combined and smooth. Add in cocoa powder, baking powder, baking soda, and sea salt, whisking again to evenly distribute the leavening agents. Finally, add the flour and the vegan buttermilk mixture, whisking just until all ingredients are incorporated and the batter is smooth without overmixing.
- Bake the cupcakes: Divide the batter evenly among the cupcake liners, filling about two-thirds full. Place the tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Remove cupcakes from the oven and let them cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Make the cream cheese frosting: In a large bowl, beat vegan butter and vegan cream cheese together using a hand mixer until smooth and creamy. Gradually add powdered sugar, about 1 cup at a time, beating on medium speed until the frosting is thick and fluffy. Add vanilla extract and continue to beat until fully combined and desired texture is achieved.
- Frost the cupcakes: Transfer the frosting to a piping bag and pipe onto the cooled cupcakes. Decorate as desired, serve, and enjoy!
Notes
- Vegan red food coloring: Avoid beet powder as it turns cupcakes brown due to heat and acid reactions. Use brands like Ann Clark’s or Chef Master’s vegan red food coloring, checking the label to ensure it’s vegan.
- Vegan cream cheese frosting: If vegan cream cheese is not available, substitute 1/2 cup dairy free yogurt for each 1 cup of vegan cream cheese.
- Storage: Store leftover cupcakes in an airtight container in the fridge for up to 4 days or freeze up to 3 months.
