There’s something undeniably captivating about red velvet cake. That striking colour, the subtle hint of cocoa, and the classic pairing with tangy cream cheese frosting – it’s pure indulgence. For years, I thought achieving that perfect texture and flavour without dairy or eggs was a culinary mountain too high to climb. My early attempts at vegan versions were… let’s just say, learning experiences. Some were too dense, others lacked that signature tang, and don’t even get me started on frosting flops. But then came this recipe. It wasn’t just good “for vegan”; it was simply sensational. The first time I made these Vegan Red Velvet Cupcakes for a family gathering, the skepticism was palpable. My dairy-loving relatives eyed the vibrant red crumb with suspicion. But one bite was all it took. Eyes widened, murmurs of “Wow, these are vegan?” filled the room, and the plate was cleared in record time. The cupcakes were incredibly moist, tender, with just the right balance of sweetness, tang, and a delicate chocolate note. The vegan cream cheese frosting was the crowning glory – smooth, tangy, and utterly convincing. This recipe hasn’t just become my go-to; it’s become a frequently requested favourite, proving that plant-based baking can be every bit as decadent and crowd-pleasing as its traditional counterparts. If you’re looking for a show-stopping vegan dessert that will convert even the staunchest skeptics, look no further. These Vegan Red Velvet Cupcakes are the real deal.

Ingredients for The Best Vegan Red Velvet Cupcakes

This recipe yields approximately 12 standard-sized cupcakes. Remember that using high-quality ingredients will significantly impact the final flavour and texture.

For the Vegan Red Velvet Cupcakes:

Plant-Based Milk: 1 cup (240ml) unsweetened soy milk, almond milk, or oat milk (soy often provides the best reaction with vinegar for ‘buttermilk’)
Acid: 1 tablespoon (15ml) apple cider vinegar or white vinegar (lemon juice can also work)
All-Purpose Flour: 1 ½ cups (190g) spooned and leveled (See Tips section for measuring correctly)
Granulated Sugar: 1 cup (200g) (Ensure it’s vegan – some white sugar is processed with bone char; look for organic or certified vegan)
Unsweetened Cocoa Powder: 2 tablespoons (15g) (Natural, not Dutch-processed, for better reaction with baking soda)
Baking Soda: 1 teaspoon (5g)
Salt: ½ teaspoon (3g)
Neutral Flavored Oil: ½ cup (120ml) vegetable oil, canola oil, or melted refined coconut oil (ensure it’s liquid)
Vanilla Extract: 2 teaspoons (10ml)
Vegan Red Food Coloring: 1-2 tablespoons (15-30ml) liquid or gel food coloring (adjust amount based on desired color intensity and brand potency; ensure it’s vegan as some red dyes use carmine/cochineal derived from insects)

For the Vegan Cream Cheese Frosting:

Vegan Cream Cheese: 8 ounces (226g) block-style, softened at room temperature (Brands like Tofutti, Miyoko’s Kitchen, Kite Hill, Violife work well; block style is generally firmer than tub style)
Vegan Butter: ½ cup (113g) stick-style, softened at room temperature (Brands like Miyoko’s Kitchen, Melt Organic, Earth Balance sticks are good options)
Powdered Sugar: 3-4 cups (360-480g), sifted (Adjust to taste and desired consistency; ensure it’s vegan/bone char free)
Vanilla Extract: 1 teaspoon (5ml)
Optional Tang: ½ – 1 teaspoon apple cider vinegar or lemon juice (enhances the ‘cream cheese’ tang)

Step-by-Step Instructions for Perfect Vegan Red Velvet Cupcakes

Follow these instructions carefully for the best results. Accuracy in measurement and technique is key in vegan baking!

Part 1: Making the Vegan Red Velvet Cupcakes

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper or silicone liners. Set aside.
Create Vegan ‘Buttermilk’: In a small bowl or measuring cup, combine the plant-based milk (soy milk recommended for best curdling) and apple cider vinegar. Stir briefly and let it sit for 5-10 minutes. It will curdle slightly and thicken – this is your vegan ‘buttermilk’, which adds tenderness and reacts with the baking soda for lift.
Whisk Dry Ingredients: In a large mixing bowl, add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk them together thoroughly. This ensures even distribution and helps aerate the flour, preventing dense spots in your cupcakes. Make sure there are no clumps of cocoa powder or baking soda.
Combine Wet Ingredients: In a separate medium-sized bowl, add the neutral oil, the prepared vegan ‘buttermilk’ mixture, vanilla extract, and the vegan red food coloring. Start with 1 tablespoon of food coloring; you can add more if needed. Whisk these wet ingredients together until well combined and the color is evenly distributed.
Combine Wet and Dry: Pour the wet ingredients mixture into the large bowl containing the dry ingredients.
Mix Gently: Using a whisk or a rubber spatula, mix the batter until just combined. Be very careful not to overmix! Some small lumps are perfectly okay. Overmixing develops the gluten in the flour, leading to tough, chewy cupcakes instead of light and tender ones. Mix only until you no longer see streaks of dry flour.
Fill Cupcake Liners: Carefully divide the batter evenly among the 12 prepared cupcake liners. Fill each liner about two-thirds full. This allows room for the cupcakes to rise without spilling over. An ice cream scoop can be helpful for uniform portioning.
Bake: Place the muffin tin in the preheated oven on the center rack. Bake for 18-22 minutes. The cupcakes are done when a wooden skewer or toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached (but no wet batter). Baking times can vary slightly depending on your oven, so start checking around the 18-minute mark.
Cool Completely: Once baked, carefully remove the muffin tin from the oven and place it on a wire cooling rack. Let the cupcakes cool in the tin for about 5-10 minutes. Then, gently remove the cupcakes from the tin and place them directly onto the wire rack to cool completely before frosting. This step is crucial! Attempting to frost warm cupcakes will result in melted, messy frosting. Allow at least 1 hour, maybe longer, for them to reach room temperature.

Part 2: Making the Vegan Cream Cheese Frosting

Beat Cream Cheese and Butter: Ensure your vegan cream cheese and vegan butter are properly softened to room temperature (but not melted). Place them in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and an electric hand mixer. Beat them together on medium speed until smooth, creamy, and well combined, scraping down the sides of the bowl as needed. This usually takes about 2-3 minutes.
Add Powdered Sugar Gradually: Turn the mixer speed down to low. Gradually add the sifted powdered sugar, about one cup at a time, beating well after each addition. Starting on low speed prevents a sugar cloud explosion in your kitchen!
Incorporate Vanilla and Tang: Once most of the sugar is incorporated, add the vanilla extract and the optional apple cider vinegar or lemon juice (if using for extra tang).
Whip to Fluffiness: Increase the mixer speed to medium-high and beat the frosting for another 2-4 minutes until it becomes light, fluffy, and smooth. Scrape down the sides and bottom of the bowl periodically to ensure everything is incorporated. If the frosting seems too thin, add a bit more sifted powdered sugar, a tablespoon at a time. If it seems too thick, add a tiny splash (like ½ teaspoon) of plant-based milk.
Chill (Optional but Recommended): For the best texture and easier piping, cover the frosting bowl and chill it in the refrigerator for about 15-30 minutes before using. This helps it firm up slightly, especially if your kitchen is warm or if using softer vegan butter/cream cheese brands.

Part 3: Assembling the Cupcakes

Ensure Cupcakes are Cool: Double-check that your cupcakes are completely cool to the touch.
Frost the Cupcakes: You can frost the cupcakes simply using an offset spatula or knife for a rustic look. Alternatively, transfer the chilled frosting to a piping bag fitted with your desired tip (like a star tip or round tip) and pipe swirls onto each cupcake.
Garnish (Optional): For a classic red velvet look, you can crumble one “sacrificial” cupcake (or trim the domed tops off before frosting) and sprinkle the red crumbs lightly over the frosted cupcakes. Other options include vegan sprinkles or a small dusting of cocoa powder.

Nutrition Facts

Servings: This recipe makes approximately 12 standard-sized cupcakes.
Calories Per Serving (Estimated): Approximately 380-450 kcal per frosted cupcake.

Disclaimer: Nutritional information is an estimate only and can vary significantly based on specific ingredient brands used (especially vegan butter, cream cheese, plant milk, and sugar content), portion sizes, and any substitutions made. The calculation includes both the cupcake and a standard amount of frosting.

Preparation Time

Understanding the time commitment helps plan your baking session effectively.

Prep Time: 20-25 minutes (Includes mixing batter and preparing frosting while cupcakes cool)
Cook Time: 18-22 minutes (Baking the cupcakes)
Cooling Time: 1 hour minimum (Essential for proper frosting)
Assembly Time: 10-15 minutes (Frosting the cooled cupcakes)

Total Time (Including Cooling): Approximately 1 hour 50 minutes to 2 hours

How to Serve Your Delicious Vegan Red Velvet Cupcakes

These cupcakes are delightful on their own, but here are some ideas to elevate the experience:

Classic Presentation:
- Serve simply frosted on a platter or cake stand.
- Garnish with reserved red velvet crumbs for the traditional look.
- Use festive cupcake liners matching the occasion (holidays, birthdays).
Perfect Pairings:
- Drinks: Enjoy with a glass of cold unsweetened plant-based milk (almond, soy, or oat), a cup of freshly brewed coffee, or a calming cup of tea.
- Dessert Spread: Include them as part of a larger dessert table featuring other vegan treats like cookies, brownies, or fruit platters.
Occasions:
- Celebrations: Ideal for birthdays, anniversaries, Valentine’s Day, Christmas, or New Year’s Eve parties.
- Potlucks & Gatherings: A guaranteed crowd-pleaser that caters to various dietary needs.
- Afternoon Tea: A lovely addition to a vegan afternoon tea setup.
- Just Because: Sometimes, you just need a delicious cupcake! Serve as a special weeknight treat.
Temperature:
- These cupcakes are best served at room temperature for the softest crumb and creamiest frosting. If stored in the refrigerator, allow them to sit out for 20-30 minutes before serving.

Additional Tips for Vegan Red Velvet Success

Mastering vegan baking often involves a few specific techniques. Here are five tips to ensure your cupcakes turn out perfectly every time:

Measure Flour Correctly: This is crucial for cupcake texture. Do not scoop the measuring cup directly into the flour bag. This compacts the flour, leading to too much flour in the recipe and dense, dry cupcakes. Instead, use the “spoon and level” method: Fluff the flour in its container with a spoon. Spoon the flour lightly into your measuring cup until it’s overflowing. Then, use the back of a straight-edged knife to level off the top, scraping the excess back into the container. Alternatively, use a kitchen scale for the most accurate measurement (190g for this recipe).
Don’t Overmix the Batter: As mentioned in the instructions, but worth repeating! Once you combine the wet and dry ingredients, mix only until they are just incorporated. A few small lumps are fine. Overmixing develops gluten, resulting in tough, rubbery cupcakes. Gentle mixing is key to a tender crumb.
Room Temperature Ingredients (Especially for Frosting): While the cupcake batter itself is more forgiving, using room temperature (softened, not melted) vegan butter and vegan cream cheese is essential for a smooth, non-greasy, and well-emulsified frosting. Cold ingredients won’t blend properly and can result in a lumpy or separated frosting. Take them out of the fridge about 30-60 minutes before you plan to make the frosting.
Achieving the Right Red: Vegan red food coloring varies greatly in intensity between brands and types (liquid vs. gel). Gel colors are typically more concentrated, so you’ll need less. Start with the lower amount recommended (1 tablespoon) and add more gradually until you reach your desired shade, keeping in mind the batter will darken slightly as it bakes. Always ensure your food coloring is certified vegan, as traditional red often contains carmine/cochineal. For a natural alternative, beetroot powder can be used, but it may impart a subtle earthy flavor and yield a more muted, magenta-like color rather than a vibrant red. You’ll need several tablespoons of beetroot powder, potentially requiring slight adjustments to the liquid in the recipe.
Cool Cupcakes Completely Before Frosting: Patience is key here! Warm cupcakes will melt your beautiful vegan cream cheese frosting into a greasy puddle. Ensure the cupcakes are completely cool to the touch (not even slightly warm) before attempting to frost them. Placing them on a wire rack allows air to circulate all around, speeding up the cooling process compared to leaving them in the muffin tin.

Frequently Asked Questions (FAQ) about Vegan Red Velvet Cupcakes

Here are answers to some common questions you might have:

Q: Can I make these cupcakes gluten-free?
- A: Yes, you likely can, but it requires careful substitution. Replace the all-purpose flour with a high-quality gluten-free all-purpose baking blend that contains xanthan gum. Brands like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Baking Gluten-Free Measure for Measure Flour are often recommended. Keep in mind that the texture might be slightly different from the original wheat-based version – potentially a bit denser or crumblier depending on the blend used. Follow the rest of the recipe as written. Baking time might need slight adjustment, so watch them closely.
Q: My vegan cream cheese frosting seems too soft/runny. How can I fix it?
- A: This is common with some vegan cream cheese and butter brands, or if your ingredients were too warm. First, try chilling the frosting in the refrigerator for 30-60 minutes; this often helps it firm up considerably. If it’s still too soft after chilling, you can gradually beat in more sifted powdered sugar, a few tablespoons at a time, until it reaches your desired consistency. Be mindful that adding too much sugar will make it very sweet. Using block-style vegan cream cheese and stick-style vegan butter generally yields a firmer frosting than tub varieties.
Q: Why use vinegar in the cupcake batter?
- A: The vinegar serves a crucial purpose: it reacts with the plant-based milk to create a vegan “buttermilk.” This acidity does two main things: firstly, it tenderizes the crumb, making the cupcakes softer and moister. Secondly, and importantly in red velvet, it reacts with the baking soda to create carbon dioxide bubbles, which provides lift and makes the cupcakes light and fluffy. It also subtly enhances the characteristic tang associated with traditional red velvet cake. You won’t taste the vinegar in the final baked cupcakes.
Q: How should I store these Vegan Red Velvet Cupcakes?
- A: Because of the vegan cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator. They will typically last for 3-4 days. The frosting will firm up in the cold. For the best taste and texture, allow the cupcakes to sit at room temperature for about 20-30 minutes before serving to let the frosting soften slightly and the cake crumb become less chilled. Unfrosted cupcakes can be stored in an airtight container at room temperature for 2 days or frozen for up to 2 months (cool completely, wrap well). Frost frozen cupcakes after they have thawed completely.
Q: Can I make this recipe oil-free?
- A: Making this specific recipe completely oil-free would require significant adjustments and likely impact the final texture. Oil contributes greatly to the moistness and tenderness of these cupcakes. You could try substituting the oil with an equal amount of unsweetened applesauce, but the result will be denser and potentially more gummy or moist in a different way (less rich). The fat from the oil plays a key role in the classic red velvet texture. If pursuing oil-free, you might need to search for recipes specifically developed to be oil-free, which often use different ratios or binders. For this recipe, using the recommended oil yields the best, most authentic results.