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Vegan Red Velvet Cupcakes With Cream Cheese Frosting

by Rachel Gaewski featured in Vegan Cupcakes 4 Ways

Inspired by


for 12 cupcakes


  • 1 cup
    unsweetened almond milk (240 mL)
  • 1 tablespoon
    lemon juice (15 g)
  • 1 cup
    organic granulated sugar (150 g)
  • ¼ cup
    refined coconut oil, solid (50 g)
  • 1 ¾ cups
    all-purpose flour (220 g)
  • ¼ cup
    unsweetened cocoa powder (30 g)
  • 1 teaspoon
    baking soda (8 g)
  • 1 teaspoon
    baking powder (4 g)
  • ½ teaspoon
    salt (2.5 g)
  • 1 teaspoon
    vanilla extract (5 g)
  • 1 teaspoon
    apple cider vinegar (5 g)
  • 4 teaspoons
    red food coloring, plus more for decorating (20 g)
  • ⅓ cup
    unsweetened applesauce (85 g)


  • 1 stick
    ½ cup
    vegan butter (115 g)
  • 1 cup
    vegan cream cheese (225 g)
  • 2 cups
    powdered sugar (240 g)
  • 1 teaspoon
    vanilla extract (5 g)
  • 2 teaspoons
    lemon zest (10 g)
    Calories 386
    Fat 19g
    Carbs 49g
    Fiber 2g
    Sugar 36g
    Protein 4g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (180°C).
  2. Grease a 12-cup muffin tin or line with paper liners.
  3. In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
  4. In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
  5. Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
  6. Use an ice cream scoop to fill each muffin cup about ¾ of the way.
  7. Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
  8. Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
  9. Fold in the vanilla and lemon zest with a rubber spatula until well combined.
  10. Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
  11. Enjoy!




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