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90% would make again

Vegan Red Velvet Cupcakes With Cream Cheese Frosting

Tasty Team
June 10, 2019
Vegan Red Velvet Cupcakes With Cream Cheese Frosting

Inspired by 40aprons.com

Ingredients

for 12 cupcakes

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 (50 g), solid
  • 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 (20 g), plus more for decorating
  • ⅓ cup unsweetened applesauce (85 g)

Frosting

  • 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)

Nutrition Info

  • Calories 386
  • Fat 19g
  • Carbs 49g
  • Fiber 2g
  • Sugar 36g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  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!

Ingredients

for 12 cupcakes

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 (50 g), solid
  • 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 (20 g), plus more for decorating
  • ⅓ cup unsweetened applesauce (85 g)

Frosting

  • 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)

Nutrition Info

  • Calories 386
  • Fat 19g
  • Carbs 49g
  • Fiber 2g
  • Sugar 36g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  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!
Vegan Red Velvet Cupcakes With Cream Cheese Frosting

Inspired by 40aprons.com

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