Best 2 Vegan Red Velvet Cupcakes With Cream Cheese Frosting Recipe By Tasty Recipes

Get ready to indulge in a delightful treat with our tantalizing Vegan Red Velvet Cupcakes adorned with a luscious Cream Cheese Frosting. These cupcakes are not just a feast for the taste buds but also a visual masterpiece, boasting a vibrant red hue that captivates the eye. Dive into the article to discover the secrets behind this delectable dessert, including a detailed recipe guide, nutritional information, and insightful tips for achieving the perfect bake.

Embark on a culinary journey as we unveil the secrets of creating these delightful Vegan Red Velvet Cupcakes. Learn how to achieve the perfect balance of sweetness and tanginess in the velvety red batter, ensuring each bite is a symphony of flavors. Discover the art of crafting a smooth and creamy Cream Cheese Frosting that complements the cupcakes perfectly, adding a touch of elegance and richness.

Uncover the secrets of vegan baking as we guide you through the process of creating a moist and fluffy cupcake batter without the use of animal products. Explore the unique ingredients that give these cupcakes their signature red color and distinctive flavor. Indulge in the delectable Cream Cheese Frosting, made with plant-based ingredients, that adds a touch of tangy sweetness to each bite.

Whether you're a seasoned baker or just starting, our detailed recipe guide will ensure your Vegan Red Velvet Cupcakes turn out perfectly every time. With step-by-step instructions and helpful tips, you'll be able to create these stunning cupcakes that are not only delicious but also a feast for the eyes.

So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together. Immerse yourself in the world of vegan baking and treat your loved ones to these extraordinary Vegan Red Velvet Cupcakes with Cream Cheese Frosting.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN RED VELVET CUPCAKES

Vegan Red Velvet Cupcakes image

Light and fluffy vegan red velvet cupcakes topped with a red velvet frosting. Perfectly moist, vibrantly red and crazy delicious!

Provided by Alison Andrews

Categories Cupcakes Dessert

Time 40m

Number Of Ingredients 16

Ingredients

2 cups All-Purpose Flour ((250g))
1 cup White Granulated Sugar ((200g))
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Tablespoon Cocoa Powder (Unsweetened)
1 cup Vegan Buttermilk
2 teaspoons Vanilla Extract
1/2 cup Canola Oil ((120ml) or Vegetable Oil)
1 Tablespoon Distilled White Vinegar
1 teaspoon Red Gel Food Color
1/2 cup Vegan Butter ((112g))
4 cups Powdered Sugar ((480g))
1 Tablespoon Cocoa Powder (Unsweetened)
1 teaspoon Vanilla Extract
1/4 teaspoon Red Gel Food Color (*See Notes)
2-3 Tablespoons Soy Milk

Steps:

Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners. Set aside.
Sift the flour into a mixing bowl. Add the sugar, baking soda, salt and cocoa powder and mix together.
Prepare the vegan buttermilk by adding 1 Tbsp lemon juice into a measuring jug and then adding soy milk up to the 1 cup (240ml) line and allowing to sit for a minute to curdle into buttermilk.
Add the vegan buttermilk, vanilla extract, oil, vinegar and red gel food color to the mixing bowl and whisk briefly with a hand whisk to combine into a batter. Don't over-mix.
Divide the batter evenly between the cupcake liners.
Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Allow to cool completely before frosting.
Add vegan butter, powdered sugar, cocoa powder, vanilla extract, red gel food coloring and 2 Tbsp soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If needed, add the extra soy milk.
Pipe the frosting on top of your completely cooled cupcakes and serve.

Nutrition Facts : ServingSize 1 Cupcake, Calories 448 kcal, Sugar 57 g, Sodium 262 mg, Fat 16 g, SaturatedFat 2 g, TransFat 0.1 g, Carbohydrate 74 g, Fiber 1 g, Protein 3 g, UnsaturatedFat 14 g

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)

Red Velvet Cupcakes With Cream Cheese Frosting (Vegan) image

These have to be one of the BEST cupcakes I've ever made!! The chocolate extract REALLY makes it, so it's worth finding. As well as the little hint of almond. For the frosting, I've actually used a little less powdered sugar and it was plenty sweet (1 1/2-3/4 cup)

Provided by Kozmic Blues

Categories Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 17

Ingredients

1 cup soymilk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1 cup granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
2 tablespoons red food coloring
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon chocolate extract
1/4 cup margarine, non-hydrogenated, softened (Earth Balance)
1/4 cup vegan cream cheese, softened (Tofutti, Better Than Cream Cheese)
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees and line muffin pans with liners.
Whisk together the soy milk and vinegar and set aside to curdle.
Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
For frosting:.
Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
Scrape down the sides and mix until smooth and creamy.
Mix in the vanilla.
Keep tightly covered and refrigerated until ready to use.

Tips:

For the perfect red velvet color, use a combination of red food coloring and beet powder.
Make sure your buttermilk is fresh. You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of plant-based milk and letting it sit for 5 minutes.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a light and airy cupcake.
Do not overmix the batter. Overmixing can result in tough cupcakes.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can result in dry cupcakes.
Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
For a cream cheese frosting that is thick and fluffy, make sure the cream cheese is softened to room temperature before beating it.
Add the powdered sugar to the cream cheese frosting gradually, beating well after each addition. This will help to prevent the frosting from becoming lumpy.
If you want a lighter frosting, you can use a combination of cream cheese and whipped cream.
Decorate the cupcakes with your favorite toppings, such as sprinkles, chocolate chips, or fresh berries.

Conclusion:

Vegan red velvet cupcakes with cream cheese frosting are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be enjoyed by vegans and non-vegans alike. With a few simple tips, you can make the perfect red velvet cupcakes that are moist, fluffy, and full of flavor. So what are you waiting for? Give this recipe a try today!