Vegan Red Velvet Cupcakes
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (16)

Vegan Red Velvet Cupcakes

NUTRITION · PER SERVING59M COOK
CAL 15%·PRO 7%
CARBS 53G70% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER39G TOTAL SUGAR
FAT 12G34% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist, deep red chocolate cupcakes topped with vegan cream cheese frosting. A classic dessert made completely plant-based.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 24
  • 1 tablespoon apple cider vinegar (or regular vinegar)
  • 1 cup soy milk (or other vegan milk, 240mL, room temperature)
  • 2 cups white granulated sugar (400g)
  • 3 cups all-purpose flour (360g)
  • 2 tablespoons unsweetened cocoa powder (16g)
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • ¾ cup oil (150g)
  • 1 teaspoon vanilla extract
  • 1 oz. liquid red food colouring (bright red)
  • 1 cup warm soy milk (240mL)
  • 2 teaspoons baking soda
  • 1 teaspoon white vinegar
  • 8 ounces vegan cream cheese* (bring to room temperature)
  • ½ cup vegan butter sticks (bring to room temperature, 4 ounces)
  • 1 teaspoon vanilla extract ( or vanilla paste)
  • 1 pinch sea salt
  • 3 to 4 cups powdered sugar (sifted, 480g for 4 cups)
  • 1/4 cup cornstarch (sifted32g)
PREP
40M
SODIUM
178MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.