Vegan Red Velvet Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist red velvet cupcakes with a hint of cocoa, made vegan with plant-based milk and butter. These tender cakes have a classic red color and are finished with vegan frosting for a simple dessert that works for any occasion.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 cup soy milk
- 2 teaspoons white distilled vinegar
- 1 1/3 cups all purpose flour
- 1/4 cup cornstarch
- 2 tablespoons natural cocoa powder
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup canola oil
- 1/4 cup applesauce
- 2 teaspoons pure vanilla extract
- 1-3 tablespoons vegan red food coloring
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons soy milk, as needed
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 87mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 83mg
- Calcium
- 30mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 87MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.