Small batch vegan red velvet cupcakes! These easy to make cupcakes are moist, full of flavor and made in one bowl. Finished off with a simple dairy free cream cheese frosting that is bound to satisfy your sweet tooth.
– granulated cane sugar – soy milk – oil – vanilla extract – apple cider vinegar – liquid red food coloring
Preheat oven to 350°F. Line cupcake tray with liners for 7 cupcakes. Mix wet ingredients in a bowl, except food coloring, with an electric mixer.
Add dry ingredients and mix until just combined. Whisk in food coloring. Fill cupcake liners 3/4 full. Bake for 23-28 minutes until toothpick comes out clean.
For buttercream, beat butter and cream cheese, then add powdered sugar gradually until smooth. Pipe frosting onto cooled cupcakes and enjoy!
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