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5 from 1 vote

Vegan Red Velvet Cupcakes

by: claire cary

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.
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Prep: 5 mins
Cook: 25 mins
Total: 30 mins





  • 4 ounces plain cream cheese at room temperature
  • ¼ cup vegan butter at room temperature
  • 1 tsp vanilla
  • 1-2 cups powdered sugar
  • pinch of salt
  • 1-2 tbsp milk as needed


  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a cupcake tray with liners, this recipe makes 7 cupcakes. Set aside.
  • Add all wet ingredients (aside from the food coloring) to a large mixing bowl and beat together with an electric mixer.
  • Add in the dry ingredients, making sure to spoon and level the flour. For the all purpose flour, I find it easiest to measure 1 cup worth, then subtract 2 tablespoons (for 1 batch) which will equal 3/4 cup + 2 tbsp.
  • Beat together just until combined but careful not to overmix
  • Whisk in the food coloring until evenly incorporated.
  • Scoop into your prepared cupcake tray, filling each about 3/4 of the way full.
  • Bake for 23-28 minutes, or until a toothpick comes out clean. 25 minutes is perfect in my oven, but all ovens are different.
  • To make the buttercream, beat together the butter and cream cheese until well incorporated. Beat in the powdered sugar, 1 cup at a time until smooth and creamy. Finally, beat in the salt and vanilla.
  • Once the cupcakes have fully cooled, pipe on the frosting and enjoy!


If you don't like to use food coloring, you can definitely leave it out! The cupcakes will taste exactly the same. You  can also try adding some beet root powder or extract for a natural color. 
I of course used gluten free all purpose flour, but if you are not gluten free, regular will do! 
Serving: 1cupcake, with frosting / Calories: 307kcal / Carbohydrates: 51g / Protein: 6g / Fat: 19g / Cholesterol: 9mg / Fiber: 2g / Sugar: 29g

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