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How to make:

Vegan Red Velvet Cupcakes

These fluffy Vegan Red Velvet Cupcakes are hiding a secret ingredients (beets!), but no one will ever know! They’re perfectly sweet and made with simple ingredients. Topped off with a creamy coconut frosting!

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
These fluffy Vegan Red Velvet Cupcakes are hiding a secret ingredients (beets!), but no one will ever know! They're perfectly sweet and made with simple ingredients. Topped off with a creamy coconut frosting!
Author:
Emilie
Yield:
10-12 1x
Rating: 4.8 from 4 reviews

Ingredients

For the cupcakes:

For the icing:

Instructions

  1. Preheat oven to 425ºF. Line a 12-cup muffin pan with paper liners or grease with cooking spray.
  2. In a medium bowl, add non-dairy milk and vinegar. Set aside for 5 minutes.
  3. In a large bowl, add flour, sugar, cocoa powder, baking powder, and salt. Stir to combine evenly.
  4. To the bowl with the milk mixture, add pureed beets, oil, and vanilla. Whisk thoroughly.
  5. Slowly pour the liquid ingredients into the dry ingredients. Whisk together until just combined; do not overmix.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 5 minutes, then turn the heat down to 350ºF. Bake for 20 more minutes, until a toothpick inserted into the middle of a cupcake comes out clean.
  8. While the cupcakes are baking, prepare the icing. Scoop the solid white coconut milk in the top of the can into a large bowl, reserving the clear liquid for another recipe. With an electric beater, whip coconut milk until smooth and fluffy. Add powdered sugar; beat until fully combined.
  9. Wait until cupcakes are completely cooled before adding the icing.

Notes

*Some cane sugar is not vegan, as it can be processed with animal bone char. I use Trader Joe’s Organic Sugar. Check here for vegan cane sugars: https://ordinaryvegan.net/vegansugar/.

**To make your own powdered sugar, simply put cane sugar in a blender or food processor and blend until a fine powder forms. Cheap & easy!