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Red Velvet Cupcakes with Cream Cheese Frosting

What you need: 

2 egg replacers (I use Ener-G egg replacer)
1 cup nondairy milk (I use almond milk)
1 tablespoon
2 ounces red food coloring
3 tablespoons cocoa powder
2 1/4 cups flour
1 heaping teaspoon baking powder
pinch salt
1/2 cup vegan butter (I use Earth Balance)
2 cups sugar
2 teaspoons vanilla
1 teaspoon white vinegar
1 teaspoon baking soda

1/2 cup vegan cream cheese
1/4 cup vegan butter
1 teaspoon vanilla
2 to 3 cups powdered sugar (I use 2 1/2 cups)

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Line or grease 2 cupcake pans. Prepare the ingredients for the cupcakes. First, make the egg replacer and set aside. Mix milk with 1 tablespoon vinegar and set aside for 10 minutes to curdle.
2. Mix cocoa powder with red food coloring to form a thick paste without bubbles. Set aside. In a large bowl, sift the flour with the baking powder and salt. Set aside. Beat the vegan butter with sugar using a stand mixer for 3 minutes. Alternatively, mix well by hand.
3. Add in the egg replacer and vanilla and beat until combined. Add in the cocoa/food coloring paste, mixing to incorporate and being careful not to splatter. Beat in 1/2 the curdled nondairy milk until combined. Beat in 1/2 the flour mixture until combined (scraping sides). Repeat until all of the flour is added.
4. Mix baking soda with 1 teaspoon vinegar; it will fizz! Add to the batter, mixing well to combine. Fill prepared cupcake pans 1/2 to 2/3 full for each cup. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean.
5. To make the frosting, beat vegan butter and vegan cream cheese for 3 minutes. Add in vanilla until combined. Beat in powdered sugar, 1 cup at a time. After cupcakes are taken out of the oven, allow to cool in pan for 2-3 minutes, then remove to a wire rack to finish cooling. Wait until cupcakes are cooled to frost!
Source of recipe: I wrote this recipe based on a modification of several recipes: and and

Preparation Time: 
30 minutes, Cooking time: 25 minutes
Cooking Time: 
25 minutes
18 to 22
Recipe Category: 


I'm personally not fond of red velvet cake, so I'm not planning on making this, but I just wanted to say to everyone who is having problems with their cupcakes: Baking soda is often the culprit when things rise beautifully and then come crashing down. At least, that was always the reason for my baking disasters before I realized what was wrong. Maybe substituting the teaspoon for more baking powder or making sure that you're not accidentally using any more than a level teaspoon...?  I mean, unless you're opening the oven before 20 min, I don't see why the cupcakes in the photo are so beautiful, and yet no one seems able to replicate them. :(


I followed this recipe exactly and they were a disaster. I filled the cupcake pan halfway and they rose very high, then fell and covered the entire top of the pan. I should have tossed them right then, but I let them cool and after spending 10 minutes chiseling away at the burnt batter on top of the pan (while the batter in the cups wasn't fully cooked), I threw away the whole pan. The batter tasted good so I tried again, putting a very small amount in a mini cupcake pan. They rose, then fell and stuck like glue to the cupcake papers. Sorry for the bad review but I needed to vent after wasting my morning.


hmmm i did try these for valentines day...and they rose heaps and then sunk as well, but i figured it was because i put them in muffin tins! i dont have a cuppy cake tray  :(. but nonetheless they tasted AWESOME, and im going to try make them again today- hopefully they dont sink because i want to take them into work. Also, with my last batch i used soy milk but i think you taste it too much so i am going to use oat milk...and i used a buttercream frosting that someone posted on here  :D. they tasted sooo good and were nice and moist and fluffy! i didnt want to give them away  ;D


aww...that sucks.  sorry to hear it :(...i noticed that my first batch didn't rise much and seemed to deflate, but i figured it was the incessant opening of my oven that did it, so i didnt open the oven for my second batch until 20 minutes had passed, and that solved the problem.  also, dunno if you did this, but if you put both tins in the oven at the same time, that would cause the problem. either way, sorry they didn't turn out.




Awesome! Can't wait to hear how they turn out :)



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