Vegan Red Velvet Cupcakes
Ingredients
- 1 cup almond milk (or other plant-based milk, like oat or soy)
- 1 teaspoon apple cider vinegar
- 1 1/4 cups all-purpose flour
- 1 cup white sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup neutral oil (like avocado oil or vegetable oil)
- 2 tablespoons vegetarian red food coloring
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 8 oz. vegan cream cheese (like Kite Hill. See Note)
- 8 tablespoons vegan butter (softened. We like Miyoko's)
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
Steps
- 1
Preheat oven to 350ºF and line muffin pans with cupcake liners.
- 2
Whisk together milk and apple cider vinegar and set aside to curdle, about 5 - 10 minutes. If it doesn't curdle, that's OK!
- 3
Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix.
- 4
Add the oil, food coloring, vanilla extract, and almond extract to the curdled milk-vinegar mixture. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear.
- 5
Fill cupcake liners about two-thirds full (these cupcakes will rise fairly high). Place in preheated oven and bake 18 to 20 minutes, but be sure not to over-bake. Use a toothpick inserted in the center to tell--the toothpick will be red, but there should not be any batter or crumbs sticking. When done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely.
- 6
Make the cream cheese frosting: in the bowl of a standing mixer (or use a large bowl with a hand mixer), combine cream cheese and butter. Beat on medium speed until smooth. Pour in vanilla extract, then add in the powdered sugar, about 1-2 cups at a time. Beat on medium speed until completely incorporated after each addition. Refrigerate until ready to use.
- 7
Frost with cream cheese frosting. These look especially awesome with a piped swirl! Try a Wilton 2A round tip to achieve a perfect swirl.