Vegan Red Velvet Cupcakes With Cream Cheese Frosting

Vegan Red Velvet Cupcakes With Cream Cheese Frosting

4.5(179)

Cook Time
-
Total Time
-
Yield
12 cupcakes

How to Make It

1. Step
Preheat the oven to 350°F (180°C).
2. Step
Grease a 12-cup muffin tin or line with paper liners.
3. Step
In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
4. Step
In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
5. Step
Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
6. Step
Use an ice cream scoop to fill each muffin cup about ¾ of the way.
7. Step
Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
8. Step
Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
9. Step
Fold in the vanilla and lemon zest with a rubber spatula until well combined.
10. Step
Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
11. Step
Enjoy!

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