Vegan Red Velvet Cupcakes for Two

From by Natasha Merchant
Vegan Red Velvet Cupcakes for Two

Vegan Red Velvet Cupcakes Photo

Now that I’ve lived in Texas for almost 8 years, I’ve been converted to a red velvet lover. It’s the perfect blend of chocolate and vanilla with a fun and festive red hue. I’ve come to associate it with Valentine’s Day, but by the time the 14th rolls around, I’ve already overdosed on Valentine’s candy and can’t imagine trying to get through an entire batch of red velvet cupcakes.

That’s why this recipe only makes two cupcakes. It’s built in portion control for those of you who are still sticking to your New Year’s resolutions, and just enough to satisfy the sweet tooth of you and your sweetheart. And if you’ve given up on resolutions and/or don’t have a sweetheart, you can eat them both yourself!

These cupcakes get their red hue from beet juice. They are bright red, but more of a soft reddish purple. If you want vibrant red cupcakes, you can substitute the beet juice with 1 teaspoon of red food coloring. Beware, though, because not all food coloring is vegan. If you choose to use the beet juice, you can’t detect the flavor.

Vegan Red Velvet Cupcakes Picture

The cupcake recipe is so small, you can fit the batter into a measuring cup, and no special equipment is required. All you need is a whisk and a spatula.

Since the frosting recipe makes such a small amount as well, I’ve found it easier to make it by hand than with an electric mixer or a stand mixer. Just make sure your butter and cream cheese are at room temperature, grab a wooden spoon, and get out all of your frustrations. There’s something kind of fun and satisfying about making frosting by hand.

Vegan Red Velvet Cupcakes Image


Vegan Red Velvet Cupcakes Recipe


For the Cupcakes:

  • 1/4 cup soy milk, or almond milk
  • 1/4 teaspoon apple cider vinegar
  • 1 1/2 tablespoons vegetable oil, or grapeseed oil
  • 2 1/2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 tablespoon beet juice
  • 1/4 cup all-purpose flour
  • 1 teaspoon natural cocoa powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt

For the Frosting:

  • 1 1/2 tablespoons vegan butter, such as earth balance, at room temperature
  • 1 1/2 tablespoons vegan cream cheese, such as tofutti, at room temperature
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla bean paste, or pure vanilla extract
  • 1-2 teaspoons soy milk, or almond milk


For the Cupcakes:

  1. Preheat the oven to 350°F.
  2. Line a cupcake pan with 2 paper liners.
  3. In a small bowl or measuring cup, whisk together the non-dairy milk and vinegar and set aside for a couple of minutes.
  4. Add the oil, sugar, vanilla extract, and beet juice and whisk together to combine.
  5. Add the flour, cocoa powder, baking soda, baking powder, and salt and stir to combine.
  6. Don’t overmix (a few small lumps are ok).
  7. Divide the batter between the 2 liners and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.
  8. Cool completely on a wire rack before frosting.

For the Frosting:

  1. In a bowl, cream the butter and cream cheese until smooth.
  2. Add the powdered sugar and mix until combined.
  3. Add the vanilla and 1 teaspoon of non-dairy milk and mix until smooth. If the frosting is too stiff, add the remainder of non-dairy milk and mix until smooth and spreadable.
  4. Spread the frosting on the cupcakes (or use a piping bag) and top with sprinkles.


Cuisinart Stainless Steel Mixing Bowls

Le Creuset Revolution Spatula