Vegan red velvet cupcakes

Updated at: Thu, 17 Aug 2023 05:01:11 GMT

Step 1

Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners.

Step 2

In a measuring cup, combine the soy milk and vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).

Step 3

In a large mixing bowl, whisk together the flour, cornstarch, cocoa powder, sugar, baking powder and salt until well combined.

Step 4

To the bowl with the dry ingredients, add the oil, applesauce, vanilla, red food coloring and milk/vinegar mixture. Stir well with a large spoon or spatula until smooth and well combined. I used 2 tablespoons of red food coloring.

Step 5

Fill the liners 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.

Step 6

Make the Frosting: Using a hand mixer, beat the softened vegan butter for 1-2 minutes until creamy, then add the powdered sugar, apple cider vinegar and vanilla and beat everything together until smooth and creamy, adding a tablespoon of non-dairy milk at a time as needed. If you add too much milk and it gets runny, you will need to add more powdered sugar.

Step 7

Once the cupcakes are cooled completely, frost as desired and serve.

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