These Vegan Red Velvet Cupcakes + Bourbon Vanilla Buttercream are the perfect way to indulge your sweet tooth this season without the dairy or eggs! They are filled with decadent, rich flavor and comes completely fluffy, moist, and incredibly soft. Whipped together in the matter of a few short minutes, these cupcakes are an easy sweet treat for the entire family (once the bourbon is omitted that is)! All vegan ingredients. Gluten-free + make ahead options.
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.
OK, so when it comes to Red Velvet Cupcakes, you're aware that this classic recipe is something truly special, especially around the Holiday season. There's nothing like a delicious piece of Red Velvet ANYTHING which often comes paired with a beautiful Cream Cheese topping----am I right?
Well, the awesome thing about this recipe is that although it doesn't use the traditional Cream Cheese topping, this Bourbon Vanilla Buttercream doesn't miss a beat at all when it comes to satisfying those taste buds. This buttercream is totally creamy, fluffy, and has a nice "rich bourbon-vanilla" taste. Of course, you can always omit the bourbon to create a traditional Vanilla buttercream for the kids to enjoy along with you! It'll still taste just as satisfying.
Over the past year or so, I've really made it a mission to perfect vegan cupcakes and cakes. If I'm honest, those were the two type of desserts that I struggled with when starting this recipe development journey, however, I have learned a TON a long the way and wanted to include a few tips that might be of great help to you as well!
Did you know that there were interesting facts about Red Velvet? Yup and of course I had to share my finding from Food and Wine:
Very easy to whip together. Literally one-bowl needed for cupcakes.
Ready in less than 30 minutes TOTAL—-including prep.
Warm and comforting with EVERY SINGLE BITE.
Super moist + fluffy on purpose.
Loaded with decadence and delicious Holiday flavors.
All dairy-free, vegan, + gluten-free option.
Makes for the perfect sweet treat for adults + kids alike (minus the Bourbon).
Did I mention—–just delicious?
To come out with a soft, moist cupcake, I’ve noticed that mixing All-Purpose Flour + Cake Flour, really does justice!
Yes! This has been my trial and error moment when it comes to baking! I tend to fill my batter with most recipes to the brim, but I’ve recently gotten into the habit of pacing myself!
Over-filling makes a huge mess later and doesn’t allow your baked goods to come put perfectly, especially with cupcakes. So, filling it ¾ths of the way is key!
I know that this is a common mistake, especially for those of us who aren’t daily bakers. Ensure that your ingredients (flours, etc.) are fresh and haven’t been sitting there for months improperly sealed, etc.
Also, ensure that your leaveners (baking power + baking soda) are fresh. This is super important and often is the culprit in flatter baked goods.
While using cupcake liners are a huge lifesaver when making it easier to remove your cupcakes after they are ready, ensuring that you not only use high quality liners, but that you also lightly spray the inside of your liners with a cooking spray HELPS A TON! Don’t you just hate when your cupcake inevitably gets stuck on one of those cupcake liners?
Last but not least, always ensure that your batter is JUST RIGHT. With cupcakes, your batter should be slightly thick and not extremely watery. This allows them to come out fluffy and not too wet. Therefore, always slowly add in the wet ingredients (while mixing) to ensure that your batter isn’t too crazy liquid-y to the point that it looks like your scooping up milk. When it doubt, throw it out and start again. Trust me, it’s best that way!
Believe me, after making small adjustments (like the ones mentioned in my tips above), I began perfecting cupcakes, which has been the best feeling in the world! Haha.
Absolutely! Achieving the red color requires some form of 'dyeing' your batter. In this recipe, I chose to use a Vegan approved food coloring to make things easier, however, there are other great ways to achieve the same color without any extra chemicals:
When it comes to making a beet puree, you simply roast them and place them in a food processor like you would any other type of puree (sweet potato, pumpkin, etc.).
The awesome part is that by using pureed beets, you can come out with a naturally, perfect red color for any red velvet recipe that you chose!
When tightly wrapped + refrigerated, these cupcakes can be stored for 3-4 days. However, you can freeze them for up to 6 months (unfrosted) and then thawed, heated, and then cooled before adding buttercream.
Absolutely! You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cupcakes sit at room temperature for 30 minutes to an hour, frost, and enjoy!
In all honesty, I tend to use Cake Flour by itself when I decide not to mix it in with All-Purpose Flour. Using Cake Flour alone makes your cake/cupcakes even more soft, fluffy, and moist! Of course, you can always use All-Purpose Flour solely if you don’t have Cake Flour.
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
Absolutely! You can always use the same measurements of the ingredients to create a nice single layer cake OR double the ingredients for a beautiful 2-layer. The bake times will vary slightly (only a few minute longer), but the transition is pretty easy + simple.
Although both Red Velvet + Chocolate Cake contain cocoa powder, there is a distinct difference. Unlike Chocolate Cake, Red Velvet contains a combination of vinegar and 'buttermilk', which is super important for the texture and taste. In addition, Red Velvet is a lot more rich and fine in taste as opposed to Chocolate.
As mentioned earlier in the post, Red Velvet often comes paired with a Cream Cheese Frosting. However, there are so many other pairings that work perfectly with Red Velvet, such as: Classic Vanilla, Bourbon Vanilla (as this recipe), Chai, White Chocolate, and Cookie + Cream.
If you make these Vegan Red Velvet Cupcakes + Bourbon Vanilla Buttercream, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!