Vegan Red Velvet Cupcakes + Vanilla Buttercream

May 8, 2019

This Vegan Red Velvet Cupcakes + Vanilla Buttercream recipe is the perfect way to indulge your sweet tooth without the dairy and other not so great ingredients. They are perfectly sweet, fluffy, and can be whipped together in the matter of a few short minutes. A great addition to your Mother’s Day brunch or dinner.

Vegan Red Velvet Cupcakes + Vanilla Buttercream

OK, so when it comes to Red Velvet, you’re aware that this classic recipe is something truly special. There’s nothing like a delicious piece of Red Velvet anything which often comes paired with a beautiful Cream Cheese topping.

The awesome thing about this recipe is that although it doesn’t use the traditional Cream Cheese topping, this Vanilla Buttercream doesn’t miss a beat at all! It’s totally creamy, fluffy, and has a nice “butter-like” taste from using two special ingredients together to mimic the traditional Buttercream that we all love minus the dairy!

Vegan Red Velvet Cupcakes + Vanilla Buttercream

If you’ve been an avid follower of Orchids + Sweet Tea, then you’re probably already aware of the fact that I hardly have anything that features Red Velvet on our site. To be honest, I even went as far as creating something “Blue Velvet”, almost two years ago, which surprisingly became a hit. Haha. These Dairy-Free Blue Velvet Donuts were so fun to make and they actually taste good! Such a fun activity to do with kids, especially during the holiday season!

Vegan Red Velvet Cupcakes + Vanilla Buttercream

Besides that, nI haven’t really created anything with Red Velvet flavor, so I’m super excited to share these cupcakes with those of you who just LOVE Red Velvet!

Now, with Mother’s Day just a few short days away, I wanted to share a sweet treat that not only would be a hit when it came to flavor, but also a hit when it came to the simple and healthier ingredients used.

If you’re anything like me, then you’re probably planning out your entire Mother’s Day menu as we speak. Regardless of your level of cooking/baking expertise, I’ve gathered a few recipes that would work perfectly for a beautiful breakfast/brunch, dinner, or dessert moment as a way to honor the Mothers in your life.

Vegan Red Velvet Cupcakes + Vanilla Buttercream

When it comes to a beautiful breakfast/brunch, the following recipes are the perfect things to add to make the day just that much more special:

When it comes to savory flavors, these dishes are a MUST:

And of course, we can’t leave out the sweet treats that top things off nicely:

Vegan Red Velvet Cupcakes + Vanilla Buttercream

Now, back to this recipe. When it comes to making Red Velvet, of course you know that achieving the red color requires some form of ‘dyeing’ your batter. While most people don’t enjoy using food coloring (myself included), for these cupcakes I chose to use it and was rather happy that I did.

So, How Can I Make it Red + Healthy?

Like, I’ve previously mentioned, 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:

  • Use beet puree (there are plenty of recipes on making your own beet puree to add in!)

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!

Vegan Red Velvet Cupcakes + Vanilla Buttercream

Now, let’s dig right into this recipe, shall we?

Preheat oven to 425 degrees Fahrenheit and line a 12-cavity cupcake liner with parchment liners and set aside.

In a medium bowl, add the Almond Milk and Apple Cider Vinegar, mixing until well combined and let it sit for 10 minutes.

In a separate bowl, add the whole wheat flour, pure cane sugar, cocoa powder, baking powder, and sea salt, whisking them together.

Once the milk-vinegar mixture has sat for the allotted time, add in the oil, vanilla, and red food coloring, whisking together until well combined.

Add the wet ingredients in with the dry ingredients, mix together well using a rubber spatula. **NOTE: Do Not Over-mix!**

Divide the batter evenly into each cupcake cavity and baked for 5 minutes. After the 5 minute mark, reduce the oven temperature to 350 degrees Fahrenheit and bake for the remaining 15-20 minutes or until the centers are fully cooked through once tested with a toothpick.

Remove from the oven and let cool before icing them.

To Make Vegan Vanilla ‘Buttercream”:

In the bowl of an electric stand mixer, add the vegan butter and shortening, whipping them together (on medium-high speed) for 3-4 minutes, until completely fluffy.

Reduce the speed to medium-low, adding in 3 cups of powered sugar until well incorporated. **NOTE: Be sure to scrape the bottom and sides as needed.** Next, add in vanilla, sea salt, and 1 Tbsp of Almond milk. Add remaining cup of powered sugar and additional 1 Tbsp of Almond milk, until desired consistency is met. **NOTE: Buttercream should be creamy, but slightly thick so that it holds up well.**

Once cupcakes are full cooled, add buttercream to a piping bag and pipe a generous amount to your cupcakes, until all cupcakes are iced.

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make these Vegan Red Velvet Cupcakes or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Vegan Red Velvet Cupcakes + Vanilla Buttercream
Vegan Red Velvet Cupcakes + Vanilla Buttercream

Vegan Red Velvet Cupcakes + Vanilla Buttercream

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Print It Pin It

Ingredients

Vegan Red Velvet Cupcakes:

  • 1 1/2 cup Organic Whole Wheat Pastry Flour (I used Bob's Red Mill)
  • 3/4 cup Organic pure cane sugar (See Notes!)
  • 2 Tbsps cocoa powder, unsweetened
  • 2 tsps baking powder
  • 1/4 tsp sea salt
  • 3/4 cup Almond milk, unsweetened + 1/4 cup if needed! (See Notes: Red Coloring)
  • 1 tsp Apple Cider Vinegar
  • 1/4 cup coconut oil, melted (See Notes!)
  • 1 tsp vanilla extract

Vegan Vanilla Buttercream:

  • 1/4 cup vegan butter spread (I used Earth's Balance)
  • 1/4 cup vegan vegetable shortening (I used the Spectrum brand)
  • 3-4 cups organic powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp Almond milk
  • pinch of sea salt

Instructions

  • Preheat oven to 425 degrees Fahrenheit and line a 12-cavity cupcake liner with parchment liners and set aside.
  • In a medium bowl, add the Almond Milk and Apple Cider Vinegar, mixing until well combined and let it sit for 10 minutes.
  • In a separate bowl, add the whole wheat flour, pure cane sugar, cocoa powder, baking powder, and sea salt, whisking them together.
  • Once the milk-vinegar mixture has sat for the allotted time, add in the oil, vanilla, and red food coloring, whisking together until well combined.
  • Add the wet ingredients in with the dry ingredients, mix together well using a rubber spatula. **NOTE: Do Not Over-mix!**
  • Divide the batter evenly into each cupcake cavity and baked for 5 minutes. After the 5 minute mark, reduce the oven temperature to 350 degrees Fahrenheit and bake for the remaining 15-20 minutes or until the centers are fully cooked through once tested with a toothpick.
  • Remove from the oven and let cool before icing them.

Vegan Vanilla Buttercream:

  • In the bowl of an electric stand mixer, add the vegan butter and shortening, whipping them together (on medium-high speed) for 3-4 minutes, until completely fluffy.
  • Reduce the speed to medium-low, adding in 3 cups of powered sugar until well incorporated. **NOTE: Be sure to scrape the bottom and sides as needed.** Next, add in vanilla, sea salt, and 1 Tbsp of Almond milk. Add remaining cup of powered sugar and additional 1 Tbsp of Almond milk, until desired consistency is met. **NOTE: Buttercream should be creamy, but slightly thick so that it holds up well.**
  • Once cupcakes are full cooled, add buttercream to a piping bag and pipe a generous amount to your cupcakes, until all cupcakes are iced.
  • Bon Appetite!

Tips & Tricks

OILS: You can also use Grapeseed oil or Avocado oil if preferred.
SWEETENER: If you choose to opt out of pure cane sugar, you can always substitute for coconut sugar or pure maple syrup instead. If using pure cane sugar, ensure that it is Vegan-approved such as the Wholesome brand, etc. 
RED COLOR: If you chose to opt out of red food coloring, you can always naturally dye your cupcakes by using pureed beets. For this, you would need 1 cup of pureed beets; In addition, ensure that you only use 1/2 cup of Almond milk + 1/2 tsp of Apple Cider Vinegar when using this option instead of recipe amounts.
STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Vegan Red Velvet Cupcakes + Vanilla Buttercream.

ORCHIDS + SWEET TEA

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

Your email address will not be published. Required fields are marked *

Love this Recipe?




  1. Love the details in this recipe! You are so thoughtful in your explanations and really make it easy for people to succeed. Thank you – these look super cute 🙂

  2. These are definitely my idea of cupcake heaven! They were so yummy that it was really hard to want to share.

  3. Yassss it’s vegan! I eat plant-based, so I am super stoked to find your vegan recipe for red velvet cupcakes. I am not much of a baker, but I think I’ll learn for this recipe. 😉