Super Easy Vegan Red Velvet Cupcakes (Fluffy)

These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness. This recipe is incredibly easy to follow. You can whip up these delightful cupcakes with just one bowl and a whisk in no time. These make them a great option if you or someone you love has food allergies. Plus, they’re just as tasty as traditional cupcakes!

Oriana’s Thoughts On The Recipe

These Egg-Free, Dairy-Free Red Velvet Cupcakes have become my son’s all-time favorite! He asks for these delights over and over, and it’s easy to see why. The rich, velvety texture combined with a hint of chocolate and a burst of vanilla makes these cupcakes irresistible.

They’re incredibly easy to make. You only need one bowl and a whisk—no fancy equipment is required. These cupcakes are not just a hit with the kids; everyone in the family loves them. Plus, they’re egg-free, dairy-free, and completely vegan, making them suitable for almost everyone.

Don’t think you need to wait for a special occasion to enjoy these treats. While they’re perfect for Valentine’s Day with their vibrant red color, they’re also great at Christmas, birthdays, or just as an everyday sweet treat. And they’re freezer-friendly, so you can always have a batch ready to go for those cupcake cravings!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• All-purpose flour: The base of our cupcakes, giving them structure. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
• Cornstarch: Helps create a tender crumb.
• Cocoa powder: It adds a subtle chocolate flavor. Note: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. This is especially important in egg-free baking. 
• Granulated sugar: Sweetens the cupcakes. Note: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
• Baking powder: Leavens the batter, making it rise. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Milk (non-dairy or dairy): Adds moisture. For a vegan option, use soy or oat milk. Dairy milk will also work.
• Vinegar: Reacts with baking powder for a better rise. Note: You can use apple cider vinegar or white vinegar.
• Neutral-tasting oil: Keeps the cupcakes moist. Note: Vegetable or canola oil – or any light-tasting oil of your preference. 
• Applesauce: Acts as an egg replacer, adding moisture and binding the ingredients. I use and recommend unsweetened applesauce.
• Pure vanilla extract: Adds a lovely vanilla flavor.
• Gel red food color: Gives the cupcakes their signature red color. Note: The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt in a large bowl. Set aside.

Step 2 – Combine Wet Ingredients

In a mixing bowl, whisk together milk, vinegar, oil, applesauce, vanilla, and food color.

Step 3 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients; mix to combine.

Step 4 – Fill The Cupcake Pan

Fill cupcake liners with the batter about two-thirds full.

Step 5 – Bake

Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.

Step 5 – Decorate

Decorate as your heart desires. I used my Cream Cheese Frosting. Prepare the frosting. Frost cooled cupcakes immediately before serving. I used a Ateco 11/16″ Plain #809 Pastry Tube.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Storing and Freezing Instructions

Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.

Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.

More Cupcake Recipes You’ll Love!

Recipe Card 📖

Super Easy Vegan Red Velvet Cupcakes

Oriana Romero

These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness. This recipe is incredibly easy to follow. With just one bowl and a whisk, you can whip up these delightful cupcakes in no time. These make them a great option if you or someone you love has food allergies. Plus, they’re just as tasty as traditional cupcakes!

Prep Time 10 minutes mins

Cook Time 24 minutes mins

Total Time 34 minutes mins

Servings 12 cupcakes

Instructions 

• Preheat oven to 350º F (180º C). Line a 12- cupcake pan with cupcake liners.

• In a large bowl, whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt. Set aside.

• In a mixing bowl, whisk together milk, vinegar, oil, applesauce, vanilla, and food color.

• Add wet ingredients to the dry ingredients; mix to combine.

• Fill cupcake liners with the batter about two-thirds full.

• Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.

• Decorate as your heart desires. I used my Crea Cheese Frosting. Prepare the frosting. Frost cooled cupcakes immediately before serving.

 
Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 1 teaspoon gel food coloring. Dye the batter until you are pleased with the color. The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. Of course, you don’t have to dye the batter at all if you don’t want to. I haven’t tested this recipe with a natural alternative.
 
Mini Cupcakes: For around 30 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Fill mini liners only halfway and bake for 10-12 minutes at 350° F (180° C) or until a toothpick inserted in the center comes out clean.
 
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.
 
Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
 
Cupcakes Cream Cheese Frosting: This time, I decorated the cupcakes with my favorite Cream Cheese Frosting. The only change I made to my frosting recipe was using dairy-free butter and dairy-free cream cheese. But feel free to use your other decoration ideas to create your own unique cupcakes!
 
Food Allergy Swaps

• Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

 
Recipe Tips

• Measure the ingredients correctly. I highly recommend using a kitchen scale.
• Make sure to sift the flour and cocoa to avoid any lumps in the batter.
• Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
• Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
• Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
• Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
• Bake the cupcakes as soon as the batter is ready. 
• Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
• Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean. 
• Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

 

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Nutrition

Serving: 1 cupcake without frostingCalories: 223kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 2mgSodium: 215mgPotassium: 64mgFiber: 1gSugar: 18gVitamin A: 35IUVitamin C: 0.1mgCalcium: 89mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 223

Keyword cupcakes dairy-free egg-free redvelvet Vegan