Not much better in the world than red velvet cupcakes!  So moist, creamy, and fantastic!!  You will truly love this recipe!!  Enjoy!!

PS I like making these mini cause they are just too cute!

Red Velvet Cupcakes with Cream Cheese Frosting

makes 2 dozen regular or 4 dozen mini

2 ½ cups all-purpose flour

1 ½ cups sugar

1 teaspoon baking soda

1 teaspoon kosher salt

4 tablespoons cocoa powder

1 cup vegetable oil

1 1/2 cup coconut or almond milk + 1 tsp. lemon juice, let sit 5 minutes

2 tbsp. ground flax seed + 6 tbsp. water, let sit 5 minutes

2 tablespoons organic red food coloring or beet juice

1 teaspoon white distilled vinegar

2 teaspoon vanilla extract


8 oz. (1 package) vegan cream cheese, softened (I like Trader Joe’s brand)

1 stick of vegan butter, softened

1 teaspoon vanilla extract

3 cups of powdered sugar

Preheat oven to 350 degrees.  Line a cupcake pan with liners.  In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.  In a large bowl gently beat together the oil, milk, flax, food coloring, vinegar, and vanilla with a mixer.  (careful when you first turn on.  Start on low then build up or the red dye with splash on you!)  Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.  Bake for 20 minutes.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  Add the sugar.  Beat until light and fluffy.  Frost the cupcakes when cool.