My Famous Red Velvet Cupcakes

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

Frosting:

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.

16 Comments

Katrina on June 3, 2010 at 4:01 am

I love red velvet, and the fact that you’re saying this recipe is your “famous one” makes me want to suck it up, and try a new recipe. I have my own red velvet recipe, but it’s not the absolute BEST. Thanks for posting!

ashley on June 3, 2010 at 9:48 am

yum! looks delicious! love red velvet with cream cheese frosting!

Dessert Darling on June 3, 2010 at 11:03 am

I’ve had these before I can attest to the fact that they’re truly amazing!

zarpandit on June 3, 2010 at 12:48 pm

i love red velvet cake! These cakes are so cute 🙂 what a lovely blog:)My favorites are already 🙂

Jessica on June 3, 2010 at 9:16 pm

I love these! Do you think that they would freeze at all? Either with or without the cream cheese topping?

Leslie Sarna on June 4, 2010 at 11:40 pm

I’ve never frozen cupcakes so I’m not entirely sure. Please let me know if you do and it works : )

CocoRoseEvents on September 14, 2010 at 11:55 am

These are simply divine. Leslie, you are a cupcake queen.

sugar addict on July 16, 2011 at 9:22 pm

Just made the mini version of these today and they were EXCELLENT! They were so moist and light and incredibly easy to make.

Leslie Sarna on July 17, 2011 at 7:41 am

I’m so glad you liked them Sugar Addict!!

BryannaB on August 17, 2011 at 6:10 am

How much is one stick of butter?

Leslie Sarna on August 17, 2011 at 9:28 am

Sorry, Byanna, I should have included that! 1 stick of butter is 8 tbsp. or 1/2 cup. Hope that helps 🙂

BryannaB on August 19, 2011 at 2:51 pm

Thanks!

Serria Rego on December 24, 2012 at 10:02 am

My favorite!!!!!
Serriasays

Carol Heckelmann on June 3, 2013 at 2:41 pm

Does it take 20 minutes whether you are making regular or mini size cupcakes. Thanks. Carol

Sapna Patel on September 25, 2015 at 9:25 pm

Is there a way to make these without eggs? Or your best recommendations for how to adjust this recipe to make it lacto-ovo vegetarian please?

thank you!

Leslie on September 28, 2015 at 7:56 am

Hi Sapna, Thanks for catching this! I forgot I hadn’t updated this recipe. It is now. I hope you enjoy!
Log in to Reply