Vegan Red Velvet Cupcakes from Sprinkles Cupcakes feature moist, cocoa-infused red velvet cake paired with a dairy-free, creamy vegan frosting, topped with vibrant red sprinkles for a visually striking and deliciously plant-based treat.
Equipments
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Electric hand mixer or stand mixer
- Rubber spatula
- Muffin/cupcake pan
- Cupcake liners
- Cooling rack
- Ice cream scoop or spoon (for portioning batter)
- Small offset spatula or butter knife (for frosting)
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup organic granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened non-dairy milk (such as almond, soy, or oat)
- 1/2 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 tablespoon natural red food coloring
- 1/3 cup vegan butter
- 2 cups powdered sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon pure vanilla extract
- Red vegan sprinkles
Use organic granulated sugar to avoid bone char processing, ensuring your cupcakes remain fully vegan. Choose unsweetened non-dairy milk options like almond, soy, or oat for a creamy texture without dairy. Red food coloring should be natural and vegan to maintain both vibrant color and dietary compliance. Vegetable oil helps keep the cake moist, while apple cider vinegar reacts with the baking soda for proper leavening. Your homemade Vegan Red Velvet Cupcakes will closely mimic the moist, cocoa-infused flavor and creamy frosting of Sprinkles Cupcakes' popular plant-based treat.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix non-dairy milk, vegetable oil, apple cider vinegar, vanilla extract, and red food coloring.
- Pour wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among cupcake liners using an ice cream scoop or spoon.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- In a mixing bowl, beat vegan butter with an electric mixer until creamy.
- Gradually add powdered sugar, mixing well after each addition.
- Add non-dairy milk and vanilla extract; beat until smooth and fluffy.
- Once cupcakes are cool, frost with vegan frosting using a small offset spatula or butter knife.
- Decorate with red vegan sprinkles.
Substitution
The Vegan Red Velvet Cupcake from Sprinkles Cupcakes copycat recipe can be adapted by substituting non-dairy milk with any plant-based alternative like coconut or cashew milk, depending on your preference and availability. If natural red food coloring is hard to find, you can replace it with beet juice or powdered beetroot for a similar vibrant hue. When mixing the batter, use a rubber spatula to scrape the sides of the bowl to ensure all ingredients are thoroughly combined for a consistent texture. Your frosting can also be varied by swapping vegan butter with coconut oil for a different consistency and flavor profile. Remember to line your muffin pan well to prevent sticking and make cleanup easier.
Tips
Ensure your non-dairy milk is well-shaken before measuring to maintain consistent moisture in the batter. When mixing dry and wet ingredients, avoid overmixing to keep cupcakes light and tender. Use an ice cream scoop for even cupcake portions, which helps baking uniformly. Allow cupcakes to cool completely before frosting to prevent melting and a smooth finish on your vegan frosting.
Nutritions
Vegan Red Velvet Cupcakes from Sprinkles Cupcakes provide a plant-based dessert option that contains approximately 250-300 calories per serving, depending on portion size. The all-purpose flour and organic sugar deliver carbohydrates for energy, while the vegetable oil adds healthy fats to the recipe. Utilizing unsweetened non-dairy milk such as almond or oat milk offers a lower-calorie, lactose-free alternative with some vitamins and minerals like calcium. You can enjoy these cupcakes knowing they are free from dairy and eggs, making them suitable for vegan diets without compromising on flavor or texture.
Storage
Store your Vegan Red Velvet Cupcakes in an airtight container at room temperature to maintain their moisture and freshness for up to 3 days. For longer storage, refrigerate the cupcakes, which will keep them fresh for up to one week, but bring them to room temperature before serving to enjoy the creamy texture of the vegan frosting. Alternatively, freeze unfrosted cupcakes in a single layer, then thaw completely and frost before serving to preserve their flavor and texture.
Variation or Alternatives
You can swap unsweetened non-dairy milk with coconut or cashew milk for a richer flavor while keeping the cupcakes moist. Try using natural beet juice as a substitute for red food coloring to maintain vibrant color and avoid artificial additives. For the frosting, coconut cream whipped with powdered sugar offers a silky texture and complements the cocoa notes beautifully. Experimenting with melted vegan white chocolate stirred into the frosting can add a subtle, sweet complexity to your cupcakes.
Allergies
These Vegan Red Velvet Cupcakes may pose allergy risks primarily due to the inclusion of almond or soy milk, common allergens found in many non-dairy milk options. The recipe also contains wheat-based all-purpose flour, which includes gluten that could trigger reactions in those with gluten sensitivity or celiac disease. If you have allergies to nuts, soy, or gluten, it's important to check the specific non-dairy milk used and consider suitable alternatives to ensure your safety.
Why this recipe?
Sprinkles Cupcakes' Vegan Red Velvet Cupcake is praised for its rich, moist texture and vibrant cocoa flavor enhanced by plant-based ingredients. The use of high-quality, non-dairy components creates a creamy frosting that perfectly complements the tender cake, appealing to both vegans and dessert lovers. Your efforts to make a copycat version can bring the joy of this indulgent treat to your kitchen while accommodating dietary preferences. The cupcake's balance of taste and ethical choices makes it a standout dessert worth replicating at home.