Vegan Red Velvet Cupcakes
These vegan red velvet cupcakes are super moist, beautifully deep red, and made entirely without eggs or dairy. The classic flavor is all there: a subtle cocoa note, a soft, tender crumb, and that gorgeous deep red color. Simple to make in one bowl, ready in about 30 minutes. They are one of the most popular recipes on the site and for good reason. Also try my Vegan Red Velvet Cake, Red Velvet Heart Cupcakes, or Red Velvet Mug Cake.
Super Moist Red Velvet Cupcakes | No Egg No Milk No Butter Cake
These Egg-Free Dairy-Free RED VELVET CUPCAKES are super moist and so easy to make and they are delicious.Makes 12 cupcakes.
Ingredients
- 3/4 cup (150 g) Superfine (granulated) Sugar
- 1½ cup (210 g) All-Purpose Flour
- 1 tbsp (7 g) Cocoa Powder
- 1/8 tsp (1 pinch) Salt
- 1 tbsp (15 g) Baking Powder
- 1/2 cup (120 ml) Vegetable Oil
- 1 cup (240 ml) Water
- 1 tsp (5 ml) Vanilla Extract
- 1 tsp (5 ml) Red Food Coloring Gel (I used AmeriColor Super Red Soft Gel Paste)
Instructions
- Preheat oven to 350oF (180oC).
- In a bowl, add sugar. Then sieve flour, cocoa powder, salt, baking powder into the same bowl. Whisk to combine.
- Add vegetable oil, water, vanilla extract. Mix until no lumps.
- Add red food coloring gel. Mix to combine.
- Line a 12-cup muffin pan with cupcake liners. Spray with non-stick cooking spray (optional). This will prevent the cupcakes from sticking to the paper.
- Fill cupcake liner to about 2/3 full.
- Bake in preheated oven at 350oF (180oC) for 18-20 minutes or until toothpick comes out clean. Rack middle position in oven.
- Let cupcakes cool down in pan for 10 minutes. Then transfer to wire rack to cool completely.
- Dust with powdered/icing sugar (optional).
