Vegan Red Velvet Cupcakes are inspired by a cupcake shop my family and I used to frequent years ago called Sprinkles. We lived in Phoenix, Arizona for about a year when the twins were little, and while I didn’t care for the heat or the scorpions, the vegan scene in Phoenix was pretty great! Sprinkles had one vegan cupcake back then (haven’t been to one in ages so I don’t know what it’s like now), and it was red velvet. I remember it being so soft and fluffy, with the best frosting. These cupcakes remind me so much of the ones I used to love so much. If you want to make a cake instead, check out my Vegan Red Velvet Cake.
Step by step photos of how to make red velvet cupcakes
The frosting
I’ve included a recipe for my favorite imitation “cream cheese” frosting. It’s basically a buttercream vanilla frosting with a tiny bit of apple cider vinegar added for tang. It pipes really well, and tastes amazing! It’s a lot sturdier than my Vegan Cream Cheese Frosting, and doesn’t require finding vegan cream cheese. But if you want to go a more traditional route, feel free to make the cream cheese frosting instead. Either is great!
Want more vegan cupcakes?
The Best Vegan Chocolate Cupcakes 1 Bowl Vegan Lemon Cupcakes Funfetti Vegan Cupcakes Vegan Mint Chocolate Oreo Cupcakes
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