Vegan Red Velvet Cupcakes

Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Servings 12 Cupcakes

In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside to curdle.
1 cup almond milk, 1 tsp apple cider vinegar

In a separate bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
1 1/4 cups all-purpose flour, 1 cup granulated sugar, 2 tbsp unsweetened cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
Add the vegetable oil, vanilla extract, red food coloring, and white vinegar to the almond milk mixture and whisk to combine.
1/3 cup vegetable oil, 1 tbsp vanilla extract, 1 tbsp red food coloring, 1 tsp white vinegar
Pour the wet ingredients into the dry ingredients and mix until just combined.

Pour the batter into the prepared muffin tin, filling each cup about two-thirds of the way full.
Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the vegan butter and vegan cream cheese until light and fluffy. Add the powdered sugar and vanilla extract and beat until smooth.
1/2 cup vegan butter, 1/2 cup vegan cream cheese, 2 cups powdered sugar, 1 tsp vanilla extract
Once the cupcakes are completely cool, frost them with the cream cheese frosting and serve.