Description
A recipe for moist vegan red velvet cupcakes topped with a rich bourbon vanilla buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring (gel preferred)
- 1/2 cup unsweetened plant milk (soy or almond)
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon bourbon extract (or 1/2 teaspoon bourbon)
- 1/4 cup vegan butter, softened (for frosting)
- 1/4 teaspoon salt (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cocoa powder, and sugar.
- In a separate bowl, mix the vegetable oil, white vinegar, vanilla extract, red food coloring, and plant milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the buttercream, beat the 1/4 cup softened vegan butter until creamy.
- Gradually add the powdered sugar, alternating with small amounts of plant milk if needed to reach a spreading consistency.
- Mix in the bourbon extract and salt until smooth.
- Once the cupcakes are completely cool, frost them with the bourbon vanilla buttercream.
Notes
- For a stronger bourbon flavor, increase the bourbon extract to 1 1/2 teaspoons.
- If you do not have bourbon extract, use 1/2 teaspoon of actual bourbon, but reduce the plant milk slightly in the frosting if the mixture becomes too thin.
- Ensure your vegan butter for the frosting is at true room temperature for smooth creaming.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40
- Sodium: 250
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 3
- Cholesterol: 0
Keywords: vegan, red velvet, cupcakes, bourbon vanilla, buttercream, dairy-free, egg-free, dessert