Vegans can have fun too!!! Introducing the Sprinkles Vegan Red Velvet Cupcakes! Myself and a few others tried these specialty cupcakes out and we all surprisingly thought they were really good.

The noticeable difference between the vegan vs the regular red velvet cupcake was the the frosting. It was much looser and you can taste the coconut. It wasn’t an overpowering taste of coconut but you can definitely tell its in there.

The cupcake itself was very similar to the regular. The way I would describe it is maybe a little bit more toasty tasting (if that is even a thing) and I think that is because of the coconut as well. Either way still an overall great tasting moist cupcake!

So if you or anyone you know are vegan these are the cupcakes you don’t want to miss out on!

How To Make Sprinkles Vegan Red Velvet Cupcakes

First, gather all your ingredients.

FOR THE RED VELVET CUPCAKES:

1 & 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
2/3 cup sweetened plain soy milk
1 & 1/2 teaspoons white vinegar
1 teaspoon pure vanilla extract
3/4 teaspoon red gel food coloring
2/3 cup coconut oil (plus more for greasing if making into a cake)
1 & 1/4 cups coconut palm sugar
1/2 cup unsweetened applesauce

FOR THE VEGAN CREAM CHEESE FROSTING (MAKES 2 CUPS):

1 (8 ounces) package vegan, cream cheese, such as Tofutti, slightly cold
3 & 3/4 cups confectioners sugar, sifted
1/4 cup coconut oil, melted to liquid form, but not warm
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt

FOR THE RED VELVET CUPCAKES:

Preheat oven to 350°F degrees. Line a 12-cup cupcake pan with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a small bowl, stir together the soy milk, vinegar, vanilla, and food coloring.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the coconut oil and coconut palm sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to medium-low, add the applesauce, beat until creamy, 1 to 2 minutes.

Slowly add half the flour mixture, then the soy milk mixture, then the remaining flour mixture, beating until just blended after each addition.

Divided the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Transfer the pan to a wire rack and let cool completely before frosting with cream cheese frosting.

FOR THE VEGAN CREAM CHEESE FROSTING:

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the vegan cream cheese on medium speed until light and fluffy, 1 to 2 minutes.

Reduce the speed to low, gradually add the confectioners sugar, 1 cup at a time, until incorporated.

Slowly add the liquid coconut oil until creamy.

Add the vanilla and salt, increase the speed to medium, and beat until fully blended, 1 to 2 minutes, being careful not to incorporate too much air into the frosting.

Let the cupcakes cool completely before frosting with cream cheese frosting. The frosting will be slightly looser.

Tips & Tricks

My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
I prefer using gel-based food coloring instead of liquid food coloring. I feel as if the gel-based food coloring gives a more vibrant color. You also do not have to use as much as you would if you were using a liquid food coloring. I remember using almost the whole bottle of liquid red food for one batch of cupcakes, so now I just stick to the gel-based food coloring for my cake mixes and frostings.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 24 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 12 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

To Bake As A Cake

Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter (I like to use non stick cooking spray) the parchment paper.

Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour.

Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean. Generally you bake the cakes at the same baking time as the cupcake recipe.

Let the cakes cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter.

It is recommended going “naked” with this cake since the frosting holds it shape differently. To do this, frost the top of that cake layer with the frosting, stack the second layer on top, frost the top and but DO NOT frost the sides.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Vegan Red Velvet Cupcakes

Adapted from The Sprinkles Baking Book: Vegan Red Velvet Cupcakes

By: Tammie

March 27, 2019
Makes 12 cupcakes or one 2-layer 9-inch cake
45 min
Print this

Ingredients

1 & 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
2/3 cup sweetened plain soy milk
1 & 1/2 teaspoons white vinegar
1 teaspoon pure vanilla extract
3/4 teaspoon red gel food coloring
2/3 cup coconut oil (plus more for greasing if making into a cake)
1 & 1/4 cups coconut palm sugar
1/2 cup unsweetened applesauce
VEGAN CREAM CHEESE FROSTING (MAKES 2 CUPS):
1 (8 ounces) package vegan, cream cheese, such as Tofutti, slightly cold
3 & 3/4 cups confectioners sugar, sifted
1/4 cup coconut oil, melted to liquid form, but not warm
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt

Directions

Step 1: Preheat oven to 350°F degrees. Line a 12-cup cupcake pan with paper liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 3: In a small bowl, stir together the soy milk, vinegar, vanilla, and food coloring.
Step 4: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the coconut oil and coconut palm sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 5: Reduce the speed to medium-low, add the applesauce, beat until creamy, 1 to 2 minutes.
Step 6: Slowly add half the flour mixture, then the soy milk mixture, then the remaining flour mixture, beating until just blended after each addition.
Step 7: Divided the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Transfer the pan to a wire rack and let cool completely before frosting with cream cheese frosting.
Step 8: FOR THE VEGAN CREAM CHEESE FROSTING: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the vegan cream cheese on medium speed until light and fluffy, 1 to 2 minutes.
Step 9: Reduce the speed to low, gradually add the confectioners sugar, 1 cup at a time, until incorporated.
Step 10: Slowly add the liquid coconut oil until creamy.
Step 11: Add the vanilla and salt, increase the speed to medium, and beat until fully blended, 1 to 2 minutes, being careful not to incorporate too much air into the frosting.
Step 12: Let the cupcakes cool completely before frosting with cream cheese frosting. The frosting will be slightly looser.