Red Velvet Cupcakes with Whipped Cream Cheese Frosting

Red Velvet Cupcakes with Whipped Cream Cheese Frosting

Servings: 12 cupcakes

Lactose Intolerant Vegan Dairy Free Vegetarian


  • ¾ cup organic whole wheat pastry flour
  • ¾ cup organic unbleached all-purpose flour
  • 2 tablespoons cocoa powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 teaspoon egg replacer, dry
  • 1 cup organic evaporated cane sugar
  • ¾ cup almond or soymilk plus 1 teaspoon apple cider vinegar
  • 9-10 fresh strawberries (pureed in a blender)
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons natural red dye
  • 1/3 cup neutral tasting oil (safflower or organic canola)
  • natural red sprinkles, for topping

Cream Cheese Frosting Ingredients:

  • 3 tablespoons GO Veggie! Dairy Free Classic Plain Cream Cheese
  • 1 tablespoon vegan butter
  • 2 cups organic powdered sugar
  • 1 teaspoon vanilla extract
  • Dash sea salt


Pre-heat oven to 350°F.

In a large bowl, whisk flours, cocoa powder, cinnamon, baking powder, baking soda, sea salt, egg replacer and organic sugar.

In a separate large bowl, add almond or soymilk and apple cider vinegar. Set aside to curdle for 3 minutes.

Slowly whisk curdled almond or soymilk, pureed strawberries, vanilla extract, natural red dye and oil into dry ingredients.

Grease cupcake pan lined with papers. Bake for about 18-22 minutes or until toothpick comes out clean.

Cool cupcakes before frosting.

Cream Cheese Frosting Instructions:

Whisk together all ingredients until mixture is creamy and uniform.

Place frosting in a pastry bag fitted with large star tip and squeeze into large swirl on each cupcake.

Created by: Spork Foods,,

©Spork Foods 2014