Seed Oil Free Red Velvet Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.7(19)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cupcakes
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine salt
- ¾ cup granulated sugar
- ½ cup neutral oil (such as canola oil or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - ¾ cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
For the frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!