Red velvet cupcakes have always felt like a celebration, and this plant-based version delivers every bit of that drama — deep crimson color, a tender cocoa-kissed crumb, and a cloud of tangy cream cheese frosting on top. The trick to getting eggs out of the equation is a flax egg, made by letting ground flaxseed and water sit until they form a gel that binds the batter beautifully. A quick mix of dairy-free milk and apple cider vinegar creates a buttermilk-style base that keeps the texture moist and gives the cupcakes that classic slight tang. Vegan butter stands in seamlessly for the dairy version, and the result is a batter that bakes up just as fluffy and rich as any traditional recipe. The frosting is whipped from vegan cream cheese and vegan butter, beaten until smooth and thick, then sweetened with sifted powdered sugar for a finish that pipes or spreads like a dream. This batch makes exactly 12, so it's perfectly sized for a birthday party, a bake sale, or just a Tuesday when you want something spectacular. Nobody at the table will guess these are entirely plant-based — they'll just ask for seconds.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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