These vibrant dairy-free red velvet cupcakes don’t need artificial dyes to give them their red hue. The secret ingredient is brilliant beetroot, which adds natural coloring along with a dose of fiber, manganese and iron.
This recipe with photo for red velvet cupcakes was shared with us by Culinary.net and the American Institute for Cancer Research. Both organizations have more great recipes on their websites, but select carefully as not all are dairy-free.
Special Diet Notes: Un-Beet-able Dairy-Free Red Velvet Cupcakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For vegan and egg-free red velvet cupcakes, swap in your favorite powdered egg replacer for the egg or use 3 tablespoons applesauce (or dairy-free yogurt) and add 1/8 teaspoon of additional baking powder.
For a gluten-free option, enjoy Cybele’s Allergy-Friendly Red Velvet Cake Recipe, which can easily be made into cupcakes!
- 1 cup canned beets, drained
- ½ cup unsweetened dairy-free milk beverage, divided
- 2 teaspoons white vinegar
- ½ teaspoon vanilla extract
- ¾ cup + 2 tablespoons, unbleached all-purpose flour
- 6 tablespoons natural cocoa powder + 1 to 2 tablespoons for decorating
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt or fine sea salt
- ⅓ cup non-GMO canola oil, chilled (can sub your baking oil of choice)
- ¾ cup sugar
- 1 large egg, cold (see post above for egg-free options)
- Preheat you oven to 350ºF and line a 12-cavity muffin pan with cupcake papers.
- Working the knife up and down in measuring cup, coarsely chop the beets, if needed. Place the beets in your blender and add ¼ cup of the milk beverage. Blend until the beets are finely chopped. Add the remaining milk beverage, vinegar and vanilla and blend to puree.
- In a small bowl, whisk together the flour, 6 tablespoons cocoa powder, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, combine the oil and sugar with a hand mixer on medium speed, until the sugar is evenly moistened. Add the cold egg and beat on high until the mixture resembles mayonnaise and the sugar is almost completely dissolved, about 90 seconds. Add the beet mixture and beat until combined. Sift in the dry ingredients and mix, either on low speed or by hand until just combined.
- Divide the batter evenly among your lined muffin cups, filling them about two-thirds full.
- Bake the cupcakes for 28 to 30 minutes, or until the tops feel springy. Immediately transfer the cupcakes to a wire rack and cool completely before frosting.
- In a small bowl, work the powdered sugar and cream cheese alternative together with a wooden spoon or hand mixer until combined. Mix in the vanilla.
- Frost the cupcakes, using about 1 tablespoon frosting for each.
- Sift the remaining cocoa powder over the frosted cupcakes. If desired, let the cupcakes sit at room temperature or in the refrigerator to allow the frosting to set, about 2 hours.
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Lemon Verbana Cupcakes (vegan, nut-free & soy-free)