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Red Velvet Cupcakes

Prep Time:

25 Minutes

Cook Time:

20 - 25 Minutes


12 Servings



About the Recipe

Can be made vegan by making a flax egg to replace the egg!


For the cupcakes

  • 1 cup all-purpose gluten-free flour blend (nothing with coconut flour though)

  • 2 tablespoons unsweetened cocoa

  • 3 tbsp beet crystals

  • 1/4 cup coconut sugar

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ½ teaspoon salt

  • ½ cup avocado oil (you can use coconut oil if you want a hint of coconut in them)

  • 1 egg

  • ½ cup cashew, oat, or flax milk (these are creamier than almond) + 1 teaspoon apple cider vinegar, let sit 2-3 minutes to ‘curdle’

  • 1 tsp vanilla extract

  • ¼ cup brewed decaf coffee

For the frosting

  • 4 oz. room temp vegan cream cheese

  • ¼ cup room temp vegan butter

  • 1 teaspoon vanilla extract

  • 1-2 cups powdered sugar (I only use 1 cup but you can choose your sweetness!)

  • Piping bag or medium plastic Ziplock bag


  • Preheat oven to 350°F

  • Grease your muffin tin or place in liners

  • In a bowl, mix the flour, beet crystals baking soda, baking powder, cocoa, and salt with a whisk so as to avoid clumping

  • In a separate bowl, mix the oil, egg, curdled vegan milk of choice, vanilla extract, until combined.

  • Add coffee once everything is combined well.

  • Add dry ingredients to wet ingredients and mix well but not for very long.

  • You can use a 1/4 cup measuring cup to scoop out the amounts of the cupcakes and then if you have extra, distribute evenly.

  • Bake for 20-25 minutes, checking with a toothpick to see when it comes out clean

  • After 5 minutes, place on a cooling rack for at least 15-20 minutes before frosting

*If you frost while they are still warm the icing will melt so feel the sides before starting*


  • In a bowl, beat together vegan cream cheese, 'butter', and vanilla extract until it appears fluffy with no lumps (as much as possible).

  • Sift in icing sugar slowly, making sure to mix well as you go. Add by 1/4 cup increments and taste as you go to determine how sugary you want it.

  • use a spatula to scoop in the icing to the piping or ziplock bag.

(if using a piping bag, be sure to select the nozzle you wish. If using a ziplock bag, cut off a small triangle from one bottom corner)

  • Ice cupcakes to desired amount

  • sprinkle beet crystals on top to look pretty!

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