Sweet and Soft Vegan Red Velvet Mini Cupcakes

vegan red velvet mini cupcakes
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Sweet and soft vegan red velvet mini cupcakes, for these mini cupcakes I skip vegan butter and oil instead I use homemade applesauce to reduce calories thus making it still moist.

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If you are looking for a sweet treat this coming Valentine’s why not try this vegan red velvet mini cupcakes. Red symbolizes love, happiness and prosperity and it’s nice to share these wholesome sweet mini cupcakes to your loved ones, friends and colleagues.

My goal is to create dairy-free and vegan desserts that are friendly to everyone whether you wanted to limit sugar and fat but still enjoy a sweet treat, do check my recipes and try any of them.

I searched for options on how to achieve the red velvet color and found out that E122 is safe to use for food and it’s vegan.

If you prefer to have it natural you can opt for beets so that it will be neutral and will not affect the taste of your red velvet mini cupcakes while red fruits may have an effect with the taste of these cupcakes.

First wash beets, chop, and boil once it has boiled you can use the water from the boiled beets as your food color. Alternatively, after boiling beets, you can puree the beets and use them in your baking just add some water or unsweetened dairy-free milk. I have not tried using beets and will update this recipe when I try it.

For these vegan red velvet mini cupcakes, I opted for homemade applesauce since I have plenty of Fuji apples. Here’s easy homemade applesauce I just added lemon juice, water, cinnamon powder, and vanilla extract. 

You can add about ¼ cup of sugar if you want it to be sweet depending on how many apples you will use. Start with adding 2 tablespoons of sugar and adjust according to your preference.

I created this recipe being inspired using the ingredients from my chocolate crinkle recipe. Then scooping the batter I tried to bake some cookies first for about 10 minutes and the result was soft red velvet cookies.

Then I decided to bake red velvet mini cupcakes instead since I haven’t used my cupcake tray. Since these are mini cupcakes baking is just about 10-12 minutes. Easy simple,  quick, and healthy vegan mini cupcakes.

vegan red velvet mini cupcakes
Vegan Red Velvet Mini Cupcakes

Origin of Red Velvet

The color of red velvet may vary from red, red-brown,  and crimson this red velvet recipe originated from Maryland and as early as world war II this red velvet recipe is being served by bakers using beet juice to obtain color.

Vegan Red Velvet Mini Cupcakes

Ingredients

  • 2 cups (250g)  All-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • ¾ cups natural brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • ¼ tsp salt
  • ½ cup homemade applesauce
  • 1 tbsp flax egg
  • 2-3 tbsp red food color (vegan)
  • ⅓ cup unsweetened Almond milk
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 177℃ or 350℉
  • Create a flax egg mixture by combining 1 tbsp flaxseed and 3 tbsp water. Let it sit for 5 minutes.
  • In a medium bowl mix all dry ingredients except for sugar. Mix all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Make sure to sift flour and cocoa powder.
  • In a separate bowl add applesauce, flax egg, and sugar, mix. Add remaining liquid ingredients red food color, maple syrup, and vanilla until all are combined.

liquid ingredients

  • Slowly pour mixture of dry ingredients with the liquid mixture. Ensuring everything is combined.
red velvet batter
  • Prepare a mini cupcake tray and line with cupcake liners.
  • Scoop and pour batter into cupcake liners and bake for about 10-12 minutes or until a toothpick is inserted and comes out clean.
red velvet batter in mini cupcakes tray
  • Let the cupcakes cool first before transferring to a cooling rack or plate.
baked mini cupcakes
  • Adding frosting is optional. 
  • Store in an airtight container it will last up to 5 days when placed in the fridge.

Whether it’s Valentine’s, Christmas, or whatever the occasion is these vegan red velvet mini cupcakes are a sure way to satisfy your cravings.

Notes

  1. The batter is flexible. You can make soft red velvet cookies and top them with powdered sugar or you can make mini cupcakes. If you have a bigger cupcake tray then normal cupcakes are possible. 
  2. If you have regular cupcakes tray baking is 18-20 minutes or until a toothpick is inserted and comes out clean.
  3. When baking cookies, be sure not to overcrowd your baking tray.
  4. For the cupcakes, frosting is optional. You can try my other vegan bakes where I use frosting.

Nutrition

This recipe can yield up to 25 mini cupcakes with 92 calories per serving. Total Fat 0.3g | Saturated Fat 0.1g | Cholesterol 0mg | Sodium 62 mg | Carbohydrate 21.3g | Fiber 0.5g | Total Sugar 11.5g | Protein 1.4g | Vitamin D 0mcg | Calcium 23mg | Iron 1mg | Potassium 59mg

Note: The nutrition is obtained using verywellfit and for reference only. Frosting is not included in the total calories per serving.

vegan red velvet mini cupcakes

Vegan Red Velvet Mini Cupcakes

Sweet and soft vegan red velvet mini cupcakes using homemade applesauce to bind these cupcakes. It's light, soft, moist and with the right sweetness and lower in calories.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 25
Calories 92 kcal

Equipment

  • measuring spoon and cups
  • 2 mixing bowls
  • spatula
  • cupcake tray and liners

Ingredients
  

  • 2 cups All-purpose flour (250g)
  • 2 tbsp unsweetened cocoa powder
  • ¾ cups natural brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • ¼ tsp salt
  • ½ cup homemade applesauce
  • 1 tbsp flax egg
  • 2-3 tbsp red food color (vegan)
  • cup unsweetened Almond milk
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract

Instructions
 

  • Preheat oven to 177℃ or 350℉
  • Create a flax egg mixture by combining 1 tbsp flaxseed and 3 tbsp water. Let it sit for 5 minutes.
  • In a medium bowl mix all dry ingredients except for sugar. Mix all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Make sure to sift flour and cocoa powder.
  • In a separate bowl add applesauce, flax egg, and sugar, mix. Add remaining liquid ingredients red food color, maple syrup, and vanilla until all are combined.
    liquid ingredients
  • Slowly pour a mixture of dry ingredients with the liquid mixture. Ensuring everything is combined.
    red velvet batter
  • Prepare a mini cupcake tray and line with cupcake liners.
  • Scoop and pour batter into cupcake liners and bake for about 10-12 minutes or until a toothpick is inserted and comes out clean.
    red velvet batter in mini cupcakes tray
  • Let the cupcakes cool first before transferring to a cooling rack or plate.
    baked mini cupcakes
  • Adding frosting is optional.
  • Store in an airtight container it will last up to 5 days when placed in the fridge.

Video

Notes

Notes
  1. The batter is flexible. You can make soft red velvet cookies and top with powdered sugar or you can make mini cupcakes. If you have a bigger cupcake tray then normal cupcakes are possible. 
  2. If you have regular cupcakes tray baking is 18-20 minutes or until a toothpick is inserted and comes out clean.
  3. When baking cookies instead, be sure not to overcrowd your baking tray.
  4. For the cupcakes, frosting is optional. You can try my other vegan bakes where I use frosting.
 
Nutrition
This recipe can yield up to 25 mini cupcakes with 92 calories per serving. Total Fat 0.3g | Saturated Fat 0.1g | Cholesterol 0mg | Sodium 62 mg | Carbohydrate 21.3g | Fiber 0.5g | Total Sugar 11.5g | Protein 1.4g | Vitamin D 0mcg | Calcium 23mg | Iron 1mg | Potassium 59mg
 
Did you make this vegan red velvet mini cupcakes recipe? Be sure to tag the #therunningbaker24 and @therunningbaker24
Keyword cupcake, red velvet mini cupcakes

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Published by therunningbaker24

A hobbyist by heart. A plantbased runner who enjoys dairy-free baking. I like to run and write on the sideline and recently discovered my fondness of baking and making guilt-free desserts. Just like running I get the same relaxing feeling when I bake.

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