Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup rice milk; 2 tablespoons apple cider vinegar; 3 1/4 cups whole spelt flour; 1/3 cup unsweetened cocoa powder; 1 tablespoon plus 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoon salt; 2/3 cup coconut oil; 1 1/4 cups agave nectar; 2 tablespoons pure vanilla extract; 5 tablespoons natural red food coloring, or as needed to achieve your preferred depth of color; Vanilla frosting (page 91)

Servings: persons

1/2 cup rice milk
2 tablespoons apple cider vinegar
3 1/4 cups whole spelt flour
1/3 cup unsweetened cocoa powder
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon salt
2/3 cup coconut oil
1 1/4 cups agave nectar
2 tablespoons pure vanilla extract
5 tablespoons natural red food coloring, or as needed to achieve your preferred depth of color
Vanilla frosting (page 91)

1
Preheat the oven to 325F.
2
Line 2 standard 12-cup muffin tins with paper liners.
3
Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into buttermilk.
4
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5
Add the oil, agave nectar, and vanilla to the dry ingredients and stir to combine.
6
The batter will be thick.
7
Using a plastic spatula, add the buttermilk and mix just until combined.
8
Slowly add red food coloring by the tablespoon until the batter is the desired color.
9
Do not exceed 6 tablespoons, as this will make the batter too wet.
10
Pour 1/3 cup batter into each prepared cup, almost filling it.
11
Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes.
12
The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
13
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
14
Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake.
15
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup rice milk, 2 tablespoons apple cider vinegar, 3 1/4 cups whole spelt flour, 1/3 cup unsweetened cocoa powder, and more.

Yes, Red Velvet Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions