Red Velvet Cupcakes

Red Velvet Cupcakes

Prep Time10 mins
Cook Time40 mins
Total Time30 mins
Course: Dessert
Servings: 12 servings


Vegan buttermilk

  • 1 cup almond milk
  • 2 tsp white distilled vinegar

Dry ingredients

  • 1 ⅓ cups flour
  • ¼ cup cornstarch
  • 2 tbsp cocoa powder
  • 3 tbsp beetroot powder
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp salt

Wet ingredients

  • ½ cup avocado oil
  • 2 tsp ground flax seed mixed with 4 tbsp water
  • 2 tsp pure vanilla extract


  • In a small bowl, combine the almond milk and vinegar. Let sit a few minutes until it curdles.
  • Mix the ground flaxseeds with 4 tbsp water. Let sit for a few minutes until it turns jelly-like.
  • Mix the beet powder with ¼ cup water.
  • In a large mixing bowl, whisk together the flour, cornstarch, cocoa powder, sugar, baking powder, and salt until well combined.
  • To the bowl with the dry ingredients, add the oil, flaxseed mixture, beet powder mixture, vanilla, and milk/vinegar mixture. Mix until well combined.
  • Fill the liners ¾ full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  • Cool completely before serving.


  • For the dye, we used beetroot powder. Beetroot powder is a dark pink powder. When you mix it with water and after baking, it turns dark red. You can also use other food dyes in replacement.