These vegan red velvet cupcakes have a rich cocoa flavor with a hint of vanilla. They're topped with a classic vegan buttercream frosting that perfectly balances the flavor of this classic cupcake.
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a vegan buttermilk.In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.Bake in the preheated oven for 18-20 minutes
In a large bowl, beat the vegan butter until creamy.Gradually add the powdered sugar, one cup at a time, and continue beating until well combined.Add the vanilla extract and non-dairy milk, starting with 2 tablespoons. Beat until smooth and creamy.