Prep time: 20 min
Cook: 20 min
Makes: 12 Cupcakes

My favorite kind of cake is a red velvet. I am crazy about red velvet cupcakes and I try make them as often as I can. They have become a staple snack/dessert in our house and we honestly can’t have enough of them. With or without frosting, red velvet cupcakes steal the day.


  • 1 cup plant based milk or water
  • 1 ¼ cups all purpose flour
  • 3/4 cup sugar
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla essence
  • 1 tsp chocolate extract
  • 1/3 cup canola/vegetable oil
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)
  • Red dye color food


1Preheat the oven to 200°c. Line your muffin tin with cupcake liners and set aside. In a bowl, mix all the dry ingredients. Flour, sugar, baking soda, baking soda and cinnamon. Mix them well until completely combined.

2In a separate bowl or just, mix the wet ingredients. Milk/water, apple cider vinegar, food color, oil, vanilla and chocolate extract. Make sure they are well combined.

3Combine the dry and wet ingredients. Whisk until they are well combined and contain no lumps. You want a smooth consistency. Using an ice cream scoop, fill up the cupcake liners 2/3 way to the top.

4Bake in the oven for 20 minutes and use a toothpick to confirm they are fully baked. Remove them from oven and let them sit in the muffin tin for about 2 minutes before you remove them. Place on a cooling rack.

5You can choose to add frosting to them of have them as they are. Either way they are still delicious.