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Red Velvet Cupcakes with Vegan Buttercream

Red Velvet Cupcakes with Dairy-free Buttercream
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Ingredients

  • 1 box red velvet cake mix prepared into 24 cupcakes
  • 1 cup unsalted dairy-free butter, cold
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 (11.6 oz) can Sweetened Condensed Coconut Milk
Print Recipe
Silky-smooth, simple dairy-free buttercream perfectly complements these classic, delectable cupcakes. Perfect for any occasion!

Time

  • Prep time: 20 minutes
  • Bake time: 20 minutes
  • Cool time: 1 hour

Yield

  • 24 cupcakes

Time

Yield

Directions

  1. Prepare 24 cupcakes according to the red velvet cake box instructions.
  2. Let the cupcakes cool completely before frosting.
  3. While cupcakes are cooling, prepare buttercream.
  4. Take the dairy-free butter straight from the fridge and beat with a stand or hand mixer in a bowl for 5-7 minutes until light and creamy.
  5. Beat in the salt and vanilla until combined.
  6. Open the can of Sweetened Condensed Coconut Milk and stir it to ensure emulsification.
  7. Pour half the Sweetened Condensed Coconut Milk into the butter and beat until well incorporated. Scrape the sides of the bowl with a spatula and repeat with the rest of the Condensed Milk. Beat for another 5 minutes until light and fluffy.
  8. Pipe or spread the buttercream onto the cooled cupcakes.
  9. If you’d like, top the cupcakes with sprinkles or cake crumbs.

Directions

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