Red Velvet Cupcakes Recipe

Red Velvet Cupcakes Recipe

Here is the perfect delicious recipe for Red Velvet Cupcakes using eithe Marigold or Hostess Vegan Butters:



  • 1 ¼ cups flour
  • ¼ cup cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½  cup Vegan Butter, softened (Marigold or Hostess)
  • 1 cup sugar
  • 2 eggs
  • ½ cup sour cream
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 3-4 drops red food colouring


  • ½  (8 ounce) package cream cheese, softened
  • 2 Tbsp Marigold or Hostess Vegan Butter, softened
  • 2 Tbsp Prize shortening
  • ½ tsp vanilla extract
  • 1 cup icing sugar (or to taste)



  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl, sift and set aside.
  2. Beat Vegan Butter (Marigold or Hostess) and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food colouring and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 12 paper-lined muffin cups.
  3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
  4. Beat cream cheese, Marigold or Hostess Vegan Butter, Prize shortening and extract in large bowl until light and fluffy. Gradually beat in icing sugar until smooth.