Who looooves red velvet?! Me! You?!
I feel like red velvet cupcakes are one of those most-everyone-loves-them types of desserts. I’m not even a big “cake” person, but, when it comes to red velvet…I’m in.
I’ve had a go-to red velvet recipe for awhile now, and I am so excited to finally share it with you!!
When to make red velvet
My latest red velvet cupcake baking session was for the 4th of July! I made these red velvet cupcakes with vanilla buttercream and topped them with blueberry-strawberry compote. The red, the white, and the blue-berries 😀
Are they vegan? Dairy-free?
The red velvet cupcakes themselves are dairy-free!! And easily adaptable to be made vegan.
The frosting can be made with non-vegan or vegan ingredients. I’ve included both recipes below!
The compote is dairy-free & vegan too!
Buttercream or cream cheese frosting?
If you ask me, red velvet cupcakes and cream cheese frosting are a match that’s meant to be. So, I’d recommend cream cheese frosting 100%, unless of course, you don’t have cream cheese!
I SHOULD have made these with cream cheese frosting, but I ended up making ’em on a whim and didn’t have cream cheese on-hand. Since I’m lactose intolerant, I don’t typically have cream cheese in the fridge unless I know I’m going to bake with it (or, if we have bagels, for Cole :))
That said, they are still utterly DELICIOUS with vanilla buttercream!!! No complaints at all. But, if you have the choice, go with cream cheese. It adds a tangy quality that is just perfect with the cupcake. I’m going to post the recipe here using cream cheese frosting (and the vegan cream cheese frosting variation).
The compote is super easy to make. It’s basically a chunky jam. You just boil all the ingredients on the stove for about 10 minutes, and it’s done! It’s useful for some many things!! For example…to make a stawberry-shortcake-type dessert, on angel food cake, on any type of cake, as part of a fancy peanut butter + compote sandwich, on anything you’d put jam on, and, to top cupcakes!
This was the first time I’ve topped cupcakes with compote. The juices seeped into the cupcakes a bit, which made them a little sticky, but also kept them SUPER MOIST! Moist moist moist. I know, people don’t like the word moist, but is there anything better to describe the perfect cake besides it being MOIST!? 😀 #worthit
Oh yeah! Did I mention you can make the cupcakes all in one bowl, and no mixer required?! Well, you’ll need a mixer for the frosting, but for the cupcakes themselves, it’s a one-bowl, whisk-by-hand recipe. My favorite 😀
There are 3 main steps to the recipe– the cupcakes, the frosting, and the compote. Individually, each step is a….piece of cake (LOL pun, had to do it :-D). It takes a bit of time to do all 3 parts, but I think you’ll be surprised at how quickly it all comes together!
Let me know when you bake! Tag @thefetchingfoodie on Instagram and leave a comment here! I’d love to see & share your baking!
Red Velvet Velvet Cupcakes with Cream Cheese Frosting Topped with Blueberry-Strawberry Compote
Recipe makes 2 dozen cupcakes. Vegan adaptations included in italics.
1 cup vegetable oil or melted coconut oil (I buy my coconut oil from THRIVE Market!)
2 cups granulated sugar (vegan friendly if needed)
1/2 cup unsweetened cocoa powder
4 eggs (sub in flax eggs if vegan)
1 Tablespoon vanilla extract
2 Tablespoons red food coloring
1 cup non-dairy yogurt – I use SOdelicious unsweetened coconut milk yogurt
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup your fav non-dairy milk – I use Silk unsweetened almond coconut milk blend (SO GOOD!!!)
1 cup fresh or frozen blueberries – I use frozen. They’re more affordable and just as good!
1 cup fresh or frozen strawberries – I use frozen
2 Tablespoons maple syrup
1 Tablespoon cornstarch
zest and juice of 1 lemon
The Cream Cheese Frosting – Non-Vegan
The Cream Cheese Frosting – Vegan
Part 1 – The Cupcakes
- First, we’ll make the cupcakes. Preheat your oven to 350 degrees F. Line 2 12-count muffin pans with cupcake liners and set them aside.
- In a large bowl, whisk together the oil and sugar. Whisk it well!
- To the bowl, sift in the cocoa powder. Add the eggs and vanilla, and whisk some more.
- Then add the red food coloring (be careful, this will turn your fingers and your counter red if it gets on you/it!) and the non-dairy yogurt. Whisk carefully until you have a uniformly-red mixture.
- Gradually (in 2-3 batches) add in the flour, baking soda, salt, and milk. Slowly and gently whisk these ingredients into the batter. The result will be a smooth, light red, medium-thickness batter!
- Time to bake! Using a large cookie scoop, scoop the batter into your prepared muffin cups, filling each one about 3/4 of the way full.
- Bake in the oven for about 20 minutes, or until the tops are no longer wet and they spring back when you lightly press the top of one with your finger.
- Cool the cupcakes for about 2 minutes in the pans. Then remove them and allow them to cool completely on a wire cooling rack.
- While the cupcakes bake, let’s make the compote!
Part 2 – The Compote
We’re making the compote next so that it has some time to cool before topping the cupcakes with it. If we use warm compote, though it would be DELICIOUS, it would melt the frosting!
- Put all the compote ingredients into a medium-sized saucepan.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Continue to stir the mixture frequently as it boils. Start-to-finish the compote should be on the stove for about 10 minutes.
- Remove the compote from the heat. Ideally, pour it into a different heat-proof container (I use a glass pyrex dish) so that it cools down more quickly.
Part 3 – The Frosting
Finally, the frosting! You’ll want to make sure all of your frosting ingredients are at room temperature. Then, begin! This process is for both the vegan and the non-vegan frosting options.
- Put the cream cheese and the butter into a large bowl.
- With an electric hand mixer, whip them together until they’re..whipped, and full combined.
- In thirds, add in the powdered sugar, vanilla extract, and milk. Slowly incorporate them. The sugar will poof if you mix it too fast too soon.
- Add a little more or less milk, depending on the consistency. The end results should be a smoooth, spreadable creamy frosting, that’s still thick enough that it wouldn’t, say, slide off a cupcake.
Part 4 – Assemble!
- It’s time!! Let’s put it all together!
- Take a cupcake.
- Frost it to your heart’s content.
- Dollop on about a Tablespoon of compote.
- Take a big bite!
Yummmmmm! You nailed it! totally worth the process right?!
Store the cupcakes in an airtight container in the fridge for up to a week. They’re best eaten within the first 3 days of assembling (and they typically never even last that long!) 🙂
Remember to tag @thefetchingfoodie on Instagrm- I love to see & share your creations! Happy Baking!!!
Buy it, Bake with it!
Did I mention you can literally buy all the ingredients that you need online? Sometimes, I love going to the grocery store. But other times, I just want to make a few clicks and have the ingredients delivered to me :-D. I’ve included links within the ingredient list and directions above, and added some extra details to some of the items below!
Some of these are affiliate links. That means that when you make a purchase through one of the links, I get a little something from Amazon- at no additional cost to you! You get the products you need, and it helps my blog! Thank you!!!
- SOdelicious non-dairy unsweetened coconut milk yogurt. I love this stuff. I eat it for breakfast. I bake with it in brownies, cakes, and quick breads. I make smoothies with it. I use as a base for salad dressing or marinade……you can use it for so many things!!
2. Silk unsweetened almond & coconut milk blend. I just LOVE this stuff!! I went to Nashville with some girlfriends a few years ago, and every coffee shop we went to offered us almond-coconut milk in our coffee. None of us had ever heard of the blend before, and instantly fell in love with it upon the first sip. Since then, it’s become available in stores near us in the DMV area, and I’ve never looked back!!
3. Unsweetened cocoa powder. The key to all of my dairy-free chocolate creations. I buy this large container on Amazon every time I need it! (Which is very often…. #allthechocolate)
4. Red food coloring. I buy this bigger bottle. Food coloring essentially doesnt go bad, so might as well get this one if you think you’ll bake red velvet treats more than one time.
5. Pure vanilla extract. Not the imitation stuff, the real stuff. It’s not cheap, but I’ve compared a lot of prices and at least the last time that I purchased, amazon’s prices were even better than Costco. It. is. worth it. Trust me.
6. A box grater!! You’ll use this to zest the lemon for the compote. And once you have it, you can use it to…grate zucchini (i.e. to go in Super Chocolate Donuts), zest more lemons and limes, grate apple to bake into your pancakes (try it!!), grate carrots for carrot cake….so useful!
7. Earth Balance Buttery Sticks. These will be so useful whenever you’re trying to bake without butter. The texture is similar to butter and is my go-to for creating vegan frostings.
8. Flour! Unless you’re doing gluten-free baking, you’ll likely need flour. I often buy my flour from Costco. But sometimes, I just want to order it online with the rest of the ingredients 🙂 Pilsbury brand is my go-to, but feel free to use your fav brand if it’s something else too!
9. Pyrex dishes! I use these for everything. They’re excellent for food storage. I love that they’re not plastic, and that they are dishwasher, freezer, and microwave safe.
10. Cooling racks! I use these every time I bake! I love them because they stack, which is super helpful if you’re short on counter space (like me!)
11. Maple syrup. I love buying this online. There are way more options to choose from, and it’s usually cheaper than buying in the grocery store. Plus, I don’t have to lug it home from the grocery store. 🙂 I don’t use maple syrup a ton, but it keeps for a long time in the fridge, and if you bake with it some, use it on pancakes some…it’ll be gone in no-time!