• Cooking Time: 20 minutes or so
  • Servings: 12 regular or 24 mini
  • Preparation Time: 15-20 minutes


  • For the Cake
  • 1 c. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. cocoa powder
  • 1 c. sugar
  • 1/3. c. oil
  • 4 oz. beet juice or 2 tbsp. red food coloring
  • 1 c. buttermilk
  • 1 tsp. apple cider vinegar
  • The Frosting
  • 1/4 c. Mascrapone Cream Cheese
  • 1/4 c. unsalted butter
  • 2-3 tsp milk
  • 1/2 tsp. vanilla extract
  • 2-3 c. powdered sugar


  • For the Cake
  • 1. Set the oven at 350º and line a one-dozen cupcake pan (I spray my liners with oil to prevent sticking when you eat them.)
  • 2. Sift together the dry ingredients not including the sugar.
  • 3. In a separate bowl, whisk the buttermilk and vinegar together.
  • 4. Mix your sugar, oil, extracts and beet juice.
  • 3. Add the soymilk/vinegar and mix until combined.
  • 4. Fold wet into the dry ingredients. Then use a mixer to get out the lumps 1-2 minutes.
  • 5. Fill the cupcake pan and bake 20-22 minutes, cupcakes will be reddish brown.
  • The Frosting
  • Cream the vanilla, cream cheese and butter together. Hand mix the sugar a little at a time to prevent dust. Add the milk to improve texture. Use a hand mixer to whip it to a nice even consistency. Continue to add sugar or milk til you have nice stiff peaks.
  • After assembly I like to do a little cocoa powder to garnish.


these aren't vegan and they actually aren't that bad

Categories: Cupcakes 

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