6tbspsoftened, unsalted butterghee, or coconut butter
1cupgranulated sugar of choicecane, monk fruit, or date sugar
1/2tspsalt
4tspmelted coconut oil or avocado oil
1mediumeggor use flax or chia egg as your vegan substitute
2/3cup buttermilk or coconut milk
1.5tspvanilla extract
2tbspred velvet emulsion
1.5cupsall-purpose flouror use gluten-free or almond flour
2tbspcacao powdercocoa powder
1/2tspbaking soda
Strawberry Cream Cream Glaze
1/2cupstrawberries, washed and sliced or berries of choice
1tsplemon juice
1tbspmaple syrupor liquid sweetener of choice
4ozcream cheeseuse dairy-free or vegan cream cheese as desired
3tbspicing sugar
Instructions
Preheat oven to 375 degrees
Put all wet cupcake ingredients into a bowl and blend until well combined. Add dry ingredients, and mix again until fully combined.
Add your paper muffin liners to your muffin tin (or grease your muffin tin if you don't have liners). Fill liners halfway with cupcake batter and bake for 20 minutes. Let cool on a wire rack.
Meanwhile, put all the glaze ingredients into the bowl and blend until smooth. You also can put the ingredients into a blender but I like to use the same bowl so it's less messy! (One-bowl win). Dip the cupcake top into the glaze & then place on a wire rack to set then enjoy
Notes
Glazed cupcakes will store in the fridge for 1 week. You can freeze the unglazed cupcakes in a sealed container for up to 3 months
Keyword baking, cupcakes, gluten-free cupcake, one bowl baking, red velvet, red velvet cake, red velvet cupcakes