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One-Bowl Red Velvet Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
Course baking, Dessert
Servings 24 cupcakes

Equipment

  • 1 muffin tin
  • 24 muffin liners
  • 1 bowl
  • 1 electric mixer or you can mix it buy hand

Ingredients
  

Red Velvet Cupcakes

  • 6 tbsp softened, unsalted butter ghee, or coconut butter
  • 1 cup granulated sugar of choice cane, monk fruit, or date sugar
  • 1/2 tsp salt
  • 4 tsp melted coconut oil or avocado oil
  • 1 medium egg or use flax or chia egg as your vegan substitute
  • 2/3 cup buttermilk or coconut milk
  • 1.5 tsp vanilla extract
  • 2 tbsp red velvet emulsion
  • 1.5 cups all-purpose flour or use gluten-free or almond flour
  • 2 tbsp cacao powder cocoa powder
  • 1/2 tsp baking soda

Strawberry Cream Cream Glaze

  • 1/2 cup strawberries, washed and sliced or berries of choice
  • 1 tsp lemon juice
  • 1 tbsp maple syrup or liquid sweetener of choice
  • 4 oz cream cheese use dairy-free or vegan cream cheese as desired
  • 3 tbsp icing 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