Red Velvet Cheesecake Cupcakes

These vegan cupcakes are a beautiful Valentine’s Day dessert. Vibrant, festive, and easy to make, these are the best cupcakes with a unique twist!


– Vegan Butter – Granulated Sugar – Non-dairy Yogurt – Flax Eggs – Vanilla Extract

Step-By-Step Instructions!

Follow our easy instructions for success!





Cream the room temp. vegan butter and sugar together until light and fluffy. Add the room temp. non-dairy yogurt, flax eggs, & vanilla. Sift dry ingredients together.


Pour the vegan butter mixture into the dry ingredients. Add the vegan buttermilk, the extra apple cider vinegar, and the food coloring. Stir until just combined.


Preheat the oven to 350 degrees F. Line your cupcake pan with paper liners. Fill half the liners with batter, then 1 tbsp of cream cheese filling and more batter, Bake for 20 mins.


Cream the vegan butter for 2-3 minutes until fluffy. Add the vanilla bean paste and 1 tbsp of the coconut cream. Add the powdered sugar 1 cup at a time.


If the frosting appears too stiff, add in the 2nd tablespoon of coconut cream. The frosting should be stiff enough to hold it's shape, but still fluffy and creamy.

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