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Moist and fluffy red velvet cupcakes with marshallow (fluff) frosting. Cupcakes are vegan so use a vegan frosting to make a completely vegan recipe.


16 cupcakes

Total time

45 minutes




Dessert, Sweets


  • 2 cups all purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp salt
  • ½ cup oil
  • 1 cups sugar
  • 2 tbsp Egg replacer whisked in 6tbsp water (or use 2 large eggs)
  • 1 tbsp Red food color
  • 1 tsp vanilla
  • 1 cup almond milk (can be substituted with buttermilk)
  • 1 tsp baking soda
  • 1 tbsp white vinegar
  • 2 cups Marshmallow creme/ fluff
  • ½ cup unsalted butter
  • 1 cups powdered sugar
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F. Place paper baking cup in each of the muffin cups.
  2. In a small bowl, mix flour, cocoa and salt. Set aside.
  3. In a large bowl, beat the oil and sugar until the sugar is dissolved. Add the egg mixture and beat until mixed through.
  4. Stir in food color and vanilla. Add the flour mixture and almond milk; mix until blended,
  5. Finally beat in baking soda and vinegar until well blended.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 22~25 minutes or until the toothpick inserted into the center comes out clean. Remove onto cooling racks and cool completely.
  8. Microwave the marshmallow creme/ fluff to soften. Cool slightly and then add the softened butter, beat until smooth.
  9. Beat in powdered sugar and vanilla until smooth. Spoon 1 tablespoon frosting onto each cupcake, swirling frosting with back of spoon. Decorate with sprinkles and serve!!
  10. View the recipe instructions at Cook's Hideout

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