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Home » Dessert » Eggless Red Velvet Cupcakes

Eggless Red Velvet Cupcakes

Published: Feb 17, 2014 · Modified: Feb 5, 2021 by Shweta Arora · This post may contain affiliate links

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These Easy Eggless Red Velvet Cupcakes are soft, light, moist, and topped with cream cheese frosting. They are easy to make and turn out delicious every single time! Perfect for Valentine's day, birthdays, get-togethers, or any celebration!

In this post, sharing how to make the best red velvet cupcake recipe (with video).

Red Velvet cupcakes on a wooden tray

Have you tried Red velvet cupcakes before? These are truly a treat and simply irresistible!

They are very easy and turn out so delicious and fluffy.

The sweetness balanced with a slight tang from the cream cheese frosting along with the signature red maroonish color is what sets these cupcakes apart from regular ones.

If you love cupcakes, try these Eggless Vanilla Cupcakes and Chocolate Cupcakes

These red velvet cupcakes are

  • butter-free and egg-free
  • tender, light, and moist
  • easy to whip up
  • super delicious
  • melt in mouth
  • crowd-pleaser

Red Velvet Cupcakes are primarily vanilla cupcakes kissed with a hint of cocoa and colored red to match its name.

Traditionally these cupcakes got their red color from beet juice but nowadays mostly it's the red food color that does the trick.

These are usually paired with Cream Cheese Frosting for that classic frosting combination.

Red velvet cupcakes taste a combination of sweet, tangy, and slightly chocolaty.

The tangy taste comes from buttermilk as well as the cream cheese in the frosting and the cocoa powder adds mild chocolate flavoring.

Red Velvet cupcakes perfectly match Valentine's day or even Christmas theme due to the red white color combination. But these are good for any other occasion and celebration.

So let's see what we will need and how to make the easiest and best red velvet cupcake recipe that are moist and completely egg-free!

Recipe ingredients

Red Velvet cupake recipe Ingredients in a bowl on white surface

For the cupcakes

Flour - we will be using all-purpose flour in combination with a little bit of cornstarch. Cornstarch prevents gluten development and creates soft and moist cupcakes.

Cocoa powder - I prefer unsweetened cocoa powder. This gives that slight hint of chocolate flavor to these cupcakes. Use a good quality one as little goes a long way for this recipe.

Baking soda and baking powder - leavening agents that help the cupcake rise. 

Buttermilk - This is the signature ingredient for red velvet recipes and makes the cupcake moist with tender crumbs and gives it that tangy flavor. I've made buttermilk from scratch using milk and vinegar for this recipe.

Sugar - for sweetening the cupcakes. I've used granulated sugar.

Fats - I prefer canola oil but any flavorless oil will work. Butter can also be used for a richer flavor.

Flavors - salt and vanilla extract

Red food color -gives it the traditional red color. Use gel food color 

For the cream cheese frosting

Butter - Use unsalted butter softened to room temperature, but still cold to touch. If you only have salted butter on hand then just omit the salt called for in the recipe.

Cream cheese - Use full-fat cream cheese black softened to room temperature (still cold to touch). Low fat or spreadable cream cheese (which is usually sold in a tub) does not give good results.

Confectioner’s sugar - also known as powdered sugar (or to taste)

Flavors - salt and vanilla extract.

Step by Step Method

For making the red velvet cupcakes

Steps for prepping wet and dry ingredients for red velvet cupcakes

1 - Preheat the oven to 350°F. Line your cupcake pans with cupcake liners and keep them ready.

2 - To make buttermilk, add vinegar to milk, mix and keep aside for 5 mins to curdle.

3 - In a large mixing bowl, sift together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt and keep aside. 

4 - After 5 mins, once buttermilk is ready, add the other wet ingredients to buttermilk, - oil, vanilla essence, red food color along with sugar. Mix until well combined.

Steps to mix the dry and wet ingredient, pour the batter and bake the cupcakes

5 - Add the wet mixture to the dry sifted flour mixture.

6 - Mix until well combined and smooth. Do not over mix else the cupcakes will turn out dense.

7 - Divide the batter equally into 12 cupcake liners filling halfway full.

8 - Bake at 350°F for 18 to 20 mins. 

While the cupcakes are baking make the cream cheese frosting

To make cream cheese frosting

Steps to make cream cheese frosting

9 - Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

10 - Stir in vanilla extract and salt and mix well to combine.

11 - Add powdered sugar 1 cup at a time (I added about 3 cups), and start the mixer on low, gradually increasing the speed until completely combined and smooth.

12 - Creamy smooth cream cheese frosting is ready, keep refrigerated until ready to use.

Alternately fit the piping bag with a piping tip, fill it with the frosting, then refrigerate it for 20-30 minutes before piping.

To frost the cupcakes

Steps for cooling and frosting the cupcakes.

13 - Check if the cupcakes are done, insert a toothpick and it should come out clean.

14 - Transfer the cupcakes to a wire rack to cool completely before frosting.

15 - To frost, either use a knife or spatula to apply a layer of frosting on the cupcakes or use a piping bag with a tip. I've used a 1A tip to frost.

16 - Decorate with some colored sprinkles of choice (optional) and serve!!

Red velvet cupcakes on wooden tray with centre one in focus

Storage

You can store these frosted cupcakes in the refrigerator for about 4-5 days and freeze them for longer use.

To freeze, don't frost the cupcakes, allow them to cool completely, wrap them individually in cling wrap and place in freezer-safe ziplock bag or container, and place in freezer.

When ready to eat, thaw at room temperature, frost and serve.

Recipe Tips

Measure the flour right! Spoon the flour and do not scoop it directly using a measuring cup as that will result in more flour making the cupcakes dry. Use a scale if available to measure the flour.

Do not over mix the batter once you add the dry ingredients. The key is to mix until just combined otherwise there will be gluten formation which will result in a denser cake.

Buttermilk (milk, vinegar mix) and baking soda, and important ingredients that make this cupcake moist and fluffy so do not skip them.

Oil can be replaced with butter for a richer flavor. If using butter, cream the butter and sugar together before adding the rest of the ingredients. The crumb texture will be different than cupcakes made with oil. Still delicious!!

The amount of food color can vary based on the brand and quality, add as much needed to get that bright red color to your batter.

The cream cheese frosting is not as stable as buttercream frosting so keep the frosting design to basic.

Powdered sugar is used to thicken the frosting but more sugar can make it too sweet so if you prefer your frosting thicker without making it sweeter, you can add cornstarch. Start with just one tablespoon at a time until desired thickness is reached.

If your frosting is too thick, you can thin it by adding a splash of heavy cream or milk at a time until the desired consistency is reached.

eggless Red velvet cupcake cut in half showing the crumb texture

Frequently asked questions

Can I make red velvet cupcakes ahead of time?

Yes, unfrosted cupcakes can stay at room temperature for 1 day and 4-5 days in the refrigerator. Frosting can also be stored for 3-4 days covered in the refrigerator.

How to make vegan red velvet cupcakes

To make vegan red velvet cupcakes, replace milk with vegan (plant based milk) while making the batter. Rest of the recipe remains the same. For the frosting, use vegan butter and cream cheese.

Can I bake this as a layered cake instead of cupcakes

Yes, you can divide the batter into two 6inch cake pans and bake at 350°F for 30-35 mins or until the toothpick inserted comes out clean. Layer and frost with cream cheese frosting or any other frosting of choice.

More sweet treats

  • Red Velvet Brownies
  • rasmalai cake on a plate full of ras (syrup)
    Rasmalai Cake
  • Chocolate Drizzled Popcorn
    Chocolate Drizzled Popcorn
  • Chocolate Covered Strawberries
    Chocolate Covered Strawberries
Close up shot of eggless ed velvet cupcake with cream cheese frosting

Hope you enjoy this Easy Eggless Red Velvet Cupcake Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!

Tried this recipe?Please rate the recipe by clicking the stars below
Red Velvet cupcakes on a wooden tray

Eggless Red Velvet Cupcakes

Shweta Arora
These Easy Eggless Red Velvet Cupcakes are soft, light, moist, and topped with cream cheese frosting. They are easy to make and turn out delicious every single time! Perfect for Valentine's day, birthdays, get together, or any celebrations!
5 from 1 vote
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 242 kcal

Equipment

  • Muffin/Cupcake Pan
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Ingredients
  

For the cupcakes

  • 1 ¼ cup all-purpose flour 150gms
  • 1 tablespoon cornstarch
  • 1 tablespoon cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 1 cup whole milk
  • 1 tablespoon white vinegar
  • ¼ cup canola oil or any flavorless oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food color

For the cream cheese frosting

  • ½ cup unsalted butter softened to room temperature
  • 8 oz full fat cream cheese softened to room temperature
  • 3-3.5 cups confectioner’s  sugar powdered sugar
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions
 

For the red velvet cupcakes

  • Preheat the oven to 350°F. Line your cupcake pans with cupcake liners and keep them ready.
  • To make buttermilk, add vinegar to milk, mix and keep aside for 5 mins to curdle.
  • In a large mixing bowl, sift together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt and keep aside.
  • After 5 mins, once buttermilk is ready, add the other wet ingredients to buttermilk, - oil, vanilla essence, red food color along with sugar. Mix until well combined.
  • Add the wet mixture to the dry sifted flour mixture.
  • Mix until well combined and smooth. Do not over mix else the cupcakes will turn out dense.
  • Divide the batter equally into 12 cupcake liners filling halfway full.
  • Bake at 350°F for 18 to 20 mins or until a toothpick inserted in the center of a cupcake comes out clean.
  • remove from the oven, let it sit in the pan for 5 mins after which transfer the cupcakes to a wire rack to cool completely before frosting.

For cream cheese frosting

  • Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
  • Stir in vanilla extract and salt and mix well to combine.
  • Add powdered sugar 1 cup at a time (I added about 3 cups), and start the mixer on low, gradually increasing the speed until completely combined and smooth.
  • Creamy smooth cream cheese frosting is ready, keep refrigerated until ready to use. Alternately fit the piping bag with a piping tip, fill it with the frosting, then refrigerate it for 20-30 minutes before piping.
  • To frost, either use a knife or spatula to apply a layer of frosting on the cupcakes or use a piping bag with a tip. I've used a 1MM tip to frost.
  • Decorate with some colored sprinkles of choice (optional) and serve!!

Notes

  • Measure the flour right! Spoon the flour and do not scoop it directly using a measuring cup as that will result in more flour making the cupcakes dry. Use a scale if available to measure the flour.
  • Do not over mix the batter once you add the dry ingredients. The key is to mix until just combined otherwise there will be gluten formation which will result in a denser cake.
  • Buttermilk (milk and vinegar mix) and baking soda, and important ingredients that make this cupcake moist and fluffy so do not skip them.
  • Oil can be replaced with butter for a richer flavor. If using butter, cream the butter and sugar together before adding the rest of the ingredients. The crumb texture will be different than cupcakes made with oil. Still delicious!!
  • The amount of food color can vary based on the brand and quality, add as much needed to get that bright red color to your batter.
  • The cream cheese frosting is not as stable as buttercream frosting so keep the frosting design to basic.
  • Ensure the butter and cream cheese for frosting is softened to room temperature but still cold to touch which means that the butter is cold to touch but soft enough to make an indentation when you press with a finger.
  • Powdered sugar is used to thicken the frosting but more sugar can make it too sweet so if you prefer your frosting thicker without making it sweeter, you can add cornstarch. Start with just one tablespoon at a time until desired thickness is reached.
  • If your frosting is too thick, you can thin it by adding a splash of heavy cream or milk at a time until the desired consistency is reached.
  • To make them vegan, replace milk with vegan (plant based milk) while making the batter. The rest of the recipe remains the same. For the frosting, use vegan butter and cream cheese.

Nutrition

Calories: 242kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 255mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 278IU | Calcium: 103mg | Iron: 1mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
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Reader Interactions

Comments

  1. Shweta Arora

    May 05, 2014 at 6:27 am

    Hi Harneet, you can try making the vanilla cupcakes & add cocoa powder and red food color to them to give u eggless red velvet cupcakes. Would love to know how they turned out.
    Recipe for Vanilla cupcakes - https://shwetainthekitchen.com/2012/09/vanilla-cupcake-with-cream-cheese.html

    Reply
  2. Harneet Kaur

    May 05, 2014 at 6:17 am

    hw to make them eggless

    Reply
  3. Babitha costa

    March 08, 2014 at 5:47 am

    looks yummy,happy to follow u

    Reply
  4. Cleo Rogers

    February 28, 2014 at 9:35 pm

    Delicious and yummy cupcakes, beautifully done.
    Best Black Pepper Beef Jerky

    Reply
  5. Beulah Arun

    February 24, 2014 at 2:50 pm

    Brilliant cupcakes! Happy to follow you!

    Reply
  6. Arjunan Akilandeswari

    February 24, 2014 at 2:50 pm

    Lovely cupcakes

    Reply
  7. Heena Rathore

    February 20, 2014 at 5:55 am

    They look fabulous... wanna eat them right from the pic...

    Reply
  8. Sony P

    February 20, 2014 at 5:55 am

    Cupcake looking so tasty and soft .....!

    Reply
  9. chikkus Kitchen

    February 18, 2014 at 9:00 pm

    Delicious and yummy cupcakes 🙂 Very happy to follow you dear ..Will be happy if u follow me back !!

    Reply
  10. Kalpana Sareesh

    February 18, 2014 at 3:25 pm

    they r suuper adorable looking..

    Reply
  11. Anu Anand

    February 18, 2014 at 3:25 pm

    Brilliant color with delicious cupcakes.

    Reply
  12. Dipti Joshi

    February 18, 2014 at 3:25 pm

    Yummmyyyyy!

    Reply
  13. Hamaree Rasoi

    February 18, 2014 at 3:25 pm

    Cupcakes look so lavish and wonderful. They look so grand so they must have tasted awesome as well.
    Deepa

    Reply
  14. Sanoli Ghosh

    February 18, 2014 at 3:25 pm

    Real inviting and fantastic cup cakes. It is in my to-do list.

    Reply
  15. divya

    February 18, 2014 at 3:25 pm

    looks soooo beautiful n delicious cupcakes....

    Reply

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