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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
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 242 kcal


  • Muffin/Cupcake Pan


For the cupcakes

For the cream cheese frosting


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!!


  • 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.


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
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