The only eggless red velvet cupcakes recipe you’ll ever need! It’s soft, moist, and super fluffy with vibrant red color. The tangy sweet whipped cream cheese frosting on top makes them even more decadently delicious.
⅓cupOilany flavorless oil like avocado, canola, safflower, vegetable, corn oil.
1tablespoonRed food colorI used McCormick’s liquid color
1teaspoonPure vanilla extract
For Frosting:
8ozCream cheeseblock, fully softened at room temperature
½cupPowdered sugar (Confectioner’s sugar or icing sugar)
½teaspoonPure vanilla extract
⅔cupHeavy whipping creamcold, remove it from the fridge right before you need
Instructions
Making Cupcakes:
Take room temperature milk in a large bowl (in which you’re going to make cupcake batter). Add vinegar to it and stir. Let it rest for 10 minutes.
Preheat the oven to 350°F (180°C).
Line a 12-cup muffin pan with cupcake liners and keep it ready.
In another bowl add dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda and salt). Whisk it until everything is combined well and keep it aside.
Now into the milk+vinegar bowl, add oil, vanilla and red food color. Beat it using a wire whisk until combined.
Sift the dry flour mixture into the wet mixture. Start mixing using a whisk until the batter comes together and it should be a lump-free batter. Using a spatula, scrape the sides and bottom of the bowl and mix the batter.
Divide the batter evenly into the prepared muffin pan. Each section should be ¾ full.
Bake in preheated oven for 20 minutes. Check by inserting a toothpick in a center of the cupcake and it should come out clean. Let the cupcakes cool in the pan for 5 minutes.
Remove it to a cooling rack and let the cupcakes cool down completely.
Make Frosting:
Take softened cream cheese in a bowl of a stand mixer and beat it using a paddle attachment until smooth and creamy.
Sift the powdered sugar in it and beat it until smooth.
Switch to a whisk attachment and run the mixture of medium and gradually add the heavy cream and continue beating. Gradually increase the speed to high and beat until you see the frosting has a spreadable consistency and when your lift the beater up you see the stiff peak.
Once the cupcakes are cooled completely, you can pipe the frosting on them as per your liking. Here I have used Wilton 1M tip to pipe the frosting.
I have crumbled 1 cupcake and use those crumbs to garnish remaining 11 cupcakes. Instead you can use red, white sprinkles
Notes
Do not over-mix the batter! To get the fluffy texture, mix the batter just until combined. Over-mixing will activate the gluten in the flour and cupcakes will turn out dense and gummy.
Use room-temperature milk. When vinegar is added to room-temperature milk, it curdles faster.
Let the cupcakes cool down completely before frosting otherwise the frosting will start to melt.
If you’re not using cupcake liners then grease the muffin pan section with oil/butter.