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    Home » Eggless Recipes » Eggless Cupcakes

    Eggless Red Velvet Cupcakes

    Published: Feb 11, 2016 · Last Modified: Aug 23, 2022 by Kanan Patel / 53 Comments

    Jump to Recipe Pin Recipe

    Eggless red velvet cupcakes recipe - very soft, fluffy and moist cupcakes with vibrant red color topped with creamy, luscious cream cheese frosting.

    Eggless red velvet cupcakes on a cake stand.

    Many readers’ have tried my eggless chocolate cake and eggless chocolate cupcakes, some of them were asking if they can adapt those recipes for red velvet cupcakes.

    So after the huge demand of it, I am sharing this successful Eggless red velvet cupcakes recipe.

    Also the valentine day is coming soon. So thought of this is the perfect time to share red and white color scheme cake. This color scheme also suits Christmas festival.

    The frosting made here is cream cheese frosting. It is creamy, rich, fluffy and sweet with slight tang. This is the classing frosting for red velvet cakes.

    Just like any other red velvet cake recipe, the main and common ingredients are: White vinegar, baking soda, cocoa powder and buttermilk.

    The amount of cocoa powder used here is very little (just a tablespoon for 12 cupcakes). Hence the cupcakes will have very subtle cocoa flavor.

    Traditionally, they says that reaction between baking soda and little amount of cocoa powder gives the red tinge to the batter. But as time goes, people want it more vibrant and beautiful looking. So we are adding good amount of red food color here.

    How to make eggless red velvet cupcakes recipe:

    1) First make buttermilk substitute. Take milk and white vinegar in a bowl. Let it sit for 10-15 minutes on countertop. Within this time, milk will be curdled. Instead of this mixture, you can use buttermilk.

    2) While the mixture is resting, prepare the muffin pan by lining the cupcake liners. Keep it aside.

    3) Also preheat the oven to 350 degrees F or 175 degrees C for at least 10 minutes.

    Collage of 2 images showing making buttermilk and lined muffin tray with cupcake liners.

    4) Now we will mix the dry ingredients. Take all purpose flour, corn flour, baking powder, salt and cocoa powder in a bowl. (NOTE: Instead of all purpose flour and corn flour, you can use 1¼ cups of cake flour).

    5) Whisk it well till everything is incorporated well. Keep it aside.

    Collage of 2 images showing dry ingredients in a bowl and whisked.

    6) In another large bowl, take softened butter. Add white sugar.

    7) Using spatula, keep mashing and mixing both. (you can use stand mixer with paddle attachment or hand mixer too) You will get sand like texture because here we are using less fat compared to sugar.

    Collage of 2 images showing butter and sugar in a bowl and mashed.

    8) Now add vanilla extract and red food color.

    9) Again mix well.

    Collage of 2 images showing adding red food color and mixed.

    10) Now add above prepared curdled milk.

    11) Using whisk, beat well.

    Collage of 2 images showing adding milk and whisked.

    12) Now sift the dry flour mixture into the wet mixture bowl.

    13) This sifting step will help to avoid lumps in the batter.

    Collage of 2 images showing sifting flour mixture in a bowl.

    14) Now using the whisk, start mixing it.

    15) Do not overmix it. Beat it till you see everything is incorporated well.

    Collage of 2 images showing mixing flour to make cupcake batter.

    16) Now switch to spatula, run it around the sides and bottom of the bowl to clean the sides and to mix.

    17) This way, you won’t miss any dry flour.

    Collage of 2 images showing scraping the sides and bottom of the bowl.

    18) Now take baking soda and white distilled vinegar. From this step you need to work quickly.

    19) Add vinegar to the baking soda. It will starts to fizz up, stir once.

    Collage of 2 images showing baking soda and vinegar in two bowls and mixed.

    20) Immediately add to the batter.

    21) Quickly mix it into the batter.

    Collage of 2 images showing adding bakig soda, vinegar mixture to the batter and mixed.

    22) Now divide the batter into prepared muffin pan. It should be filled only about half way to ¾ way full to get flat surface (not domed like muffins).

    23) Bake into preheated oven for 23-25 minutes. Check by inserting a toothpick in the center of the cupcake. If it comes out clean meaning cupcakes are ready. Remove it from the pan and keep on cooling rack for 5-10 minutes.

    Collage of 2 images showing batter divided into the tray and baked cupcakes.

    24) Then remove them from the pan and arrange them on cooling rack and let them cool completely.

    25) Once cupcakes are cooled to room temperature, start making frosting. take softened cream cheese and butter in a bowl.

    Collage of 2 images showing one cupcake by holding in hand and cream cheese, butter in a bowl.

    26) If doing by hand like me, use the spatula and start mashing and mixing till you get the smooth, paste like mixture. You can use hand mixer or stand mixer with whisk attachment.

    27) Now add powdered sugar.

    Collage of 2 images showing whipped the butter and cream cheese and adding powdered sugar.

    28) Again beat it or mix it using spatula.

    29) Then add vanilla extract and mix. If you have mixed by hand using spatula, you will notice that frosting is too thick and heavy.

    Collage of 2 images showing whisking and adding vanilla.

    30) Now switch to wire whisk. Keep beating vigorously for around 5-6 minutes. You will notice the frosting will get soft, smooth and fluffy. It should have spreadable consistency.

    31) Now fill up pastry bag or ziplock bag and start piping the frosting on cupcakes.

    Collage of 2 images showing butter cream frosting in a bowl and transferred in a piping bag.

    32) I have used ziplock bag without any decorating tip attachment. You can use wilton 1M star decorating tip. I am not good at piping and I have no patience. I am sure you will do much better job than me. Instead of piping, you can just spread the frosting using butter knife or offset spatula.

    33) Here I have crumbled one cupcake and sprinkled the cake crumbs on top.
    Make these eggless red velvet cupcakes and Enjoy!

    Collage of 2 images showing frosted cupcakes and garnished with crumbled cupcake crumbs.

    Serving suggestion: Enjoy this eggless red velvet cupcakes as a dessert. Make a large batch of it for party or get together.

    Eggless red velvet cupcakes on a cupcake stand with red ribbon.

    Did you try this eggless red velvet cupcakes recipe? I’d love to hear about it! Leave a review in the comment section below.

    Other similar recipe - Red velvet cheesecake brownies

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Eggless red velvet cupcakes recipe with cream cheese frosting
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    Eggless Red Velvet Cupcakes

    4.73 from 11 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    These eggless red velvet cupcakes are very soft, fluffy and moist. It is topped with creamy, luscious cream cheese frosting.
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 214kcal
    Servings 12 cupcakes
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ¾ cup Milk at room temperature
    • ½ teaspoon White distilled vinegar
    • 1 cup All purpose flour (Maida)
    • 3 tablespoons Corn flour (corn starch) packed
    • ¼ teaspoon Baking powder
    • ¼ teaspoon Salt
    • 1 tablespoon Unsweetened cocoa powder
    • ¼ cup Unsalted butter softened at room temperature
    • ¾ cup White granulated sugar
    • 1 teaspoon Pure vanilla extract
    • 1 tablespoon Liquid red food color
    • ½ teaspoon Baking soda
    • ½ teaspoon White distilled vinegar

    For Frosting:

    • 6 oz Cream cheese softened at room temperature
    • 2 tablespoons Butter softened at room temperature
    • 1 cup Powdered sugar (Confectioner’s sugar or icing sugar)
    • ½ teaspoon Pure vanilla extract

    Instructions 

    • To make curdled milk, take milk and white vinegar in a bowl. Let it sit for 10-15 minutes on countertop.
    • Within this time, milk will be curdled. Instead of this mixture, you can use buttermilk.
    • While the mixture is resting, prepare the muffin pan by lining the cupcake liners. Keep it aside.
    • Also preheat the oven to 350 degrees F or 175 degrees C for at least 10 minutes.
    • Take all dry ingredients (all purpose flour, corn flour, baking powder, salt and cocoa powder) in a bowl. (NOTE: Instead of all purpose flour and corn flour, you can use 1 ¼ cups of cake flour).
    • Whisk it well till everything is incorporated well. Keep it aside.
    • In another large bowl, take softened butter. Add white sugar.
    • Using spatula, keep mashing and mixing both. (you can use stand mixer with paddle attachment or hand mixer too)
    • You will get sand like texture because here we are using less fat compared to sugar.
    • Now add vanilla extract and red food color. Again mix well.
    • Now add above prepared curdled milk. Using whisk, beat well.
    • Now sift the dry flour mixture into the wet mixture bowl.
    • Now using the whisk, start mixing it. half way through switch to spatula. Do not overmix it. Beat it till you see everything is incorporated well.
    • To make the fizzy mixture, take baking soda and white distilled vinegar. From this step you need to work quickly.
    • Add vinegar to the baking soda. It will starts to fizz up, stir once.
    • Immediately add to the batter. Quickly mix it into the batter.
    • Now divide the batter into prepared muffin pan.
    • Bake into preheated oven for 23-25 minutes. Check by inserting a toothpick in the center of the cupcake. If it comes out clean meaning cupcakes are ready.
    • Remove it from the pan and keep on cooling rack for 5-10 minutes.
    • Then remove them from the pan and arrange them on cooling rack and let them cool completely.
    • Take softened cream cheese and butter in a bowl.
    • If doing by hand like me, use the spatula and start mashing and mixing till you get the smooth, paste like mixture. You can use hand mixer or stand mixer with whisk attachment.
    • Now add powdered sugar. Again beat it or mix it using spatula.
    • Then add vanilla extract and mix. If you have mixed by hand using spatula, you will notice that frosting is too thick and heavy.
    • Now switch to wire whisk. Keep beating vigorously for around 5-6 minutes.
    • You will notice the frosting will get soft, smooth and fluffy. It should have spreadable consistency.
    • Now fill up pastry bag or ziplock bag and start piping the frosting on cupcakes.

    Nutrition

    Serving: 1cupcake | Calories: 214kcal | Carbohydrates: 33.3g | Protein: 2.9g | Fat: 11.3g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 193mg | Potassium: 62mg | Fiber: 0.6g | Sugar: 23.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Jacqueline

      December 08, 2021 at 10:23 am

      Hi Kahan,
      Thanks for the recipe.It turned out delicious.I wanted to check if I can use this recipe to make a cake.If yes should I keep it at the same temperature and time?

      Reply
      • Kanan Patel

        December 08, 2021 at 1:15 pm

        Glad that it came out good.
        I have never made into cake so I can't give you the exact time. But I can say that baking temp will be same, baking time will be more as cake will be bigger in size.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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